Crispy Bang Bang Chicken is a culinary delight that brings the popular restaurant dish right to your kitchen, offering an explosion of sweet, spicy, and creamy flavors. This recipe is incredibly useful for anyone craving a quick, satisfying, and restaurant-quality meal without the hassle or expense.
Key Ingredients for Crispy Bang Bang Chicken:
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (or chicken breasts)
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 2 large eggs, beaten
- 1/2 cup panko breadcrumbs
- Vegetable oil or other neutral oil, for frying (about 2-3 cups)
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha (adjust to your spice preference)
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
For Serving (Optional):
- Cooked rice or noodles
- Chopped green onions
- Toasted sesame seeds
- Shredded lettuce or cabbage
How to Make Crispy Bang Bang Chicken:
This Crispy Bang Bang Chicken recipe is your ticket to an incredibly easy, utterly delicious, and deeply satisfying meal. In under 40 minutes, you’ll transform simple ingredients into a flavor-packed dish featuring a wonderfully creamy, spicy-sweet sauce coating perfectly crispy chicken. The preparation is straightforward, making it ideal for weeknight dinners or impressive appetizers.
Step-by-Step Instructions:
Prepare the Dredging Station: In a shallow bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, paprika, and cayenne pepper (if using). In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs.
Coat the Chicken: Pat the chicken pieces dry with paper towels. Working in batches, coat each chicken piece first in the seasoned flour mixture, shaking off any excess. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken generously with the panko breadcrumbs, pressing gently to adhere. Place the coated chicken on a clean plate or baking sheet.
Heat the Oil: Pour enough vegetable oil into a large, heavy-bottomed skillet or Dutch oven to reach a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of breading into it; it should sizzle immediately.
Fry the Chicken: Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pan. Fry for 4-6 minutes per batch, turning occasionally, until golden brown and cooked through. Use a slotted spoon or spider strainer to remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Continue frying the remaining chicken.
Make the Bang Bang Sauce: While the chicken is frying or draining, prepare the sauce. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, garlic powder, and salt until well combined and smooth.
Combine and Serve: Once all the chicken is fried, place the crispy chicken pieces in a large bowl. Pour the Bang Bang sauce over the chicken and gently toss to coat each piece evenly. Serve immediately over cooked rice or noodles, garnished with chopped green onions and toasted sesame seeds if desired. You can also serve it appetizer-style with shredded lettuce.
Why You’ll Love This Crispy Bang Bang Chicken:
You are going to adore this Crispy Bang Bang Chicken for so many reasons, but the star of the show is undeniably the incredibly addictive sauce. It strikes a perfect balance between creamy, sweet, and a kick of heat, transforming simple fried chicken into something truly special. Making this dish at home is also a fantastic way to save money compared to ordering takeout, giving you a satisfying portion of this beloved flavor profile without breaking the bank. The contrasting textures of the crunchy coating and tender chicken, enhanced by the rich, flavorful sauce and fresh garnishes like crisp green onions and nutty sesame seeds, create an explosion of taste and sensation.
If you’ve ever enjoyed General Tso’s chicken or orange chicken, you’ll find yourself equally enthralled by the unique complexity of Bang Bang. It offers a slightly different creamy richness while still delivering that satisfying sweet and spicy punch that keeps you coming back for more. Don’t just dream about this delightful dish; grab your apron and bring the flavors of your favorite Asian-inspired restaurant right into your own kitchen. Give this Crispy Bang Bang Chicken recipe a try tonight – you won’t regret it!
Storing and Reheating Tips:
Storing Leftovers:
To properly store leftover Crispy Bang Bang Chicken, allow the chicken to cool completely before transferring it to an airtight container. Store the chicken and any remaining sauce separately if possible, as this helps maintain the crispiness of the chicken. Place the container in the refrigerator. It will stay fresh for up to 3-4 days.
Reheating:
For the best results when reheating, avoid the microwave, which can make the chicken soggy. Instead, preheat your oven to 375°F (190°C). Spread the chicken in a single layer on a baking sheet lined with parchment paper or foil. Reheat for 8-10 minutes, or until heated through and the coating is re-crisped. If you prefer to reheat on the stovetop, you can use a skillet over medium heat with a little oil, turning the chicken to ensure even heating and crisping. If the chicken is already sauced, you may want to toss it with a little extra sauce after reheating if it seems dry.
Freezing for Future Meals:
To freeze, cool the chicken completely. If not already sauced, freeze the plain crispy chicken pieces on a baking sheet until solid, then transfer them to a freezer-safe bag or container, separating them with parchment paper to prevent sticking. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat as described above. The sauce can also be frozen separately.
Final Thoughts:
This Crispy Bang Bang Chicken recipe is a guaranteed winner, offering an irresistible blend of crunch, creaminess, and spice. It’s a fantastic way to recreate a beloved restaurant favorite with impressive ease and impressive flavor. We encourage you to give it a whirl and experience the delicious joy firsthand!
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Crispy Bang Bang Chicken
Ingredients
Equipment
Method
- In a shallow bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, paprika, and cayenne pepper (if using). In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs.1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper, 2 large eggs, 1/2 cup panko breadcrumbs
- Pat the chicken pieces dry with paper towels. Working in batches, coat each chicken piece first in the seasoned flour mixture, shaking off any excess. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken generously with the panko breadcrumbs, pressing gently to adhere. Place the coated chicken on a clean plate or baking sheet.1.5 lbs boneless, skinless chicken thighs, 2 large eggs, 1/2 cup panko breadcrumbs
- Pour enough vegetable oil into a large, heavy-bottomed skillet or Dutch oven to reach a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of breading into it; it should sizzle immediately.Vegetable oil or other neutral oil
- Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pan. Fry for 4-6 minutes per batch, turning occasionally, until golden brown and cooked through. Use a slotted spoon or spider strainer to remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Continue frying the remaining chicken.
- While the chicken is frying or draining, prepare the sauce. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, garlic powder, and salt until well combined and smooth.1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 2 tablespoons sriracha, 1 tablespoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon garlic powder, 1/4 teaspoon salt
- Once all the chicken is fried, place the crispy chicken pieces in a large bowl. Pour the Bang Bang sauce over the chicken and gently toss to coat each piece evenly. Serve immediately over cooked rice or noodles, garnished with chopped green onions and toasted sesame seeds if desired. You can also serve it appetizer-style with shredded lettuce.Cooked rice or noodles, Chopped green onions, Toasted sesame seeds, Shredded lettuce or cabbage