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This crispy bang bang chicken has become my go-to recipe whenever I want to impress dinner guests without spending hours in the kitchen. The perfect balance of crunchy exterior and tender chicken inside, all coated in that irresistible sweet-spicy sauce, makes this dish absolutely addictive.
I first made this recipe when my brother visited after a long overseas trip. He requested something with a kick, and this bang bang chicken was such a hit that he asked for the recipe before even leaving the table.
Ingredients
- Boneless skinless chicken breasts: Cut into bite sized pieces for quicker cooking and even crispiness
- Buttermilk: Creates the tenderest chicken you will ever taste by breaking down proteins
- All purpose flour: Provides the first layer of coating that helps everything stick
- Panko breadcrumbs: Are the secret to that extra crispy exterior regular breadcrumbs simply cannot achieve
- Garlic powder and onion powder: Infuse flavor directly into the chicken during marination
- Paprika: Adds a subtle smoky note and beautiful color to the coating
- Mayonnaise: Forms the creamy base of the signature bang bang sauce
- Sriracha sauce: Brings the perfect level of heat without overwhelming the other flavors
- Honey: Balances the heat with necessary sweetness for that classic bang bang flavor profile
- Rice vinegar: Adds brightness and cuts through the richness of the mayo
Step-by-Step Instructions
- Marinate the Chicken:
- Cut chicken breasts into evenly sized pieces about 1.5 inches each. Combine buttermilk with garlic powder, onion powder, paprika, salt, and pepper in a large bowl. Submerge chicken pieces fully in this mixture and let sit for at least 30 minutes in the refrigerator. The longer you marinate, the more flavorful and tender your chicken will become. I often prepare this step in the morning for evening cooking.
- Prepare the Coating:
- Mix the flour and panko breadcrumbs in a shallow dish. The ratio should be roughly equal parts for the perfect crispy crust. Season this mixture with a pinch of salt and pepper. Having this ready before removing the chicken from the marinade prevents the coating from becoming soggy.
- Coat the Chicken:
- Remove each piece of chicken from the buttermilk mixture allowing excess to drip off. The chicken should be wet but not dripping. Place each piece in the flour panko mixture and press gently to ensure complete coverage. For extra crispiness, let the coated pieces rest on a wire rack for 5 minutes before frying.
- Fry to Perfection:
- Heat oil to exactly 350°F using a thermometer for accuracy. Fry chicken in small batches, never overcrowding the pan, which would lower the oil temperature and result in soggy chicken. Each batch should take 5 to 6 minutes until golden brown and internal temperature reaches 165°F.
- Create the Bang Bang Sauce:
- While chicken is frying, whisk together mayonnaise, sriracha, honey, and rice vinegar in a large bowl. The sauce should be smooth and uniform in color. Taste and adjust sweetness or heat according to your preference.
- Toss and Serve:
- While the chicken is still hot but not burning, gently toss it in the bang bang sauce until evenly coated. Serve immediately for the best texture and flavor experience. The contrast between the hot crispy chicken and the cool sauce creates magic in your mouth.
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The sriracha in this recipe completely transformed my relationship with spicy food. Before discovering bang bang chicken, I always played it safe with mild flavors. Something about the way the heat balances with the honey and creamy mayo opened up a whole new world of flavors for me, and now I find myself reaching for that bottle of sriracha for many other dishes too.
Storage Tips
This chicken is undeniably best enjoyed immediately after cooking when the contrast between crispy exterior and sauce is at its peak. However, if you must store leftovers, keep the sauce and chicken separate. Place cooled chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet in a 375°F oven for 10 minutes to restore some crispiness before adding fresh sauce.
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Make It Healthier
For a lighter version that still delivers on flavor, try baking instead of frying. Preheat your oven to 400°F and place the coated chicken pieces on a wire rack set over a baking sheet. Spray lightly with cooking oil and bake for 20 to 25 minutes, flipping halfway through. The results will be slightly less crispy but still delicious with significantly reduced fat content. You can also substitute Greek yogurt for half of the mayonnaise in the sauce to cut calories while maintaining creaminess.
Perfect Pairings
This bang bang chicken truly shines when served with cooling, fresh accompaniments that balance the richness and heat. A simple Asian slaw with rice vinegar dressing makes an excellent side, as does cucumber salad with sesame oil. For a complete meal, serve over fluffy jasmine rice which absorbs the extra sauce beautifully. If serving as an appetizer, provide small lettuce cups for guests to create little wraps with the chicken, adding texture and freshness.
Frequently Asked Questions
- → How do I make the coating extra crispy?
To enhance crispiness, press the flour and breadcrumb mixture firmly onto the chicken pieces. Ensure the oil is preheated to the recommended 350°F before frying.
- → Can I bake this instead of frying?
Yes, bake the chicken at 400°F for 20-25 minutes, flipping halfway through for even browning. The texture will be slightly different but still delicious.
- → What can I use as a substitute for sriracha sauce?
If sriracha is unavailable, you can use any hot sauce or even chili paste for a spicy kick.
- → How can I make this dish less spicy?
To reduce spice, use less sriracha and increase the honey or sugar in the sauce. You can also serve the sauce on the side for dipping.
- → Can I make this dish gluten-free?
Yes, substitute all-purpose flour with almond flour and use gluten-free breadcrumbs for the coating.
- → What is the best oil for frying the chicken?
Use neutral oils with a high smoke point, such as vegetable oil, canola oil, or peanut oil, for the best results.