This Bang Bang Chicken is the ultimate combination of crispy fried chicken and a sweet-spicy sauce that will have you hooked from the first bite! Perfectly seasoned and coated in Panko breadcrumbs, each piece of chicken is fried to a golden crisp and drizzled with a homemade Bang Bang sauce. It’s a restaurant-quality dish that you can easily recreate at home. Whether you’re planning a family dinner or an impressive appetizer, this recipe is a must-try!
Ever since I made Bang Bang Chicken for the first time, it has become an instant favorite in our house! My husband, who loves anything with a bit of heat, couldn’t get enough of the crispy coating and the sweet heat of the sauce. It’s now our go-to dish when we want something special for dinner. The best part is how fun it is to make—the kids love helping out with dipping the chicken into the batter and breadcrumbs. It’s a family affair, and this dish has become one of our favorite ways to bring everyone together at the table.
Why This Bang Bang Chicken?
- Crispy Perfection: With a combination of flour, cornstarch, and Panko breadcrumbs, the chicken comes out with an extra-crispy exterior while staying tender on the inside.
- Sweet & Spicy Sauce: The homemade Bang Bang sauce is the star of the show, blending mayonnaise, sweet chili, and a hint of Sriracha for that perfect balance of flavors.
- Restaurant-Style at Home: You can recreate the famous Bang Bang Chicken from your favorite restaurant right in your own kitchen with this simple recipe.
- Crowd-Pleaser: This dish is ideal for any occasion, from family dinners to parties, and can even be served as an appetizer.
- Customizable Heat: Adjust the spice level to your liking by increasing or decreasing the amount of Sriracha in both the sauce and the batter.
Ingredients:
For the Sauce:
- 120 g (½ cup) mayonnaise
- 60 ml (¼ cup) sweet chili sauce (such as Frank’s)
- 15 ml (1 tablespoon) hot sauce (Sriracha)
- 30 ml (2 tablespoons) honey
- Salt and pepper, to taste
For the Chicken:
- 680 g (4 boneless, skinless chicken breasts), cut into small pieces
- 65 g (½ cup) all-purpose flour
- 65 g (½ cup) cornstarch
- 240 ml (1 cup) buttermilk (add more if needed for the batter)
- 7 g (1 tablespoon) garlic powder
- 5 g (1 teaspoon) smoked paprika
- 2.5 g (½ teaspoon) salt (or to taste)
- 2.5 g (½ teaspoon) pepper (or to taste)
- 15 ml (1 tablespoon) hot sauce (Sriracha)
- 1 large egg
- 100 g (1 cup) Panko breadcrumbs
- Vegetable oil, for frying
Directions:
- Prepare the Sauce:
In a small bowl, whisk together the mayonnaise, sweet chili sauce, hot sauce, honey, salt, and pepper until well combined. Refrigerate the sauce until you’re ready to serve. - Prepare the Chicken Batter:
In a medium mixing bowl, combine the flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Add the buttermilk, hot sauce, and egg to the bowl, and whisk everything together until you get a smooth, thick batter. Add the chicken pieces to the batter, making sure each piece is fully coated. Set aside for a few minutes to let the flavors soak in. - Coat the Chicken:
In a separate bowl, place the Panko breadcrumbs. Take each piece of battered chicken and coat it in the breadcrumbs, pressing down slightly to ensure an even coating. Add more breadcrumbs as needed. - Fry the Chicken:
In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. Once the oil is hot, add a few pieces of chicken at a time, ensuring not to overcrowd the pan. Fry for about 3 minutes on each side, or until the chicken is golden brown and fully cooked through. Remove the fried chicken pieces and place them on paper towels to absorb excess oil. Repeat until all chicken is cooked. - Serve:
Once all the chicken is fried, drizzle with the prepared Bang Bang sauce. Serve hot and enjoy the crispy, flavorful goodness!
Notes:
- Baking Alternative: For a healthier option, you can bake the breaded chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and crispy.
- Spice Level: Feel free to adjust the amount of Sriracha in both the sauce and the batter to control the heat level.
- Make-Ahead Tip: The sauce can be made ahead of time and stored in the fridge for up to 3 days, making it even easier to prepare when you’re ready to cook.
- Serving Suggestions: Pair this Bang Bang Chicken with a fresh salad, rice, or as sliders with a crunchy slaw for a complete meal.
This Bang Bang Chicken is sure to become a favorite in your household just like it did in ours! Enjoy the perfect blend of crispy texture and spicy-sweet flavor!