Bang Bang Chicken
Bright, crunchy, and unapologetically saucy, this Bang Bang Chicken is the kind of dish that turns a weeknight into something a little special. Crispy panko-coated chicken bites meet a sweet-spicy chili-mayo, delivering satisfying crunch and a sticky, tangy finish. It’s fast to make, great for sharing, and endlessly adaptable — perfect for dipping, tossing into salads, or building a dinner around.
Why make this recipe
- Quick crowd-pleaser: ready in about 30 minutes from start to finish if you plan ahead.
- Texture contrast: airy buttermilk-dredged chicken meets ultra-crispy panko for an irresistible bite.
One-sentence summary: If you want a simple dish with a restaurant-style crunch and a creamy, sweet-heat sauce, this checks every box.
Ingredients
- 1 cup buttermilk
- ¾ cup plain flour
- 0.5 cup cornstarch
- 1 large egg
- 1 tablespoon hot sauce
- Kosher salt and freshly cracked black pepper (seasoned to your preference)
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup Panko breadcrumbs
- Edible oil (for frying; a neutral oil like vegetable, canola, or peanut works best)
- 3 cups of vegetables (for serving — e.g., shredded cabbage, sliced cucumbers, carrot ribbons, or mixed greens)
- 2 tablespoons freshly chopped parsley leaves (optional garnish)
- ¼ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 2 teaspoons Frank’s RedHot Sauce
Step-by-Step Guide to Making Bang Bang Chicken
Overview of workflow
Make the sauce first, set up the dredging station, fry the chicken in small batches, and serve immediately. Doing the small prep steps ahead (cutting chicken, measuring dry ingredients) will make the frying stage smooth and safe.
- Prepare the sweet-spicy bang bang sauce
- In a small bowl whisk together ¼ cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon honey, and 2 teaspoons Frank’s RedHot Sauce until glossy and smooth. Taste and adjust: add a touch more honey for sweetness or a dash more hot sauce for heat. Set aside in the fridge so it’s cool and ready when the chicken is hot.
- Make the buttermilk batter
- In a spacious bowl combine 1 cup buttermilk, ¾ cup plain flour, 0.5 cup cornstarch, 1 large egg, 1 tablespoon hot sauce, and salt and freshly cracked black pepper to taste. Whisk thoroughly until you have a slightly thickened, lump-free batter. The hot sauce in the batter brings a gentle heat and helps seasoning penetrate the chicken.
- Prepare the panko coating and chicken
- Spread 1 cup Panko breadcrumbs on a shallow plate or baking sheet for easy dredging. Pat the 1 pound chicken chunks dry with a paper towel to help the batter adhere. One by one, dip each piece of chicken into the buttermilk mixture, allowing excess to drip off, then press firmly into the panko so the crumbs adhere evenly and form a good crust.
- Heat the oil and test
- Pour edible oil into a large Dutch oven or stockpot to a depth of about 1½ to 2 inches — enough to allow the chicken pieces to float while frying. Warm the oil over medium-high heat and monitor with a deep-fry thermometer. Your target is about 360°F (182°C). If you don’t have a thermometer, test with a small piece of panko; it should sizzle and brown in roughly 30–45 seconds.
- Fry in small batches
- Work in small batches to avoid lowering the oil temperature and to prevent overcrowding. Carefully add a few pieces of coated chicken to the hot oil and fry until golden brown and crispy, about 2–3 minutes per batch. Flip pieces as needed so they brown evenly. Use a slotted spoon or spider to remove the chicken and transfer to a plate lined with paper towels to drain any excess oil. Sprinkle lightly with flaky salt while hot if desired.
- Serve immediately
- Arrange the warm, crispy chicken over your bed of 3 cups of vegetables (shredded cabbage, cucumber slices, or mixed greens work great) or pile on a platter for dipping. Drizzle or toss the chicken with the prepared sweet chili sauce mixture, or serve it on the side for dipping. Finish with a scattering of freshly chopped parsley for a pop of color and freshness.
Notes on timing and safety
- Frying in batches keeps the oil temperature stable and ensures each piece crisps up rather than stews in the oil.
- Use a thermometer for reliable results and never leave hot oil unattended. Dispose of oil responsibly once cooled, or strain and refrigerate if you plan to reuse it.
Storage: Best Way to Store Bang Bang Chicken
- Refrigerator: Store leftover chicken in an airtight container for up to 3 days at 40°F (4°C). Keep the sauce separate to preserve crispness.
- Freezer: For longer storage, flash-freeze the cooked chicken pieces on a baking sheet, then transfer to a freezer-safe bag for up to 1 month at 0°F (-18°C). Re-crisp in a hot oven or air fryer.
- Reheating temp: Reheat in a 375°F (190°C) oven for 8–12 minutes or in an air fryer at 350°F (175°C) for 5–8 minutes until heated through and crisp.
Serving Suggestions for Bang Bang Chicken
- As an appetizer: Arrange bite-sized pieces on a platter with toothpicks and a bowl of sauce for dipping — excellent for parties.
- On a salad: Toss crunchy chicken over a bed of shredded cabbage, carrots, cilantro, and sliced cucumber; drizzle with the bang bang sauce and a squeeze of lime for brightness.
- In sandwiches and wraps: Pile chicken on toasted brioche or inside a warm tortilla with lettuce, pickles, and extra sauce for a satisfying handheld.
- Rice or noodle bowls: Serve over steamed jasmine rice or cold sesame noodles with a handful of scallions and sesame seeds for a more substantial meal.
Tips to make Bang Bang Chicken (Q&A style)
Q: How do I keep the chicken extra crispy?
A: Fry in small batches so the oil temperature holds at 360°F; drain on a wire rack over a sheet tray rather than paper towels to avoid sogginess.
Q: Can I bake this instead of frying?
A: Yes — bake at 425°F (220°C) on a parchment-lined sheet for 18–22 minutes, flipping halfway, and spray the tops lightly with oil to encourage browning.
Q: How do I make the batter stick better to the chicken?
A: Pat the chicken very dry before dipping, and press the panko firmly onto each piece after the buttermilk bath so it adheres well.
Q: What’s a good substitute for buttermilk?
A: Make a quick substitute by stirring 1 tablespoon white vinegar or lemon juice into 1 cup milk and letting it sit 5 minutes.
Variations (two options)
- Spicy Mayo Toss (bullet): Swap half the mayo in the sauce for Sriracha for a hotter, creamier finish; add a teaspoon of rice vinegar to brighten the sauce.
- Grilled Bang Bang Chicken (paragraph): If you prefer less oil, thread the marinated chicken onto skewers and grill over medium-high heat, basting with a bit of oil and the bang bang sauce during the last minute for caramelized spots. The texture won’t be the same as deep-fried panko crunch, but you’ll get charred flavor and a lighter result that still pairs beautifully with the sweet-spicy sauce.
Frequently Asked Questions (mixed formats)
Q: Is this dish very spicy?
A: Not necessarily — the recipe uses moderate amounts of hot sauce and sweet chili sauce, creating a pleasant sweet-heat. You can dial the Frank’s RedHot up or down in both batter and sauce to suit your taste.
Q: Can I use thighs instead of breasts?
A: Yes. Boneless, skinless chicken thighs are juicier and more forgiving if slightly overcooked, but cut them into uniform pieces so they cook evenly.
Q: How long does the sauce keep?
A: The bang bang sauce will keep in an airtight container in the refrigerator for 4–5 days. Stir before using.
What’s the best oil for frying?
- Use neutral oils with high smoke points like vegetable, canola, peanut, or sunflower oil. Olive oil is not ideal due to its lower smoke point and strong flavor.
Q: Can I make components ahead for a party?
A: Yes — make the sauce and dredging station ahead and keep chilled. Fry the chicken shortly before guests arrive so it’s at peak crispness. You can also par-fry the pieces, cool them, and finish crisping in the oven when ready to serve.
Variation in preparation tips (comparison-style)
- Air Fryer vs. Deep Fry: Air frying uses much less oil and gives a satisfyingly crisp exterior but may need a light spray of oil and slightly longer cooking time. Deep frying achieves the fastest, most even golden crust, ideal when texture is the priority.
Final notes on technique
- Pressing the panko into the buttermilk-drenched chicken is the single most important step for great crunch.
- Keep cooked pieces warm in a low oven (200–225°F / 95–110°C) on a rack while finishing batches to keep them crisp and ready for serving.
Conclusion
Bang Bang Chicken is a celebration of texture and flavor: crisp, golden chicken paired with a creamy, sweet-spicy sauce that elevates every bite. If you’d like another tested riff on bang bang-style coatings and sauces, check out this crunchy take at Bang Bang Chicken Recipe (Incredibly Crispy) | The Kitchn. For a slightly different presentation and serving ideas, see this home-friendly version at Bang Bang Chicken Recipe | Simple Home Edit.
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