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Easy and Delicious Crispy Bang Bang Chicken Recipe

Easy and Delicious Crispy Bang Bang Chicken Recipe

Crispy, golden chicken bites tossed in a creamy, sweet, and spicy Bang Bang sauce. This easy homemade recipe is perfect for weeknight dinners, appetizers, parties, or game day and delivers restaurant-quality flavor in under an hour.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

Chicken

  • 2 lb boneless skinless chicken breast cut into bite-sized pieces
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 2 eggs beaten
  • 2 cups panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Vegetable oil for frying

Bang Bang Sauce

  • ¾ cup mayonnaise
  • ⅓ cup sweet chili sauce
  • 2 tablespoons sriracha
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar

Garnish

  • Chopped green onions
  • Sesame seeds

Instructions
 

  • Cut the chicken breasts into evenly sized bite-sized pieces and pat them dry with paper towels.
  • In one bowl combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
  • Beat the eggs in a second bowl.
  • Place the panko breadcrumbs into a third bowl.
  • Coat each piece of chicken in the flour mixture, dip into the eggs, then coat completely with the panko breadcrumbs.
  • Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
  • Fry the chicken in batches for 4–5 minutes, turning occasionally until golden brown and cooked through.
  • Transfer the cooked chicken to a wire rack or paper towel-lined plate.
  • In a medium bowl whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
  • Toss the crispy chicken with the Bang Bang sauce until evenly coated.
  • Garnish with chopped green onions and sesame seeds before serving immediately.

Notes

 
  • For extra crispy chicken, use panko breadcrumbs instead of regular breadcrumbs.
  • Fry in small batches to keep the oil temperature consistent.
  • Toss the chicken with the sauce just before serving to maintain maximum crispiness.
  • Adjust the sriracha to make the sauce milder or spicier.
  • Leftover sauce can be refrigerated for up to 5 days and used as a dipping sauce for fries, shrimp, or vegetables.
 

Nutrition Facts

 
  • Calories: 640 kcal
  • Carbohydrates: 38 g
  • Protein: 34 g
  • Total Fat: 39 g
  • Saturated Fat: 6 g
  • Trans Fat: 0 g
  • Polyunsaturated Fat: 16 g
  • Monounsaturated Fat: 14 g
  • Cholesterol: 165 mg
  • Sodium: 980 mg
  • Potassium: 540 mg
  • Fiber: 2 g
  • Sugar: 8 g
  • Vitamin A: 320 IU
  • Vitamin C: 2 mg
  • Calcium: 85 mg
  • Iron: 3 mg