Crispy bang bang chicken dips bite-sized chicken pieces in egg, coats them in a flour-cornstarch blend, deep fries until golden, then tosses them in a mayo-sweet-chili-sriracha sauce, ready in about 35 minutes. Combining flour and cornstarch in the coating, rather than flour alone, is what gives the fried pieces their shatter-crisp texture that holds up once tossed in the sauce.
Crispy Bang Bang Chicken
Ingredients
- 1½ lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 2 large eggs
- ¼ cup milk
- Vegetable oil for frying
- For the Bang Bang sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 2 tablespoons honey
- 1–2 teaspoons sriracha (to taste)
- 1 teaspoon rice vinegar or lime juice
- Optional garnish: green onions or sesame seeds
Instructions
- Heat oil in a deep skillet or pot to 350°F (175°C).
- In a bowl, mix flour, cornstarch, salt, pepper, paprika, and garlic powder.
- In a separate bowl, whisk eggs and milk together.
- Dip chicken pieces into egg mixture, then coat thoroughly in flour mixture.
- Fry chicken in batches for 3–4 minutes until golden brown and crispy.
- Remove chicken and drain on paper towels.
- In a bowl, whisk together mayonnaise, sweet chili sauce, honey, sriracha, and vinegar.
- Toss warm fried chicken in the Bang Bang sauce until evenly coated.
- Garnish with green onions or sesame seeds and serve immediately.
Recipe Notes
- For extra crispiness, fry the chicken a second time for 1–2 minutes.
- Adjust the sriracha to control the heat level.
- This chicken is delicious served over rice, in tacos, or as an appetizer.
Nutrition
- Serving Size
- 1 portion
- Calories
- 610
- Sugar
- 14g
- Sodium
- 780mg
- Fat
- 36g
- Saturated Fat
- 7g
- Unsaturated Fat
- 26g
- Trans Fat
- 0g
- Carbohydrates
- 42g
- Fiber
- 2g
- Protein
- 34g
- Cholesterol
- 155mg
Why you'll love this
- Frying in batches at a controlled 350°F, rather than crowding the oil, keeps the temperature consistent so each piece browns and crisps rather than several pieces at once dropping the oil's heat.
- Tossing the warm fried chicken in the bang bang sauce right after frying, while it's still hot, helps the sauce cling to the crispy coating instead of sliding off a cooled piece.
Tips for the best result
- For extra crispiness, fry the chicken a second time for 1-2 minutes, exactly as the recipe's own notes suggest.
- Adjust the sriracha to control the heat level, per the recipe's own notes, since the sauce's spiciness is easy to scale.
Troubleshooting
The coating isn't as crispy as expected.
Try the recipe's own double-fry technique - frying the chicken a second time for 1-2 minutes after it's rested briefly, which is a classic method for extra-crisp fried chicken.
The sauce didn't stick well.
Toss the chicken in the sauce while it's still warm from frying, since a cooled, less-crispy piece won't hold the sauce as effectively.
Chicken coating turns out soggy.
the oil likely wasn’t hot enough. Next time, use a thermometer and wait until it reaches the proper temperature before adding chicken.
Recipe variations
- Try a coconut-crusted version by adding shredded coconut to your coating mixture for a tropical twist.
- The subtle sweetness pairs beautifully with the spicy sauce.
- For a Korean-inspired variation, add gochujang to your bang bang sauce for deeper, more complex heat.
- Want something lighter? Skip the frying altogether and air-fry or bake the chicken pieces until crispy.
- The sauce is so flavorful that even with a different cooking method, you’ll still get that bang bang experience that makes this dish so special.
Store the chicken and sauce separately if possible, tossing them together fresh when reheating.
The recipe's own notes say this chicken is delicious served over rice, in tacos, or as an appetizer.
Frequently asked questions
Can I make Crispy Bang Bang Chicken in an air fryer?
Yes! Spray the coated chicken with cooking oil and air fry at 400°F for 12-15 minutes, flipping halfway through. You’ll get a similar crispy texture with less oil.
How spicy is this dish?
The heat level is completely customizable.
Can I use a different protein instead of chicken?
Absolutely! Shrimp, tofu, or cauliflower florets work beautifully with the same coating and sauce for vegetarian or seafood variations.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F. With smaller pieces, this usually takes 3-4 minutes per side when frying at the correct temperature.
What’s the best way to serve leftover Crispy Bang Bang Chicken?
Transform leftovers into a wrap or salad with fresh vegetables. The contrast between the crispy chicken and fresh veggies creates a whole new delicious meal.
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