I still remember the first time I tried Crispy Bang Bang Chicken. The crunch of the golden coating, followed by the creamy, spicy-sweet bang bang sauce—it was love at first bite. Since then, I’ve made this recipe countless times, tweaking it to hit the perfect balance of crispy texture and bold flavor. It’s a favorite for game nights, dinner parties, and even weeknight meals when I want something exciting but doable.

This dish isn’t just about indulgence—it’s a celebration of textures and contrasts. Juicy chicken with a shatteringly crisp exterior, all drenched in that iconic bang bang sauce that’s creamy, tangy, and just a little spicy. And the best part? You don’t need a deep fryer to get restaurant-style results. Let me show you how to make this addictively delicious Crispy Bang Bang Chicken in your own kitchen.

Why You’ll Love This Crispy Bang Bang Chicken

This dish hits every craving note: it’s crunchy, spicy, creamy, and a little bit sweet. The chicken is marinated and coated to deliver that juicy-on-the-inside, crispy-on-the-outside bite. The bang bang sauce adds an irresistible kick that elevates everything. Plus, it’s super customizable—you can control the heat, make it gluten-free, or serve it up in wraps or rice bowls. Perfect for weeknight dinners, meal prep, or appetizers that disappear in minutes.

What Cut of Chicken Works Best for Crispy Bang Bang Chicken?

I always recommend boneless, skinless chicken thighs for this recipe. Thighs stay juicy and flavorful, especially when fried or air-fried. That said, if you prefer something leaner, chicken breast works just fine—just be sure not to overcook it or you’ll lose that tender bite.

You can also cut the chicken into strips, chunks, or even use chicken tenders depending on how you plan to serve it. Smaller pieces are great for appetizers, while longer strips are perfect for sandwiches or wraps.

Options for Substitutions

Whether you’re working with dietary restrictions or just missing an ingredient, here are some reliable swaps:

Chicken Substitute: Try cauliflower florets or tofu cubes for a vegetarian spin. They crisp up beautifully and hold the sauce well.
Buttermilk: No buttermilk? Mix regular milk with a splash of lemon juice or vinegar and let it sit for 10 minutes—it works as a great marinade base.
Flour Coating: You can replace all-purpose flour with rice flour or a gluten-free flour blend to keep it gluten-free.
Panko Bread Crumbs: Not required, but if you want even more crunch, mixing panko with your coating adds great texture.
Bang Bang Sauce: Traditionally made with mayo, sriracha, and sweet chili sauce. You can use Greek yogurt or vegan mayo instead of regular mayonnaise for a lighter or dairy-free option.
Heat Level: Tone it down with more sweet chili and less sriracha—or crank it up with a dash of cayenne or hot sauce.

Ingredients for Crispy Bang Bang Chicken

Each ingredient in this recipe plays a key role in creating the crave-worthy crunch and bold flavor of Crispy Bang Bang Chicken. Here’s what you’ll need and why it matters:

Boneless, Skinless Chicken Thighs
Thighs bring rich flavor and stay juicy even after frying. They’re perfect for bite-sized pieces that stay tender on the inside.
Buttermilk
This is the key to a flavorful, tender marinade. It breaks down the proteins slightly, helping the chicken absorb more flavor and retain moisture.
Salt and Black Pepper
Basic, yes—but absolutely essential. These seasonings enhance the natural flavor of the chicken and ensure it’s never bland.
Garlic Powder & Paprika
These spices add warmth and depth to both the marinade and the coating, infusing the chicken with bold flavor before the sauce even touches it.
All-Purpose Flour
The foundation of the crispy coating. It helps form the golden crust that crisps up beautifully when fried.
Cornstarch
Cornstarch lightens the flour coating and delivers that shatteringly crisp texture when cooked.
Eggs
They bind the flour mixture to the chicken and help the breading stick through the frying process.
Vegetable Oil (for frying)
A neutral oil with a high smoke point ensures a golden, even fry without overpowering the flavor.
Mayonnaise
The creamy base of the bang bang sauce—smooth and rich, it balances the heat and acidity of the other ingredients.
Sweet Chili Sauce
Sweet and tangy with a mild heat, this sauce adds brightness and a subtle sticky texture to the bang bang sauce.
Sriracha
This is where the heat comes from. Adjust the amount based on your spice preference.
Honey (optional)
Adds a touch of sweetness to round out the sauce, especially if you’re using a spicier sriracha.

Step 1: Prepare the Chicken

Start by cutting your boneless, skinless chicken thighs into bite-sized chunks or strips, depending on how you want to serve them. In a large bowl, toss the chicken with salt, pepper, garlic powder, and paprika. Pour in the buttermilk, mix well, and cover. Let it marinate for at least 30 minutes—or up to overnight in the fridge for deeper flavor and tenderness.

Step 2: Set Up the Breading Station

While the chicken marinates, prepare your dredging station. In one bowl, whisk together the all-purpose flour, cornstarch, and a pinch more seasoning. In another, beat the eggs. This two-step coating process (flour, egg, flour) helps build a super crispy crust that stays put and doesn’t fall apart when cooked.

Step 3: Bread the Chicken

Remove chicken pieces from the marinade, letting excess drip off. Dredge each piece in the flour mixture, dip into the egg, then return to the flour mixture for a second coat. Press gently to make sure the breading adheres. Set coated pieces on a wire rack or tray as you go.

Step 4: Fry Until Golden and Crispy

Heat oil in a deep skillet or heavy-bottomed pan over medium-high heat until it reaches 350°F (175°C). Carefully lower the chicken in batches, frying 4–5 minutes per side, until golden brown and fully cooked. Avoid overcrowding the pan—it drops the oil temp and makes the coating soggy. Transfer fried chicken to a wire rack or paper towel-lined tray.

Step 5: Make the Bang Bang Sauce

While the chicken drains, mix the bang bang sauce in a small bowl. Combine mayonnaise, sweet chili sauce, sriracha, and a touch of honey (if using). Stir until smooth and taste to adjust heat or sweetness.

Step 6: Toss and Serve

Drizzle the bang bang sauce over the crispy chicken or toss the pieces gently in a large bowl for full coating. Serve immediately while it’s hot, crisp, and bursting with flavor.

How Long to Cook Crispy Bang Bang Chicken

The actual cooking time depends on the size of your chicken pieces and your method of cooking. Here’s a breakdown:

Frying on Stovetop: Each batch should take about 8–10 minutes total, turning once halfway through to ensure an even, golden crust. You’re aiming for an internal temperature of 165°F (74°C).
Air Fryer Option: Preheat your air fryer to 400°F (200°C), spray the breaded chicken with oil, and cook for 12–15 minutes, flipping halfway. The coating won’t be quite as deep-fried crisp, but still delicious.
Oven Option: Bake at 425°F (218°C) for 20–25 minutes on a wire rack over a baking sheet. Spray lightly with oil for that crispy edge.

Whichever method you use, avoid overcooking—the chicken should be juicy, not dry.

Tips for Perfect Crispy Bang Bang Chicken

Don’t Skip the Marinade: Buttermilk tenderizes the chicken and adds flavor—30 minutes is the bare minimum.
Double Dredge for Extra Crunch: The flour–egg–flour sequence makes a huge difference in the final crisp factor.
Use a Thermometer for the Oil: 350°F is the sweet spot. Too hot, and the coating burns; too cool, and the chicken turns greasy.
Work in Batches: Crowding the pan lowers the oil temp and leads to soggy results. Be patient.
Let the Chicken Rest on a Rack: This keeps the bottom from steaming and getting soft while you finish the rest.
Sauce Last Minute: For ultimate crunch, drizzle or toss in sauce just before serving—not ahead of time.

Watch Out for These Mistakes While Cooking

Making Crispy Bang Bang Chicken isn’t hard, but a few missteps can cost you that perfect golden crunch. Here’s what to avoid:

Skipping the marinade: The buttermilk does more than just flavor—it tenderizes. Skipping it leads to tougher, drier chicken.
Not drying excess marinade: If the chicken is too wet going into the flour, the coating can clump or fall off.
Using low oil temperature: Frying in oil that’s not hot enough makes the chicken greasy instead of crisp. Always preheat and use a thermometer.
Overcrowding the pan: This drops oil temperature fast and makes the chicken steam, not fry. Cook in batches for the best crust.
Saucing too early: Coat the chicken just before serving. Letting it sit in sauce will soften the crispy coating.

What to Serve With Crispy Bang Bang Chicken?

Whether it’s a quick dinner or a party platter, these sides and add-ons pair beautifully with Crispy Bang Bang Chicken:

Asian-Inspired Slaw

A crunchy cabbage slaw with sesame vinaigrette balances the richness of the chicken and adds a refreshing bite.

Coconut Rice

Creamy and lightly sweet, this rice complements the spicy tang of the bang bang sauce perfectly.

Pickled Cucumbers

Quick-pickled cukes add acidity and crunch that cut through the creamy sauce.

Garlic Noodles

Buttery, garlicky noodles serve as a comforting and simple base for this bold-flavored dish.

Lettuce Wraps

Turn the chicken into a fun handheld option by serving in butter lettuce cups with extra sauce on the side.

Sweet Potato Fries

Their sweetness plays off the chili sauce and gives a fun, casual vibe to the plate.

Steamed Broccoli

An easy, healthy side that adds some greens and doesn’t compete with the main dish.

Cold Beer or Iced Green Tea

Because you’ll want a refreshing sip between those flavorful bites.

Storage Instructions

If you’ve got leftovers (a big if), Crispy Bang Bang Chicken stores quite well with just a little attention. Here’s how to keep it tasting fresh:

Refrigeration: Place leftover chicken in an airtight container and refrigerate for up to 3 days. Keep the sauce separate, if possible, to prevent sogginess.
Reheating: The best way to bring back that crunch is in the oven or air fryer. Reheat at 375°F (190°C) for about 8–10 minutes or until hot and crispy. Avoid microwaving—it’ll soften the coating.
Freezing: You can freeze the breaded, cooked chicken without sauce. Lay pieces on a baking sheet to flash freeze, then transfer to a freezer bag. They’ll keep for up to 2 months. Reheat directly from frozen in the oven or air fryer until warmed through and crispy.
Reheat Sauce Separately: Just warm the bang bang sauce gently in the microwave or on the stovetop. It only takes about 15–30 seconds.

Estimated Nutrition

Here’s a rough estimate per serving (assuming 4 servings and moderate sauce usage):

Calories: 480–520 kcal
Protein: 26g
Carbohydrates: 28g
Fat: 30g
Saturated Fat: 6g
Sugar: 8g (mostly from the sweet chili sauce and optional honey)
Sodium: 700–900mg

These values may vary based on the size of the chicken pieces, how much sauce you use, and the exact ingredients or cooking method. To lighten it up, opt for baking or air frying and use Greek yogurt in the sauce.

Frequently Asked Questions

What’s the difference between bang bang chicken and buffalo chicken?

Bang bang chicken uses a creamy, sweet-and-spicy sauce typically made from mayo, sweet chili sauce, and sriracha. Buffalo chicken, on the other hand, is coated in a vinegar-based hot sauce and butter. Totally different flavor profiles—bang bang is richer and sweeter.

Can I make this chicken ahead of time?

Yes—prep the chicken and keep it breaded in the fridge for up to a few hours before cooking. You can also fry it ahead and reheat in the oven or air fryer to restore crispiness. Just keep the sauce off until the last minute.

Is this recipe spicy?

It has a mild-to-medium heat. The sweet chili sauce balances out the sriracha nicely. For less heat, cut the sriracha down or omit it entirely. For more heat, toss in extra sriracha or even a pinch of cayenne.

Can I use a different protein?

Definitely. Shrimp, tofu, cauliflower, or even sliced pork tenderloin all work beautifully with the same bang bang coating and sauce.

How can I make this gluten-free?

Swap the flour for a gluten-free blend or rice flour, and make sure your sweet chili sauce and mayo are gluten-free as well. Cornstarch is naturally gluten-free, so no worries there.

Can I bake the chicken instead of frying?

Yes! Bake on a wire rack at 425°F (218°C) for 20–25 minutes, flipping once. Spray lightly with oil before baking for that crisp effect. It won’t be quite as crunchy as frying but still delicious.

How do I store the sauce?

Store any leftover bang bang sauce in a sealed container in the fridge for up to a week. Stir before using, and it’s great on wraps, burgers, and roasted veggies too.

Can I make the sauce lighter?

Absolutely. Swap mayo for Greek yogurt or a light mayo alternative. It’ll still be creamy with fewer calories and less fat.

Conclusion

Crispy Bang Bang Chicken is the kind of dish that turns a regular meal into something memorable. It’s got that addictive combination of crunch, creaminess, sweetness, and heat—all in one bite. Whether you’re frying it fresh for guests or reheating for lunch the next day, it holds up beautifully and delivers every time. Plus, with all the customizations you can make, it’s a recipe you’ll keep coming back to, no matter your mood or dietary needs.