Description

Crunchy and flavorful Crispy Bang Bang Chicken features tender bite-sized chicken pieces fried to golden perfection and coated in a creamy, spicy-sweet Bang Bang sauce. Perfect as an appetizer or main dish, this crowd-pleasing recipe balances heat, tang, and a touch of sweetness for an irresistible experience.

Ingredients

Scale

Chicken and Coating

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 cup buttermilk
2 large eggs, lightly beaten
Vegetable oil, for frying (enough to fill pot 2 inches deep)

Bang Bang Sauce and Garnish

1/2 cup mayonnaise
1/4 cup sriracha (or more, to taste)
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 clove garlic, minced
1/4 cup chopped green onions, for garnish
Sesame seeds, for garnish (optional)

Instructions

Prepare the coating and chicken: In a large bowl, thoroughly combine the all-purpose flour, salt, black pepper, garlic powder, onion powder, paprika, and optional cayenne pepper. In a separate shallow dish, whisk together the buttermilk and eggs until fully blended. Dip each chicken cube first in the buttermilk mixture, then dredge it evenly in the flour mixture. Place the coated chicken cubes aside and refrigerate for at least 30 minutes, or up to 2 hours for the best texture.
Fry the chicken: Heat vegetable oil in a large, deep pot until it reaches 350°F (175°C), with about 2 inches depth. Fry the chicken cubes in batches—do not overcrowd the pot—for 5 to 7 minutes per batch. Turn occasionally to ensure even golden browning and cook until the internal temperature reaches 165°F (74°C). Use a slotted spoon to remove the chicken and place it on a wire rack to drain excess oil and keep crispiness.
Make the Bang Bang sauce: While frying or once the chicken is resting, whisk together the mayonnaise, sriracha, honey, rice vinegar, soy sauce, sesame oil, and minced garlic in a bowl until smooth. For a more uniform texture, pulse briefly in a blender or food processor. Adjust the spiciness or sweetness according to your preference.
Toss and garnish: When the chicken has cooled slightly, gently toss it with the prepared Bang Bang sauce to evenly coat each piece. Transfer to a serving dish and garnish with chopped green onions and optional sesame seeds. Serve immediately to enjoy maximum crispness and flavor.

Notes

Refrigerating the coated chicken before frying helps the batter stick better and results in a crispier crust.
Maintain the oil temperature at 350°F for even cooking and crisp texture—use a thermometer for best results.
Adjust sriracha amount in the sauce to control heat level based on your preference.
Use a wire rack for draining fried chicken to prevent sogginess from sitting in oil.
This dish is best served fresh to retain its crispy texture.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Keywords: Bang Bang Chicken, Crispy Fried Chicken, Spicy Sauce, Asian Inspired Chicken, Appetizer, Party Food