Crispy Bang Bang Chicken

Crispy Bang Bang Chicken

If you’re craving something spicy, crispy, and absolutely addictive, this Crispy Bang Bang Chicken is the ultimate dinner dish. With its golden crust and creamy, tangy, spicy sauce, it delivers restaurant-style flavor right from your kitchen. Ready in just 45 minutes, it’s perfect for weeknights, casual entertaining, or whenever you want to spice things up.

Why You’ll Love This Recipe

  • Extra crispy coating thanks to a flour and cornstarch mix.
  • Flavor-packed bang bang sauce with the perfect balance of creamy, sweet, and spicy.
  • Simple ingredients—most of which are pantry staples.
  • Versatile serving options: over rice, in wraps, or as a standalone appetizer.

Ingredients

  • 1 lb chicken breast, cut into strips
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tbsp sriracha
  • Vegetable oil for frying

Instructions

  1. In a medium bowl, combine flour, cornstarch, salt, and pepper.
  2. Pour the buttermilk into a separate bowl.
  3. Dip each chicken strip into the buttermilk, then dredge in the flour mixture until fully coated.
  4. Heat about 1 inch of vegetable oil in a large pan over medium-high heat.
  5. Fry the coated chicken strips in batches for 5–7 minutes per side, or until golden brown and cooked through.
  6. Place fried chicken on a paper towel-lined plate to drain excess oil.
  7. In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha to create the bang bang sauce.
  8. Drizzle the sauce over the crispy chicken or serve it on the side as a dip.

Serving Suggestions

  • Serve over steamed jasmine rice or fried rice for a satisfying meal.
  • Add to a bed of mixed greens for a spicy salad twist.
  • Stuff in warm tortillas with shredded lettuce for irresistible bang bang chicken tacos.

Tips for Best Results

  • For extra crispy chicken, double-dip: dredge, dip back into buttermilk, and dredge again before frying.
  • Use a cooking thermometer to ensure oil stays around 350°F for even frying.
  • Don’t overcrowd the pan—fry in batches to maintain crispiness.

Nutrition Facts (Per Serving)

  • Calories: 450
  • Carbohydrates: 40 g
  • Protein: 25 g
  • Fat: 22 g

Make It Ahead

You can prep the chicken and sauce in advance. Store the uncooked, dredged chicken in the fridge for up to 6 hours and the sauce in a sealed container for up to 3 days. Fry just before serving for best texture.

Try This Next

Craving bold, crispy flavors? This Crispy Bang Bang Chicken is your new go-to. Quick to make, hard to resist, and unforgettable with every bite.

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