This Easy Crispy Bang Bang Chicken is full of flavor and crunch! Juicy chicken pieces are coated in a crispy batter and tossed in a sweet and spicy sauce that’s a crowd-pleaser!
I can’t resist those crispy bites! They make dinner feel like a fun treat, and they’re perfect for sharing—if you can stop yourself from eating them all first! 😂
What I love most is how simple it is to whip up this dish! Just fry, toss, and serve over rice or with veggies for a satisfying meal, ready in no time!
Key Ingredients & Substitutions
Chicken: You can use boneless chicken breasts or thighs. Thighs are juicier, while breasts are leaner. If you’re looking for a healthier option, try baked chicken instead of fried.
Flour and Cornstarch: This combination creates a super crispy texture. If you’re gluten-free, use a gluten-free flour blend and cornstarch works well in that too!
Buttermilk: It makes the chicken tender. If you don’t have it, make your own by mixing regular milk with a splash of vinegar or lemon juice—let it sit for 5 minutes before using. Regular milk also works fine!
Bang Bang Sauce: The sauce can be adjusted for flavor. Use Greek yogurt instead of mayonnaise for a lighter version. If you like it tangy, add more vinegar or lime juice.
How Do I Achieve the Perfect Crispy Chicken?
The secret to crispy chicken lies in the coating and frying method. Make sure to coat each piece thoroughly for the best results. Here’s how:
- Start with dry chicken—pat it with paper towels to remove excess moisture.
- Double coating helps! Dip in egg, then flour, and back in egg, then flour again for extra crunch.
- Fry in batches to avoid overcrowding the pan; this helps keep the oil temperature up and gives you that crispiness.
- Use a thermometer to monitor the oil temperature; too low means soggy chicken, too high means burnt bits.
Let the chicken drain on paper towels to keep them crispy until you’re ready to serve!
Easy Crispy Bang Bang Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- 1/2 cup buttermilk (or regular milk)
- Vegetable oil, for frying
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 2-3 tbsp sweet chili sauce (adjust to taste)
- 1-2 tsp sriracha sauce (adjust for spice level)
- 1 tsp honey or sugar (optional, for sweetness)
- 1 tsp rice vinegar or lime juice (optional for brightness)
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time and an additional 15-20 minutes for cooking, so you can have dinner on the table in about 40 minutes. Easy and deliciously quick!
Step-by-Step Instructions:
1. Prepare the Coating:
In a medium bowl, whisk together the flour, cornstarch, salt, and pepper until well mixed. This will be your crispy coating.
2. Mix the Wet Ingredients:
In another bowl, whisk the eggs and buttermilk until they’re combined nicely. This mix will help the coating stick to the chicken.
3. Coat the Chicken:
Take a piece of chicken and dip it into the egg mixture, letting any excess drip off. Then, dredge it in the flour mixture, making sure it’s fully coated. For an extra-crispy finish, you can dip the chicken back into the egg and then coat it again with the flour mixture!
4. Heat the Oil:
In a deep pan or pot, heat about 2 inches of vegetable oil over medium-high heat. Use a thermometer to check that it reaches around 350°F (175°C)—this is the perfect temperature for frying!
5. Fry the Chicken:
Carefully place a few pieces of chicken in the hot oil, making sure not to overcrowd the pan. Fry them for about 4-6 minutes, or until they are golden brown and crispy. Remove from the oil and place them on paper towels to drain any extra oil.
6. Make the Bang Bang Sauce:
In a large mixing bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Mix everything until smooth and tasty!
7. Toss the Chicken:
Once the chicken pieces are crispy and drained, add them to the bowl with the Bang Bang sauce. Toss gently until all the chicken is nicely coated!
8. Serve and Enjoy:
Serve your Bang Bang Chicken immediately over steamed rice or alongside fresh veggies. Garnish with some sliced green onions or chopped cilantro for an extra pop of color. Dig in and enjoy your crispy, flavorful meal!
FAQ for Easy Crispy Bang Bang Chicken
Can I Use Frozen Chicken for This Recipe?
Yes, but it’s essential to thaw the chicken completely before preparing it. Thaw the chicken in the refrigerator overnight or use the quick method of submerging it in cold water while still sealed in a bag. Once thawed, pat the chicken dry for the best coating adherence.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute. Just mix 1/2 cup of regular milk with 1/2 tablespoon of vinegar or lemon juice, and let it sit for about 5 minutes. This will create a similar tangy flavor that works perfectly in the recipe!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken on a baking sheet in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and crispy again. This helps retain its crunchiness!
Can I Make the Bang Bang Sauce Ahead of Time?
Absolutely! You can mix the Bang Bang sauce ahead of time and store it in the refrigerator for up to a week. Just give it a good stir before using it to ensure it’s well combined!
