I still remember the first time I tossed crispy, golden chicken in a creamy, spicy bang bang sauce and watched everyone reach for more. This Crispy Bang Bang Chicken pairs crunchy panko-coated chicken with a tangy, sweet-spicy sauce and comes together fast enough for a weeknight yet special enough for guests. If you like bold flavors and crunchy texture, this riff on an Asian-inspired favorite is built to please. For another way to serve the same flavors in a single-bowl meal, try my take on the Bang Bang Chicken Bowl recipe that stacks rice and vegetables under the saucy chicken.
Why you’ll love this dish
This recipe hits a lot of home runs. The chicken is brined briefly in buttermilk so it stays tender. A three-step dredge plus panko yields an exceptionally crunchy crust that holds up under sauce. The sauce itself balances sweet, creamy, and spicy elements so you get flavor on every bite. Make it for a quick family dinner, a game-night snack platter, or to impress friends at a casual get-together. It’s flexible too: swap Greek yogurt for mayo to lighten it, or use maple syrup for a vegan syrup swap when you’re making a plant-protein version.
The cooking process explained
Quick overview before you get to the ingredients so you know what to expect.
- Brine the chicken briefly in buttermilk with a bit of Sriracha to tenderize and flavor.
- Whisk together the bang bang sauce and chill it while you prep.
- Set up a three-part dredging station: flour mix, egg wash, and panko.
- Fry the chicken in hot oil until golden and cooked through.
- Toss the hot chicken with the sauce and serve immediately.
What you’ll need
- 1 cup mayonnaise (or Greek yogurt for a healthier option)
- 1/2 cup Thai sweet chili sauce (or homemade sweet chili sauce)
- 2 tablespoons Sriracha sauce, plus 1 tablespoon for marinating (adjust to taste)
- 2 tablespoons honey (or maple syrup for a vegan option)
- 1 pound boneless skinless chicken tenderloins (or breasts or thighs), trimmed
- 1 cup buttermilk (or milk + 1 tablespoon lemon juice or vinegar)
- 1 cup all-purpose flour (gluten-free flour blend works)
- 1/4 cup cornstarch (optional, adds extra crunch)
- 1 large egg (or flax egg for vegan versions when using plant protein)
- 1 teaspoon garlic powder (or 1 clove fresh minced garlic)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 1 cup plain panko breadcrumbs (or regular breadcrumbs)
- 2 cups canola oil (or any neutral oil with a high smoke point)
- 1/4 cup chopped parsley for garnish
Notes on swaps: use Greek yogurt for tang and fewer calories, or a plant-based mayo and vegan egg substitute if making a vegan chicken alternative. If you don’t have panko, regular breadcrumbs will work but panko gives better crunch.
Directions to follow
- Trim any excess fat from the chicken and pat the pieces dry. Put the chicken in a bowl and add 1 tablespoon Sriracha and 1/2 teaspoon salt. Pour the buttermilk over the chicken, toss to coat, and let sit for 10 to 15 minutes to tenderize.
- Make the bang bang sauce by whisking together mayonnaise, Thai sweet chili sauce, 2 tablespoons Sriracha, and honey until smooth. Taste and adjust sweetness or heat. Chill in the fridge until ready to use.
- Set up a dredge station. In one bowl whisk the egg with a splash of water. In a second bowl combine flour, cornstarch, garlic powder, the remaining salt, black pepper, and cayenne. Put the panko in a third bowl.
- Heat the oil in a deep skillet over medium-high heat until it reaches about 350°F. Use a thermometer for accuracy. If you don’t have a thermometer, test with a small pinch of flour—if it sizzles steadily, it’s ready.
- Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mix, dip into the egg wash, then press firmly into the panko to coat. Fry in batches so the oil temperature stays steady. Cook for 3 to 4 minutes per side until the crust is deep golden and the internal temperature reads 165°F for chicken breasts or tenders.
- Transfer cooked pieces to a wire rack set over a sheet pan to drain excess oil; this keeps the crust crisp longer than paper towels.
- Toss the hot chicken gently with the chilled bang bang sauce to coat evenly. Garnish with chopped parsley and serve immediately.
Best ways to enjoy it
Pair the crispy bang bang chicken with steamed jasmine rice or sticky rice and a simple cucumber salad for crunch and brightness. It also shines on lettuce cups, inside toasted bao, or stacked on a bowl of mixed greens with shredded carrots and edamame for a lighter option. If you want a ready-made bowl idea, this recipe translates perfectly into a Bang Bang Chicken Bowl with rice and roasted vegetables.
Storage and reheating tips
Store leftover chicken in an airtight container in the fridge for up to 3 days. Keep the sauce separate to avoid sogginess. To reheat, use a 375°F oven on a wire rack for 8 to 10 minutes to revive the crispness. For frozen storage, flash-freeze cooked pieces on a sheet tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 400°F oven for about 15 to 18 minutes until heated through. Always check that reheated chicken reaches 165°F before serving.
Helpful cooking tips
- Use a thermometer to keep oil around 350°F. Too hot and the crust burns before the inside cooks; too cool and the breading soaks up oil.
- Panko needs to be pressed onto the chicken so it adheres during frying. A light squeeze works better than a simple sprinkle.
- Let fried chicken rest on a wire rack rather than paper towels; it stays crisper.
- If you prefer baked chicken, use an oven at 425°F, spray the breaded pieces with oil, and bake on a wire rack for 18 to 22 minutes, flipping once. Expect slightly less crunch than frying.
- Taste the sauce before tossing the chicken. If it’s too spicy, add a tablespoon more honey; if too sweet, a squeeze of lemon can brighten it.
Creative twists
- Make it gluten-free by swapping in a GF flour blend and certified gluten-free panko.
- For a vegan option, use firm seitan or breaded tofu, plant-based mayo, and a flax egg for the dredge.
- Add toasted sesame seeds to the panko for a nutty note.
- Swap Thai sweet chili for a mix of apricot jam and rice vinegar if you prefer a homemade sweet glaze.
- Turn it into a sandwich with slaw and a drizzle of extra bang bang sauce on a toasted bun.
Your questions answered
How long does the whole recipe take from start to finish?
Plan on about 30 to 40 minutes total. That includes a 10 to 15 minute buttermilk rest, 10 minutes to set up and bread the chicken, and 10 to 15 minutes to fry in batches.
Can I bake this instead of frying to make it healthier?
Yes. Preheat the oven to 425°F, spray the breaded pieces lightly with oil, and bake on a wire rack for 18 to 22 minutes, flipping once. The crust will be crisp but not identical to deep-frying.
What if I want less heat in the sauce?
Reduce or omit the Sriracha and use more sweet chili sauce or honey to keep the flavor balanced. Greek yogurt in place of mayo also mellows the heat while adding tang.
Is the chicken safe if it’s a little pink near the bone?
No. All poultry should reach an internal temperature of 165°F to be safe. Use an instant-read thermometer inserted into the thickest part of the meat to verify doneness.
Can I make the sauce ahead of time?
Absolutely. The bang bang sauce stores well in the refrigerator for up to 4 days. Keep it covered and add extra drizzle when tossing the hot chicken so you control how saucy each piece gets.
Crispy Bang Bang Chicken
Ingredients
Method
- Trim any excess fat from the chicken and pat the pieces dry.
- In a bowl, add 1 tablespoon Sriracha and 1/2 teaspoon salt to the chicken.
- Pour the buttermilk over the chicken, toss to coat, and let sit for 10 to 15 minutes to tenderize.
- In a bowl, whisk together mayonnaise, Thai sweet chili sauce, 2 tablespoons Sriracha, and honey until smooth.
- Taste and adjust sweetness or heat, then chill in the fridge until ready to use.
- Set up a dredge station: In one bowl, whisk the egg with a splash of water.
- In another bowl, combine flour, cornstarch, garlic powder, the remaining salt, black pepper, and cayenne.
- Put the panko in a third bowl.
- Heat the oil in a deep skillet over medium-high heat until it reaches about 350°F.
- Remove the chicken from the buttermilk, dredge in the flour mix, dip into the egg wash, then press firmly into the panko.
- Fry in batches, cooking for 3 to 4 minutes per side until golden and the internal temperature reads 165°F.
- Transfer cooked pieces to a wire rack set over a sheet pan to drain excess oil.
- Toss the hot chicken gently with the chilled bang bang sauce to coat evenly.
- Garnish with chopped parsley and serve immediately.
