Bang Bang Chicken
Bang Bang Chicken is crispy on the outside, juicy on the inside, and coated with a creamy, spicy-sweet sauce that will leave you craving more. This fan-favorite is not only quick and easy to make, but it’s also sure to impress family and friends alike.
Do you love meals that have a kick of flavor in them? If so, next time you may want to give this Air Fryer Bang Bang Chicken, Bang Bang Cucumbers, or Louisiana Fried Chicken a try. They are all delicious!
Table of contents
Why You’ll Love This Recipe
- Bold flavor: The combination of crispy chicken and the spicy-sweet sauce creates an irresistible bite every time.
- Easy to make: This recipe requires minimal prep time, and it’s perfect for a quick dinner or meal prep.
- Simple ingredients: You won’t need to make a special trip to the grocery store. These ingredients are likely already in your pantry.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
The secret to this delicious chicken recipe is in buttermilk. Buttermilk helps to keep the chicken tender, as well as keep it juicy. We like to use full-fat buttermilk for the best results.
Variations
- Make it gluten-free: Swap out regular breadcrumbs for gluten-free ones, and you’ve got a dish everyone can enjoy!
- Turn down the heat: Prefer a milder version? Use less sriracha or substitute it with a milder hot sauce.
- Go oven-baked: Instead of frying, bake the chicken in the oven at 400°F for about 20-25 minutes for a healthier take.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a large bowl, combine the chicken pieces with the buttermilk. Stir until all the chicken is coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- In a shallow dish, mix together the panko bread crumbs, garlic powder, onion powder, paprika, and salt.
- Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each chicken piece in the panko mixture, pressing lightly to adhere the coating.
- Fry the chicken until golden brown and cooked through, about 3-4 minutes per side. Remove the chicken and place it on a paper towel lined plate to drain excess oil.
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until smooth.
- Drizzle the sauce over the fried chicken, or toss the chicken in the sauce for a more intense flavor. Serve immediately and enjoy!
Expert Tips
- Double-coat the chicken: For an even crispier result, repeat the dredging process for an extra layer of breadcrumbs.
- Don’t overcrowd the pan: To ensure your chicken fries evenly, work in small batches.
- Adjust the sauce to taste: Everyone’s spice tolerance is different. Feel free to tweak the amount of sriracha to match your preference.
Frequently Asked Questions
Do you have questions about this bang bang chicken recipe? Here are the answers to the most commonly asked questions.
Bang Bang Chicken goes wonderfully with steamed rice, a crisp green salad, or roasted vegetables for a complete meal.
Absolutely! Cook the chicken at 375°F for around 12-15 minutes, flipping halfway through until golden and crispy.
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Looking for more delicious recipes? Check out these Artichoke Meatballs in Garlic Sauce, Parmesan Cookies, Almond Cream Cheese Cookies, or these BLT Roll-Ups.
📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Bang Bang Chicken
Equipment
- large bowl
- shallow dish
- large skillet
- small bowl
Ingredients
- 4 boneless skinless chicken breasts cut into 1-inch bite-sized pieces
- ¾ cup buttermilk
- 1 cup panko bread crumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- Vegetable oil for frying
Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 ½ tablespoons sriracha
Instructions
- In a large bowl, combine the chicken pieces with the buttermilk.
- Stir until all the chicken is coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- In a shallow dish, mix together the panko bread crumbs, garlic powder, onion powder, paprika, and salt.
- Remove the chicken from the buttermilk, allowing any excess to drip off.
- Dredge each chicken piece in the panko mixture, pressing lightly to adhere the coating.
- In a large skillet, heat about 1/4 inch of vegetable oil over medium heat.
- Once the oil is hot, add the chicken pieces in batches, being careful not to overcrowd the pan.
- Fry the chicken until golden brown and cooked through, about 3-4 minutes per side.
- Remove the chicken and place it on a paper towel lined plate to drain excess oil.
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until smooth.
- Drizzle the sauce over the fried chicken, or toss the chicken in the sauce for a more intense flavor.
- Serve immediately and enjoy!
Notes
For a healthier option, you can bake the chicken at 400°F (200°C) for 15-20 minutes, flipping halfway through, instead of frying.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
