My first time making bang bang chicken at home, the kitchen smelled like a takeout counter but tasted fresher and brighter. This Crispy Bang Bang Chicken pairs ultra-crisp panko-coated chicken with a creamy, sweet-chili Sriracha sauce that clings to every bite. It’s a great choice for busy weeknights, game-day platters, or when you want a kid-friendly dinner with a grown-up kick. If you want the same flavor in a bowl format, check out this easy bang bang chicken bowl for a lighter serving idea.
Why you’ll love this dish
This recipe hits several home-run strengths: quick marinade that tenderizes, a simple dredge that fries super-crispy, and a bang bang sauce that balances sweet, heat, and creaminess. It’s budget-friendly when you use tenderloins or thighs, family-friendly because you can dial the spice up or down, and flexible enough for sandwiches, salads, or party platters. Make it for a weeknight dinner to please picky eaters, or double the batch for casual entertaining.
The cooking process explained
Short step-by-step overview so you know what’s coming.
- Brief marinade in buttermilk and Sriracha to tenderize and flavor.
- Three-bowl dredge: flour, egg wash, and panko for a sturdy crust.
- Deep-skillet fry to 350°F until golden and cooked through.
- Toss the hot chicken in a chilled bang bang sauce so it stays saucy but crisp.
This gives you a fast, repeatable workflow with minimal hands-on time.
What you’ll need
- 1 cup mayonnaise (or Greek yogurt)
- 1/2 cup Thai sweet chili sauce
- 2 tablespoons Sriracha sauce (for sauce)
- 1 tablespoon Sriracha sauce (for marinating)
- 2 tablespoons honey (or maple syrup)
- 1 pound boneless skinless chicken tenderloins (or breasts or thighs)
- 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, for extra crisp)
- 1 large egg (or flax egg for vegan versions)
- 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: Greek yogurt lightens the sauce without losing creaminess. Cornstarch in the flour mix gives an extra-crisp shell. If using breasts, slice into strips so pieces cook evenly.
Directions to follow
- Trim any excess fat from the chicken and pat pieces dry with paper towels.
- In a medium bowl combine the chicken, 1 tablespoon Sriracha, 1/2 teaspoon salt, and the buttermilk. Toss to coat. Marinate for 10 to 15 minutes while you prep the rest.
- Mix the bang bang sauce in a small bowl: combine mayonnaise, Thai sweet chili sauce, 2 tablespoons Sriracha, and honey. Chill in the refrigerator until ready to use. Taste and adjust sweetness or heat.
- Set up a dredge station with three shallow bowls: one with the flour, cornstarch (if using), garlic powder, salt, pepper, and cayenne; one with the beaten egg; and one with the panko breadcrumbs.
- Heat oil in a deep skillet or heavy pot to 350°F. Use a candy or deep-fry thermometer to monitor temperature.
- Working in batches, dredge each piece of marinated chicken in the flour mixture, shake off excess, dip in the egg, then press into the panko so pieces are evenly coated.
- Fry the chicken in batches for 3 to 4 minutes per side until golden brown and the internal temperature reaches 165°F. Avoid crowding the pan so oil temperature stays steady.
- Transfer fried chicken to a wire rack set over a sheet pan to drain and stay crisp. Let rest for a minute, then toss gently in a large bowl with the chilled bang bang sauce so each piece is well coated.
- Garnish with chopped parsley and serve immediately for the best texture.
Best ways to enjoy it
Serve these crispy sauced pieces over steamed rice and quick-pickled cucumbers for a balanced meal. They’re fantastic in sandwich rolls with shredded lettuce and thinly sliced scallions, or chopped over a green salad for textural contrast. For a party, arrange on a platter with extra bang bang sauce in a bowl for dunking. If you like different crusts, compare the crunch to this crispy Parmesan coated chicken breasts to see how coatings change the bite.
Storage and reheating tips
Cool leftover chicken to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Keep sauce separate if you want the crust to stay crisp. To re-crisp, place pieces on a wire rack and reheat in a 375°F oven for 8 to 12 minutes until heated through. Do not leave cooked chicken at room temperature for more than two hours. For freezing, flash-freeze fried pieces on a sheet tray, then transfer to a freezer-safe bag for up to 2 months; reheat from frozen in a 400°F oven until hot.
Pro chef tips
- Dry the chicken well before marinating so the dredge adheres properly.
- Maintain oil temperature between 340°F and 360°F. If it dips too low, the crust will absorb oil; if it’s too hot, the outside burns before the center cooks.
- Use a wire rack over a sheet pan for draining; paper towels make the crust soggy.
- Toss hot chicken in a chilled sauce to keep the balance of crisp and saucy.
- If you want an oven-baked version, bake at 425°F on a wire rack until 165°F internal, then toss with sauce and broil briefly for color.
Recipe variations
- Spicy-sweet: add a tablespoon of honey to the dredge and extra cayenne for a punchier crust.
- Lighter swap: use Greek yogurt in the sauce and bake the breaded chicken for a lower-fat option.
- Gluten-free: swap in a certified gluten-free flour blend and gluten-free panko.
- Vegan: use plant-based mayo, flax egg, and a vegan chicken alternative; fry or bake and finish with the sweet-chili sauce.
- Crunch upgrade: mix crushed cornflakes or rice cereal with panko for an ultra-crunch texture.
Common questions
How long does this take from start to finish?
Active prep is about 20 minutes plus a 10 to 15 minute marinade and a 10 to 15 minute cooking time depending on batch size. Plan 40 to 50 minutes total.
Can I make the bang bang sauce ahead of time?
Yes. The sauce keeps well in the refrigerator for up to 5 days. Making it ahead lets flavors meld and speeds up assembly on the day you fry.
Is it safe to fry chicken in a skillet?
Yes, as long as you use a thermometer and keep oil at 340°F to 360°F. Use a deep, heavy pot or skillet and never leave hot oil unattended. Fry in small batches so the temperature stays steady and internal temperature reaches 165°F.
Can I bake instead of frying?
You can. Bake at 425°F on a wire rack for roughly 18 to 25 minutes depending on thickness, flipping once. For best results, finish under the broiler for a minute to get color, then toss in sauce.
How do I keep the crust crispy after tossing with sauce?
Toss only briefly and serve immediately. Alternatively, serve sauce on the side for dipping so the crust stays crisp longer.
Crispy Bang Bang Chicken
Ingredients
Method
- Trim any excess fat from the chicken and pat pieces dry with paper towels.
- In a medium bowl, combine the chicken, 1 tablespoon Sriracha, 1/2 teaspoon salt, and the buttermilk. Toss to coat. Marinate for 10 to 15 minutes.
- Make the bang bang sauce in a small bowl by combining mayonnaise, Thai sweet chili sauce, 2 tablespoons Sriracha, and honey. Chill in the refrigerator until ready to use.
- Set up a dredge station with three shallow bowls: one with flour, cornstarch (if using), garlic powder, salt, pepper, and cayenne; one with beaten egg; and one with panko breadcrumbs.
- Heat oil in a deep skillet or heavy pot to 350°F.
- Dredge each piece of marinated chicken in the flour mixture, shake off excess, dip in the egg, then press into the panko until evenly coated.
- Fry the chicken in batches for 3 to 4 minutes per side until golden brown and the internal temperature reaches 165°F.
- Transfer fried chicken to a wire rack set over a sheet pan to drain. Let rest for a minute, then toss gently in a large bowl with the chilled bang bang sauce.
- Garnish with chopped parsley and serve immediately for the best texture.
