Introduction:
Crispy Juicy Bang Bang Chicken is the kind of recipe that hits every craving at once: crunchy coating, tender juicy chicken, and that
addictive bang bang sauce that’s creamy, sweet, tangy, and spicy all at the same time. It’s inspired by the famous restaurant-style
bang bang flavor that usually shows up with shrimp, but chicken makes it even more satisfying—bigger bites, more crunch, and perfect for
piling into bowls, tacos, salads, or serving as a party appetizer with toothpicks.
The magic is in the contrast. You want the chicken crisp enough to crackle when you bite, but still moist inside. That’s why a quick
buttermilk-style soak (even if you don’t have buttermilk) plus a cornstarch-heavy coating works so well—it creates a thin, crunchy shell
that fries fast and locks in juices. Then you toss (or drizzle) with bang bang sauce right before serving so the coating stays crisp.
Whether you fry, air fry, or bake, this recipe is all about bold flavor with simple steps.
Ingredients:
Serves: 4 (or 6 as an appetizer)
Chicken:
- 1 1/2 lb (680 g) boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
Quick marinade (keeps it juicy):
- 1/2 cup buttermilk (or milk + 1 tsp vinegar/lemon juice)
- 1 tbsp hot sauce (optional)
- 1 egg (helps coating stick)
Crispy coating:
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch (key for crunch)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp baking powder (optional, extra crisp)
For frying:
- Neutral oil (canola/vegetable/peanut), enough for 1/2 inch in the pan
Bang Bang sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1–2 tbsp sriracha (to taste)
- 1 tsp rice vinegar or lime juice
- 1 tsp honey or sugar (optional, boosts sweetness)
- Pinch of salt
Optional garnish:
- Sliced green onions
- Toasted sesame seeds
- Chopped cilantro
- Extra sweet chili drizzle
