1) Make the bang bang sauce
- Whisk mayo, sweet chili sauce, sriracha, vinegar (or lime), optional honey, and a pinch of salt.
Taste and adjust. Set aside (refrigerate if making ahead).
2) Marinate the chicken (quick but powerful)
- In a bowl, whisk buttermilk, optional hot sauce, and egg.
- Add chicken and toss to coat. Rest 15–30 minutes (or up to 8 hours in the fridge).
3) Mix the coating
- In a separate bowl, combine flour, cornstarch, salt, pepper, garlic powder, paprika, and optional baking powder.
4) Coat the chicken
- Lift chicken from marinade, letting excess drip off.
Toss in the coating until well covered. - For extra crunch: press coating firmly and let coated chicken rest 5 minutes before cooking.
5) Cook the chicken
Pan-fry method (crispiest):
- Heat 1/2 inch oil to 350°F (175°C).
- Fry in batches 3–5 minutes total, turning as needed, until golden and cooked through.
(Chicken should reach 165°F / 74°C.) - Drain on a wire rack (best) or paper towels.
Air fryer method (lighter but still crisp):
- Preheat air fryer to 400°F (205°C).
- Spray basket and chicken lightly with oil.
- Air fry 10–14 minutes, shaking halfway, until golden and cooked through.
Oven method (easy batch cooking):
- Preheat oven to 425°F (220°C). Place a wire rack on a sheet pan.
- Spray chicken lightly with oil. Bake 18–22 minutes, flipping once, until crisp and cooked through.
6) Sauce it (without losing crunch)
- For maximum crispiness: drizzle bang bang sauce over chicken just before serving.
- For full coating: toss chicken gently with sauce right before eating.
(Tossing early softens the crust.) - Garnish with green onions and sesame seeds.
Serving and Storage:
Serving: Serve as an appetizer with toothpicks, or as a meal over rice, fried rice, noodles, or salad.
It’s also amazing in tacos or wraps with slaw.
Storage: Store chicken and sauce separately if possible.
Refrigerate up to 4 days.
Reheat: Re-crisp chicken in an air fryer at 375°F (190°C) for 3–5 minutes
or in the oven at 400°F (205°C) until hot. Sauce after reheating.
Freezing: Freeze cooked, unsauced chicken up to 2 months. Reheat in air fryer/oven until crisp, then sauce.
Tips:
- Thighs stay juicier: Chicken thighs are more forgiving and extra tender.
- Cornstarch = crunch: The flour/cornstarch combo creates a crisp, light shell.
- Don’t overcrowd: Crowding drops oil temperature and makes chicken greasy.
- Use a rack: Draining on a rack prevents soggy bottoms.
- Sauce at the end: Drizzle or toss right before serving to keep crunch.
Variations:
- Bang Bang chicken tenders: Use whole tenders for a kid-friendly “dipper” version.
- Extra spicy: Add cayenne to the coating and increase sriracha in the sauce.
- Garlic-lime bang bang: Add extra lime zest and a clove of grated garlic to the sauce.
- Honey bang bang: Add 1–2 tbsp honey to the sauce for sweet heat.
- Gluten-free: Use gluten-free flour and confirm sweet chili sauce is gluten-free.
Tips:
- Restaurant-style crunch: Add 1/2 tsp baking powder to the coating and let coated chicken rest 5 minutes.
- Make it a bowl: Serve over rice with cucumber, shredded carrots, and extra sauce.
- Perfect party move: Keep chicken crisp in a warm oven (200°F / 95°C) and sauce to order.
- Extra sauce: Double the sauce if you love a drippy finish.
Conclusion:
Crispy Juicy Bang Bang Chicken is crunchy, tender, and coated in a creamy sweet-spicy sauce that’s completely addictive.
Whether you fry, air fry, or bake, the technique is simple: keep the chicken juicy, build a crisp coating, and sauce at the end.
Serve it as a snack, a dinner bowl, or party appetizer—and expect it to disappear fast.
FAQ:
What’s the best chicken cut for bang bang chicken?
Thighs are the juiciest and most forgiving, but breasts work great too—just don’t overcook.
How do I keep the chicken crispy after adding sauce?
Drizzle sauce on top instead of tossing, or toss only right before serving.
For leftovers, keep sauce separate and re-crisp chicken before saucing.
Can I make it in the air fryer?
Yes. Spray lightly with oil and air fry at 400°F (205°C) until golden and cooked through (usually 10–14 minutes).
Is bang bang sauce very spicy?
It can be mild to hot depending on how much sriracha you add.
Start small and adjust to your taste.
Can I make the sauce ahead?
Yes. Make it up to 5 days ahead and keep it refrigerated in a sealed container.
What can I serve with bang bang chicken?
Rice, fried rice, noodles, salad, slaw, steamed veggies, or even tacos and wraps—this chicken is super versatile.
