Craving a dish with explosive flavor? You’ve come to the right place! Bang Bang Chicken is fiery, zesty, and packs an irresistible punch with the perfect balance of spicy heat and savory sweetness in every crispy bite. Inspired by the popular appetizer, this version kicks it up a notch with high heat and a creamy, bold sauce that you’ve been searching for.
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Bang Bang Chicken may have a quirky name, but it’s all about that crispy bite and fiery sauce. Originally from Chinese cuisine, the “Bang Bang” name comes from the heavy stick used to flatten and shred the chicken—or from the slang term “Tai bang le,” which loosely translates to “awesome.” In western culture, however, this dish has evolved, focusing more on the rich, creamy, and spicy sauce.
So, what makes ours unique? We go beyond the typical Sichuan peppercorn and turn up the heat with Sriracha sauce, black pepper, red pepper flakes, and Slap Ya Mama seasoning. To top it all off, the chicken is fried for that extra crispy bite. Whether you’re a Bang Bang newbie or a spice aficionado, this dish will hit the spot!
If you are a spicy chicken lover, like me, try these Crockpot Chicken Enchiladas, this Spicy Chicken in the Crockpot, or our Chicken Enchiladas with Green Sauce next!
Why You’ll Love This Recipe
- The Tasty Sauce: A bold and addictive sauce that combines salty, sweet, sour, and spicy flavors, perfectly complementing the crispy fried chicken.
- For All Skill Levels: This easy-to-make recipe delivers a gourmet dish that’s accessible to cooks of any experience level.
- Crispy and Tender: The chicken is fried on the outside and so tender and juicy on the inside, offering a crispy texture in every bite.
Ingredients
- Chicken Breasts: This Bang Bang recipe calls for lean, boneless, and skinless chicken breasts—an ideal cut for achieving a juicy interior and crispy exterior when fried.
- The Batter: Beaten eggs and buttermilk are used to coat the chicken pieces before breading. This helps the breading adhere and gives the chicken its crispy crust.
- The Breading: Flour acts as the base layer, while the tempura batter mix creates a light, crispy coating. The breadcrumbs add extra texture and crunch to the outer layer.
- Slap Ya Mama Seasoning: A Louisiana-made blend that captures Cajun cooking flavor, made with salt, pepper, red pepper, and garlic.
- Other Bang Bang Seasoning: Garlic salt provides savory aromas, while both types of pepper add a kick of spice.
- Vegetable Oil: Used for frying the chicken. It’s highly recommended because of its high smoke point, which is essential for achieving a crispy crust without burning.
- Mayonnaise: Acts as the creamy base for the bang bang sauce.
- The Sauces: Sweet chili sauce adds a touch of sweetness and warmth, while Sriracha brings the signature spicy kick and enhances the color.
- Rice Vinegar: Adds a subtle tang to the sauce, cutting the spiciness and creaminess a little to achieve the perfect sauce-like consistency.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
How to Make Crispy Chicken with Bang Bang Sauce
Whether you’re a newbie or a seasoned fryer, this easy chicken recipe is done in just 5 steps! To start, preheat your oil over medium-high heat, grab your ingredients, and let’s get that chicken sizzling:
- Step 1: Make the sauce. Stir together the mayonnaise, sweet chili sauce, sriracha sauce, and rice vinegar together until smooth. Set aside
- Step 2: Prepare 3 Dredging Stations. Whisk together eggs and buttermilk to create the wet batter. Pour the flour into a separate bowl. Third, combine breadcrumbs, tempura batter mix, garlic salt, Slap Ya Mama, pepper, and red pepper flakes to create the breading.
- Step 3: Dredge the Chicken. Coat 10-12 pieces of chicken in the flour, then the wet batter, and finally the breading mixture.
- Step 4: Fry the Chicken. Drop each piece of dredged chicken into the preheated oil, and allow them to cook until golden brown on both sides.
- Step 5: Sauce them and Enjoy. Place the fried chicken on a paper towel lined plate to absorb any excess oil and allow them to cool. Spoon into your favorite serving bowl, drizzle with the sauce and dig in!
⭐️ Pro Tip: To avoid messy fingers during coating, keep one hand for the wet ingredients (buttermilk and egg) and the other for the dry (flour and breadcrumbs)!
Serving Suggestions
Now that you’ve fried the chicken and whipped up your easy Bang Bang sauce, let’s talk about how to take it up a notch! Here are a few ways to make this meal even more unforgettable:
- Garnish with chives, green onions, cilantro, or parsley for a fresh, herby flavor. Want a little citrus tang? Squeeze a couple of lime wedges all over!
- Serve it over a bed of fresh greens for a lighter option, or pair it with rice and veggies for a satisfying chicken bowl. You can also grab some buns and make chicken sliders!
- Create an Asian-inspired, family-style dinner by pairing with easy fried rice, avocado egg rolls, and shrimp chow mein.
Expert Tips
- Storing and Reheating: Keep leftover bang bang chicken bites in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. When reheating, let the chicken thaw in the fridge if frozen, then heat it in the oven or air fryer so it crisps back up.
- Dry and Tap the Chicken: Before dredging, pat the chicken dry to help the batter adhere more easily. Once dredged, give the chicken a light tap to remove any excess coating.
- Don’t Crowd the Pan: Avoid crowding the pan when frying the chicken. If you do, the oil will cool down too much, and the chicken won’t cook properly.
- 1-Flip is Best: When frying, flip the chicken only once to achieve that golden-brown, crispy coating.
Recipe FAQs
Absolutely! Chicken thighs are juicier and can add extra depth of flavor. Just make sure your chicken thighs are boneless and skinless for the best results.
Great idea! To make it healthier, try making Bang Bang chicken skewers. Skip the flour, wet batter and breading to ensure the chicken cooks properly. Simply season the chicken in the garlic salt, pepper, Slap Ya Mama and red pepper flakes before grilling.
Greek yogurt is a great alternative to mayo. It provides similar creaminess with a tangy flavor, making it a healthier option.
More Delicious Meal Recipes
And here is a delicious copycat recipe of Malibu Chicken from Great Grub, Delicious Treats that is a family favorite.
This recipe was inspired by The Noshery’s Copycat Bonefish Grille Bang Bang Shrimp recipe. Make sure to click on over and check out all of their delicious recipes as well.
If you try this recipe and love it, please be sure to leave a 5 ⭐️⭐️⭐️⭐️⭐️ rating below and comment! You can also pin it to save it for later. Also, you can follow us on Pinterest, Facebook, Instagram and YouTube. Remember to “like” or “follow” us on all social media.
Bang Bang Chicken
Ingredients
To Make the Sauce
- 1 cup mayonnaise
- ¼ cup sweet chili sauce
- 2 tablespoons sriracha sauce
- 1 tablespoon rice vinegar
To Make the Chicken
- 1 cup flour
- 1 cup buttermilk
- 1 egg + 2 tbsp sriracha sauce
- 1 cup bread crumbs
- ½ cup tempura
- 1 tablespoon garlic salt
- 1 teaspoon Slap Ya Mama
- 1 teaspoon pepper
- ½ teaspoon red pepper flakes
- 1-2 cups vegetable oil
- 3 large chicken breasts, cut into 1 inch pieces
Instructions
To Make the Sauce
- Mix mayonnaise, sweet chili sauce, sriracha sauce, and rice vinegar together until smooth. Set aside.
To Make the Chicken
- Mix buttermilk and egg together.
- In another bowl, add flour.
- In a third bowl, whisk together bread crumbs, tempura, and seasonings.
- Heat oil over medium high heat.
- Add 10-12 pieces of chicken into flour, then into the buttermilk mixture, next into the bread crumb mixture, and finally into pan.
- Fry chicken until each piece is golden brown and cooked thoroughly.
- Remove chicken from pan and place on a plate lined with paper towels to absorb any excess oil.
- Serve hot and spoon into single serving bowls or into one large serving dish, then drizzle with sauce and enjoy.
Notes
- Store leftover Bang Bang chicken bites in an airtight container in the refrigerator for up to five days or in the freezer for up to three months. If frozen, let them thaw in the fridge before reheating in the oven or air fryer to restore crispiness.
- Before dredging, pat the chicken dry to help the batter stick better. After dredging, lightly tap off any excess coating.
- When frying, avoid overcrowding the pan, as this can lower the oil temperature and prevent proper cooking. Flip the chicken only once to achieve a golden-brown, crispy coating.
