Hey there, fellow food lovers! I’m beyond excited to share one of my absolute favorite recipes with you today: Crispy Bang Bang Chicken.
The first time I whipped this up, it was a total game-changer in my kitchen—my husband couldn’t stop raving, and even my picky eater of a son asked for seconds (a rare miracle, believe me!). There’s just something about that perfect crunch paired with a creamy, spicy-sweet sauce that hits all the right notes.
I discovered Crispy Bang Bang Chicken years ago at a little hole-in-the-wall diner, and I’ve been tweaking my version ever since. Honestly, it’s become my go-to for busy weeknights when I want something impressive but don’t have hours to spend over the stove. Stick with me, and I’ll walk you through every step to make this dish a hit in your house too!
Why You’ll Love This Recipe
I’ve found that Crispy Bang Bang Chicken is one of those recipes that just wins everyone over. It’s got that irresistible crispy exterior on the chicken, and the sauce—oh, that sauce—is a dreamy mix of sweet, spicy, and tangy that’ll have you licking the plate. Plus, it’s surprisingly easy to pull off, even if you’re not a pro in the kitchen.
In my kitchen, this dish is a crowd-pleaser for any occasion, from casual family dinners to game night with friends. I’ve made it dozens of times, and it never fails to get compliments. Trust me, once you try it, you’ll be hooked!
Ingredients List
Let’s talk ingredients for Crispy Bang Bang Chicken, shall we? I’m super particular about getting the flavors and textures just right, so I’ve got a few notes on what I prefer to use. Here’s everything you’ll need to make this magic happen.
For the Chicken
- 1.5 pounds (680g) boneless, skinless chicken breasts, cut into bite-sized pieces—I usually go for breasts because they stay juicy, but thighs work great too if you like darker meat.
- 1 cup (120g) all-purpose flour, for dredging—nothing fancy, just the pantry staple.
- 2 large eggs, beaten—I always use room-temp eggs for better coating.
- 1.5 cups (150g) panko breadcrumbs, for that extra crunch—regular breadcrumbs work in a pinch, but panko is my ride-or-die for texture.
- 1 teaspoon (5g) salt, to season the chicken.
- 1/2 teaspoon (2.5g) black pepper, for a little kick.
- Vegetable oil, for frying—I prefer canola or peanut oil for their high smoke point.
For the Bang Bang Sauce
- 1/2 cup (120g) mayonnaise, full-fat for that creamy richness—I’m partial to Hellmann’s.
- 1/4 cup (60ml) sweet chili sauce, for sweetness with a hint of heat.
- 1 tablespoon (15ml) sriracha, for spice—adjust if you’re not a heat lover like me.
- 1 tablespoon (15ml) honey, to balance the flavors—I usually buy local raw honey for a floral touch.
- 1 teaspoon (5ml) rice vinegar, for a subtle tang—apple cider vinegar works if that’s what you’ve got.
I’ve tested tons of combos for Crispy Bang Bang Chicken, and this lineup never lets me down. Feel free to tweak based on what’s in your pantry, though!
Variations
I love playing around with recipes, and Crispy Bang Bang Chicken is no exception. Over the years, I’ve tried a bunch of twists on this dish, depending on my mood or who I’m feeding. Here are some of my favorite variations—trust me, they’re all worth a shot!
- Extra Spicy Kick: Bump up the sriracha in the sauce to 2 tablespoons, or toss in a pinch of cayenne with the chicken seasoning. I tried this once for a friend who loves heat, and let’s just say we were all chugging water!
- Sweet and Sticky: Add an extra tablespoon of honey to the sauce for a caramel-like glaze. My kids always ask for this version.
- Asian-Inspired Twist: Mix in a teaspoon of sesame oil and a sprinkle of sesame seeds over the finished dish. It’s a subtle change but adds such a cool vibe.
- Baked, Not Fried: Skip the frying and bake the breaded chicken at 400°F (200°C) for 20-25 minutes. I do this when I’m feeling a bit lazy, and it’s still delish.
- Garlic Lover’s Dream: Add a minced garlic clove to the sauce for an extra punch. I’m obsessed with garlic, so this is often my default.
- Tropical Vibes: Swap sweet chili sauce for mango chutney in the sauce. I stumbled on this by accident and loved the fruity twist.
- Herby Freshness: Toss some chopped green onions or cilantro on top before serving. It’s a simple garnish that makes Crispy Bang Bang Chicken look gourmet.
These tweaks keep things fresh every time I make Crispy Bang Bang Chicken. What’s your spin gonna be?
Servings and Timing
In my experience, this recipe for Crispy Bang Bang Chicken serves about 4 hungry folks, or 6 if you’re pairing it with hefty sides. It’s pretty quick to whip up, which is why I love it for weeknights. Here’s the breakdown of timing based on how it usually goes in my kitchen.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Step-by-Step Instructions
Alright, let’s get down to business and make some Crispy Bang Bang Chicken! I’ve broken this into steps with all my little tricks to help you nail it. I’ve made this so many times, I could probably do it blindfolded—let’s dive in.
Step 1: Prep the Chicken
Start by cutting your chicken into bite-sized chunks—about 1-inch pieces work best for even cooking. Pat them dry with paper towels (this is key for crispiness, trust me). Season with salt and pepper, giving them a good toss to coat.
Step 2: Set Up Your Breading Station
Grab three shallow bowls: one for flour, one for beaten eggs, and one for panko. I like to line them up assembly-line style—it makes the process a breeze. Dredge each chicken piece in flour, dip in egg, then roll in panko until fully coated.
Step 3: Fry the Chicken
Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry the chicken in batches—don’t overcrowd the pan, or you’ll end up with soggy bites (been there, done that). Cook for 3-4 minutes per batch until golden and crispy, then drain on paper towels.
Step 4: Make the Bang Bang Sauce
While the chicken fries, whisk together mayo, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl. I always taste-test with a spoon at this point—adjust the heat or sweetness to your liking. This sauce is what makes Crispy Bang Bang Chicken so addictive!
Step 5: Toss and Serve
Once all your chicken is fried, toss it in a big bowl with half the sauce until evenly coated. I save the rest of the sauce for dipping because, well, I’m a sauce fiend. Serve it up hot and watch it disappear!
Honestly, making Crispy Bang Bang Chicken is a blast, especially when you see those golden, crunchy pieces come out of the oil. It’s like a little kitchen victory every time.
Nutritional Information
I’m no dietitian, but I like to keep an eye on what I’m eating, so here’s the nutritional breakdown for Crispy Bang Bang Chicken. This is based on a serving size of about 1/4 of the recipe, assuming you’re not skimping on the sauce (guilty as charged). Keep in mind, frying adds calories, but it’s worth it for the crunch!
- Calories: 480 per serving
- Fat: 28g
- Protein: 32g
- Carbohydrates: 25g
- Sodium: 620mg
Healthier Alternatives
If I’m watching my calories or just wanna switch things up, I’ve got a few go-to swaps for Crispy Bang Bang Chicken. These keep the flavor but lighten the load a bit. Here’s what I’ve tried that works like a charm.
- Air Fryer Option: Skip the deep frying and cook the breaded chicken in an air fryer at 400°F (200°C) for 12-15 minutes, flipping halfway. I’ve done this a bunch, and it’s almost as crispy!
- Low-Fat Sauce: Replace half the mayo with Greek yogurt in the Bang Bang sauce. It’s still creamy, just a tad tangier, which I kinda love for Crispy Bang Bang Chicken.
- Less Oil: Use just a tablespoon of oil and pan-fry the chicken over medium heat. It’s not as crunchy, but it still satisfies.
Serving Suggestions
I’ve served Crispy Bang Bang Chicken in so many ways, and it’s always a hit no matter how I plate it. Here are a few ideas based on what I’ve done at home. These just elevate the whole experience!
- Over Rice: Lay it on a bed of fluffy jasmine rice to soak up that amazing sauce. I love doing this for a hearty dinner.
- As a Wrap: Stuff Crispy Bang Bang Chicken into a tortilla with shredded lettuce and a drizzle of extra sauce. It’s my favorite quick lunch idea.
- With Veggies: Pair it with steamed broccoli or a simple cucumber salad for a balanced meal. That’s how I sneak greens into my kids’ plates!
Common Mistakes to Avoid
I’ve botched my fair share of batches of Crispy Bang Bang Chicken over the years, so I’m spilling the tea on what not to do. Learn from my kitchen flops with these tips. Trust me on this one—you’ll thank me later.
- Overcrowding the Pan: I learned the hard way that cramming too much chicken into the oil drops the temp and leaves you with soggy pieces. Fry in small batches!
- Skipping the Pat-Down: If you don’t pat the chicken dry before breading, the coating won’t stick, and you’ll miss out on that crunch for Crispy Bang Bang Chicken. Been there, and it’s a bummer.
Storing Tips
I’ve found that Crispy Bang Bang Chicken keeps pretty well if you store it right, though it’s best fresh outta the pan. Here’s how I handle leftovers in my house. These tricks help keep the flavor and texture intact.
- Refrigerator: Store in an airtight container for up to 3 days. Reheat in the oven to bring back some crunch.
- Freezer: Freeze the fried chicken (without sauce) for up to 2 months. Thaw overnight and reheat to crisp it up.
Frequently Asked Questions
I get a lot of questions about Crispy Bang Bang Chicken, so I’ve rounded up the most common ones I hear from friends and readers. Here are my answers—straight from my kitchen to yours!
Can I make Crispy Bang Bang Chicken ahead of time?
Totally! You can bread the chicken and store it in the fridge for a few hours before frying. Just don’t sauce it until you’re ready to eat, or it’ll get soggy.
Is there a substitute for panko?
Yup, regular breadcrumbs work fine, though they’re not as crunchy. You could also crush up cornflakes for a fun twist—I’ve done it in a pinch.
Can I use chicken thighs instead?
Absolutely, I sometimes do! Thighs are juicier and more forgiving if you overcook them a bit. They’re awesome for Crispy Bang Bang Chicken.
How do I adjust the spice level?
Just cut back on the sriracha or skip it altogether if heat’s not your thing. Add more honey to mellow it out too.
Can I bake this instead of frying?
Yes, bake at 400°F (200°C) for 20-25 minutes, flipping halfway. It won’t be quite as crispy, but it’s still tasty.
What’s the best oil for frying?
I swear by canola or peanut oil for their high smoke point. They don’t burn as easily, which keeps the flavor clean.
Can I double the recipe?
For sure, just work in batches when frying so you don’t overcrowd the pan. I’ve doubled it for parties with no issues.
How do I reheat leftovers?
Pop them in the oven at 350°F (175°C) for 10 minutes to re-crisp. Microwaving works if you’re in a rush, but it’ll be softer.
Conclusion
Well, folks, that’s my take on Crispy Bang Bang Chicken, and I hope you’re as pumped to try it as I am to share it! There’s nothing like that first bite of crispy, saucy goodness to make your day. So grab your apron, hit the kitchen, and let me know how your Crispy Bang Bang Chicken turns out—I’d love to hear all about it!