Let me tell you, the smell of crispy chicken sizzling in the pan, paired with the sweet and spicy kick of that creamy bang bang sauce, is enough to make anyone’s mouth water. The first time I whipped up this creamy crispy Bang Bang Chicken recipe, I was instantly hooked — the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make this fiery, comforting dish that everyone begged for, but it always took forever to prepare. Then one rainy weekend, armed with a handful of pantry staples, I recreated this recipe in under 30 minutes, and honestly, it’s been a staple ever since.

My family couldn’t stop sneaking pieces off the cooling rack (and I can’t really blame them). You know what makes this recipe dangerously easy? It’s creamy, crunchy, and packed with flavor — perfect for potlucks, busy weeknights, or even just a sweet treat that brightens up your Pinterest recipe board. Whether you’re feeding hungry kids or impressing friends, this creamy crispy Bang Bang Chicken recipe is going to feel like a warm hug on a plate. I’ve tested it over and over, in the name of research, of course, and trust me, you’re going to want to bookmark this one.

Why You’ll Love This Creamy Crispy Bang Bang Chicken Recipe

Honestly, this recipe ticks all the boxes for a quick, satisfying dinner that doesn’t skimp on flavor. Here’s why it’s a winner:

• Quick & Easy: Comes together in under 30 minutes – perfect for those busy weeknight dinners or when last-minute cravings hit.
• Simple Ingredients: No fancy grocery store trips needed; you likely already have most of these in your kitchen.
• Perfect for Any Occasion: Whether it’s a casual family dinner, a potluck, or a cozy date night at home, it fits right in.
• Crowd-Pleaser: Kids and adults alike rave about the crispy texture paired with that creamy, spicy sauce.
• Unbelievably Delicious: The combo of crunchy fried chicken and luscious bang bang sauce is pure comfort food magic.

What sets this recipe apart? It’s the perfect balance — the chicken stays crispy even after tossing with the creamy sauce. The secret is in the light batter and the easy, luscious sauce made from mayo, sweet chili sauce, and a touch of heat from sriracha. Plus, I’ve found that using panko crumbs from a trusted brand like Kikkoman makes the crust extra crunchy without feeling heavy. This isn’t just another fried chicken recipe; it’s the best creamy crispy bang bang chicken you’ll make at home. Every bite feels like a cozy, flavor-packed celebration that’s as comforting as it is exciting.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can swap a few to suit what’s on hand.

• For the Chicken:
• 1½ pounds (680 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup (120 g) all-purpose flour (or almond flour for gluten-free)
• 1 cup (100 g) panko breadcrumbs (I prefer Kikkoman for best crunch)
• 2 large eggs, beaten (room temperature)
• Salt and pepper, to taste
• Vegetable oil, for frying (about 1 to 2 cups depending on pan size)
• For the Bang Bang Sauce:
• ½ cup (120 g) mayonnaise (use light mayo if preferred)
• ¼ cup (80 g) sweet chili sauce (Thai brand recommended)
• 1 to 2 tablespoons sriracha sauce (adjust heat to taste)
• 1 teaspoon honey or sugar (balances heat)
• 1 teaspoon rice vinegar or lime juice (adds brightness)
• Optional Garnishes:
• Chopped green onions
• Sesame seeds
• Cilantro leaves

If you want to switch things up, you can swap mayo with Greek yogurt for a tangier, healthier twist. Also, in summer, swapping sweet chili sauce for a fresh mango salsa adds a fun fruity note. This recipe’s ingredient list is flexible enough to let you play around without losing that creamy crispy bang bang magic.

Equipment Needed

• Large mixing bowls for dredging chicken and mixing sauce
• Heavy-bottomed skillet or deep frying pan for frying chicken (a cast iron skillet works wonderfully)
• Wire rack or paper towels for draining fried chicken (wire rack keeps crispiness better)
• Measuring cups and spoons for exact ingredient amounts
• Tongs or slotted spoon to flip and remove chicken pieces safely
• Whisk or fork to blend the bang bang sauce

If you don’t have a deep frying pan, a large sauté pan with high sides works fine. I recommend using a thermometer if you have one to keep the oil at the perfect 350°F (175°C) for frying — but honestly, I’ve managed fine without it by watching the bubbles and color closely. For budget-friendly options, a non-stick skillet and simple bowls do the trick just fine.

Preparation Method

1. Prep the Chicken: Cut chicken breasts or thighs into roughly 1½-inch (3.8 cm) pieces. Pat dry with paper towels to remove excess moisture — this helps the coating stick better. Season lightly with salt and pepper.
2. Set Up Dredging Stations: In one bowl, place the flour; in a second bowl, beat the eggs; in a third bowl, add the panko breadcrumbs. Season the flour with a pinch of salt and pepper for balanced flavor.
3. Coat the Chicken: Dip each piece first into the flour, shaking off excess, then into the beaten eggs, and finally coat thoroughly in panko crumbs. Press the crumbs gently so they stick well but don’t pack too tightly. Place coated pieces on a tray while you prepare the oil.
4. Heat the Oil: Pour vegetable oil into a deep skillet to about 1 inch (2.5 cm) depth. Heat over medium-high until it reaches approximately 350°F (175°C). To test, drop a small breadcrumb into the oil—if it sizzles and rises immediately, the oil is ready.
5. Fry the Chicken: Carefully add chicken pieces in batches — don’t overcrowd the pan or the oil temperature will drop. Fry for about 4 to 5 minutes per batch, turning occasionally, until golden brown and cooked through (internal temp should reach 165°F or 74°C). Remove with tongs and drain on a wire rack or paper towels.
6. Make the Bang Bang Sauce: While chicken fries, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a bowl. Taste and adjust heat or sweetness as you like.
7. Toss & Serve: Once all chicken pieces are fried and drained, place them in a large bowl and pour the bang bang sauce over. Toss gently until every piece is coated with that creamy, spicy goodness.
8. Garnish & Enjoy: Sprinkle with chopped green onions, sesame seeds, and cilantro if using. Serve immediately for that perfect creamy crispy contrast.

Quick tip: If your coating starts to fall off, try pressing the panko crumbs on a bit more firmly next time. Also, don’t rush the frying temperature — too hot and the crust burns, too cool and it gets soggy. Watching the color and bubbling closely is key here. This method ensures you get that crave-worthy crunch every time.

Cooking Tips & Techniques

Getting the perfect creamy crispy bang bang chicken is all about timing and technique. Here are some things I’ve learned the hard way:

• Pat Dry Chicken: Moisture is the enemy of crispiness. Always dry your chicken pieces before dredging.
• Don’t Skip the Flour: The initial flour layer helps the egg and panko stick better, giving you that extra crunch.
• Maintain Oil Temperature: Use medium-high heat and fry in small batches. If the oil’s too cool, the crust will soak up oil and become greasy; too hot, and it burns before the inside cooks.
• Drain on Wire Rack: Paper towels can soak up oil but flatten the crust. A wire rack keeps the chicken crispy all around.
• Mix Sauce Last Minute: Toss the fried chicken with sauce just before serving so it stays crispy and creamy, not soggy.

One time, I accidentally crowded the pan and ended up with soggy chicken — lesson learned! Also, if you’re short on time, prepping the sauce while the chicken fries makes the process feel seamless. Multitasking in the kitchen really pays off here.

Variations & Adaptations

Want to switch things up? Here are some tasty ideas for customizing your creamy crispy bang bang chicken:

• Gluten-Free: Swap all-purpose flour for rice flour or almond flour and use gluten-free panko crumbs.
• Healthier Version: Bake the chicken at 425°F (220°C) for 20 minutes, flipping halfway, instead of frying. Spray lightly with oil for crispiness.
• Spicy Kick: Add extra sriracha or a pinch of cayenne to the sauce for those who like it hot-hot-hot.
• Sweet Twist: Stir in a tablespoon of pineapple juice or mango puree into the sauce for a tropical flair.
• Protein Swap: Try shrimp or tofu cubes for a different spin—adjust cooking times accordingly.

Personally, I once tried this with baked tofu and it was surprisingly delicious — the creamy sauce hides any dryness and brings out bold flavor. Don’t be afraid to get creative here; this recipe is forgiving and flexible.

Serving & Storage Suggestions

This creamy crispy bang bang chicken is best served fresh and hot for the ultimate crunch and creaminess combo. I like to plate it over steamed jasmine rice or alongside a crisp cucumber salad to balance the heat and creaminess.

If you’re serving it as finger food, just toss on some green onions and sesame seeds for a pretty presentation. It pairs beautifully with a cold glass of iced tea or a light beer to cool things down.

To store leftovers, place chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat chicken in a 375°F (190°C) oven for 8-10 minutes to bring back some crispiness, then toss with sauce just before serving. The flavors actually deepen overnight, making it even tastier the next day (if it lasts that long!).

Nutritional Information & Benefits

Estimated per serving (recipe makes about 4 servings):

Calories	450-500 kcal
Protein	35 g
Fat	25 g
Carbohydrates	25 g
Fiber	1-2 g

This recipe offers a good protein boost thanks to the chicken. Using panko crumbs keeps the carb count moderate and provides that light crunch. The sauce contains healthy fats from mayonnaise, and if you swap in Greek yogurt, it ups the protein and reduces fat. Key ingredients like sriracha and chili sauce add antioxidants and metabolism-boosting capsaicin. Just a heads-up: this recipe contains eggs, gluten (unless substituted), and mayonnaise, so keep allergies in mind.

Conclusion

If you’re looking for a quick, flavorful dinner that feels like a treat, this creamy crispy bang bang chicken recipe is worth your time. It’s easy to customize, requires no hard-to-find ingredients, and delivers on texture and taste every single time. Honestly, this recipe has a special place in my heart — it’s the perfect blend of comfort and excitement that turns any meal into a mini celebration.

Give it a try, tweak it to your liking, and don’t be shy about sharing your own twists! I’d love to hear how your creamy crispy bang bang chicken turns out — drop a comment or share your photos. Here’s to crunchy bites and creamy delights that make weeknights something to look forward to!

FAQs About Creamy Crispy Bang Bang Chicken

How do I keep the chicken crispy after adding the sauce?

Toss the fried chicken with the sauce just before serving to maintain the crispiness. If you mix too early, the coating can get soggy.

Can I make this recipe gluten-free?

Absolutely! Use almond flour or rice flour instead of all-purpose flour, and swap regular panko for gluten-free panko breadcrumbs.

Is it possible to bake instead of fry the chicken?

Yes, baking at 425°F (220°C) for about 20 minutes, flipping halfway through, works well. Spray the chicken lightly with oil for a crispy finish.

What can I use if I don’t have sweet chili sauce?

Mix a bit of honey or sugar with chili garlic sauce or sriracha to mimic the sweet-spicy balance of sweet chili sauce.

How spicy is this dish? Can I adjust the heat?

The heat is moderate and adjustable. Start with 1 tablespoon of sriracha and add more if you like it spicier—or reduce it for a milder version.

Print