Crispy Bang Bang Chicken Recipe Easy Sweet Spicy Dinner Idea

Written by

lara

Posted on January 10, 2026

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Chicken Recipes

January 10, 2026

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Introduction

Let me tell you, the crunch of golden, crispy chicken paired with a glossy, sweet and spicy sauce is the kind of combination that makes your taste buds do a happy dance. The first time I made this Crispy Bang Bang Chicken, I was honestly hooked from the moment that sauce hit the pan—it was 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 would whip up simple but unforgettable dishes, and this recipe reminds me of those joyful, cozy evenings spent around the dinner table.

My family couldn’t stop sneaking pieces off the cooling rack (and I can’t really blame them). Honestly, this recipe is dangerously easy and packed with pure, nostalgic comfort. Whether you’re looking for a sweet treat for your kids, a quick weeknight dinner, or something that’ll brighten up your Pinterest cookie board (okay, that’s a stretch, but you get the idea), this Crispy Bang Bang Chicken fits the bill perfectly.

After testing this recipe multiple times in the name of research, of course, it quickly became a staple for family gatherings and gifting. It feels like a warm hug on a plate—you’re definitely going to want to bookmark this one.

Why You’ll Love This Recipe

With a little bit of love and a touch of spice, this Crispy Bang Bang Chicken recipe checks all the boxes for what makes dinner memorable. Here’s why it stands out:

Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
Perfect for Any Occasion: Great for casual dinners, potlucks, or impressing guests without the fuss.
Crowd-Pleaser: Always gets rave reviews from kids and adults alike, thanks to its irresistible crunch and saucy kick.
Unbelievably Delicious: The balance between sweet and spicy sauce with crispy chicken is pure magic.

What makes this Crispy Bang Bang Chicken different? It’s all in the sauce — a blend of creamy mayo, sweet chili, and a hint of heat that clings perfectly to each bite. The chicken is coated just right for that golden crisp without feeling greasy. I’ve tweaked this recipe over time to get the batter just right, so it’s crispy yet juicy inside. It’s comfort food that’s fast, flavorful, and with a little twist to keep you coming back for more.

Trust me, this recipe isn’t just dinner — it’s a little celebration on your plate.

What Ingredients You Will Need

This Crispy Bang Bang Chicken uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find at any grocery store.

For the Chicken:
- 2 lbs (900g) boneless, skinless chicken thighs or breasts, cut into bite-size pieces (thighs stay juicier!)
- 1 cup (120g) all-purpose flour
- 1 cup (120g) cornstarch (for extra crispiness)
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs, beaten (room temperature)
- Vegetable oil, for frying (I prefer canola or peanut oil for a neutral flavor)
For the Bang Bang Sauce:
- 1/2 cup (120g) mayonnaise (I like Hellmann’s for creaminess)
- 3 tbsp sweet chili sauce (store-bought or homemade)
- 1 tbsp honey (for a natural sweetness)
- 1 tsp sriracha or your favorite hot sauce (adjust to taste)
- 1 tsp rice vinegar (adds a slight tang)
- 1/2 tsp garlic powder
For Garnish:
- Thinly sliced green onions
- Sesame seeds (optional, for a nutty crunch)
- Fresh cilantro (if you’re feeling fancy)

Pro tip: For a gluten-free option, swap the all-purpose flour and cornstarch with a gluten-free blend or almond flour, but keep an eye on the frying temperature to avoid burning.

In summer, you can add a fresh squeeze of lime juice to the sauce for a citrusy twist. I’ve found these small tweaks make the recipe feel fresh year-round.

Equipment Needed

A heavy-bottomed skillet or deep fryer – I personally use a cast-iron skillet for even heat distribution and a reliable fry every time.
Mixing bowls – one for the dry ingredients, one for the beaten eggs, and one for the sauce.
Tongs or a slotted spoon – essential for turning and retrieving the chicken from hot oil safely.
Wire rack and baking sheet – to drain the fried chicken and keep it crispy (trust me, paper towels just don’t cut it).
Measuring cups and spoons – for precise ingredient amounts.
Whisk or fork – to mix the sauce thoroughly.

If you don’t have a deep fryer, no worries! Just be sure to use a deep skillet and keep a close eye on oil temperature with a candy or deep-fry thermometer (around 350°F or 175°C is perfect). For those on a budget, a simple heavy pan and a kitchen thermometer will do just fine.

Preparation Method

Prep the Chicken: Pat your chicken pieces dry with paper towels. This helps the batter stick better. Set aside.
Make the Dry Mix: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. This combo gives the chicken that perfect crispy crust.
Beat the Eggs: In a separate bowl, beat the two eggs until smooth. Room temperature eggs help the batter bind well.
Coat the Chicken: Dip each chicken piece first into the egg, letting excess drip off, then dredge into the flour mixture. Press lightly to coat thoroughly. For extra crunch, double dip by repeating the egg and flour steps.
Heat the Oil: Pour about 2 inches (5 cm) of oil into your skillet or fryer. Heat to 350°F (175°C). Use a thermometer if you have one — too hot and the chicken burns; too cool and it gets greasy.
Fry in Batches: Carefully place chicken pieces into the hot oil, making sure not to overcrowd the pan (this drops the temperature). Fry for 4 to 5 minutes per side or until golden brown and cooked through (internal temp should be 165°F / 74°C).
Drain and Rest: Remove chicken with tongs or slotted spoon and place on a wire rack over a baking sheet to drain excess oil and keep crispy. Avoid stacking pieces!
Make the Bang Bang Sauce: While frying, whisk together mayonnaise, sweet chili sauce, honey, sriracha, rice vinegar, and garlic powder in a bowl until smooth and glossy.
Toss Chicken in Sauce: When all chicken is fried, toss it gently in the sauce until well coated. You can save a bit of sauce for drizzling if you like it extra saucy.
Garnish and Serve: Sprinkle with sliced green onions, sesame seeds, and fresh cilantro if desired. Serve immediately for that perfect crunch and flavor combo.

Quick tip: If you want to keep cooked chicken warm while frying remaining batches, place the wire rack and baking sheet in a low oven (about 200°F / 95°C).

Cooking Tips & Techniques

Getting that perfect crispy bang bang chicken isn’t rocket science, but a few tricks make all the difference. Here’s what I’ve learned through trial, error, and a few crispy mishaps:

Oil Temperature Matters: Keep your oil steady at 350°F (175°C). Too hot, and the coating burns before the inside cooks. Too cool, and the chicken absorbs oil and gets soggy.
Dry Chicken is Key: Pat dry for a better batter stick. Moisture repels the flour mix and ruins the crunch.
Don’t Crowd the Pan: Fry in small batches. Overcrowding causes temperature drops and greasy chicken.
Double Dipping: For extra thick and crunchy coating, dip chicken twice in egg and flour mixture. Just be careful not to overload the batter.
Wire Rack Over Paper Towels: Draining fried chicken on a wire rack keeps it crispy all around, unlike paper towels that trap steam.
Mix Sauce Last Minute: Make the bang bang sauce fresh and toss just before serving for the best texture and flavor.

Honestly, the first time I tried frying this chicken, I got impatient and crowded the pan — let’s just say, my kitchen smelled like a grease trap for days. Learned my lesson the hard way! You know what, patience really pays off here.

Variations & Adaptations

This Crispy Bang Bang Chicken is incredibly versatile, so feel free to switch things up depending on your mood or dietary needs.

Spicy Kick Variation: Add extra sriracha or a pinch of cayenne pepper to the batter for a fiery twist.
Gluten-Free Option: Use rice flour or almond flour in place of all-purpose flour and cornstarch. The texture changes slightly but stays delightfully crispy.
Baked Version: For a lighter take, bake the coated chicken on a greased baking sheet at 425°F (220°C) for 20-25 minutes, flipping halfway. It won’t be as crispy as fried but still tasty.
Alternative Proteins: Try this recipe with shrimp or tofu for a seafood or vegetarian spin. Adjust frying time accordingly.
Sweet Swap: Replace honey in the sauce with maple syrup or agave for a different sweetness profile.

I once tried adding a bit of lime zest to the sauce, and wow—it added a fresh brightness that made the dish feel summery and light. Feel free to get creative!

Serving & Storage Suggestions

Serve your Crispy Bang Bang Chicken hot and fresh for that unbeatable crunch. It’s perfect alongside steamed jasmine rice or a simple crunchy slaw to balance the richness. If you want to impress, a cold cucumber salad or some pickled veggies complements the sweet and spicy sauce beautifully.

Leftovers? Store them in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 10-12 minutes to bring back the crispiness—microwaving tends to make the coating soggy, so I avoid that.

Flavors actually deepen a bit after resting, but the chicken won’t stay quite as crispy, so if you can, enjoy it fresh. For longer storage, freeze cooked chicken pieces on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat straight from frozen in the oven.

Nutritional Information & Benefits

This recipe is a delicious treat that balances indulgence with some wholesome ingredients. Here’s a rough estimate per serving (based on 4 servings):

Nutrient	Amount
Calories	450-500 kcal
Protein	35g
Fat	25g
Carbohydrates	30g
Sugar	8g

Chicken thighs provide a great source of protein and essential nutrients like B vitamins and zinc. The sauce’s mayo adds creaminess, but you can swap for a lighter Greek yogurt version if you want less fat. The sweet chili sauce brings in antioxidants from chili peppers, and honey adds natural sweetness with some trace vitamins.

This recipe is gluten-free adaptable and offers a nice balance between comfort food and a meal you can feel good about sharing.

Conclusion

Crispy Bang Bang Chicken is one of those recipes that’s just plain fun to eat. It’s quick, packed with flavor, and has a perfect sweet-spicy kick that keeps everyone reaching for more. Whether you stick to the classic version or try one of the variations, this dish is sure to become a favorite in your dinner rotation.

Honestly, I love this recipe because it brings people together—there’s something about sharing crispy, saucy bites that sparks joy. So go ahead, make it your own, and don’t be shy about adding your twist.

If you give this recipe a try, please drop a comment below or share your favorite adaptations—I’d love to hear how you made it your own! Happy cooking!

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work fine, but they can dry out faster. Just be sure to not over-fry and check for doneness.

Is it possible to bake this instead of frying?

Yes! Baking at 425°F (220°C) for about 20-25 minutes on a greased sheet works well, just expect a slightly less crispy texture.

How spicy is the bang bang sauce?

The sauce has a mild heat from sriracha, but you can adjust it to your taste by adding more or less hot sauce.

Can I prepare the sauce in advance?

Yes, the sauce can be made ahead and stored in the fridge for up to 3 days. Just give it a good stir before tossing with chicken.

What’s the best oil for frying Crispy Bang Bang Chicken?

Neutral oils with high smoke points like canola, peanut, or vegetable oil are best to get that perfect golden crust without imparting extra flavors.

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