Bang Bang Chicken That Slaps: Crispy, Saucy, and Addictively Good

You know those meals that turn “What’s for dinner?” into “How is this so good?” That’s Bang Bang Chicken. It’s crunchy, creamy, tangy, and has that whisper of heat that keeps you chasing the next bite. You can make it faster than delivery, and it tastes like your favorite takeout leveled up.

No deep fryer required, no culinary degree needed—just bold flavor and a little confidence. Ready to make dinner dangerous (in a good way)?

What Makes This Recipe Awesome

Bang Bang Chicken is the trifecta: crunchy coating, juicy chicken, and a sauce that hits sweet, spicy, and tangy in perfect balance. It works as an appetizer, dinner, or meal prep hero.

Air fryer? Oven? Skillet?

It’s flexible, forgiving, and still comes out A+. Plus, you can scale it for a crowd or keep it low-key for a weeknight win.

Most takes rely on deep frying. This version keeps the crisp without the vat of oil—your kitchen and T-shirt will thank you.

And the sauce? It’s the kind you’ll want to put on everything: shrimp, tofu, fries—don’t say I didn’t warn you.

Ingredients Breakdown

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces (thighs = juicier, breasts = leaner).
• Buttermilk or Milk + Lemon: 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice). For tenderizing and flavor.
• Hot sauce (optional): 1 tablespoon in the marinade for extra zing.
• Cornstarch: 1/2 cup for ultra-crisp coating.
• All-purpose flour: 1/2 cup to balance texture.
• Baking powder: 1/2 teaspoon for light crispness.
• Garlic powder, onion powder, paprika: 1 teaspoon each for seasoning.
• Salt and black pepper: 1 teaspoon kosher salt, 1/2 teaspoon pepper.
• Oil: Neutral high-heat oil (canola, avocado) for pan-frying or brushing/spraying for air fryer/oven.
• Bang Bang Sauce:
  • 1/2 cup mayonnaise (Kewpie if you have it).
  • 1/4 cup sweet chili sauce.
  • 1–2 tablespoons Sriracha (adjust to heat tolerance).
  • 1 tablespoon honey or maple syrup.
  • 1 tablespoon rice vinegar or lime juice.
  • 1 teaspoon soy sauce or a pinch of salt.
  • 1 small garlic clove, finely grated (optional but fire).
• Garnishes: Sliced scallions, sesame seeds, lime wedges, shredded cabbage or lettuce for serving.

How to Make It – Instructions

1. Marinate the chicken: In a bowl, mix buttermilk and hot sauce.

   Add chicken pieces, toss, and chill for 20–30 minutes. This tenderizes and seasons. If you’re in a rush, 10 minutes is still better than nothing.

2. Mix the sauce: Stir together mayo, sweet chili sauce, Sriracha, honey, rice vinegar, soy, and garlic.

   Taste and adjust. You want creamy, sweet heat with a tangy snap.

3. Prep the coating: In a shallow dish, whisk cornstarch, flour, baking powder, garlic powder, onion powder, paprika, salt, and pepper.
4. Dredge: Shake excess marinade off the chicken. Toss in the dry mix until every piece is evenly coated.

   Let it sit on a wire rack 5 minutes so the coating hydrates—better crunch.

5. Choose your cook method:
   • Air fryer: Preheat to 400°F (205°C). Spray basket. Arrange chicken in a single layer, spray lightly with oil.

     Cook 8–10 minutes, flipping halfway, until golden and 165°F internal.

   • Oven: Preheat to 425°F (220°C). Place on a wire rack set over a baking sheet, spray with oil. Bake 14–18 minutes, flipping once, to golden-crisp and cooked through.
   • Skillet shallow-fry: Heat 1/4 inch oil over medium-high.

     Fry in batches 3–4 minutes per side until crisp and 165°F. Drain on a rack.

6. Sauce it smart: For max crisp, drizzle or toss lightly with sauce right before serving. Or serve sauce on the side and let people dunk.

   Your call, boss.

7. Finish: Top with scallions, sesame seeds, and a squeeze of lime. Serve over shredded cabbage, rice, or in lettuce cups.

Keeping It Fresh

Store cooked chicken and sauce separately. Fridge: 3–4 days in airtight containers. Reheat chicken in an air fryer or hot oven to revive the crunch; avoid the microwave unless you like soggy nostalgia.

Sauce keeps for a week—stir before using.

Freezing? Yes. Freeze the cooked, un-sauced chicken on a sheet tray, then bag it.

Reheat at 400°F until hot and crispy. Make fresh sauce—easy win.

What’s Great About This

• Big flavor, minimal fuss: Pantry ingredients, restaurant payoff.
• Flexible heat: From family-friendly to “call the fire department.”
• Multiple cook methods: Air fryer, oven, or skillet—works every time.
• Meal-prep friendly: Cook once, sauce later. Still crispy, still craveable.
• Plays well with others: Rice bowls, tacos, salads, sliders—choose your adventure.

What Not to Do

• Don’t drench too early: Saucing hot chicken and letting it sit is how you invite sog.
• Don’t crowd the pan or basket: Steam kills crisp.

  Work in batches; patience pays.

• Don’t skip seasoning the coating: If the crust isn’t tasty on its own, the dish falls flat. Salt is not optional.
• Don’t overcook: Dry chicken is a vibe killer. Use a thermometer—165°F and done.
• Don’t ignore texture: A little shredded cabbage or lettuce adds crunch and balances richness.

  Your palate needs it, IMO.

Different Ways to Make This

• Shrimp version: Swap chicken for large shrimp; cook time drops to 5–7 minutes (air fryer) or 1–2 minutes per side (skillet). Absolute crowd-pleaser.
• Tofu or cauliflower: Press extra-firm tofu, cube, and coat; or use cauliflower florets. Air fry until browned and crisp.

  Sauce the same way.

• Gluten-free: Use rice flour and cornstarch, and ensure your sauces are GF. Still wildly crispy.
• Lighter sauce: Sub half the mayo with Greek yogurt. Add a touch more honey to balance tang.
• Spice riff: Add a pinch of cayenne to the dredge.

  Or swap Sriracha for gochujang or chili crisp for depth.

• Bang Bang bowls: Serve over jasmine rice with cucumbers, pickled carrots, and extra lime. Bonus: a drizzle of sesame oil on the rice—chef’s kiss.

FAQ

Is Bang Bang Chicken very spicy?

Not inherently. The heat level depends on your Sriracha and any hot sauce you add.

Start with 1 teaspoon, taste, and scale up. You’re in control here, FYI.

Can I make it ahead?

Yes—cook the chicken and keep the sauce separate. Reheat the chicken in an air fryer or oven, then toss or drizzle with sauce right before serving.

It’ll taste freshly made.

What oil is best for frying?

Use a neutral high-heat oil like canola, peanut, or avocado. Olive oil can smoke and bring unwanted flavor. You want crisp, not chaos.

Why use cornstarch in the coating?

Cornstarch helps form a shatteringly crisp crust and reduces gluten development from the flour.

It’s the secret to that addictive crunch.

Can I bake without a wire rack?

You can, but the bottom may soften. If you don’t have a rack, preheat the sheet pan, use parchment, and flip halfway. Spray the top with oil for color.

What can I serve with Bang Bang Chicken?

Shredded cabbage, rice or noodles, cucumber salad, or steamed broccoli.

For handhelds, stuff it into tortillas or slider buns with pickles. It plays nice with almost everything.

How do I keep leftovers crispy?

Store un-sauced chicken and sauce separately. Re-crisp chicken at 400°F in an air fryer for 3–5 minutes or in the oven for 8–10 minutes.

Then sauce and serve.

The Bottom Line

Bang Bang Chicken is the weeknight cheat code: fast, crispy, wildly flavorful, and customizable. You get restaurant-level payoff with simple ingredients and any cooking method you like. Keep the sauce close, the batches small, and the garnish ready.

Then sit back and accept the compliments—you earned them.