Okay, so you know that crispy chicken you get at your favorite takeout place that makes you question why you ever try to cook at home? This is that, but better, because you made it and you know exactly what went into it. We’re talking golden, crunchy chicken pieces that are juicy as heck on the inside, then tossed in a sweet-spicy-creamy Bang Bang sauce that’ll make you lick your fingers and then lick the plate. It’s got that perfect balance of heat and sweet with just enough mayo-based creaminess to cool things down. My teenage nephew, who usually lives on pizza rolls, actually put down his gaming controller to ask for thirds. That’s when you know you’ve achieved crispy chicken nirvana.
Why You’ll Love This Recipe
- Crispier than most restaurant versions (seriously)
- That sauce is absolutely addictive – you’ll want it on everything
- Perfect for meal prep or feeding a hungry crowd
- Way cheaper than ordering takeout every time you crave this
- Customizable heat level so everyone’s happy
- Looks fancy but uses ingredients you probably already have
The Good Stuff You’ll Need
For the Chicken:
- 2 lbs boneless skinless chicken thighs or breasts, cut into 2-inch pieces
- 1 cup buttermilk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
For the Crispy Coating:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (adjust to taste)
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2-3 tbsp sriracha (start with 2, add more if you’re brave)
- 1 tbsp rice vinegar
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- Pinch of salt
For Frying & Serving:
- Vegetable oil for frying (about 6 cups)
- Green onions, sliced thin
- Sesame seeds
- Lime wedges
- Extra sauce for dipping (because you’ll want it)
Let’s Do This
Step 1: Marinate That Chicken
Cut chicken into bite-sized pieces – not too small or they’ll dry out, not too big or they won’t cook evenly.
Toss chicken with buttermilk, salt, pepper, garlic powder, and paprika in a bowl.
Let it marinate for at least 30 minutes, or up to 4 hours in the fridge. This is what keeps it juicy!
Step 2: Make That Magic Sauce
Whisk together mayo, sweet chili sauce, sriracha, rice vinegar, garlic powder, ginger, and salt.
Taste and adjust – want it spicier? More sriracha. Sweeter? More chili sauce. You’re the boss.
Set aside and try not to eat it with a spoon (we’ve all been there).
Step 3: Coating Station Setup
In a large bowl, whisk together flour, cornstarch, salt, and all the spices.
The cornstarch is the secret to that extra-crispy exterior – don’t skip it!
Set up a station with the marinated chicken, coating mixture, and a clean plate for the coated pieces.
Step 4: Heat That Oil
Heat oil in a heavy pot or deep fryer to 350°F. Use a thermometer – this matters!
Don’t have a thermometer? Drop a bit of coating in – it should sizzle immediately and float to the top.
Step 5: Coat and Fry Like a Pro
Working in batches, remove chicken from buttermilk and let excess drip off.
Toss chicken pieces in the coating mixture, making sure each piece is completely covered.
Shake off excess coating – too much will fall off in the oil and make a mess.
Carefully add chicken to hot oil, don’t overcrowd the pot. Work in 2-3 batches.
Fry for 4-6 minutes until golden brown and cooked through (165°F internal temp).
Remove with a slotted spoon and drain on paper towels for about 30 seconds.
Step 6: Toss and Serve Immediately
While chicken is still hot and crispy, toss it in a large bowl with about 3/4 of the Bang Bang sauce.
You want every piece coated but not drowning – save some sauce for dipping!
Transfer to serving plate and garnish with green onions and sesame seeds.
Serve immediately with lime wedges and extra sauce on the side.
Step 7: Watch It Disappear
Stand back and watch people absolutely demolish this crispy goodness.
Try to save some for yourself – it goes fast!
Serving Suggestions
Serve over steamed rice or fried rice to make it a complete meal.
Pile it on top of a fresh salad for a lighter option that still feels indulgent.
Make Bang Bang chicken tacos with soft flour tortillas and shredded cabbage.
Pair with some crispy vegetables like broccoli or snap peas for balance.
Switch It Up
Cauliflower Version: Use cauliflower florets instead of chicken for a veggie twist.
Extra Spicy: Add more cayenne to the coating and extra sriracha to the sauce.
Honey Touch: Drizzle with honey before serving for sweet heat perfection.
Asian Fusion: Add some grated ginger to the marinade and garnish with cilantro.
Lighter Version: Bake at 425°F for 20-25 minutes instead of frying (spray with oil first).
Make-Ahead Tips
You can marinate the chicken up to 24 hours ahead for maximum flavor.
The sauce keeps in the fridge for up to a week – make extra for other dishes.
Coated chicken can sit for 15 minutes before frying, which actually helps the coating stick better.
Leftover chicken reheats well in a 400°F oven for about 10 minutes to restore crispiness.
Questions People Actually Ask
Q: Can I use chicken breasts instead of thighs? A: Absolutely! Just don’t overcook them – thighs are more forgiving but breasts work great too.
Q: What oil is best for frying? A: Vegetable, canola, or peanut oil all work well. Avoid olive oil – it has too low a smoke point.
Q: Can I make this ahead for a party? A: The sauce yes, but fry the chicken right before serving for maximum crispiness.
Q: My coating fell off – what happened? A: Usually too much moisture or the oil wasn’t hot enough. Pat chicken dry and check that oil temp!
Q: Can I bake this instead of frying? A: Yes! Bake at 425°F on a wire rack for 20-25 minutes, flipping halfway through.
Q: How do I know when the chicken is done? A: Internal temp should be 165°F, or the juices run clear when you cut into a piece.
Print
Crispy Juicy Bang Bang Chicken
- Total Time: 1 hour
- Yield: 4–6 servings 1x
Description
Okay, so you know that crispy chicken you get at your favorite takeout place that makes you question why you ever try to cook at home? This is that, but better, because you made it and you know exactly what went into it. We’re talking golden, crunchy chicken pieces that are juicy as heck on the inside, then tossed in a sweet-spicy-creamy Bang Bang sauce that’ll make you lick your fingers and then lick the plate. It’s got that perfect balance of heat and sweet with just enough mayo-based creaminess to cool things down. My teenage nephew, who usually lives on pizza rolls, actually put down his gaming controller to ask for thirds. That’s when you know you’ve achieved crispy chicken nirvana.
Ingredients
For the Chicken:
- 2 lbs boneless skinless chicken thighs or breasts, cut into 2-inch pieces
- 1 cup buttermilk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
For the Crispy Coating:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (adjust to taste)
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2–3 tbsp sriracha (start with 2, add more if you’re brave)
- 1 tbsp rice vinegar
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- Pinch of salt
For Frying & Serving:
- Vegetable oil for frying (about 6 cups)
- Green onions, sliced thin
- Sesame seeds
- Lime wedges
- Extra sauce for dipping (because you’ll want it)
Instructions
Cut chicken into bite-sized pieces – not too small or they’ll dry out, not too big or they won’t cook evenly.
Toss chicken with buttermilk, salt, pepper, garlic powder, and paprika in a bowl.
Let it marinate for at least 30 minutes, or up to 4 hours in the fridge. This is what keeps it juicy!
Whisk together mayo, sweet chili sauce, sriracha, rice vinegar, garlic powder, ginger, and salt.
Taste and adjust – want it spicier? More sriracha. Sweeter? More chili sauce. You’re the boss.
Set aside and try not to eat it with a spoon (we’ve all been there).
In a large bowl, whisk together flour, cornstarch, salt, and all the spices.
The cornstarch is the secret to that extra-crispy exterior – don’t skip it!
Set up a station with the marinated chicken, coating mixture, and a clean plate for the coated pieces.
Heat oil in a heavy pot or deep fryer to 350°F. Use a thermometer – this matters!
Don’t have a thermometer? Drop a bit of coating in – it should sizzle immediately and float to the top.
Working in batches, remove chicken from buttermilk and let excess drip off.
Toss chicken pieces in the coating mixture, making sure each piece is completely covered.
Shake off excess coating – too much will fall off in the oil and make a mess.
Carefully add chicken to hot oil, don’t overcrowd the pot. Work in 2-3 batches.
Fry for 4-6 minutes until golden brown and cooked through (165°F internal temp).
Remove with a slotted spoon and drain on paper towels for about 30 seconds.
While chicken is still hot and crispy, toss it in a large bowl with about 3/4 of the Bang Bang sauce.
You want every piece coated but not drowning – save some sauce for dipping!
Transfer to serving plate and garnish with green onions and sesame seeds.
Serve immediately with lime wedges and extra sauce on the side.
Stand back and watch people absolutely demolish this crispy goodness.
Try to save some for yourself – it goes fast!
Notes
Serve over steamed rice or fried rice to make it a complete meal.
Pile it on top of a fresh salad for a lighter option that still feels indulgent.
Make Bang Bang chicken tacos with soft flour tortillas and shredded cabbage.
Pair with some crispy vegetables like broccoli or snap peas for balance.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~485 kcal
- Carbohydrates: ~28g
- Protein: ~32g