Bang Bang Chicken

Bang Bang Chicken – From the Panko breading to the sweet chili mayo, this recipe is perfection!


I finally found Panko breadcrumbs. Seriously, I’ve never used them before until now.

And you know how they say ignorance is bliss, well that is so true. Because I did not know what I was missing, I knew they were supposed to be better but since I didn’t know I was more than happy with regular old breadcrumbs.

But Oh My God! I love love love Panko breadcrumbs. The chicken came out so crispy, so crunchy, so heavenly! Seriously! I am never going back to regular breadcrumbs again. You know when you find a product that you end up using forever because you just can’t live without it, well that’s me now with Panko breadcrumbs. It’s breadcrumb heaven!

But enough about Panko breadcrumbs and let’s talk about this bang bang chicken. The name itself is super cool. Bang bang chicken! I just love saying it. And not only does this chicken have a cool name, it’s awesome, it’s the best chicken ever! And that sauce, oh my that sauce with the chicken, what a great combo! I am salivating just writing about it. Damn right it’s Bang Bang Chicken.


If you’re looking for a healthier version, check out the bang bang shrimp version which is baked!


3.5 from 2 reviews
Bang Bang Chicken
Prep time
Cook time
Total time
Serves: 6
For Chicken
  • 4 chicken breasts, boneless, skinless, cut into small pieces
  • 1 cup buttermilk
  • ¾ cup flour
  • ½ cup cornstarch
  • 1 egg
  • 1 tbsp garlic powder
  • 1 tsp smoked paprika
  • 1 tbsp hot sauce
  • salt and pepper to taste
  • Panko breadcrumbs
  • oil for frying
For Sauce
  • ½ cup mayonnaise
  • ¼ cup sweet chili sauce (I used Frank's)
  • 1 tbsp Frank's hot sauce
  • 2 tbsp honey
  1. In a medium bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt and pepper. To the bowl add the hot sauce, egg, and buttermilk and whisk until you have a smooth batter. Add the chicken pieces to the bowl, toss to make sure each piece is coated in the batter and set aside.
  2. In another bowl add about a cup of Panko breadcrumbs.
  3. Mix all ingredients for the sauce together and refrigerate until ready for serving.
  4. Heat the oil in a large skillet.
  5. Coat each piece of chicken with breadcrumbs, add more breadcrumbs as needed, and fry on both sides for 3 to 5 minutes until chicken is cooked through. Place on paper napkins to soak up some of the oil. Repeat with all chicken pieces. Only add a few pieces of chicken to the skillet at a time, so the chicken turns out crispy.
  6. Drizzle chicken with sauce and serve.

You may also like:

Copycat Cheesecake Factory Bang Bang Chicken and Shrimp


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  1. says

    Thanks for the recipe! We enjoyed it last night for dinner with some coconut rice. I agree with another reviewer that said the texture was wonderful (moist inside, crispy outside), but the batter lacked flavor. It looks so tasty in the photo, I was expecting something with much more kick. If I make it again, I will make some changes for our preferences, such as cutting the batter recipe by about 1/3 (I had lots of batter leftover) and adding the corn starch as needed at the end so it doesn’t get overly thick (I used less than the recipe calls for and it was still almost too thick to work with). The hot sauce can stay the same or add more if you like spice like I do, and definitely don’t skimp on the salt or smoked paprika!

    As for the sauce, I don’t like sweet sauce for a recipe like this, so I omitted the honey and we still found it quite sweet and not quite as spicy as we like. Just mayo w/ sriacha or hot sauce mixed in would be great with this for us, but I’m sure others will love the sweeter version.

  2. meenakshi says

    Hi, i want to make this but dont want to use egg , what else can be used instead of egg?
    Please reply.

  3. Julie Miller says

    Hi Jo. I’ve made this and it is superb!! But I was asked to make it for my friend’s card party, however, can you please tell me if this recipe/sauce are gluten free? One of the woman has to only eat gluten-free food. Thank you!!

  4. Charlotte says

    I made this for dinner last night and am currently eating the cold leftovers for lunch! Its very good! I’m in the process of moving and so I had to make some substitutions when I realized I was missing a few ingredients. I also decided to bake the chicken rather than fry. 400F for 15 mins, flip chicken and bake for 10 more mins worked perfectly! I felt like the chicken itself was bland (but juicy on the inside and crunchy on the outside), and I think I had too much batter on the chicken when I went to coat in breadcrumbs. I used sriracha instead of normal hot sauce and it was really good. I think that the sauce itself was too sweet and not spicy enough, but it may have just been the particular brand of sweet chili sauce that I used (wegmans), and I just love spicy foods. Next time I’ll probably cut down on the sweetness and use both sriracha and Frank’s Red Hot sauce, as well as let the batter drip off of the chicken before coating. Would have been amazing if I were willing to fry the chicken, but still a good recipe when baked and missing a few ingredients :)

  5. Pat says

    Hi Jo…just found you thru Pinterest. Was wondering if this could be served room temp… I would bake rather than fry. We belong to a wine tasting group and we chow down after the tasting… Thanks, Pat

  6. Trish says

    This sounds soooo good . I will definitely be making, would you happen to have a recipe for chicken spaghetti , made with a white sauce. put in a casserole dish and covered in mozzarella cheese? I also had heard of a chicken pasta recipe that has grape jelly in it, that people are raving about. would love your help! as I can not seem to find. thank you Trish

    • says

      I don’t really have a chicken spaghetti recipe made with white sauce. I suppose you could try the cauliflower sauce from this recipe and add some grilled chicken on top. As far as grape jelly, I can’t say I’ve ever heard of chicken pasta with grape jelly, sounds interesting though.

  7. Susan says

    Not clear…after you mix all the cornstarch, flour, etc. what happens to the panko? Is that suppose to be mixed in also? If not, how does the batter stick to the panko?

  8. Michelle says

    This recipe for bang bang chicken was wonderful! I will definitely be making it again and again. The sauce makes the whole dish come together!

  9. Karla says

    I will try this recipe, looks so yummy! I Luv Chicken!! And I luv any new recipes with chicken. Thanks so much for sharing, Jo..:)

  10. Jackie says

    I made this last night, and it was wonderful! It had a perfect crunch. The sauce complimented the chicken so well. Loved it!!!! It was very mild, not hot at all!

  11. Judy says

    Oh dear. It’s me again. Hot sauce isn’t very forthcoming here. Can I use hot Chili sauce? Can it be baked and if so will it still be crispy and at what heat and time. What do you do with the sauce? Over the chicken? Won’t that make it soggy.
    I’m so sorry Jo to keep asking questions. Once upon a time I wouldn’t have had to.

    • says

      No problem Judy! You could bake this at about 400 F degrees for about 30 minutes or so, check to make sure the chicken is cooked through though. I think hot chili sauce would be great, and my dear the chicken won’t last long enough for it to get soggy, but you could either dip the chicken pieces in the sauce as you eat it, or drizzle some over the chicken.

  12. Brent says

    I’ve made this three times nowand it’s a bigger hit each time, I’m making it tonight for my neighbors’s birthday, per her request. Thank you for the recipe. Definite keeper!

  13. Cindy says

    I made this recipe tonight & it was a hit – my husband loved it. He said that I should make it for the grandkids. I used Trader Joe’s sweet chili sauce & sriracha hot sauce – nummy!

  14. Nannette says

    Could you bake the Bang Bang Chicken like the Baked Bang Bang Shrimp recipe @ a preheat oven to 400 F degrees. Line a baking sheet with parchment paper and for how long?

    • says

      Yes you can, though I haven’t done it myself before but I would bake it for about 30 minutes, just make sure the chicken is cooked through.

    • says

      Well you could eat it on its own, but normally I have this chicken with a great salad, but mashed potatoes would be great too. :)

  15. Julia says

    Made this tonight and my whole family of 5 (including a 20mos old!) really enjoyed it :D Definitely saving this and will make again. It was really delicious and the sauce was amazing!

  16. Sharleen says

    Hi Jo, I made this for 9 lucky ladies at the potluck party I hosted last week. I say lucky because the chicken was delicious. Now, I’m sharing your great Bang Bang Chicken with them – thank you so much for sharing with us! BTW, I baked the chicken – amazing! I prepared the batter and let the chicken sit in it, refrigerated for the day and then “pankoed” it just before baking. Super moist. Sauce was a hit too.

    • says

      Hi Sharleen,
      Thanks for letting me know. You should try the bang bang shrimp as well, that’s a winner too! Glad you and your ladies liked it. :)

  17. says

    I have been a huge fan of panko for the longest time. I prefer to to any kind of breading. I like it instead of beer batter on my fish. I prefer it on my chicken for fried chicken. And I think it makes an excellent topping for oven baked mac n’ cheese.

  18. Aim says

    It’s so insanely delicious. I’ve made it 3 times the last couple of weeks because i literally fell in love with the crispy chicken. I set a salade on the side to make sure i also get my veggies, but i mainly focus on the chicken haha. Gotta love this, thank you so much for this dish!

  19. says

    Would really like to try this recipe. Can I use the buttermilk substitute by using one cup milk and one tablespoon vinegar or lemon juice?

    • says

      Yeah supposedly that’s the way to make buttermilk if you don’t have any, I have done that before but for baking recipes not for this bang bang chicken. But it could work, give it a try.

  20. Deanna says

    I’ve been addicted to Panko for years. Best invention since…well…bread.
    I’m going to make this this week. Though in place of buttermilk I will use ranch dressing. It is buttermilk based and will add a broader flavor profile. Chicken coated in Panko and fried? How could you go wrong?

  21. Sandy says

    For the person who asked about a mayo substitute. I don’t care for mayo either and have found that sour cream works just as well.

  22. Jamie Auman says

    Trying this tonight, only have one question. Are you deep frying or shallow pan frying? I noticed the comment up there stating you used a regular pan but it doesn’t say if you deep fryed it. Can’t wait to try it. Thanks!

  23. says

    I baked these tonight and they were a big hit! 20 minutes at 400 degrees will do it, for those who are wondering. I feel like the fried version would taste better, but the baked one is still nice and crispy. The mayo in the sauce adds the most calories, though. But the sauce is so good! Didn’t have any Frank’s, so I used sriracha — go heavy on it. So glad I discovered your blog.

  24. Lynn says

    Second time making this and again….so incredibly yummy! My son (19) loved the sauce on rice as well as on the chicken. One small change, I let the chicken marinate for about 30 minutes in the batter before Panco-ing and baking, and I think it helped the batter stick better, and made it even more moist! Thanks for such a great recipe!!

  25. Penny Howland says

    I can’t wait to try this. Will bake it, I ‘m not a good fryer and I know there are so many good baked recipes this can be done! Thanks, will pin it.

  26. Lizzy says

    Hi Jo,

    Do you know the weight watcher points for this dish? I found it on Pintest and thought it was 7 points but I can’t find it now.

    • says

      Sorry Lizzy, I no longer do weight watchers, so I don’t have access to the online point calculators. If you wanted to cut calories and points, I’d recommend baking them.

  27. Michelle Cho says

    Hi Jo, Loved the Bang Bang Chicken. When I shared it on my facebook page, it comes up with the picture of the chicken enchilada stuffed zucchini. Thought you might like to know that. Love your blog and your recipes. Keep cooking!!!!!!!!!

    • says

      Hi Michelle,
      Thank you so much. When you share it on facebook it will give you a list of images, you will only see one at a time but there are arrows that you can go left or right, and pick another picture. Thanks for sharing!

  28. ceecee says

    Amazing recipe!! My husband fell in loveeee with the sauce! I used a bbq sauce for dipping and that was fantastic too! I baked mine in the oven. I lined a baking sheet with foil, and cooked them on the Convection Setting for 30 mins at 400 degrees. Using the convection setting makes it more crispy!
    I live in Canada and was only able to find Presidents Choice Panko Breadcrumbs, which were great! However, there was an option to purchase Regular or Seasoned. I will pick up Seasoned next time, because the Regular was a bit bland.

    • says

      Hi Vindima,
      I haven’t tried anything else beside mayo, but you could try plain yogurt, it’s much healthier too and it might work.

  29. Lynn says

    OMG… This was so freaking fantastic! The sauce is so good… I used siracha. I did bake my chicke, about 30-40 minutes at 350. Perfect, moist chicken tenders and that sauce…have I said yet how good it is? :). New favorite, thanks!!!

  30. Lisa says

    I made these last night. Came out great!
    Next time I will double the sauce since my guys wanted more than just a drizzle of the yummy goodness.
    I served them over a bed of lettuce just like they do for the Bang Bang Shrimp at Bonefish Grill.

    • says

      Sounds great, yeah I just drizzled a bit on the chicken but I served the sauce on the side. Glad you guys liked it. :) Merry Christmas!

    • says

      Hi Karolyn,
      If you don’t have buttermilk at home it’s ok. To make your own buttermilk all you need is a cup of milk and a tablespoon of lemon juice or vinegar which you add to the milk and after 5 minutes mix it well and use that instead of buttermilk.

    • says

      Hi Julie,
      I wouldn’t tweak it all, just make sure there’s plenty of breadcrumbs on the chicken pieces and place them on a baking sheet lined with parchment paper. Let me know how they turn out baked. :)

    • Luann says

      Wanted to know how the baked version turned out, and also, time and temp used. Looking forward to trying this one… sounds yummy. Thanks!

    • says

      Hi Lateefah,
      I would try a good salad with it because the chicken is fried so if you want to make it a bit healthier a salad would go nicely. But really anything would go, french fries, baked potato, whatever you wish.

  31. Stephanie says

    What kind of oil did you use to fry the chicken in/did you just use a regular pan to do so, or a deep fryer or anything? Thanks – can’t wait to try this tonight!! :-)

  32. says

    I made this tonight and it was a smashing hit! I did cut the mayo in half and used Ranch in it’s place and I used Sriracha sauce for the hot sauce. My kids and husband devoured it. It has become a new fave! Thank you so much for posting it! :)

  33. Rachelle says

    I have a feeling this is going to be my new favorite chicken recipe! It looks easy and so delicious. I can’t wait to try this Friday! Thank you!

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