Bang Bang Chicken

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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.

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