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4.6 from 94 votes

Bang Bang Chicken

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •8/25/23 177 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for bang bang chicken.

Get ready to knock your taste buds out of the park with my Bang Bang Chicken! Think tender chunks of chicken enveloped in a divine, smooth batter then coated in a crunchy Panko crust, fried to golden perfection and finally smothered in a creamy, sweet and spicy sauce that will leave you begging for seconds.

Table of Contents

  • The Best Bang Bang Chicken Recipe
  • Why You’ll Love This Bang Bang Chicken
  • Ingredients You’ll Need
    • Sauce
    • Chicken
  • How To Make Bang Bang Chicken
    • Prep The Sauce
    • Make The Batter And Coat The Chicken
    • Panko Time
    • Fry Time
    • The Finishing Touch
  • Serve With This
    • Cilantro Lime Rice
    • Easy Tossed Salad
    • Easy Garlic Bread
    • Asian Green Beans
  • Frequently Asked Questions
    • Can I bake the chicken instead of frying it?
    • How can I air fry the chicken?
    • Can I make this dish ahead of time?
    • What’s the best substitute for buttermilk?
  • Expert Tips
  • Storage
  • Discover Other Delicious Chicken Recipes
  • Recipe: Bang Bang Chicken
    • Video
    • Ingredients
    • Instructions 
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?
a metal plate filled with bang bang chicken, crispy and fried and drizzled with a delicious bang bang sauce.

The Best Bang Bang Chicken Recipe

Listen, if you’re head over heels for my Bang Bang Shrimp, let me introduce you to its soulmate—Bang Bang Chicken! This isn’t your ordinary chicken dish; this is chicken that’s been treated right. We’re talking about tender bites of chicken marinated in a sublime, velvety batter that’s spiced just right. Then, as if it couldn’t get better, we roll it in crunchy Panko breadcrumbs and fry it up until it’s golden and glorious.

Allergic to shrimp? No problemo! This chicken is your gateway to the “Bang Bang” experience. Just when you think you’ve reached peak deliciousness, hold on, because here comes that signature sauce. Creamy, tangy, with a hint of sweetness and a dash of spice—it’s the stuff of dreams. Trust me, you’ll be licking the spoon, the plate, and possibly even the pan.

a metal plate filled with bang bang chicken, crispy and fried and drizzled with a delicious bang bang sauce.

Why You’ll Love This Bang Bang Chicken

  • Flavor Explosion: Between the savory, lightly spiced batter, the crunch of Panko, and that unforgettable creamy sauce, this dish hits all the right notes. It’s a symphony of flavors and textures that turn a simple chicken dish into an extraordinary experience.
  • Versatile & Allergy-Friendly: Love the bang bang concept but can’t do seafood? This chicken version is your go-to. It’s perfect for those who are allergic to shrimp but still crave that signature “Bang Bang” kick. Plus, you can serve it as an appetizer, in a wrap, or over rice—the possibilities are endless.
  • Easy to Make: Don’t let the layers of flavor fool you; this recipe is incredibly straightforward. With common pantry ingredients and easy-to-follow steps, even a cooking novice can master this dish.

Ingredients You’ll Need

Sauce

ingredients needed to make bang bang sauce.
  • Mayonnaise: The creamy base of our bang bang sauce. Use Greek yogurt for a lighter option.
  • Sweet Chili Sauce: Adds the sweet to the spicy. Trust me, you want this.
  • Hot Sauce: For the ‘bang’ in bang bang! Adjust to your liking.
  • Honey: Gives the sauce that sticky-sweet contrast. Maple syrup works if you’re in a pinch.
  • Salt & Pepper: To fine-tune the sauce to your taste.

Chicken

ingredients needed to make bang bang chicken.
  • Chicken Breasts: The protein star of the show. Chicken thighs can also be used for a juicier result.
  • All-Purpose Flour & Cornstarch: Makes the batter smooth and helps it adhere. Gluten-free flour can be used for a gluten-free version.
  • Garlic Powder: Adds savory depth to the batter. Garlic salt can be used but adjust salt accordingly.
  • Smoked Paprika: Adds a smoky flavor. Regular paprika or cayenne pepper can be used for different flavor profiles.
  • Salt & Pepper: For seasoning the batter. Adjust to taste.
  • Hot Sauce: For heat in the batter. Use any of your favorite hot sauces.
  • Large Egg & Buttermilk: These wet ingredients bind the dry mix for a consistent batter. A milk and vinegar mix can substitute for buttermilk.
  • Panko Breadcrumbs: Gives the chicken its crispy texture. Regular breadcrumbs can be used but won’t be as crispy.
  • Oil: For frying. Canola, vegetable, or peanut oil work well for high-heat frying.

How To Make Bang Bang Chicken

Hey, you won’t believe how simple this Bang Bang Chicken is to whip up! You’re gonna love every bite, trust me.

Prep The Sauce

process shots showing how to make bang bang sauce.

First off, let’s get that heavenly sauce out of the way. Mix all the sauce ingredients together in a bowl and pop it in the fridge.

Make The Batter And Coat The Chicken

process shots showing how to make bang bang chicken.

Now, grab a medium bowl and throw in your flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Mix ’em up and then add the hot sauce, egg, and buttermilk. Give it a good whisk until it’s all smooth and friendly-like. Take those chicken pieces and dunk them into your batter. Make sure each piece is well-coated; you want all that goodness clinging on.

Panko Time

process shots showing how to make bang bang chicken.

In another bowl, you’re gonna need some Panko breadcrumbs. These bad boys are what give your chicken that unreal crunch.

Fry Time

process shots showing how to make bang bang chicken.

Get your skillet hot and ready with about a half-inch of oil. You’ll want it medium-high heat for that perfect golden finish. Coat each chicken piece in Panko and then gently lay them in the hot oil. Fry ’em up for about 3 minutes on each side or until they’re cooked through. Don’t crowd the skillet, okay?

The Finishing Touch

process shots showing how to make bang bang chicken.

Once they’re cooked, place them on some paper towels to soak up the extra oil. Then, my friend, it’s sauce time. Drizzle that amazing sauce you made over the chicken and get ready to feast.

Serve With This

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a metal plate filled with bang bang chicken, crispy and fried and drizzled with a delicious bang bang sauce.

Frequently Asked Questions

Can I bake the chicken instead of frying it?

Absolutely! To bake, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top. Arrange the coated chicken on the wire rack and bake for about 20-25 minutes, flipping halfway through, until they are golden and crispy.

How can I air fry the chicken?

Great question! To air fry, preheat your air fryer to 400°F (200°C). Place the coated chicken pieces in a single layer in the air fryer basket. Cook for 8-10 minutes, flipping halfway, until the chicken is crispy and cooked through.

Can I make this dish ahead of time?

Yes, you can! Prepare the chicken up to the point of coating them in breadcrumbs and then freeze them on a baking sheet. Once they’re frozen, transfer to a ziplock bag and store in the freezer. When you’re ready to cook, you can fry, bake, or air fry straight from the freezer—just add a couple extra minutes to the cooking time. The sauce can also be made a day or two in advance and stored in the fridge.

What’s the best substitute for buttermilk?

If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

a metal plate filled with bang bang chicken, crispy and fried and drizzled with a delicious bang bang sauce.

Expert Tips

  1. Double Dipping for Extra Crunch: For an extra-crunchy exterior, consider double-dipping the chicken in the batter and Panko breadcrumbs. This will give you a thicker, more satisfying crunch.
  2. Heat Control: If you’re frying the chicken, keep an eye on your oil temperature. Too hot and your chicken will brown too quickly without cooking through. Too low and you’ll end up with oily, soggy chicken. Aim to maintain a temperature around 350-375°F (175-190°C).
  3. Sauce Customization: Feel free to tweak the sauce to your liking. If you like it spicier, add more hot sauce; if you prefer it sweeter, a little extra honey can do the trick.
  4. Batch Cooking: If you’re making a large batch, keep the cooked pieces in an oven preheated to 200°F (95°C) to keep them warm and crispy while you finish frying the rest.
  5. Use a Wire Rack: After frying, place the chicken on a wire rack over a baking sheet rather than on paper towels. This allows excess oil to drip off while keeping the chicken crispy from all sides.

Storage

If you have any leftovers, just pop them in an airtight container and stash them in the fridge for up to 3 days.

Want to make them in advance or extend their shelf life? No worries! You can freeze the fried chicken pieces before adding the sauce. Just lay them out on a baking sheet to freeze individually, then transfer to a zip-top bag and freeze for up to a month. When you’re ready to feast again, reheat them in the oven at 375°F until they’re hot and crispy, then drizzle that luscious sauce over the top.

a hand dipping chopsticks holding a bang bang chicken piece in a bowl with bang bang sauce.

Discover Other Delicious Chicken Recipes

  • Asian Glazed Chicken Fingers
  • Coconut Chicken
  • Sticky Honey Sriracha Chicken Bites
  • Teriyaki Chicken
  • Honey Garlic Chicken
  • Lemon Herb Chicken And Potatoes Skillet

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a metal plate filled with bang bang chicken, crispy and fried and drizzled with a delicious bang bang sauce.
4.61 from 94 votes

Bang Bang Chicken

Prep 20 minutes minutes
Cook 20 minutes minutes
Total 40 minutes minutes
6
Rate Recipe Print Recipe
Ready for a taste sensation that'll leave you craving more? Meet my Bang Bang Chicken—succulent chicken chunks ensconced in a delectable batter, crisped up with Panko, and draped in our signature sauce. It's a sweet, spicy, and utterly addictive dish that'll elevate your dinner game instantly.
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Video

Ingredients

For Sauce

  • ½ cup mayonnaise
  • ¼ cup sweet chili sauce (I used Frank’s)
  • 1 tablespoon hot sauce (I used Sriracha)
  • 2 tablespoons honey
  • salt and pepper ( to taste)

For Chicken

  • 4 chicken breasts (boneless, skinless, cut into small)
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 1 cup buttermilk (use more if batter is too thick)
  • 1 tablespoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)
  • 1 tablespoon hot sauce (I used Sriracha)
  • 1 large egg
  • 1 cup Panko breadcrumbs
  • vegetable oil ( for frying)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • To prepare the sauce, mix all the ingredients for the sauce together in a bowl and refrigerate until ready for serving.
    process shots showing how to make bang bang sauce.
  • In a medium bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt and pepper. To the bowl add the hot sauce, egg, 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.
    process shots showing how to make bang bang chicken.
  • In another bowl add about a cup of Panko breadcrumbs. Coat each piece of chicken with breadcrumbs, add more breadcrumbs as needed.
    process shots showing how to make bang bang chicken.
  • Add about ½ inch of oil in a large skillet and heat the oil over medium-high heat. Add the chicken to the hot oil and fry on both sides for about 3 minutes or until chicken is cooked through. Place on paper napkins to soak up some of the oil. Repeat with all chicken pieces. Do not overcrowd the chicken, only add a few pieces of chicken to the skillet at a time, so the chicken turns out crispy.
    process shots showing how to make bang bang chicken.
  • Drizzle chicken with sauce and serve.

Equipment

  • 12″ AllClad Stainless Skillet

Notes

  1. Sauce Variations: Feel free to adjust the spice level of the Bang Bang Sauce by using more or less hot sauce. You can even toss in a bit of garlic powder for an extra kick!
  2. Chicken Cuts: While this recipe calls for boneless, skinless chicken breasts, you can also use chicken thighs for a juicier result. Just adjust the cooking time accordingly.
  3. Breadcrumb Alternatives: If you’re out of Panko, regular breadcrumbs or even crushed cornflakes can be used. Just note that the texture will vary slightly.
  4. Oil Temperature: Ensure the oil is hot enough for frying to get that perfect crispiness. You can test it by dropping a small piece of batter into the oil; if it sizzles immediately, you’re good to go.
  5. Make-Ahead: You can make the sauce up to 3 days in advance and store it in the fridge. Chicken can be coated and kept in the fridge for up to 4 hours before frying.

Nutrition Information

Serving: 1servingCalories: 497kcal (25%)Carbohydrates: 39g (13%)Protein: 21g (42%)Fat: 28g (43%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 14gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 91mg (30%)Sodium: 750mg (33%)Potassium: 415mg (12%)Fiber: 1g (4%)Sugar: 14g (16%)Vitamin A: 318IU (6%)Vitamin C: 4mg (5%)Calcium: 79mg (8%)Iron: 2mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a metal plate filled with bang bang chicken, crispy and fried and drizzled with a delicious bang bang sauce.

Did You Make This?

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Recipe originally shared October 23, 2012.

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Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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177 Comments
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Nina
Nina
Posted: 29 days ago

5 stars
Simple tasty recipe. Thank you!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Nina
Posted: 29 days ago

My pleasure!

0
Reply
Cella
Cella
Posted: 1 month ago

5 stars
Hi Jo! Thanks for this amazing recipe! Actually, your recipes never disappoint and I have made so many!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Cella
Posted: 1 month ago

I’m so glad to hear that you’ve enjoyed the recipes, and I hope the Bang Bang Chicken was a hit as well! It’s always great to have a collection of reliable recipes to choose from.

0
Reply
Laura Tulloch
Laura Tulloch
Posted: 3 months ago

Hi Jo, I’m feeding a big crowd is it okay to leave the chicken in the buttermilk marinade over night? Can’t wait to cook this (going to make wraps)

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Laura Tulloch
Posted: 3 months ago

Absolutely! Marinating the chicken in buttermilk overnight will only make it more tender and flavorful. It’s a perfect prep-ahead step, especially for feeding a big crowd. Those wraps sound amazing! I hope everyone enjoys them.

1
Reply
Paul
Paul
Posted: 5 months ago

Can you suggest a baking method instead of frying?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Paul
Posted: 5 months ago

Absolutely! To bake the chicken, preheat your oven to 400°F (200°C). After coating your chicken pieces in the batter, place them on a baking sheet lined with parchment paper or a silicone baking mat. Bake for about 20-25 minutes, or until the chicken is cooked through and golden. Remember to flip the pieces halfway through for even cooking. Once baked, you can toss them in the Bang Bang sauce.

4
Reply
Paul
Paul
Reply to  Joanna Cismaru
Posted: 3 months ago

Just checking…..baking instructions under the notes state 450F for 20-30 minutes, different than above.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Paul
Posted: 3 months ago

That is correct, I updated the recipe notes.

0
Reply
Amjjj
Amjjj
Posted: 9 months ago

5 stars
it was my first time in the kitchen ever, trying to impress my little sisters who both have an italian signature dish (im the older brother). They loved it and graved more but it filled our stomaches quickly. The sauce was amazing, even without peper and salt. Thanks for this amazing recipe.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Amjjj
Posted: 9 months ago

My pleasure, so glad you liked it!

0
Reply
seg
seg
Posted: 10 months ago

5 stars
Amazing recipe, thank you! Just made it for dinner with jasmin rice and my teenage boys asked for it again tomorrow….for breakfast!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  seg
Posted: 10 months ago

So glad you liked it!

0
Reply
June Davidson
June Davidson
Posted: 11 months ago

5 stars
Made half a recipe just as described. The chicken was crunchy and juicy inside and the sauce was just right. Half the recipe for 2 people made enough for 2 nights. Very good.

3
Reply
ashley j
ashley j
Posted: 11 months ago

4 stars
turned out pretty good, the chicken is nice and crispy and the sauce isnt too spicy. i added a little onion powder to the chickem batter, and i added some ginger to the sauce.

0
Reply
Jen
Jen
Posted: 1 year ago

My kids absolutely love this and ask for it every week, Quick question, is it possible to air fry instead of oil frying? I’ve burnt myself one to many times. Lol.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jen
Posted: 1 year ago

You can totally make this in the air fryer!!

1
Reply
Jayme Lynn
Jayme Lynn
Posted: 1 year ago

Can this also work with TOFu ? I have some family that are vegetarian

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jayme Lynn
Posted: 1 year ago

Absolutely!

0
Reply
Jane Benning
Jane Benning
Posted: 2 years ago

Thank you so much! This recipe is incredible! I noticed that you stated in your article that if we didn’t have buttermilk we could make our own with regular milk – but I couldn’t find those directions. And is it possible to make this substitute with almond milk instead? Thank you!!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jane Benning
Posted: 2 years ago

You can make your own faux buttermilk by combining milk and vinegar or lemon juice. For every cup of milk add 1 tablespoon of white vinegar or 1 tablespoon of lemon juice. Stir it and let it sit for a few minutes. I’m not sure if this would work with almond milk.

0
Reply
Judith L Maness
Judith L Maness
Reply to  Joanna Cismaru
Posted: 1 year ago

Is that a mistake when it says combine buttermilk with vinegar?? Shouldn’t it be combine milk with vinegar. My husband cannot have buttermilk as he has kidney disease so I am going to try the almond milk

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Judith L Maness
Posted: 1 year ago

You’re absolutely correct, fixed. 🙂

0
Reply
Cathy Homan
Cathy Homan
Posted: 3 years ago

5 stars
I baked mine. I don’t fry with oil anymore. Only frying is done in my air fryer. It passed the teenager test. Lol

1
Reply
brenda head
brenda head
Posted: 3 years ago

WOW

0
Reply
Tanya
Tanya
Posted: 3 years ago

Amazing crunchy goodness! Kids love leftovers in a wrap for school lunches!

0
Reply
Mike Doe
Mike Doe
Posted: 4 years ago

5 stars
Everybody loved it, 4 breast, 5 hungry people more than enough. Sauce was amazing and I don’t typically like the hole sweet and sour thing, I actually ran out of Panko had to stop and get another box

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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