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

Bang Bang Chicken

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.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: 30 minute meals, bang bang chicken
Servings: 6
Calories: 497kcal


For Sauce

For Chicken


  • 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.



  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.


Serving: 1serving | Calories: 497kcal | Carbohydrates: 39g | Protein: 21g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 750mg | Potassium: 415mg | Fiber: 1g | Sugar: 14g | Vitamin A: 318IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 2mg