The Ultimate Bang Bang Chicken Recipe (Crispy, Creamy & Irresistible!)

Opening: The Bite That Changes Everything

Let’s talk about that moment. That first bite of a dish so unexpectedly delicious it silences the table. The kind of bite that makes you close your eyes for just a second to fully appreciate what’s happening. It’s a symphony of textures and flavors: an earth-shattering crunch gives way to tender, juicy chicken, all before a wave of creamy, sweet, and spicy sauce washes over your palate. If you’ve experienced this, you know the magic. If you haven’t, you’re in the right place.

This is the power of a truly phenomenal Bang Bang Chicken. It’s the dish that rescues you from the weeknight dinner rut, transforming a regular Tuesday into a memorable meal. It’s the showstopper you bring to a party that has friends and family pleading for the recipe. Forget the pale imitations from the freezer aisle or the inconsistent quality of takeout. Today, you’re going to learn how to master this iconic dish in your own kitchen.

We’re not just giving you a list of ingredients; we’re sharing the secrets behind the crispiest coating, the most addictively balanced sauce, and the simple techniques that guarantee restaurant-quality results every single time. Get ready to create that perfect, eye-closing bite for yourself. This isn’t just a recipe; it’s your new favorite food memory waiting to happen.

Table of Contents

The Ultimate Bang Bang Chicken Recipe (Crispy, Creamy & Irresistible!)

What Exactly is Bang Bang Chicken?

You’ve seen it on menus, you’ve heard friends rave about it, but what gives this dish its “bang”? The name itself is intriguing and hints at a dramatic origin. Interestingly, the Bang Bang Chicken that has captured the hearts of food lovers across America is a modern culinary evolution, quite different from its namesake. The original “Bang-Bang Ji” is a classic Szechuan street food dish. Its name comes from the sound of the wooden mallets (or bang) used by vendors to tenderize the chicken before shredding it and dousing it in a savory, spicy, and nutty sesame-based sauce.

The version that has become a phenomenon, largely popularized by the American restaurant chain Bonefish Grill, swaps the sesame for a creamy mayonnaise base. It’s a brilliant reinterpretation that caters to a love for creamy, sweet, and spicy flavors. This is the copycat recipe everyone is searching for.

So, let’s deconstruct the modern marvel. At its core, Bang Bang Chicken is a two-part harmony:

1. The Chicken: Bite-sized pieces of chicken (usually tenderloins or breast meat) are coated in a flavorful batter and dredged in panko breadcrumbs. They are then fried to a stunning golden-brown, creating a light, airy, and incredibly crunchy exterior that protects the juicy, tender meat inside.
2. The Sauce: This is the soul of the dish. It’s a luscious, blush-pink sauce that perfectly balances four key elements: creaminess from mayonnaise, a sweet and tangy kick from Thai sweet chili sauce, a vibrant heat from Sriracha, and a touch of sweetness from honey to tie it all together.

When combined, the warm, crispy chicken gets tossed in the cool, creamy sauce right before serving. This creates a delightful temperature and texture contrast that is utterly addictive. It’s not just one flavor; it’s a journey from crispy to tender, from sweet to spicy, all in a single bite.

Why This Will Be Your Go-To Chicken Recipe

In a world of endless online recipes, it takes something special to earn a permanent spot in your rotation. This Bang Bang Chicken recipe isn’t just another one to bookmark and forget; it’s the one you’ll make again and again. Here’s why it stands out from the rest.

An Unbeatably Perfect Crispy Texture

The disappointment of a soggy fried chicken coating is real. This recipe is engineered to prevent that tragedy. We use a three-pronged approach for a crunch you can hear across the room. First, a buttermilk-based batter tenderizes the chicken while giving the coating something to cling to. Second, the addition of cornstarch to the batter is a game-changer; it inhibits gluten development and absorbs moisture, leading to a lighter, crispier result when fried. Finally, we use panko breadcrumbs. Unlike fine, dense traditional breadcrumbs, panko has a coarse, airy texture. These large flakes absorb less oil, frying up into a shatteringly crisp shell that holds its structure beautifully, even against the creamy sauce.

The Dreamiest, Most Balanced Bang Bang Sauce

Sure, you could buy a bottled sauce, but the magic of Bang Bang Chicken lies in the freshness and perfect balance of its homemade counterpart. When you make it yourself, you control everything. You’re using high-quality mayonnaise, your favorite brand of Thai sweet chili sauce, and you can dial the Sriracha and honey up or down to create your perfect flavor profile. Our recipe gives you the ideal starting point—a sauce that’s creamy without being heavy, sweet without being cloying, and spicy enough to be exciting without overwhelming your taste buds. It’s a harmony of flavors that bottled versions simply can’t replicate.

Surprisingly Easy and Approachable

A dish that looks and tastes this impressive might seem intimidating, but you’ll be shocked at how simple it is to put together. We’ve broken down the process into clear, manageable steps. Frying at home can feel like a big undertaking, but this recipe calls for simple shallow frying—no giant vats of oil required. You just need a sturdy skillet and about an inch of oil. With our step-by-step guidance, you’ll feel like a seasoned pro, confidently turning out batches of perfectly golden chicken. It’s the perfect recipe for a weekend dinner when you want to make something special without spending hours in the kitchen.

Completely Customizable to Your Tastes

Are you cooking for kids who are sensitive to spice? Or perhaps you’re a heat-seeker who wants an extra kick? This recipe is your canvas. The heat level is entirely in your hands. You can start with a small amount of Sriracha for a gentle warmth or double the amount for a fiery experience. You can even omit the cayenne pepper from the chicken batter for a milder base. This flexibility makes it a true crowd-pleaser, ensuring everyone at the table—from the most timid to the most adventurous eater—can enjoy it.

The Complete Bang Bang Chicken Recipe

The time has come. Your journey to creating the most incredible Bang Bang Chicken starts now. Follow these steps closely, and prepare for rave reviews. We recommend reading through all the steps once before you begin to familiarize yourself with the process.

Part 1: The Legendary Bang Bang Sauce

First things first, let’s mix up the star of the show. Making the sauce ahead of time is a pro move. It gives the flavors a chance to mingle and deepen, resulting in a more cohesive and delicious final product.

Sauce Ingredients

Ingredient	Amount	Notes
Mayonnaise	1 cup (232 g)	For the best flavor and texture, use a high-quality, full-fat mayonnaise. Japanese Kewpie mayo is a fantastic alternative for a richer, more umami-forward taste.
Thai Sweet Chili Sauce	½ cup (132 g)	This is the heart of the sauce’s flavor. Brands can vary in sweetness and spice, so use one you love. Mae Ploy is a popular and reliable choice.
Sriracha	1 teaspoon	This is your starting point. Feel free to add more, half a teaspoon at a time, until you reach your desired heat level.
Honey	2 tablespoons	A touch of honey rounds out the edges of the spice and adds a smooth sweetness that complements the chili sauce. A squeeze of fresh lime juice can also be added for extra brightness.

Sauce Instructions

1. In a small to medium-sized bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey.
2. Whisk everything together vigorously until the mixture is completely smooth, uniform in color, and no streaks of individual ingredients remain.
3. Cover the bowl with plastic wrap or transfer the sauce to an airtight container. Refrigerate for at least 30 minutes while you prepare the chicken. This resting period is crucial for allowing the flavors to meld into the addictive sauce you’re craving.

Part 2: The Ultimate Crispy Chicken

Now for the main event. The key to success here is setting up your workspace efficiently—a technique chefs call mise en place. Get your batter, chicken, and panko ready before you even think about turning on the stove.

Chicken Ingredients

Ingredient	Amount	Notes
Boneless Skinless Chicken Tenderloins	1 ½ pounds	Tenderloins are ideal because they are naturally tender and cook quickly and evenly. You can also use boneless, skinless chicken breasts cut into 1-inch thick strips.
Buttermilk	1 cup (245 g)	The acidity in buttermilk helps to tenderize the chicken, ensuring it stays moist and flavorful during frying.
All-Purpose Flour	¾ cup (94 g)	This forms the base of our batter.
Cornstarch	½ cup (64 g)	Our secret weapon for an unbelievably crispy coating. Don’t skip it!
Large Egg	1	Use a room temperature egg, as it will incorporate more easily into the batter without clumping.
Sriracha	1 tablespoon	Adding Sriracha to the batter itself creates another layer of flavor that permeates the chicken.
Garlic Powder	½ teaspoon	For a savory, aromatic foundation.
Kosher Salt	½ teaspoon	Essential for bringing out all the other flavors.
Black Pepper	¼ teaspoon	Freshly ground is always best.
Cayenne Pepper	⅛ teaspoon	This is optional, but it adds a lovely background warmth to the chicken itself.
Panko Breadcrumbs	2 cups (216 g)	Insist on panko! Its large, jagged flakes are what create that signature light and crispy texture.
Canola Oil	Approx. 1 inch deep	You need a neutral oil with a high smoke point. Vegetable, peanut, or grapeseed oil are also great choices.
Parsley		Freshly chopped, for a pop of color and fresh flavor as a garnish.

Step-by-Step Cooking Instructions

• Prepare the Batter: In a medium mixing bowl, add the buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, salt, and pepper (and cayenne, if using). Whisk until the batter is smooth and has a consistency similar to thin pancake batter. Add the chicken tenderloins to the bowl and toss thoroughly to ensure every piece is completely submerged and coated.
• Set Up Your Dredging Station: This is your assembly line to crispy perfection. Pour the panko breadcrumbs onto a large, shallow plate or a pie dish. Place it next to your bowl of battered chicken. Have a third clean plate or a wire rack ready for the coated pieces. Pro-tip: Use one hand for the wet batter (your “wet hand”) and the other for the dry panko (your “dry hand”) to avoid your fingers becoming a clumpy mess.
• Coat the Chicken: Working one tender at a time, lift a piece from the batter, allowing the excess to drip back into the bowl for a moment. Transfer it to the panko. Use your dry hand to scoop panko over the chicken, then press down firmly to ensure the entire surface is generously coated. You want every nook and cranny to have a beautiful jacket of panko. Place the finished piece on your clean plate or wire rack. Repeat until all the chicken is coated.
• Heat the Oil: Pour about an inch of oil into a large, heavy-bottomed skillet (a cast-iron skillet is fantastic for maintaining heat). Turn the heat to medium-high. The ideal oil temperature for frying is 365∘F (185∘C). Use a kitchen thermometer for accuracy. No thermometer? Test the oil by dropping in a single panko breadcrumb; if it sizzles vigorously and turns golden in about 30 seconds, your oil is ready.
• Fry in Batches: Using tongs, carefully place a few pieces of coated chicken into the hot oil, leaving space between them. Do not overcrowd the pan! This is the most important rule of frying. Cook for about 2-3 minutes per side. The chicken should be a deep golden brown, and the internal temperature should read 165∘F (74∘C) on a meat thermometer.

• Drain and Repeat: Remove the perfectly fried chicken from the skillet and place it on a wire rack set over a baking sheet. This allows air to circulate, keeping the bottom crispy. Avoid placing it directly on paper towels, which can trap steam and make the coating soggy. Check your oil temperature before starting the next batch, allowing it to come back up to 365∘F if needed.
• Sauce and Serve Immediately: This is the grand finale. Once all the chicken is cooked, transfer it to a large, clean bowl. Drizzle with about half of your prepared Bang Bang Sauce and toss gently to coat. Add more sauce as needed until the chicken is coated to your liking. Garnish generously with freshly chopped parsley and serve immediately while it’s hot and crispy.

Pro-Tips for Success

You have the recipe, now here are the insider tips that will take your Bang Bang Chicken from great to absolutely unforgettable.

• Don’t Crowd the Pan: We’ve said it before, but it bears repeating. Frying too many pieces at once will cause the oil temperature to drop dramatically. Instead of frying, your chicken will essentially boil and steam in the oil, leading to a greasy, pale, and soggy result. Think of your chicken pieces as people at a party; they need a little personal space to get that perfect golden tan.
• Trust Your Thermometer: Maintaining a consistent oil temperature is the secret to perfect frying. A simple instant-read or candy thermometer is an invaluable tool. If the oil gets too hot, the panko will scorch before the chicken inside is cooked through. If it’s too cool, the chicken will absorb excess oil and become heavy. Aim for that 365∘F (185∘C) sweet spot.
• The Healthier Approach (Air Fryer & Baked Instructions): Want that incredible flavor with less oil? You’ve got options!
  • Air Fryer Method: Preheat your air fryer to 400∘F (200∘C). After coating the chicken in panko, arrange the pieces in a single layer in the air fryer basket (you’ll still need to work in batches). Generously spray the tops of the chicken with cooking spray. Air fry for 10-12 minutes, flipping the chicken halfway through and spraying the other side, until golden brown and cooked through.
  • Oven-Baked Method: Preheat your oven to 425∘F (220∘C). Place a wire rack on a baking sheet. Arrange the panko-coated chicken on the rack and spray liberally with cooking spray. Baking on a rack allows hot air to circulate underneath, helping the bottom get crispy. Bake for 15-20 minutes, flipping halfway, until golden and cooked. The texture won’t be identical to fried, but it’s a deliciously crunchy alternative.
• Perfect Serving Suggestions: While this chicken is amazing on its own, it truly shines as part of a larger meal.
  • Bang Bang Tacos: Serve the chicken in warm tortillas with shredded cabbage or coleslaw mix, a sprinkle of cilantro, and a squeeze of fresh lime.
  • Bang Bang Rice Bowl: Serve over a bed of fluffy jasmine or coconut rice with a side of steamed broccoli or edamame.
  • Bang Bang Salad: Chop the sauced chicken and serve it over a bed of crisp romaine lettuce with sliced cucumber, shredded carrots, and red onion for a satisfying and flavorful salad.

Frequently Asked Questions (FAQ)

How do I store and reheat leftover Bang Bang Chicken?

The key to reviving leftovers is to fight the sogginess. For the best results, store the cooked, unsauced chicken separately from the sauce in airtight containers in the refrigerator for up to 3 days. When you’re ready to eat, reheat the chicken in an air fryer or a conventional oven at 400∘F (200∘C). It should only take 5-8 minutes to heat through and bring back that wonderful crispiness. Avoid the microwave at all costs, as it will make the coating steamy and soft. Once the chicken is hot and crispy, toss it with the cold sauce and serve immediately.

Can I make Bang Bang Chicken gluten-free?

Absolutely! You can easily adapt this recipe for a gluten-free diet. Simply substitute the all-purpose flour in the batter with a good quality all-purpose gluten-free baking blend (like Bob’s Red Mill 1-to-1 or Cup4Cup). For the coating, use gluten-free panko breadcrumbs, which are now widely available in most supermarkets. The result will be just as crispy and delicious.

Is this Bang Bang Chicken recipe very spicy?

As written, this recipe has a pleasant, mild-to-medium level of heat that most people find exciting but not overwhelming. However, the beauty of this recipe is its complete customizability. You are the master of the heat! For a very mild version, you can reduce the Sriracha in the sauce to just a teaspoon (or omit it) and leave out the optional cayenne pepper in the chicken batter. For those who crave more fire, feel free to double the Sriracha or even add a pinch of crushed red pepper flakes to the sauce for an extra dimension of spice.

What’s the difference between Bang Bang Chicken and Firecracker Chicken?

This is a great question, as the two are often mentioned together. While both are typically crispy chicken dishes with a bold sauce, their flavor profiles are quite different. The primary distinction is the base of the sauce. Bang Bang Chicken features a creamy, mayonnaise-based sauce that is balanced with sweet chili and Sriracha. Firecracker Chicken, on the other hand, usually has a sticky, sweet, and spicy glaze. Its sauce is typically not creamy and is built from ingredients like brown sugar, soy sauce, rice vinegar, and a more forward hot sauce, like Frank’s RedHot or sambal oelek, giving it a tangier, more translucent glaze.

Conclusion: Your New Favorite Weeknight Hero

You did it! You’ve unlocked the secrets to a truly spectacular, restaurant-quality Bang Bang Chicken right in your own kitchen. With its irresistibly crispy coating, juicy interior, and that unforgettable creamy and spicy sauce, this dish is a testament to the fact that you don’t need to be a professional chef to create extraordinary food. This recipe is more than just a meal; it’s a flavor-packed experience, a guaranteed crowd-pleaser, and a reliable solution to the “what’s for dinner?” dilemma. It’s destined to become a celebrated staple in your culinary repertoire.

So what are you waiting for? It’s time to get in the kitchen and create a little magic. We’re confident that once you taste the results of your efforts, you’ll be hooked.

When you make this Bang Bang Chicken recipe, share your success with us! Drop a comment below to let us know how it turned out, or if you added your own creative spin. We love hearing about your kitchen adventures!

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