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Bang Bang Chicken

Get ready to hit your taste buds with my Chicken Bang Bang! Imagine chicken pieces coated in a wonderfully soft batter, then coated in crispy panko, fried to a perfect golden brown, and finally topped with a sweet and spicy sauce that will have you begging for seconds.

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.

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.

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.


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.

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 Time 20 days
Cook Time 20 days
Total Time 40 days
Course Appetizer
Cuisine American


For Sauce

  • 1/2 cup mayonnaise
  • 1/4 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)
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 cup buttermilk (use more if batter is too thick)
  • 1 tablespoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 1 tablespoon hot sauce (I used Sriracha)
  • 1 large egg
  • 1 cup Panko breadcrumbs


  • To prepare the sauce, mix all the ingredients for the sauce together in a bowl and refrigerate until ready for serving.
  • 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.
  • In another bowl add about a cup of Panko breadcrumbs. Coat each piece of chicken with breadcrumbs, add more breadcrumbs as needed.
  • 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.


  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.
Keyword Bang Bang, Chicken

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