Crispy Bang Bang Chicken Recipe Easy Homemade Spicy Creamy Sauce

Let me tell you, the sizzle and crunch of crispy bang bang chicken fresh from the pan is enough to make anyone’s mouth water. The moment that golden crust hits your tongue, followed by a burst of creamy, spicy sauce, well, that’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. The first time I made this crispy bang bang chicken, I was instantly hooked—honestly, it felt like a little celebration in my kitchen.

Years ago, when I was knee-high to a grasshopper, my grandma had a knack for whipping up simple dishes that packed a punch. This recipe reminds me of those cozy family dinners, except with a modern twist that’s dangerously easy to make at home. I stumbled upon this crispy bang bang chicken recipe one rainy weekend while trying to recreate a favorite takeout dish. My family couldn’t stop sneaking pieces off the cooling rack (and I can’t really blame them).

You know what? This crispy bang bang chicken isn’t just a recipe; it’s pure, nostalgic comfort wrapped in a spicy creamy sauce that’s perfect for potlucks, quick weeknight dinners, or brightening up your Pinterest recipe board. I’ve tested it more times than I can count—in the name of research, of course—and it’s become a staple for family gatherings and gifting to friends. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Crispy Bang Bang Chicken Recipe

Honestly, this recipe strikes a perfect balance between ease and flavor, making it my go-to whenever I want something satisfying without the fuss. Here’s why you’ll fall head over heels for it:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Entertaining: Great for casual dinners, potlucks, or impressing friends with minimal effort.
• Crowd-Pleaser: Kids and adults alike rave about the crispy texture combined with that spicy creamy sauce.
• Unbelievably Delicious: The crunch meets creamy heat combo is next-level comfort food that keeps you coming back for more.

What sets this crispy bang bang chicken apart is the perfectly balanced spicy creamy sauce that clings to every crispy bite without overwhelming it. Instead of drowning the chicken, it adds just the right zing and smoothness. Plus, the secret to the crispiness is a light, crunchy coating that stays crunchy even after saucing. This isn’t just another fried chicken recipe—it’s the best homemade bang bang chicken you’ll make!

After tasting this, it’s easy to see why it’s become a beloved classic in my kitchen. It’s the kind of dish that makes you close your eyes after the first bite and say, “Yep, this is it.” Whether you’re cooking for family or friends, this recipe turns simple ingredients into something memorable and satisfying.

What Ingredients You Will Need

This crispy bang bang chicken recipe uses simple, wholesome ingredients that come together to deliver bold flavor and satisfying crunch without the fuss. Most are pantry staples, and a few fresh items add brightness and spice.

• Chicken: 1.5 pounds (680 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces (thighs are juicier)
• For the Coating:
  • 1 cup (125 g) all-purpose flour (or substitute almond flour for gluten-free)
  • 1/2 cup (60 g) cornstarch (helps with extra crispiness)
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large eggs, beaten (room temperature)
• For the Spicy Creamy Sauce:
  • 1/2 cup (120 g) mayonnaise (I recommend Hellmann’s for best texture)
  • 2 tbsp sweet chili sauce (adjust for sweetness/spice)
  • 1–2 tsp Sriracha or your favorite hot sauce (start low and taste)
  • 1 tbsp honey or maple syrup (adds a gentle sweetness)
  • 1 tsp rice vinegar (adds a subtle tang)
  • 1 clove garlic, minced (freshly minced packs a punch!)
• For Garnish:
  • Sliced green onions
  • Sesame seeds
  • Fresh cilantro (optional)
• Oil for frying: About 2 cups (480 ml) vegetable or canola oil (neutral oils work best)

Feel free to swap mayo for dairy-free yogurt or avocado mayo if you want a lighter or allergy-friendly sauce. If you’re making this in summer, fresh herbs like Thai basil or mint can add a bright twist to the garnish.

Equipment Needed

• Large mixing bowls (for coating and sauce prep)
• Deep frying pan or heavy-bottomed skillet (a cast iron skillet works wonders for even heat)
• Tongs or slotted spoon (to flip and remove chicken pieces safely)
• Wire rack with a baking sheet (for draining excess oil and keeping chicken crispy)
• Measuring cups and spoons
• Whisk or fork (for beating eggs and mixing sauce)
• Optional: thermometer to monitor oil temperature (350°F/175°C is ideal)

If you don’t have a deep frying pan, a wok can work well too. For a budget-friendly option, an electric skillet is great for maintaining stable frying temperature and less oil splatter. Just make sure whatever you use is deep enough to prevent oil from spilling. Keeping your tools clean after frying is key—wipe down your skillet carefully and soak your wire rack to keep things shiny and ready for next time.

Preparation Method

1. Prep the Chicken: Cut 1.5 pounds (680 g) boneless chicken into bite-sized pieces. Pat them dry with paper towels (this step helps the coating stick better). Set aside.
2. Mix the Coating: In a large bowl, combine 1 cup (125 g) all-purpose flour, 1/2 cup (60 g) cornstarch, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well to evenly distribute the spices.
3. Beat Eggs: In a separate bowl, beat 2 large eggs until smooth. This will help bind the coating to the chicken.
4. Coat the Chicken: Dip each piece of chicken first into the egg, letting excess drip off, then dredge thoroughly in the flour mixture. Press lightly so the coating sticks well. Place coated pieces on a plate or tray ready for frying.
5. Heat Oil: Pour about 2 cups (480 ml) vegetable oil into your skillet or pan and heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer if you have one—too hot and the coating burns, too cool and the chicken gets greasy.
6. Fry Chicken: Carefully add coated chicken pieces to the hot oil in batches, avoiding overcrowding. Fry for 4–5 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Use tongs to flip for even crispiness.
7. Drain: Remove chicken with a slotted spoon and place on a wire rack over a baking sheet to drain excess oil while keeping the crust crisp.
8. Make the Sauce: While frying, whisk together 1/2 cup (120 g) mayonnaise, 2 tbsp sweet chili sauce, 1–2 tsp Sriracha, 1 tbsp honey, 1 tsp rice vinegar, and 1 clove minced garlic in a bowl. Taste and adjust heat or sweetness to your liking.
9. Toss and Serve: Once all chicken is fried and drained, toss pieces gently in the spicy creamy sauce until evenly coated. Garnish with sliced green onions, sesame seeds, and fresh cilantro if desired.
10. Enjoy Immediately: Serve hot for that perfect combo of crunch and creamy spicy goodness.

Pro tip: Keep the oil temperature steady by adjusting the heat as needed between batches. If the oil starts smoking, turn it down immediately. Also, don’t rush flipping the chicken; letting it cook undisturbed for a few minutes helps build that irresistible crust.

Cooking Tips & Techniques

Getting that perfect crispy bang bang chicken is all about attention to detail. Here’s what I’ve learned through a few crispy mishaps and triumphs:

• Dry Chicken is Key: Patting chicken dry before coating keeps the batter from sliding off and helps the crust stick like glue.
• Use Cornstarch: Combining cornstarch with flour is my secret weapon for extra crunch. It creates a light, crispy shell that stays crisp even after adding the sauce.
• Oil Temperature Matters: Keep the oil at a steady 350°F (175°C). Too hot and the coating burns before the chicken cooks; too cool and you get greasy bites.
• Don’t Overcrowd the Pan: Crowding lowers the oil temperature and leads to soggy chicken. Fry in batches and keep the cooked pieces on a wire rack to stay crispy.
• Make Sauce Ahead: Whisk the spicy creamy sauce while frying to save time and keep the workflow smooth.
• Toss Gently: When coating chicken in sauce, toss lightly to keep the crunchy coating intact without turning everything into a soggy mess.
• Multitasking: Use the frying downtime to prep garnishes and set the table—keeps things moving and the kitchen less hectic.

Honestly, the first few times I made this, I had to adjust the spice level to suit my family’s taste buds. Feel free to tweak the Sriracha amount or swap sweet chili for a milder sauce if you like. Cooking is all about making it your own, after all.

Variations & Adaptations

This crispy bang bang chicken recipe is a great canvas for customization. Here are some ways I’ve played with it and you can too:

• Gluten-Free Version: Swap the all-purpose flour with almond flour or a gluten-free flour blend, and use cornstarch as usual. It still crisps up nicely!
• Oven-Baked Alternative: For a lighter option, bake coated chicken pieces on a parchment-lined baking sheet at 425°F (220°C) for 20–25 minutes, flipping halfway. The sauce works just as well on baked chicken.
• Spicy Variations: Add a pinch of cayenne or a dash of chipotle powder to the coating for extra kick. Alternatively, try a drizzle of sriracha mayo instead of the classic sauce for a different creamy heat.
• Flavor Twists: Mix in some lime zest or fresh ginger to the sauce for a zesty, aromatic punch. I once added chopped roasted peanuts on top for a fun crunch contrast.
• Dairy-Free: Use vegan mayo and non-dairy sweet chili sauce to keep the sauce creamy without dairy.

One of my favorite tweaks was adding finely chopped fresh basil to the sauce—gave it a subtle herbaceous lift that surprised everyone. Don’t be afraid to experiment and find your perfect spin!

Serving & Storage Suggestions

Crispy bang bang chicken is best enjoyed fresh and hot, right off the pan, when the crunch is at its peak. Serve it with steamed jasmine rice or tossed over a crisp green salad for a balanced meal. For drinks, a cold Asian lager or a refreshing iced tea pairs beautifully.

If you have leftovers (though rare in my house), store chicken and sauce separately in airtight containers in the fridge for up to 2 days. Reheat chicken in a hot oven at 375°F (190°C) for 8–10 minutes to bring back some crispiness. Toss with fresh sauce just before serving to keep that creamy, spicy goodness intact.

Flavors tend to meld and deepen after sitting a few hours, so if you make the sauce ahead, give it a stir before tossing. Garnish freshly before plating to keep things vibrant and appetizing.

Nutritional Information & Benefits

Estimated per serving (based on 4 servings):

Calories	420
Protein	35g
Fat	22g
Carbohydrates	18g
Fiber	1g
Sugar	6g

This recipe packs a good amount of protein thanks to the chicken, which supports muscle repair and energy. The spicy creamy sauce adds healthy fats from mayonnaise and natural sweetness from honey, giving a balanced flavor profile. Using fresh garlic and chili provides antioxidants and metabolism-boosting compounds. For gluten-free or low-carb diets, swapping flour for almond flour keeps it accessible without compromising texture.

Be mindful of allergens like eggs, soy (in mayonnaise), and gluten if you don’t substitute. Overall, this dish fits well within a balanced diet when enjoyed in moderation and paired with veggies or whole grains.

Conclusion

In a nutshell, this crispy bang bang chicken with spicy creamy sauce is a crowd-pleaser that hits all the right notes—crispy, spicy, creamy, and downright delicious. It’s simple enough for weeknights but impressive enough for guests, and it’s got that “just right” balance of heat and sweetness that keeps everyone coming back.

Feel free to customize the spice level or switch up garnishes to suit your taste. Honestly, this recipe has become one of my all-time favorites, and I hope it finds a comfy spot in your kitchen rotation too. If you give it a try, I’d love to hear how you made it your own—drop a comment or share your tweaks!

Happy cooking and even happier eating!

FAQs About Crispy Bang Bang Chicken

Can I use chicken breast instead of thighs?

Absolutely! Chicken breasts work fine, but thighs tend to stay juicier and more forgiving during frying. Just watch the cooking time so breasts don’t dry out.

How do I make the crispy coating extra crunchy?

Mixing cornstarch with flour is key. Also, keeping the oil at the right temperature and not overcrowding the pan helps maintain that crispy crust.

Can I bake the chicken instead of frying it?

Yes! Bake at 425°F (220°C) for 20–25 minutes, flipping halfway through. The sauce works just as well on baked chicken.

How spicy is the bang bang sauce?

The sauce has a balanced mild heat, thanks to sweet chili and Sriracha. You can adjust the Sriracha to make it milder or hotter according to your liking.

What can I substitute if I don’t have mayonnaise?

You can use Greek yogurt for a tangier sauce or avocado mayo for a dairy-free option. Just keep the creamy texture in mind.

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