Let’s be honest, chicken recipes never really go out of style, right? This one, though, has a little twist. You get that golden crunch that only crispy chicken recipes can deliver, paired with a sauce that’s equal parts sweet and spicy. It’s the kind of dish that makes you forget about boring weekday meals. When I first tried this, I thought, okay, another chicken crispy recipe. But then the sauce hit me—creamy, fiery, a touch of sweetness, and suddenly I was hooked. Imagine the comfort of sweet potato and chicken recipes, but with the kick of a sweet and spicy chili recipe. It’s simple enough to whip up midweek but exciting enough to serve when you’ve got people over. If you’re into easy sweet and sour chicken recipes or just like chicken easy recipes that don’t feel like a chore, this one belongs in your kitchen. Think of it as your weeknight hero, the meal that makes you smile when you realize you’ve got leftovers waiting.

1) Key Takeaways
2) Easy Crispy Bang Bang Chicken Recipe
3) Ingredients for Crispy Bang Bang Chicken
4) How to Make Crispy Bang Bang Chicken
5) Tips for Making Crispy Bang Bang Chicken
6) Making Crispy Bang Bang Chicken Ahead of Time
7) Storing Leftover Crispy Bang Bang Chicken
8) Try these Main Course next!
9) Crispy Bang Bang Chicken
10) Nutrition

1) Key Takeaways

What makes Crispy Bang Bang Chicken stand out among chicken recipes
How the sauce balances sweet and spicy flavors
Steps to achieve that perfect crunch in crispy chicken
Ideas to make this recipe fit weeknights or special dinners

2) Easy Crispy Bang Bang Chicken Recipe

I’ve always had a soft spot for chicken recipes that pull double duty. They need to taste good, but they should also be easy to make on a busy night. This crispy bang bang chicken fits that bill. The golden crust locks in the juices, and then the sauce wraps each piece in a sweet heat that wakes up your taste buds.

When I first cooked this, I expected a regular fried chicken, but the sauce turned it into something else. Imagine sitting at your table, steam rising from a bowl of fresh chicken, and that spicy-sweet aroma telling you you’re in for something special. It has the comfort of a simple meal, yet it feels like restaurant food.

And because we’re talking about chicken recipes, let me say this: I love that you can fry the chicken ahead and toss it in the sauce just before serving. It makes weeknight meals less stressful and family dinners more fun.

3) Ingredients for Crispy Bang Bang Chicken

Chicken Breast: I use boneless, skinless chicken breast cut into small chunks. It cooks quickly and stays juicy under that crispy shell.

Buttermilk: This is my trick for tender chicken. A soak in buttermilk adds flavor and helps the flour coating stick better.

Flour and Cornstarch: I mix the two because flour gives structure, and cornstarch adds that extra crunch we all crave in crispy chicken recipes.

Seasonings: Garlic powder, paprika, salt, and black pepper bring balance to the coating without overwhelming the chicken itself.

Vegetable Oil: A neutral oil that can handle high heat without burning the coating before the chicken cooks through.

Mayonnaise: Creamy and smooth, it’s the base of the bang bang sauce and blends the spicy and sweet together.

Sweet Chili Sauce: This gives sweetness with a hint of spice, making the sauce addictive.

Sriracha: Adds bold heat to the sauce without overpowering it.

Honey: A spoonful brings balance and ties all the flavors into harmony.

Green Onions: Fresh, crisp, and sharp. They add color and a burst of flavor to finish the dish.

4) How to Make Crispy Bang Bang Chicken

Step 1. Cut chicken into bite-sized pieces and soak them in buttermilk for at least half an hour. This step keeps the meat juicy.

Step 2. Mix flour, cornstarch, garlic powder, paprika, salt, and black pepper in a shallow bowl. This coating sets up the crunch.

Step 3. Heat oil in a deep pan. Drop a little flour into the oil. If it sizzles right away, it’s ready.

Step 4. Take the chicken from the buttermilk, coat each piece in the flour mixture, and press gently so the coating sticks.

Step 5. Fry chicken in small batches for about five minutes until golden and crisp. Set the pieces on paper towels to drain.

Step 6. Stir mayonnaise, sweet chili sauce, sriracha, and honey together until smooth. This sauce is where the magic happens.

Step 7. Toss the hot chicken in the sauce so every piece is coated. Garnish with chopped green onions before serving.

5) Tips for Making Crispy Bang Bang Chicken

I’ve had my fair share of attempts where the coating slid right off the chicken. To avoid that, pat the chicken dry before dipping it into the flour mix. The buttermilk helps, but moisture on the outside makes it harder to keep a crisp crust.

Keep your oil hot but not smoking. If the oil is too cool, the coating soaks up grease instead of turning crisp. If it’s too hot, the outside burns before the chicken cooks through.

And don’t crowd the pan. I learned this the hard way when I threw in too many pieces at once. The oil cooled, and I ended up with soggy chicken. Work in batches and you’ll get the crunch every time.

6) Making Crispy Bang Bang Chicken Ahead of Time

When I plan ahead, I fry the chicken and keep it plain. Later, when it’s time to eat, I warm it in the oven and toss it with the sauce. The coating stays crisp, and the sauce feels freshly made.

This method saves me from scrambling around at dinnertime. I just focus on mixing the sauce and pulling the chicken from the oven. It’s a small step that makes family dinners smoother.

If you’re cooking for guests, you can prepare everything earlier in the day. Then, when they arrive, it’s just a matter of sauce, toss, and serve. It looks effortless, and no one needs to know you did half the work hours ago.

7) Storing Leftover Crispy Bang Bang Chicken

Leftovers rarely last long in my house, but when they do, I keep them in an airtight container in the fridge. They’re good for up to three days. When I reheat, I skip the microwave. It makes the coating soggy.

Instead, I spread the chicken on a baking sheet and warm it in the oven until hot. The crunch comes back, and it almost feels like fresh fried chicken. A little extra sauce on the side helps if it looks dry.

And yes, cold chicken straight from the fridge has its charm too. Don’t knock it until you’ve tried it at midnight when you’re craving a snack.

8) Try these Main Course next!

9) Crispy Bang Bang Chicken