Crispy Bang Bang Chicken with Creamy Spicy Sauce
Crispy, golden fried chicken tossed in a creamy sweet‑spicy Bang Bang sauce—tender inside, crunchy outside, and utterly addictive. Perfect for family dinners, game day, or served over rice or in wraps.
Ingredients
sriracha sauce
- 1.5 lbs boneless, skinless chicken breasts (or thighs) cut into bite‑sized pieces or strips
- 1 cup buttermilk for soaking the chicken
- 1/2 cup all‑purpose flour
- 1/2 cup cornstarch
- 2 large eggs beaten
- 1.5 cups panko breadcrumbs for extra crispiness
- salt and pepper to taste
Bang Bang Sauce
- 1/2 cup mayonnaise base for creamy sauce
- 1/4 cup Thai sweet chili sauce
- 1 tbsp sriracha sauce adjust to heat preference
- 1 tsp lime juice optional, for brightness
Instructions
- Place chicken pieces in a bowl and pour the buttermilk over them. Let soak at least 30 minutes to tenderize and add moisture.
- In three separate bowls, prepare your breading stations: (1) flour + cornstarch + salt & pepper, (2) beaten eggs, (3) panko breadcrumbs.
- Dredge each piece of chicken first in the flour mixture, then dip into beaten eggs, and finally press into panko breadcrumbs until fully coated.
- Choose your cooking method: Deep Fryer: heat oil to 350°F and fry 3–4 minutes per side until golden brown. Air Fryer: preheat to 400°F and cook 10–12 minutes, flipping halfway. Oven: bake at 425°F on a sprayed sheet pan for 20–25 minutes, flipping once.
- While the chicken cooks, whisk together mayonnaise, Thai sweet chili sauce, sriracha, and lime juice in a bowl until smooth.
- When chicken is hot and crispy, drizzle sauce over the pieces and toss gently until coated, or serve the sauce on the side for dipping.
- Serve immediately over rice, with steamed veggies, in wraps, or as an appetizer. Garnish with scallions or sesame seeds if desired.
Notes
For extra crunch, double‑dip the chicken: repeat egg and panko once before cooking. Avoid overcrowding the pan while frying; ensure that the pieces are spaced out to maintain a steady oil temperature.