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Easy Crispy Bang Bang Chicken Recipe
Ben Carraoli

Easy Crispy Bang Bang Chicken Recipe

I have to tell you, making this Easy Crispy Bang Bang Chicken was such a game-changer for my weeknight dinners. From the first bite, I was hooked on the perfect balance of crispy chicken coated in a creamy, spicy-sweet sauce. The recipe is straightforward, and I love how it brings restaurant-quality flavor straight to my kitchen.
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Prep Time 15 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • Chicken breasts or thighs 1 pound – I prefer fresh chicken for the juiciest results.
  • Cornstarch ½ cup – Helps create that perfect, ultra-crispy coating.
  • All-purpose flour ¼ cup – Adds a light, crunchy texture to the chicken.
  • Salt 1 teaspoon – Enhances all the flavors.
  • Black pepper ½ teaspoon – For a mild kick and seasoning balance.
  • Eggs 2 large – Acts as a binder for the coating, keeping it crispy.
  • Vegetable oil for frying – Choose a neutral oil for even frying.
  • Mayonnaise ⅓ cup – Creates the creamy base of the bang bang sauce.
  • Sweet chili sauce 3 tablespoons – Adds a sweet, spicy flavor punch.
  • Sriracha 1–2 teaspoons – Adjust depending on your spice tolerance.
  • Honey 1 teaspoon – Balances the heat with a touch of sweetness.
  • Garlic powder ½ teaspoon – Brings depth to the sauce flavor.
  • Optional garnish: sliced green onions or sesame seeds – Adds color and crunch.

Method
 

  1. Start by trimming excess fat and patting the chicken dry. This ensures the coating sticks and stays crispy during frying. Season lightly with salt and pepper.
  2. In a shallow bowl, combine cornstarch, flour, and a pinch of salt. In a separate bowl, beat the eggs. Dip each chicken piece in egg, then dredge in the flour mixture evenly.
  3. Heat oil over medium-high heat and fry chicken until golden brown and cooked through. About 4–5 minutes per side depending on thickness. Transfer to paper towels to drain.
  4. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and garlic powder. Taste and adjust spice or sweetness as you like.
  5. Slice chicken into strips or bite-sized pieces. Toss gently in the sauce until coated evenly. Serve immediately for best crispiness.

Notes

  • I always pat the chicken dry to avoid soggy coating.
  • Fry in small batches to keep oil temperature consistent.
  • Let the chicken rest a few minutes before slicing to lock in juices.
  • I drizzle extra sauce on top for a restaurant-style presentation.
  • Using fresh chili sauce rather than bottled sometimes enhances flavor remarkably.