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Bang Bang Chicken Recipe
Ash Tyrrell

Bang Bang Chicken Recipe

I can’t tell you how much I enjoyed making this Bang Bang Chicken! The crispy chicken coated in that creamy, tangy, and slightly spicy sauce is just irresistible. I loved how simple it was to put together without needing any fancy ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 500 g chicken breast or tenders cut into bite-sized pieces (fresh chicken works best for juiciness)
  • 1 cup all-purpose flour gives a base layer that sticks well
  • 2 large eggs beaten (helps the coating stay on firmly)
  • 1 cup panko bread crumbs use panko for extra crunch, not regular breadcrumbs
  • 1 tsp garlic powder adds depth to the flavor
  • 1 tsp smoked paprika gives a smoky kick—don’t skip this!
  • Salt and pepper to taste season generously for best flavor
  • Vegetable oil for frying neutral oil works best, avoid olive oil
  • 1/3 cup mayonnaise use light mayo or swap with Greek yogurt for lighter version
  • 2 tbsp sweet chili sauce adds sweetness and mild heat
  • 1 tbsp sriracha sauce adjust to your spice level—I like an extra squeeze!
  • 1 tbsp honey or sugar balances the spice with sweetness
  • 1 tsp lime juice adds brightness and freshness

Method
 

  1. I started by tossing my chicken pieces with garlic powder, paprika, salt, and pepper. This step makes sure the flavor is locked in from the very beginning.
  2. Next, I set up three bowls: flour, beaten eggs, and panko crumbs. Each chicken piece went into the flour, then the egg, and finally into the crumbs. The triple coat gave me that extra crunch I love.
  3. I heated oil in my skillet and fried the chicken in batches until golden brown and crispy, about 3–4 minutes per side. When I wanted a lighter version, I baked them at 400°F for 15–20 minutes until cooked through.
  4. While the chicken was cooking, I whisked together mayo, sweet chili sauce, sriracha, honey, and lime juice. It turned into a creamy, tangy, and slightly spicy sauce that was so addictive.
  5. Once the chicken was ready, I either tossed it all in the sauce or drizzled it over the top to keep the crunch. Personally, I prefer drizzling—it keeps the chicken crispier for longer.

Notes

  • I always keep the oil hot but not too smoky—this makes the chicken crisp, not soggy.
  • I found that doubling the sauce is a great idea; it’s delicious as a dip for fries or veggies.
  • If I’m meal-prepping, I bake instead of frying, which keeps things lighter and still tasty.
  • I like to sprinkle sesame seeds and green onions right before serving for extra crunch and freshness.