Go Back
Easy Crispy Bang Bang Chicken Recipe
Ash Tyrrell

Easy Crispy Bang Bang Chicken Recipe

I recently made this Easy Crispy Bang Bang Chicken, and let me tell you—it was a game-changer for dinner night! I love how crispy the chicken turns out while still being juicy on the inside. The sweet, spicy, and creamy bang bang sauce just takes it over the top.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts cut into bite-sized pieces — Use fresh chicken for the best texture; frozen tends to release water, making it less crispy.
  • 1 cup cornstarch — Cornstarch is key for that ultra-crispy coating; it works better than flour alone.
  • 2 large eggs beaten — Eggs help the coating stick perfectly and add richness to the chicken.
  • 1 teaspoon salt — Enhances the flavor of the chicken without overpowering the sauce.
  • 1/2 teaspoon black pepper — Freshly cracked black pepper gives a subtle heat that complements the bang bang sauce.
  • 1/2 cup mayonnaise — Use full-fat mayo for a creamier sauce; it balances the spiciness beautifully.
  • 3 tablespoons sweet chili sauce — Adds a sweet heat—look for a high-quality brand with a real chili kick.
  • 1 –2 teaspoons sriracha adjust to taste — Adds a fiery kick—start with less and add more if you like it spicier.
  • 1 teaspoon honey — Enhances the sweetness and helps the sauce cling to the chicken.
  • 1 tablespoon lime juice — Fresh lime juice brightens the flavor and balances the richness of the sauce.

Method
 

  1. Start by cutting your chicken into bite-sized pieces and seasoning them with salt and pepper. I like to pat the pieces dry with a paper towel so they fry up extra crispy. This step really makes a difference in texture.
  2. Dip each chicken piece first in the beaten eggs, then dredge in cornstarch until fully coated. I always shake off the excess cornstarch to prevent clumping. This coating is what gives the chicken that irresistible crunch.
  3. Heat oil in a large skillet over medium heat and fry the chicken until golden brown and cooked through, about 5–6 minutes per batch. I like to work in batches to avoid overcrowding, which keeps the chicken crispy. Once done, place the chicken on paper towels to drain.
  4. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a bowl until smooth. I often taste and tweak it, adding a bit more sriracha if I want extra heat. The sauce should be creamy, tangy, and slightly sweet.
  5. Add the fried chicken to the sauce and toss gently until each piece is coated. I make sure to do this step right before serving so the chicken stays crisp. It’s the perfect balance of crunchy and creamy.
  6. Transfer the chicken to a serving plate, garnish with green onions or sesame seeds if desired, and enjoy immediately. I love how colorful and vibrant it looks—almost too pretty to eat, but trust me, it’s worth it!

Notes

  • I always dry the chicken thoroughly before coating; it prevents sogginess.
  • Fry in small batches to keep the oil temperature consistent.
  • Taste the sauce and adjust sweetness or spice to your liking.
  • I sometimes double the sauce—it’s addictive!
  • Using fresh lime juice instead of bottled brightens the flavor immensely.