Bang Bang Chicken Recipe – Easy Crispy & Sweet Spicy Game Night Snack

The crunch. The sizzle. The creamy, fiery drizzle. Bang Bang Chicken isn’t just another chicken recipe—it’s basically the MVP of game night snacks in my house. The first time I made a batch, the kitchen smelled like a mix of crispy fried chicken and sweet chili heaven. I’m not kidding, the whole family hovered around the stove, waiting for that first bite.

I stumbled onto this Bang Bang Chicken recipe after a late-night Pinterest scroll—honestly, I was craving something both crispy and saucy, but not so complicated I’d miss the kickoff. It’s got that perfect sweet-heat combo (thanks to the sticky sauce), and the chicken stays crunchy, even after a dunk in the bang bang sauce. Plus, this recipe is fast. You can whip it up in about 30 minutes, so it’s ideal for busy evenings or those last-minute cravings.

If you’re feeding a crowd, making a cozy dinner for two, or just want to level up your snack game, you’ll love this Bang Bang Chicken recipe. It’s high-protein, super shareable, and you don’t need fancy ingredients—just pantry basics and a few fridge staples. I’ve tested it every which way: air fryer, oven, deep-fried (the classic way), and even with gluten-free flour. Trust me, you’ll love how versatile and foolproof it is.

So, whether you’re a spicy food fan, a crunchy snack lover, or just someone who likes their chicken with a kick, this Bang Bang Chicken will hit the spot. Let’s get into why this recipe is your new game night hero!

Why You’ll Love This Bang Bang Chicken Recipe

After countless batches and a few game night disasters (let’s just say, soggy chicken is a thing), I’ve nailed down what makes this Bang Bang Chicken recipe stand out from the crowd. Here’s why you’ll want to keep this one bookmarked:

• Quick & Easy: You can have piping hot, crispy chicken on the table in under 30 minutes. No deep-frying marathon required!
• Simple Ingredients: Most of what you need is probably already sitting in your pantry or fridge. No need for a special grocery run.
• Perfect for Game Night: Bite-sized, dippable, and totally addictive—these are made for sharing, whether it’s a party or a cozy binge-watch session.
• Crowd-Pleaser: Kids love the sweet sauce, adults love the spicy kick—these disappear fast, I promise.
• Unbelievably Delicious: That crispy crust with the creamy, sweet-spicy sauce is pure comfort food, but with a fun twist.

What sets my Bang Bang Chicken recipe apart is the double coating on the chicken. It keeps the crunch, even under the sauce—no soggy bites here. The sauce is balanced, not too spicy, not too sweet, and you can tweak the heat level. I blend mayo and Greek yogurt for the sauce, so it’s lighter but still rich. Plus, you can make it gluten-free or dairy-free with a couple of easy swaps.

This isn’t just a snack—it’s the kind of recipe you’ll crave when you want comfort, but also excitement. There’s something about dunking crispy chicken into a creamy, spicy sauce that feels a little rebellious. Who says you have to choose between healthy and fun? With Bang Bang Chicken, you really get both.

Ingredients Needed for Crispy Bang Bang Chicken

This Bang Bang Chicken recipe is all about bold flavors and that addictive crunch. Most ingredients are pantry staples, and you can swap a few things based on what you have. Here’s everything you’ll need:

• For the Chicken:
• 1 lb (450 g) boneless, skinless chicken breasts or thighs (cut into bite-sized chunks)
• 1 cup (120 g) all-purpose flour (substitute gluten-free flour if needed)
• 1 cup (120 g) cornstarch (helps with extra crispiness)
• 2 large eggs (beaten, room temperature)
• 1/2 teaspoon salt (I use sea salt for better flavor)
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika (adds a touch of color and smoky flavor)
• Vegetable oil for frying (canola or peanut oil works best)
• For the Bang Bang Sauce:
• 1/2 cup (120 g) mayonnaise (use light mayo or vegan mayo if needed)
• 2 tablespoons Greek yogurt (optional, makes it lighter)
• 2 tablespoons sweet chili sauce (like Thai Kitchen or Mae Ploy)
• 1 tablespoon Sriracha or hot sauce (adjust to taste)
• 2 teaspoons honey (for a touch of sweetness)
• 1 teaspoon rice vinegar or apple cider vinegar
• 1/4 teaspoon garlic powder
• Pinch of salt
• For Garnish (Optional):
• Thinly sliced green onions
• Sesame seeds
• Chopped cilantro
• Lime wedges (great for a little extra zing!)

Ingredient Notes:

• Chicken thighs are juicier and harder to overcook, but breasts work if you want leaner bites.
• If you’re out of cornstarch, arrowroot or potato starch works, but cornstarch gives the crispiest texture.
• For the sauce, regular mayo is classic, but vegan mayo or even plain yogurt works for dairy-free folks.
• Want it gluten-free? Use gluten-free flour and double-check your chili sauce.
• Don’t skip the sweet chili sauce—it’s what gives the bang bang sauce that signature sweet kick!

Honestly, I’ve swapped ingredients plenty of times, especially when I’m cleaning out the fridge before game night. It still turns out amazing every single time.

Equipment Needed

You don’t need a professional kitchen for this Bang Bang Chicken recipe—just a few basic tools. Here’s what I use:

• Large mixing bowls: For coating the chicken and mixing the sauce. If you only have smaller bowls, just work in batches.
• Whisk: Helps blend the bang bang sauce until smooth (a fork works in a pinch).
• Tongs: For flipping and removing chicken from hot oil. Slotted spoons work too.
• Deep skillet or Dutch oven: For frying the chicken. I’ve used a regular frying pan—just add less oil.
• Wire rack or paper towels: To drain excess oil and keep the chicken crisp.
• Meat thermometer (optional): Great for checking doneness, especially for first-timers.
• Air fryer or oven (optional): If you want a lighter version or don’t want to fry.

Tool Tips:

• If you fry often, a wire rack is a game-changer—it keeps the chicken crispy instead of soggy. Just set it on a baking sheet.
• For cleaning, soak pans with stuck-on batter in warm water before scrubbing. Trust me, it saves you hassle.
• Budget hack: Dollar store mixing bowls and tongs work just fine. You don’t need anything fancy!

I’ve made Bang Bang Chicken in everything from my old cast iron skillet to the air fryer, and it always comes out tasty.

Preparation Method

Ready to make the crispiest, sauciest Bang Bang Chicken? Here’s a step-by-step breakdown for perfect results every time:

1. Prep the Chicken:
   • Cut 1 lb (450 g) chicken breasts or thighs into 1-inch (2.5 cm) pieces. Pat dry with paper towels—this helps the coating stick.
   • Season chicken with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, and 1/4 tsp paprika. Toss to coat evenly.
2. Set Up Coating Stations:
   • In one bowl, whisk together 1 cup (120 g) flour and 1 cup (120 g) cornstarch.
   • In a second bowl, beat 2 large eggs.
3. Coat the Chicken:
   • Dredge each chicken piece in the flour/cornstarch mix, then dip in the beaten eggs, then back into the flour mix. Double coating is key for crunch!
   • Set coated chicken on a plate. Let sit 5 minutes while you heat the oil (this helps the breading stick).
4. Heat the Oil:
   • Pour 1-2 inches (2.5-5 cm) of vegetable oil into a deep skillet or Dutch oven.
   • Heat to 350°F (175°C)—use a thermometer if you have one. If not, drop a bit of flour in; it should sizzle but not burn.
5. Fry the Chicken:
   • Carefully add chicken pieces in batches, don’t crowd the pan.
   • Fry 3-4 minutes per side, until golden brown and cooked through (internal temp 165°F/74°C).
   • Transfer to a wire rack or paper towels to drain excess oil.
   • Repeat until all chicken is fried.
6. Make the Bang Bang Sauce:
   • In a bowl, mix 1/2 cup mayo, 2 tbsp Greek yogurt (optional), 2 tbsp sweet chili sauce, 1 tbsp Sriracha, 2 tsp honey, 1 tsp vinegar, 1/4 tsp garlic powder, and a pinch of salt.
   • Whisk until smooth and creamy. Taste and adjust heat or sweetness as you like.
7. Toss or Drizzle:
   • You can toss the chicken in the sauce for a sticky coating, or drizzle sauce over the top for extra crunch.
   • I like to serve extra sauce on the side for dipping. More is always better!
8. Garnish and Serve:
   • Sprinkle sliced green onions, sesame seeds, and cilantro over the chicken.
   • Add lime wedges for a zesty finish.

Prep Tips:

• If the breading starts to fall off, let the chicken rest after coating for a few minutes before frying.
• Be careful with hot oil—never overcrowd, and always keep an eye on temperature.
• For air fryer: Spray chicken with oil, air fry at 400°F (200°C) for 10-12 minutes, flipping halfway.
• If sauce looks thin, chill it for 10 minutes; it thickens up nicely.

Don’t worry if a few pieces look less than perfect—they’ll still taste amazing. The crispy bits are actually my favorite!

Cooking Tips & Techniques

After plenty of trial and error (and a few burnt batches), I’ve learned some tricks to get Bang Bang Chicken just right every time:

• Double Coating: This is my secret for super crispy chicken. The cornstarch + flour combo makes a crust that stays crunchy under the sauce.
• Oil Temperature: Keep oil at 350°F (175°C). Too hot and you’ll burn the crust before the chicken cooks through. Too cool and the chicken turns greasy.
• Don’t Crowd the Pan: Fry in small batches. Overcrowding drops the temperature and makes the chicken soggy. Patience pays off!
• Let Breading Rest: After coating the chicken, let it sit for 5 minutes before frying. It helps the breading set and stick better.
• Sauce Strategy: If you want max crunch, drizzle the sauce instead of tossing. If you crave sticky, saucy bites, toss quickly right before serving.
• Air Fryer Hack: For a lighter version, air fry the coated chicken at 400°F (200°C). Spray with oil for best results—no deep frying needed.

Common mistakes? Rushing the oil heat—been there, ended up with pale, greasy chicken. Or skipping the double coating—resulted in sad, naked chicken pieces. Don’t be afraid to tweak the sauce; sometimes I sneak in extra chili or swap honey for maple syrup. If you multitask, prep the sauce while the chicken fries—it saves time and keeps you ahead of the game.

Consistency tip: Use equal-sized chicken pieces for even cooking. And always taste as you go—you know, kitchen bites are chef’s privilege!

Variations & Adaptations

Bang Bang Chicken is super flexible. You can change things up for season, diet, or taste—here are my favorite twists:

• Gluten-Free: Use a 1:1 gluten-free flour blend and check your chili sauce label. The crunch is still awesome!
• Baked Version: Bake coated chicken on a wire rack at 425°F (220°C) for 20-25 minutes, flipping halfway. Brush with oil for extra crisp.
• Extra Spicy: Add more Sriracha or even a pinch of cayenne to the sauce. Or, mix hot sauce right into the breading for a fiery kick.
• Asian-Inspired: Toss in a splash of soy sauce or sesame oil to the bang bang sauce. Top with toasted sesame seeds and fresh herbs.
• Dairy-Free: Skip the Greek yogurt and use vegan mayo. The sauce stays creamy and delicious.
• Vegetarian: Swap chicken for cauliflower florets or tofu cubes. The process is the same—coat, bake or fry, and sauce.

Personal favorite? I once made a coconut-battered version for a summer BBQ—added shredded coconut to the breading and swapped honey for pineapple juice in the sauce. It was a hit with the neighbors!

Go ahead, riff on the recipe! Bang Bang Chicken loves a little creativity.

Serving & Storage Suggestions

Bang Bang Chicken is best served hot and crispy, right after tossing or drizzling with sauce. Here’s how I like to present it:

• Serving: Pile chicken on a platter, sprinkle with green onions and sesame seeds, lime wedges on the side. Serve with extra bang bang sauce for dipping.
• Pairings: Try alongside steamed jasmine rice, crunchy slaw, or veggie sticks. Cold beer or sparkling lemonade is perfect for game night.
• Storage: Refrigerate leftovers in a covered container for up to 3 days. Keep sauce separate if possible to maintain crispness.
• Freezing: Freeze cooked chicken on a tray, then transfer to a bag. Reheat in oven or air fryer at 375°F (190°C) until crisp.
• Reheating: For best texture, use oven or air fryer. Microwave works, but the chicken will be softer.

Honestly, flavors get even better after a day—the sauce soaks in, making every bite a little more epic. Just don’t expect leftovers to last long!

Nutritional Information & Benefits

Here’s the lowdown on Bang Bang Chicken nutrition per serving (about 6 pieces):

• Calories: ~320
• Protein: 22g
• Carbs: 25g
• Fat: 15g
• Fiber: 1g
• Sugar: 6g

Health Benefits: Chicken is a great source of lean protein for muscle recovery and satiety. Greek yogurt in the sauce adds calcium and probiotics, and you can make it lower carb with almond flour or skip honey. Watch out for potential allergens: contains eggs, wheat, dairy (unless adapted). If you’re gluten-free or dairy-free, swap ingredients as needed—this recipe adapts easily.

From my own wellness journey, I love that Bang Bang Chicken gives you big flavor and crunch without feeling too heavy. Perfect for when you want a treat but don’t want to go overboard!

Conclusion

If you’ve been hunting for a game night snack that’s crispy, saucy, and totally unforgettable, this Bang Bang Chicken recipe is it. It’s one of those recipes that gets requested again and again (honestly, my friends will text me before every party!).

Try your own twist—make it extra spicy, bake instead of fry, or swap chicken for cauliflower. The best recipes are the ones you make your own. I love Bang Bang Chicken because it’s fun, fast, and always a crowd-pleaser. Plus, the sweet-spicy combo never gets old.

If you make this recipe, drop a comment below, share your game night stories, or tag me on Pinterest. I’d love to hear your favorite adaptations and see your crispy creations. Here’s to snacks that make everyone happy—go ahead, give Bang Bang Chicken a try tonight!

Frequently Asked Questions

What makes Bang Bang Chicken so crispy?

The secret is double-coating with flour and cornstarch, plus frying at the right temperature. This combo keeps the chicken crunchy even after saucing.

Can I make Bang Bang Chicken in the air fryer?

Absolutely! Coat the chicken as usual, spray with oil, and air fry at 400°F (200°C) for 10-12 minutes, flipping halfway. It’s lighter and still delicious.

Is Bang Bang Chicken gluten-free?

It can be! Just use a gluten-free flour blend and make sure your sweet chili sauce is gluten-free. The texture stays super crisp.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are juicier and stay tender. Both work well, so use your favorite or what you have on hand.

How spicy is the bang bang sauce?

The sauce has a gentle heat from Sriracha and sweet chili, but you can increase or decrease the spice. For mild, use less hot sauce; for fiery, add more!

Bang Bang Chicken

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• Author: Emily Rhodes
• Total Time: 30 minutes
• Yield: 4 servings 1x

Print Recipe

Print Recipe

Description

Bang Bang Chicken is a crispy, sweet, and spicy game night snack featuring double-coated fried chicken tossed or drizzled with a creamy, fiery bang bang sauce. It’s quick to make, crowd-pleasing, and easily adaptable for gluten-free, dairy-free, or vegetarian diets.

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized chunks
• 1 cup all-purpose flour (substitute gluten-free flour if needed)
• 1 cup cornstarch
• 2 large eggs, beaten
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• Vegetable oil for frying (canola or peanut oil recommended)
• 1/2 cup mayonnaise (light or vegan mayo optional)
• 2 tablespoons Greek yogurt (optional)
• 2 tablespoons sweet chili sauce
• 1 tablespoon Sriracha or hot sauce (adjust to taste)
• 2 teaspoons honey
• 1 teaspoon rice vinegar or apple cider vinegar
• 1/4 teaspoon garlic powder
• Pinch of salt
• Thinly sliced green onions (for garnish, optional)
• Sesame seeds (for garnish, optional)
• Chopped cilantro (for garnish, optional)
• Lime wedges (for garnish, optional)

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Instructions

1. Cut chicken into 1-inch pieces and pat dry with paper towels.
2. Season chicken with salt, pepper, garlic powder, and paprika; toss to coat evenly.
3. In one bowl, whisk together flour and cornstarch. In a second bowl, beat eggs.
4. Dredge each chicken piece in flour/cornstarch mix, then dip in beaten eggs, then back into flour mix for a double coating.
5. Set coated chicken on a plate and let rest for 5 minutes.
6. Pour 1-2 inches of vegetable oil into a deep skillet or Dutch oven and heat to 350°F.
7. Fry chicken pieces in batches for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F). Drain on wire rack or paper towels.
8. Repeat until all chicken is fried.
9. For the sauce: In a bowl, mix mayonnaise, Greek yogurt (optional), sweet chili sauce, Sriracha, honey, vinegar, garlic powder, and a pinch of salt. Whisk until smooth and creamy. Adjust heat or sweetness to taste.
10. Toss chicken in sauce for sticky coating or drizzle sauce over chicken for extra crunch. Serve extra sauce on the side for dipping.
11. Garnish with green onions, sesame seeds, cilantro, and lime wedges.
12. Serve immediately for best crunch.

Notes

Double coating with flour and cornstarch ensures extra crunch. For gluten-free, use GF flour and check chili sauce. For dairy-free, skip Greek yogurt and use vegan mayo. Air fryer and oven methods work for lighter versions. Sauce can be tossed or drizzled for different textures. Chicken thighs are juicier, breasts are leaner. Vegetarian option: use cauliflower or tofu. Let coated chicken rest before frying for best breading adhesion.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Cuisine: Asian-Inspired American

Nutrition

• Serving Size: About 6 pieces per serving
• Calories: 320
• Sugar: 6
• Sodium: 650
• Fat: 15
• Saturated Fat: 3
• Carbohydrates: 25
• Fiber: 1
• Protein: 22

Keywords: bang bang chicken, crispy chicken, game night snack, sweet spicy chicken, appetizer, Asian-inspired, fried chicken, easy chicken recipe, gluten-free option, dairy-free option