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Crispy Bang Bang Chicken

Featured in Chicken dishes that always work.

Crunchy chicken pieces meet a creamy, sweet, spicy sauce. A perfect mix of flavors, ready in 45 minutes and incredibly easy to whip up.
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Maria from tastyhush
Updated on Sun, 18 May 2025 11:16:07 GMT
Orange-glazed crispy chicken in a bowl, topped with green onions and sesame seeds. Pin it
Orange-glazed crispy chicken in a bowl, topped with green onions and sesame seeds. | tastyhush.com

Let me tell you all about my totally crave-worthy bang bang chicken. It gets requested nonstop at my place. You get super crunchy chicken covered in a creamy, kicky sauce—it’s absolutely unreal. I made this after missing one I used to order out, and seriously, this homemade one knocks it out of the park. The crispy crust? Spot on. The sauce? You’ll want to eat it with a spoon.

Why You'll Love This

What really makes it awesome? That from-scratch sauce you whip up—no jar stuff, I promise. You can make it as spicy or as mild as you want, and it’s that perfect creamy, sweet flavor combo. Plus, I can actually name every single thing in it, way fresher than anything you’d get delivered. Every piece of chicken turns crunchy…and the sauce sticks to every bite just right.

What Goes In

  • Chicken Breasts: Chop into small chunks so each one stays nice and juicy after cooking.
  • Vegetable Oil: Helps that crust turn beautifully crispy.
  • Salt and Pepper: These two keep everything tasting just right.
  • Mayonnaise: Makes that sauce super smooth.
  • Sriracha: Control the fire—add more or less to dial up the heat.
  • Sesame Seeds: Toss these on top for a satisfying crunch (totally up to you).
  • Honey: Balances out the spice with a little sweetness.
  • Sweet Chili Sauce: Gives the sauce its classic tangy, sweet, and zesty flavor.
  • Milk and Egg: Dip chicken in these for that clinging coating.
  • Cornstarch and Flour: These make the chicken extra crunchy outside.

Get Cooking

Step 1: Bring on the Toppings
Once the chicken’s cooked, go ahead and toss on sesame seeds for a little extra crunch and flavor. Dig in while it’s extra hot.
Step 2: Sauce Time
When all the chicken’s crispy, throw it in a big bowl, pour on the sauce, and stir until every piece is coated.
Step 3: Fry Your Chicken
Heat up your oil. If a pinch of flour sizzles, it’s ready—cook chicken chunks for about 3 minutes per side, or until golden and crunchy.
Step 4: Prep Chicken
Set up two bowls for dipping—milk and egg in one, dry mix in another. Dip chicken into both so the crust sticks well.
Step 5: Start with the Sauce
Mix your sauce ingredients in a bowl and whisk until totally smooth. Let it hang out while you cook everything else.

Make It Work for You

  • Go Veggie: Swap in cauliflower if you want a plant-based twist.
  • Air Fry: Less oil, still super crunchy—give your air fryer a go.
  • Oven Baked: Looking to cut down on oil? Just bake the chicken pieces instead.
  • Turn Up the Heat: More sriracha, more fire—make it as spicy as you want.
  • Gluten-Free Friendly: Just switch in your favorite GF flour so everyone can enjoy.

Storing It

  • Freeze Away: Freeze the cooked chicken plain—not coated in sauce—then toss in fresh sauce later.
  • Back in the Oven: If it’s gone soft, reheating in the oven brings back the crunch.
  • Keep in the Fridge: Good in the fridge for three days, but it’s crispiest fresh.

My Best Tips

  • Get the Timing Right: Chicken’s tastiest and crunchiest right off the stove. Eat up!
  • Go Double Crunch: Dip chicken in the flour mix twice if you’re all about that super crispy bite.
  • Don’t Crowd the Pan: Give each piece space so they fry up slick and crispy.
  • Check Doneness: Chicken’s good to go at 165°F—no guessing needed.
  • Tweak Your Sauce: Pour in a dash of lime or soy if you’re feeling creative.

Round Out Your Spread

I like to pile the chicken over a big scoop of warm rice and toss some green vegetables on the plate. Want to start with snacks? Set aside a bowl of extra sauce for folks to dunk into—watch it disappear fast. A handful of chopped green onions gives it an awesome, fresh pop on top too.

A bowl of crispy, golden chicken pieces garnished with green onions and sesame seeds, accompanied by a small dish of dipping sauce. Pin it
A bowl of crispy, golden chicken pieces garnished with green onions and sesame seeds, accompanied by a small dish of dipping sauce. | tastyhush.com

Frequently Asked Questions

→ When is the oil hot enough to fry?
Heat the oil on medium-high. Drop a little flour mix into it—if it sizzles right away, it's ready. If it burns fast, turn the heat down a bit.
→ Is the spice level adjustable?
Absolutely! Add less sriracha for milder heat or more for a kick. Taste as you go to get it just right.
→ Can I prep the sauce early?
You can! Keep it in a sealed container in the fridge. Stir it before using to coat the chicken.
→ Why soak the chicken in the milk and egg mix?
The mixture helps the coating stick better and makes the outside crispy while the inside stays tender.
→ What's the best way to reheat leftover chicken?
Reheating in the oven will help keep the crunch. Microwaving works too, but the chicken won’t stay crispy.

Bang Bang Chicken

Golden fried chicken, tossed in a creamy mix of sweet and spicy flavors. Quick to make and just like a restaurant classic at home.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Maria

Category: Poultry

Difficulty: Intermediate

Cuisine: Fusion-Asian

Yield: 4 Servings (4 portions)

Dietary: ~

Ingredients

01 1 large egg, whisked.
02 1 pound of chicken breast, no skin or bones.
03 ⅓ cup of chilled milk.
04 ½ teaspoon of finely ground black pepper.
05 ¼ cup of regular flour.
06 ¼ cup of cornstarch.
07 2 big cups of oil for frying.
08 1 teaspoon of regular salt.
09 2 tablespoons of honey.
10 3 tablespoons of sweet chili sauce.
11 1 tablespoon of spicy sriracha.
12 ⅓ cup of creamy mayo.
13 1 tablespoon of sesame seeds.
14 ½ teaspoon of salt, for the sauce.

Instructions

Step 01

Slice the chicken into small 1-inch pieces. In one bowl, beat the milk with the egg. Use another bowl to mix flour, cornstarch, pepper, and salt together.

Step 02

In a medium-sized mixing bowl, stir together the mayo, honey, sesame seeds, sweet chili sauce, sriracha, and a pinch of salt. Put it to the side for later.

Step 03

Dip chicken pieces into the milk and egg, then toss them in a bag filled with the flour mix. Give the bag a good shake till everything's covered evenly.

Step 04

Heat up some oil over medium-high heat. Fry the chicken in small groups for about 3-4 minutes each, flipping them to fry all sides until crispy golden.

Step 05

Let the fried chicken rest on paper towels for a bit. Then mix them in your sauce until every piece is coated. Eat right away while it's hot!

Notes

  1. Tastes best when served crispy and warm.
  2. You'll have to fry in small groups.
  3. Feel free to tweak the spice level in the sauce.

Tools You'll Need

  • A big frying pan or skillet.
  • Two medium-sized mixing bowls.
  • A sturdy plastic bag for shaking.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs.
  • Includes dairy products like milk.
  • Uses wheat-based flour, not gluten-free.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 414
  • Total Fat: 20 g
  • Total Carbohydrate: 30 g
  • Protein: 28 g