- 30-minute meal that delivers restaurant-quality taste at home
- Double-coating technique creates the crunchiest chicken without deep frying
- Sweet-spicy sauce balances perfectly with the crispy exterior
- Beginner-friendly recipe with simple pantry ingredients
Why You Need This Crispy Bang Bang Chicken Recipe
Ever tried to recreate that perfect crispy chicken from your favorite restaurant, only to end up with a soggy, disappointing mess? We’ve been there too.
This Crispy Bang Bang Chicken recipe solves that problem with a foolproof double-coating method that creates an irresistibly crunchy exterior even when baked. The sweet-spicy bang bang sauce takes it to the next level for a meal that’s sure to become a family favorite.
Nutrition at a Glance
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 425 | – |
| Protein | 32g | 64% |
| Carbohydrates | 28g | 9% |
| Fat | 22g | 28% |
| Fiber | 2g | 7% |
| Sugar | 8g | 16% |
| Sodium | 650mg | 28% |
Serving size: 1/4 of recipe (approximately 4-5 oz chicken with sauce)
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| For the Chicken | ||
| Boneless, skinless chicken breasts | 1.5 pounds | Cut into 1-inch pieces |
| All-purpose flour | 3/4 cup | |
| Cornstarch | 1/4 cup | Creates extra crispiness |
| Salt | 1 teaspoon | |
| Black pepper | 1/2 teaspoon | |
| Garlic powder | 1 teaspoon | |
| Paprika | 1 teaspoon | |
| Eggs | 2 large | Beaten |
| Panko breadcrumbs | 1.5 cups | Japanese-style breadcrumbs |
| Olive oil spray | As needed | For baking |
| For the Bang Bang Sauce | ||
| Mayonnaise | 1/2 cup | |
| Sweet chili sauce | 1/4 cup | |
| Sriracha sauce | 2 tablespoons | Adjust to taste |
| Honey | 1 tablespoon | |
| Lime juice | 1 tablespoon | Freshly squeezed |
| For Serving | ||
| Green onions | 3 tablespoons | Thinly sliced |
| Sesame seeds | 1 tablespoon | |
| Lime wedges | 1 lime | Cut into quarters |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Baking sheet | For cooking the chicken |
| Parchment paper | Prevents sticking |
| 3 shallow bowls | For dredging station |
| Cutting board | For preparing chicken |
| Sharp knife | For cutting chicken |
| Measuring cups and spoons | For precise measurements |
| Small mixing bowl | For making the sauce |
| Whisk | For mixing sauce ingredients |
| Kitchen tongs | For handling chicken |
| Wire rack | Optional, for extra crispiness |
Possible Substitutions
- Chicken: Swap chicken breasts for boneless chicken thighs for more flavor
- Panko: Regular breadcrumbs work but won’t be as crispy
- Sweet chili sauce: Mix 2 tablespoons honey with 2 tablespoons hot sauce
- Sriracha: Substitute any hot sauce or chili paste
- Mayonnaise: Greek yogurt for a lighter option (texture will differ)
Super-Detailed Step-by-Step Instructions for Beginners
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 persons
Preparation Phase
- Set up your workspace:
- Clear your countertop to have enough space to work.
- Wash your hands thoroughly with soap and warm water.
- Get all ingredients and tools ready before starting.
- Place a trash bowl nearby for food scraps and packaging.
- Preheat your oven:
- Turn your oven on to 425°F (220°C).
- Allow at least 10 minutes for your oven to fully preheat.
- Tip: An oven thermometer can confirm your oven is at the right temperature.
- Prepare your baking sheet:
- Take out a baking sheet (a rimmed one works best).
- Cut a piece of parchment paper to fit the sheet.
- Place the parchment on the baking sheet, making sure it lies flat.
- Alternative: If using a wire rack for extra crispiness, place it on top of the baking sheet.
- Set up your dredging station (this is where you’ll coat the chicken):
- Arrange 3 shallow bowls or plates in a row on your counter.
- Bowl 1: Add 3/4 cup flour, 1/4 cup cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika.
- Whisk these dry ingredients together until well combined and no clumps remain.
- Bowl 2: Crack 2 eggs into the bowl and beat with a fork until smooth and no clear egg whites are visible.
- Bowl 3: Pour in 1.5 cups panko breadcrumbs and spread them evenly.
- Tip: Keep one hand “dry” for handling the breadcrumbs and one hand “wet” for the egg to avoid creating a sticky mess on both hands.
- Prepare the chicken:
- Place your chicken breasts on a clean cutting board.
- Pat them dry with paper towels. Really dry them well – this helps the coating stick better.
- Using a sharp knife, cut the chicken into 1-inch cubes.
- Try to make the pieces similar in size so they cook at the same rate.
- Safety note: Wash your hands thoroughly after handling raw chicken, and sanitize your cutting board and knife.
- Make the bang bang sauce:
- In a small mixing bowl, add 1/2 cup mayonnaise.
- Add 1/4 cup sweet chili sauce.
- Add 2 tablespoons sriracha (start with 1 tablespoon if you’re sensitive to spice).
- Add 1 tablespoon honey.
- Add 1 tablespoon freshly squeezed lime juice.
- Whisk all ingredients together until completely smooth and well blended.
- Transfer 1/4 cup of the sauce to a separate small bowl for serving later.
- Cover and set both bowls aside (keeping them separate from your raw chicken station).
Coating and Cooking Phase
- Coat the chicken (this is the most important part for crispy results):
- Take one piece of chicken and place it in Bowl 1 (flour mixture).
- Turn to coat completely, shaking off any excess flour.
- Using your “wet” hand, place the floured chicken piece into Bowl 2 (beaten eggs).
- Turn to coat, allowing excess egg to drip back into the bowl.
- Using your “dry” hand, place the egg-coated chicken into Bowl 3 (panko).
- Press the breadcrumbs onto all sides of the chicken to ensure complete coverage.
- For extra crispiness: Dip the breaded chicken back into the egg mixture, then again into the panko for a double coating.
- Place the coated chicken piece on the prepared baking sheet.
- Repeat with all chicken pieces, leaving at least 1/2 inch of space between each piece on the baking sheet.
- Tip: Work in batches of 4-5 pieces at a time to avoid overcrowding your dredging bowls.
- Prepare for baking:
- Once all chicken pieces are coated and arranged on the baking sheet, pick up your olive oil spray.
- Hold the spray can about 6-8 inches away from the chicken.
- Lightly spray the tops of all chicken pieces with olive oil until they look slightly moistened but not soaked.
- This step helps the coating turn golden brown in the oven.
- Bake the chicken:
- Place the baking sheet on the middle rack of your preheated oven.
- Set a timer for 10 minutes.
- When the timer goes off, open the oven door and carefully pull the rack out halfway.
- Using tongs, gently flip each piece of chicken over.
- Safety tip: Be careful of the hot steam when you open the oven.
- Push the rack back in and close the oven door.
- Set the timer for another 5-7 minutes.
- Check if the chicken is golden brown and crispy.
- Safety check: To ensure chicken is fully cooked, take one larger piece out and cut it in half. It should be completely white inside with no pink areas. If you have a meat thermometer, the internal temperature should reach 165°F (74°C).
- If needed, bake for 1-2 more minutes.
Finishing and Serving Phase
- Coat the chicken with sauce:
- Let the chicken cool for just 1-2 minutes (but not too long or it won’t absorb the sauce as well).
- Take a large mixing bowl (different from the ones you used for raw chicken).
- Transfer all the chicken pieces to this bowl using tongs.
- Take the larger portion of the bang bang sauce and drizzle it over the chicken.
- Using a large spoon or the tongs, gently toss the chicken until each piece is coated with sauce.
- Be gentle to avoid breaking the crispy coating.
- Prepare garnishes:
- While chicken is still hot, take a cutting board and place green onions on it.
- Using a sharp knife, thinly slice the green onions.
- Cut a lime into 4 wedges.
- Plate and serve:
- Choose a large serving plate or individual plates.
- Arrange the sauce-coated chicken on the plate(s).
- Drizzle any remaining sauce from the mixing bowl over the chicken.
- Sprinkle the sliced green onions evenly over the top.
- Sprinkle 1 tablespoon of sesame seeds over everything.
- Arrange lime wedges on the side of the plate.
- Serve immediately while still hot and crispy.
- Tip: This chicken pairs perfectly with steamed rice and a simple cucumber salad.
Troubleshooting Your Bang Bang Chicken
| Problem | Cause | Solution |
|---|---|---|
| Chicken isn’t crispy | Overcrowding the pan | Leave space between pieces; use two baking sheets if needed |
| Coating falls off | Chicken was too wet | Pat chicken completely dry before coating |
| Sauce is too spicy | Too much sriracha | Start with half the amount and adjust to taste |
| Chicken is dry | Overcooked | Check at minimum cooking time; use a meat thermometer |
| Uneven cooking | Pieces cut in different sizes | Try to cut chicken in uniform pieces |
| Breading fingers getting clumpy | Wet and dry hands mixing | Use one hand for wet ingredients, one for dry |
| Coating won’t stick | Wrong dipping order | Always go flour → egg → breadcrumbs in that exact order |
| Burnt exterior, raw interior | Oven temperature too high | Lower oven to 400°F and cook a few minutes longer |
Variations to Try
Spicy Garlic Bang Bang Chicken
Add 2 minced garlic cloves and an extra tablespoon of sriracha to the sauce.
Honey-Lime Bang Bang Chicken
Double the honey and lime juice in the sauce for a sweeter, tangier flavor.
Air Fryer Method
Cook at 400°F for 8-10 minutes, flipping halfway through. Work in batches to avoid overcrowding.
Bang Bang Cauliflower (Vegetarian)
Substitute 1 large head of cauliflower cut into florets. Bake for 20-25 minutes until tender.
Storage & Reheating Guidelines
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze uncoated cooked chicken for up to 1 month. Make fresh sauce when ready to serve.
- Sauce separation: If the sauce separates in storage, simply whisk again before using.
Reheating for Maximum Crispiness
- Oven method (best for maintaining crispiness):
- Preheat oven to 375°F.
- Place chicken on a baking sheet lined with parchment paper.
- Heat for 7-10 minutes until crispy and warmed through.
- Air fryer method:
- Preheat air fryer to 350°F.
- Place chicken in a single layer.
- Heat for 3-4 minutes until hot and crispy.
- Avoid microwave reheating if possible, as it will make the chicken soggy.
- If you must use a microwave, place a paper towel under the chicken to absorb moisture.
- Heat in 30-second intervals at 70% power.
Safety Notes & Pro Tips
Safety First
- Always wash hands for 20 seconds with soap after handling raw chicken
- Use separate cutting boards for meat and vegetables to prevent cross-contamination
- Cook chicken to 165°F (74°C) internal temperature – no exceptions
- Don’t reuse marinades or sauces that have touched raw chicken
- Refrigerate leftovers within 2 hours of cooking
Pro Tips
- Make ahead option: Prepare the coating and sauce up to a day ahead and store separately in the refrigerator
- Extra crunch: Lightly toast the panko in a dry pan for 2-3 minutes before coating for even more crispiness
- Sauce control: Serve sauce on the side for picky eaters or those who prefer different spice levels
- Kid-friendly version: Reduce or omit the sriracha and increase the honey by 1 teaspoon
- Complete the meal: Serve with steamed rice and a simple cucumber salad dressed with rice vinegar and sesame oil
- Prep efficiency: Cut all chicken at once, then wash hands and cutting board before continuing with other steps
- Thicker sauce: If you prefer a thicker sauce, add 1 additional tablespoon of mayonnaise
- Cleanup tip: Line your dredging station area with parchment paper for easy cleanup
