Crispy Bang Bang Chicken Bites
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I’ve been making this bang bang chicken whenever I’m craving something crispy, saucy, and just a little spicy.
These perfectly fried chicken bites are tossed in a sweet, tangy, and slightly spicy sauce that’s so addictive, you’ll want to drizzle it on everything.
This recipe is one of my go-tos for game day or when I have friends over. The chicken is juicy on the inside with a crispy, golden coating that holds up beautifully under the sauce.
It’s the kind of dish that disappears fast—so make extra!
Why You’ll Love It:
- Crispy on the Outside, Juicy Inside: Perfectly fried bite-sized pieces of chicken.
- Bang Bang Sauce: Sweet, creamy, and with just the right amount of heat.
- Simple but Impressive: Easy to make, but it feels like takeout at home.
How It Comes Together:
Start with bite-sized pieces of chicken, coat them in a simple batter, and fry them until golden and crispy. Toss them in the bang bang sauce and serve immediately. Don’t forget to save extra sauce for dipping—it’s just that good.
Equipment Needed
- Large bowl (for marinating the chicken)
- 3 shallow bowls (for breading station)
- Large skillet or deep fryer
- Tongs or slotted spoon (for frying)
- Wire rack (for draining fried tenders)
- Whisk (for the sauce)
Ingredients (with Substitutions)
You don’t need much to make this crispy bang bang chicken. The sauce comes together quickly with a few pantry staples, and the chicken uses a simple batter to get that perfect crunch.
For the Chicken:
- Chicken Tenders: Boneless, skinless chicken tenders. Chicken breasts also work—just cut into similarly sized pieces.
- Buttermilk: Adds flavor and tenderizes the chicken. Substitute with whole milk mixed with 1 tbsp vinegar or lemon juice.
- All-Purpose Flour: Forms the base of the breading. Use gluten-free flour if needed.
- Eggs: Helps the breadcrumbs stick to the chicken.
- Panko Breadcrumbs: For a crispy texture. Regular breadcrumbs can work in a pinch, but panko is best.
- Garlic Powder and Onion Powder: Add flavor to the marinade.
- Smoked Paprika: Adds a mild smoky flavor—regular paprika can also be used.
- Salt and Pepper: To season the chicken and breading.
- Avocado Oil: Best for frying because of its high smoke point. Vegetable or canola oil can also be used.
For the Bang Bang Sauce:
- Mayonnaise: Forms the creamy base of the sauce. Light mayo works as a lower-calorie option.
- Sweet Chili Sauce: Adds sweetness and a slight tang—available in the Asian section of most grocery stores.
- Sriracha: For heat. Adjust the amount based on your spice preference.
- Honey (Optional): Balances the heat and tang for a touch of sweetness.
- Rice Vinegar: Adds a slight tanginess. Apple cider vinegar or white vinegar can be used as a substitute.
Garnishes:
- Parsley or Cilantro: Adds freshness and color.
Instructions (For Blog Post)
Making Bang Bang Chicken is easier than it looks! Here’s how it all comes together in just a few steps.
Prepping the Chicken for Bang Bang Chicken Bites
- Trim the Tenders:
Use boneless, skinless chicken tenders. Trim any excess fat or connective tissue. - Chop Into Bite-Sized Pieces:
Cut each chicken tender in half crosswise (widthwise). This will create evenly sized, bite-sized portions that cook quickly and remain juicy. - Marinate for Flavor:
Place the halved chicken pieces in a large bowl. Add buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat evenly, then cover and refrigerate for at least 15 minutes or up to 2 hours for maximum flavor.
Frying the Chicken
- Prepare the Breading Station: Set up three shallow bowls. Add flour to one bowl, whisk the eggs in the second bowl, and place the panko breadcrumbs in the third.
- Bread the Chicken: Take the chicken tenders out of the marinade, letting any excess drip off. Coat each tender in the flour, dip into the eggs, and then press into the panko breadcrumbs until fully coated.
- Fry the Chicken: Heat 1 inch of avocado oil in a large skillet over medium heat (about 350°F). Fry the tenders in batches for 3-4 minutes on each side, until golden brown and cooked through (165°F internal temperature). Place the cooked tenders on a wire rack to drain.
Prepare the Bang Bang Sauce
- Make the Bang Bang Sauce: In a small bowl, mix together mayonnaise, sweet chili sauce, sriracha, honey (if using), and rice vinegar until smooth.
- Toss or Drizzle: Toss the fried chicken tenders in the sauce for full coating, or drizzle the sauce over them for a crispy option.
- Serve: Garnish with parsley or cilantro, if desired. Serve warm with extra sauce for dipping.
What to Serve with Bang Bang Chicken
Here are a few great sides from the blog to pair with Bang Bang Chicken:
- Easy Crispy Homemade Air Fryer Plantain Chips – A crunchy side that balances the sweet and spicy bang bang sauce.
- Crispy Fried Patacones Made With Green Plantains – Crispy, twice-fried plantains served with a garlicky sauce that’s perfect alongside the chicken.
If You Like This, You’ll Love These:
- Chipotle Pollo Asado – Grilled chicken marinated in Mexican chiles and spices.
- Pollo Empanizado – Crispy, golden chicken cutlets that are perfect for any meal.
- Crispy Salmon Bites – Bite-sized, pan-seared salmon coated in a light, crispy crust.
- Sazón-Spiced Miso Butter Salmon – A fusion of Latin spices and Japanese miso for a bold, delicious dish.
- Easy Crispy Homemade Air Fryer Plantain Chips – A crunchy and healthier snack made with plantains.
If you make this Bang Bang Chicken, I’d love to hear how it turned out!
Leave a comment or recipe rating, and if you take a photo, tag me on Instagram—I always enjoy seeing how these recipes come to life in your kitchen.
BANG BANG CHICKEN
Bang bang chicken is crispy, golden fried chicken bites tossed in a sweet, spicy, and creamy bang bang sauce. Perfect for game day or a fun appetizer!
Equipment
- 1 Large bowl
- 1 3 shallow bowls
- 1 Large Skillet
- 1 Tongs or slotted spoon
- 1 Wire Rack
- 1 Whisk
Ingredients
- 1 ½ lbs chicken tenders
- 1 cup buttermilk or whole milk with 1 tbsp vinegar/lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- 1 tsp salt
- 1 tsp ground black pepper
- 1 ½ cups panko breadcrumbs
- 1 cup all-purpose flour
- 2 large eggs whisked
- Avocado oil or neutral oil for frying
- Ingredients for the Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 2 tbsp sriracha adjust to taste
- 1 tbsp honey optional, for extra sweetness
- 1 tsp rice vinegar
Instructions
- Prep the Chicken: Trim 1½ lbs of chicken tenders, then cut each tender in half crosswise to create bite-sized pieces.
- Marinate: In a large bowl, combine buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken pieces and toss to coat. Cover and refrigerate for 15 minutes or up to 2 hours.
- Bread the Chicken: Remove the chicken from the marinade, letting excess drip off. Coat each piece in flour, dip it into whisked egg, and press it into panko breadcrumbs. Ensure each piece is fully coated.
- Fry the Chicken: Heat 1 inch of avocado oil in a large skillet over medium heat (350°F). Fry the chicken bites in batches for 3-4 minutes per side, until golden brown and fully cooked (internal temperature of 165°F). Drain on a wire rack.
- Toss in Sauce or Drizzle: Toss the fried chicken bites in bang bang sauce for a saucy finish, or drizzle the sauce over them for a crispier texture.
- Serve: Garnish with parsley or cilantro, and serve warm with extra bang bang sauce for dipping.
Notes
Why Cut the Tenders Into Bites?
- Perfect Portions: Cutting the tenders into halves ensures uniform, bite-sized pieces that are easy to handle and enjoy.
- Faster Cooking: The smaller pieces cook more quickly and evenly, keeping them juicy inside.
- Great Sauce Coverage: Bite-sized pieces are easier to coat fully in the bang bang sauce, giving every bite the perfect flavor.
Nutrition
Calories: 774kcalCarbohydrates: 61.5gProtein: 52gFat: 37.5g
Tried this recipe?Let us know how it was!
