Why You’ll Love This Recipe
Homemade Crispy Bang Bang is a restaurant-style dish you can easily recreate at home. It features perfectly crispy bites—whether shrimp, chicken, or even cauliflower—coated in a luscious bang bang sauce that’s creamy, tangy, and just the right amount of spicy. The golden crunch paired with the bold, addictive sauce makes this recipe a guaranteed crowd-pleaser. Serve it as an appetizer, a game-day snack, or even as a main dish with rice or noodles. Best of all, it’s versatile, quick to prepare, and customizable to suit your spice level. Once you try this at home, you’ll never want to order it out again.
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Homemade Crispy Bang Bang – A Sweet, Spicy, and Crunchy Favorite
- Total Time: 40 mins
- Yield: 6 servings
- Diet: Halal
Description
Crispy bite-sized chicken coated in a crunchy breading, then tossed in a creamy, spicy-sweet bang bang sauce for an irresistible appetizer or main dish.
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup cornstarch
- 1 cup panko breadcrumbs
- 2 large eggs, beaten
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 3 tbsp sweet chili sauce
- 2 tbsp sriracha (adjust to taste)
- 1 tbsp honey
- 2 green onions, sliced (for garnish)
- 1 tbsp sesame seeds (optional garnish)
Instructions
- In a bowl, marinate chicken pieces in buttermilk for at least 30 minutes (optional but recommended for tenderness).
- Set up breading stations: one bowl with cornstarch mixed with garlic powder, paprika, salt, and pepper; one with beaten eggs; and one with panko breadcrumbs.
- Dip each chicken piece in cornstarch, then egg, then coat with panko breadcrumbs.
- Heat vegetable oil in a deep skillet or pot over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 4–5 minutes per batch. Drain on paper towels.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey to make bang bang sauce.
- Toss crispy chicken in the sauce until coated.
- Garnish with green onions and sesame seeds before serving.
Notes
- For a lighter version, air fry at 375°F (190°C) for 15–18 minutes or bake at 400°F (200°C) for 20–22 minutes.
- Adjust spiciness by adding more or less sriracha.
- Serve over rice, in tacos, or as a party appetizer.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Frying
- Cuisine: Asian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Shrimp, chicken, or cauliflower – The base of the dish, juicy or tender inside and crispy outside.
Cornstarch – Creates a light, crunchy coating.
All-purpose flour – Helps the coating stick.
Eggs – Bind the flour and breadcrumbs to the protein or veggie.
Panko breadcrumbs – Give the bites a crispy, golden finish.
Oil for frying – Ensures an even, crunchy texture.
Mayonnaise – The creamy base of the bang bang sauce.
Sweet chili sauce – Provides sweetness and tang.
Sriracha – Adds heat and depth.
Honey – Optional, for a touch of extra sweetness.
Green onions – For garnish and freshness.
Directions
Make the sauce by whisking together mayonnaise, sweet chili sauce, sriracha, and honey. Chill until ready to use.
Set up a dredging station: flour in one bowl, beaten eggs in another, and panko breadcrumbs mixed with cornstarch in a third.
Dip your protein or vegetable pieces first in flour, then eggs, then panko mixture, pressing lightly to coat.
Heat oil in a skillet over medium-high heat. Fry the coated pieces in batches until golden brown and crispy—about 3–4 minutes per side for shrimp or chicken, slightly longer for cauliflower. Remove and drain on paper towels.
Toss lightly with bang bang sauce for a fully coated version, or drizzle the sauce over the crispy bites just before serving to keep them extra crunchy. Garnish with green onions.
Servings and timing
This recipe serves 4 as a main or 6 as an appetizer. Preparation takes 15 minutes, cooking requires 15 minutes, and the dish is ready in 30 minutes.
Storage/reheating
Keep sauce and crispy bites separate if storing. Store fried pieces in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F (175°C) until crisp again. Sauce can be refrigerated for up to 5 days.
Variations and Customizations
Bang Bang shrimp – The classic version that started it all.
Bang Bang chicken – A hearty twist that’s perfect as a main dish.
Vegetarian Bang Bang – Use cauliflower or tofu for a plant-based version.
Air fryer method – Cook at 375°F (190°C) for 12–14 minutes, flipping halfway.
Extra spicy – Add more sriracha or a pinch of cayenne.
Baked option – Bake at 400°F (200°C) for 20 minutes instead of frying.
Gluten-free – Use gluten-free flour and breadcrumbs.
Asian-inspired – Add soy sauce and lime juice to the sauce for extra depth.
Crunch upgrade – Double dip in egg and panko for a thicker coating.
Party platter – Serve skewered with sauce on the side for dipping.
FAQs
What is bang bang sauce made of?
It’s a blend of mayonnaise, sweet chili sauce, and sriracha.
Can I bake instead of fry?
Yes, baking or air frying works well for a lighter version.
What protein works best?
Shrimp is classic, but chicken and tofu also work great.
How spicy is it?
It’s mildly spicy, but you can adjust the sriracha to taste.
Can I make the sauce ahead?
Yes, it lasts up to 5 days in the refrigerator.
Do I need panko breadcrumbs?
They’re best for crunch, but regular breadcrumbs can be used.
Can I use frozen shrimp?
Yes, thaw and pat dry before coating.
How do I keep it crispy after saucing?
Drizzle sauce just before serving instead of tossing.
Is it kid-friendly?
Yes, just reduce the sriracha for a milder flavor.
What sides go well with it?
Rice, noodles, or a fresh cucumber salad pair beautifully.
Conclusion
Homemade Crispy Bang Bang is the ultimate combination of crunch and flavor. With a golden coating and a creamy, sweet-spicy sauce, it’s a dish that feels special yet is easy enough to make anytime. Perfect for appetizers, parties, or a quick weeknight dinner, this recipe is endlessly versatile and guaranteed to impress.
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