Crispy Bang Bang Chicken
Crispy Bang Bang Chicken delivers bold flavor and crunchy texture. I’ve made this recipe dozens of times and know how to get it perfect every time. The creamy sauce adds a bold finish. Try it with my No-Bake Chocolate Fridge Cake for a complete meal. Jump to Recipe If you love recipes like this, you’ll also enjoy No-Bake Chocolate Fridge Cake and Easy Peanut Butter Banana Cookies.
Why This Crispy Bang Bang Chicken Is Pure Comfort
- Crispy texture with a spicy kick
- Delicious and satisfying
- Simple to make at home
- Great for any meal
What You'll Need for Crispy Bang Bang Chicken
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1.5 lbs boneless chicken thighs
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sriracha
- 1/4 cup milk
- Garlic powder
- Paprika
- Salt
- Black pepper
- Peanut butter
- Soy sauce
- Rice vinegar
- Honey
- Sriracha
- Milk
- Optional: Sesame seeds
- Optional: Sliced green onions
- Optional: Cilantro
- Optional: Lime wedges
📝 Ingredient Notes
- Chicken thighs: Thighs stay juicier than breasts.
- Flour: Use all-purpose for best crisp.
- Peanut butter: Use natural for better flavor.
- Soy sauce: Use low-sodium for better control.
- Rice vinegar: Adds brightness to the sauce.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Prevents chicken from sticking and ensures even cooking. → See on Amazon
- Mixing bowl — Ensures all ingredients are well combined for the sauce. → See on Amazon
How to Make Crispy Bang Bang Chicken
- Step 1: Combine flour, garlic powder, paprika, salt, and pepper in a bowl.
- Step 2: Dip chicken in the flour mixture, shaking off excess.
- Step 3: Heat oil in a skillet over medium-high heat. Cook chicken until golden and crispy, about 4-5 minutes per side.
- Step 4: In a separate bowl, mix peanut butter, soy sauce, rice vinegar, honey, and sriracha. Add milk gradually until smooth.
- Step 5: Toss cooked chicken in the sauce. Serve immediately.
Cook's Tips for Perfect Crispy Bang Bang Chicken
- Crunchy texture: Use all-purpose flour for the best crisp.
- Common mistake and fix: If sauce is too thick, add more milk to reach desired consistency.
- Sauce balance: Adjust sriracha to match your spice preference.
- Storage: Store chicken in an airtight container for up to 3 days.
Storing & Reheating Crispy Bang Bang Chicken
Short-Term Storage
Store in an airtight container in the fridge. Store in airtight container for up to 3 days. Make-ahead tip: Make chicken and sauce up to 2 days in advance.
Freezing Crispy Bang Bang Chicken
Freeze for up to 2 months in an airtight container.
How to Reheat Without Drying It Out
Oven: Reheat in oven at 350°F for 10-15 minutes. Microwave: Reheat in microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Use a non-stick skillet for best results.
- Best substitution: Replace peanut butter with almond butter for a nut-free version.
- Make-ahead: Cook chicken and prepare sauce ahead of time.
- Scaling: Double or triple recipe for guests.
- Troubleshooting: If sauce is too thin, add more peanut butter.
Want to level up this recipe?
Whisk — Ensures sauce is smooth and well combined. → Check price on Amazon
Crispy Bang Bang Chicken
Ingredients
Main Ingredients
- 1.5 lbs boneless chicken thighs
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sriracha
- 1/4 cup milk
Seasonings
- Garlic powder
- Paprika
- Salt
- Black pepper
- Peanut butter
- Soy sauce
- Rice vinegar
- Honey
- Sriracha
- Milk
Optional Toppings
- Sesame seeds
- Sliced green onions
- Cilantro
- Lime wedges
Instructions
- Step 1: Combine flour, garlic powder, paprika, salt, and pepper in a bowl.
- Step 2: Dip chicken in the flour mixture, shaking off excess.
- Step 3: Heat oil in a skillet over medium-high heat. Cook chicken until golden and crispy, about 4-5 minutes per side.
- Step 4: In a separate bowl, mix peanut butter, soy sauce, rice vinegar, honey, and sriracha. Add milk gradually until smooth.
- Step 5: Toss cooked chicken in the sauce. Serve immediately.
Notes
- Chef tip: Use a non-stick skillet for best results.
- Best substitution: Replace peanut butter with almond butter for a nut-free version.
- Make-ahead: Cook chicken and prepare sauce ahead of time.
- Scaling: Double or triple recipe for guests.
- Troubleshooting: If sauce is too thin, add more peanut butter.
Storage
- Fridge: Store in airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months in an airtight container.
- Oven reheat: Reheat in oven at 350°F for 10-15 minutes.
- Microwave reheat: Reheat in microwave for 1-2 minutes.
- Make ahead: Make chicken and sauce up to 2 days in advance.
Nutrition Per Serving
- Calories: 350
- Protein: 20g
- Fat: 16g
- Carbs: 18g
- Fiber: 2g
- Sugar: 6g
- Sodium: 650mg
- Cholesterol: 65mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Bang Bang Chicken FAQs
Yes, you can make the chicken and sauce up to 2 days in advance. Store in an airtight container in the fridge.
Sogginess often happens if chicken is not cooked long enough or if the sauce is too wet. Cook chicken until golden and crisp, and adjust sauce consistency as needed.
Yes, air fry at 375°F for 10-12 minutes, flipping halfway. It will still be crispy and delicious.
Almond butter or sunflower seed butter can be used for a nut-free version.
Add more sriracha or cayenne pepper to the sauce for extra heat.
A Warm Final Note
I can’t wait for you to try Crispy Bang Bang Chicken and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
