Crispy Bang Bang Chicken Recipe with Spicy Mayo for Ultimate Flavor

“You know that feeling when you walk into a friend’s kitchen, and the air is buzzing with something irresistible?” That’s exactly what happened one humid Saturday afternoon when my neighbor, Tom, invited me over for a casual hangout. I wasn’t expecting much—just some beers and small talk—but then he pulled out this platter of crispy bang bang chicken slathered in spicy mayo. Honestly, I was hooked from the first bite.

I remember the chicken’s golden crust crackling under my fork, the creamy heat of the mayo dancing on my tongue, and the unexpected crunch from a sprinkle of toasted sesame seeds. Tom casually mentioned it was a last-minute creation after forgetting to defrost the dinner he had planned. I mean, who messes up and ends up with something this good? That cracked bowl of spicy mayo on his counter, a few scattered chili flakes on the floor (don’t ask), and the hum of the ceiling fan made it all feel so real and unpretentious.

Since that day, this crispy bang bang chicken with spicy mayo has become my go-to for when I want flavor without fuss. Maybe you’ve been there, craving something crispy and spicy but not wanting to dive into a complicated recipe. This one’s for you—trust me, it’s the kind of dish that’ll have you closing your eyes after the first bite, savoring every bit of that bold, creamy heat.

Why You’ll Love This Recipe

If you’re someone who loves a punch of flavor with a satisfying crunch, this crispy bang bang chicken recipe is going to hit all the right notes. I’ve tested it countless times (sometimes with my impatient nephew sneaking bites), and the results never disappoint. Here’s why it stands out:

• Quick & Easy: Ready in under 30 minutes—perfect for busy weeknights or spontaneous cravings.
• Simple Ingredients: No need for fancy trips to specialty stores; most are pantry staples you probably already have.
• Perfect for Gatherings: Whether it’s a casual dinner or a game day snack, this recipe always steals the spotlight.
• Crowd-Pleaser: Kids and adults alike rave about the crispy texture paired with that spicy mayo kick.
• Unbelievably Delicious: The combo of crunchy chicken and creamy, spicy mayo is comfort food with a bold twist.

What makes this recipe different? The secret lies in the batter—a thin, crackly crust that stays crisp even after saucing—and the spicy mayo that balances heat with a touch of sweetness. Plus, I’ve tweaked the seasoning just right so every bite bursts with flavor but never overwhelms. It’s comfort food reimagined in the best way, making it ideal for impressing guests without breaking a sweat.

What Ingredients You Will Need

This recipe uses straightforward ingredients to deliver bold flavor and that satisfying crunch without much fuss. Most are pantry staples, but a few fresh touches bring it all together perfectly.

• For the Chicken:
  • 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces (thighs give more juiciness)
  • 1 cup (120g) all-purpose flour (I like King Arthur for consistent texture)
  • 1/2 cup (60g) cornstarch (this is key for extra crispiness)
  • 2 large eggs, beaten (room temperature to help batter stick)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika (adds a subtle smoky depth)
  • Salt and pepper, to taste
  • Vegetable oil, for frying (enough for a 2-inch deep fryer or skillet)
• For the Spicy Mayo:
  • 1/2 cup (120ml) mayonnaise (full-fat for creaminess; Hellmann’s works great)
  • 2 tbsp Sriracha sauce (adjust to your spice level)
  • 1 tsp honey (balances the heat)
  • 1 tsp lime juice (freshly squeezed for brightness)
  • 1/2 tsp garlic powder
• Garnishes:
  • 1 tbsp toasted sesame seeds
  • 2 green onions, thinly sliced
  • Fresh cilantro leaves (optional, for a fresh herb note)

If you’re looking for a gluten-free version, swapping the flour with almond flour or a gluten-free all-purpose blend works well. For dairy-free mayo, a coconut or avocado-based mayo substitute will keep it creamy without losing flavor. When fresh lime isn’t available, a splash of rice vinegar can add a similar tang.

Equipment Needed

• Large mixing bowls (for batter prep and marinating chicken)
• Deep frying pan or heavy-bottomed skillet (cast iron preferred for even heat)
• Thermometer (optional but helpful for keeping oil at 350°F / 175°C)
• Wire rack and baking sheet (to drain excess oil and keep chicken crispy)
• Whisk and tongs (for mixing and handling chicken pieces safely)
• Measuring cups and spoons

If you don’t have a deep frying pan, a wok or even a deep pot works fine. Just make sure your oil depth is enough to submerge the chicken pieces halfway for even crisping. I once tried this with a shallow pan and ended up flipping more than I wanted—lesson learned!

For those on a budget, a simple candy or deep-fry thermometer can be found for under $10 and makes a huge difference in frying success. Maintaining your equipment by cleaning and drying the wire rack after each use keeps it rust-free and ready for next time.

Preparation Method

1. Prep the Chicken: Rinse and pat dry your chicken pieces with paper towels. Season them lightly with salt and pepper. (About 5 minutes)
2. Make the Batter: In a large bowl, combine all-purpose flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. In a separate bowl, beat the eggs until smooth.
3. Coat the Chicken: Dip each chicken piece first into the egg, letting excess drip off, then dredge thoroughly in the flour mixture. For extra crunch, repeat the egg and flour dip once more. Place coated pieces on a plate. (About 10 minutes)
4. Heat the Oil: Pour vegetable oil into your frying pan to a depth of approximately 2 inches (5 cm). Heat over medium-high until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter into the oil—it should sizzle and rise immediately.
5. Fry the Chicken: Carefully place chicken pieces in the hot oil without overcrowding the pan (work in batches). Fry each side for about 3-4 minutes until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Use tongs to turn pieces gently. (Batch frying can take 15-20 minutes total)
6. Drain and Rest: Transfer fried chicken to a wire rack over a baking sheet to drain excess oil and keep crisp. Resist the urge to pile them up on a plate, or they’ll steam and lose crunch.
7. Prepare the Spicy Mayo: While the chicken fries, whisk together mayonnaise, Sriracha, honey, lime juice, and garlic powder in a small bowl until smooth.
8. Toss the Chicken: Once all chicken pieces are fried and drained, place them in a large bowl. Pour the spicy mayo over and gently toss to coat evenly but without losing all that crispness.
9. Garnish and Serve: Sprinkle toasted sesame seeds, sliced green onions, and cilantro on top. Serve immediately for the best texture and flavor.

Pro tip: Keep the frying oil temperature steady to avoid greasy chicken. If the oil gets too cool, the batter soaks up oil; too hot, and it burns before cooking through. I’ve learned this the hard way more than once!

Cooking Tips & Techniques

Getting that perfect crispy bang bang chicken isn’t just about following a recipe—it’s about some little tricks I picked up along the way. Here are some tips you’ll appreciate:

• Dry Chicken is Key: Moisture is the enemy of crispiness. Pat your chicken pieces dry before seasoning to help the batter stick better.
• Double Dredge for Crunch: The extra dip in egg and flour creates an ultra-crispy shell that stays crunchy even after tossing with the mayo.
• Oil Temperature Matters: Use a thermometer or test the oil with a small batter piece. Keeping it around 350°F (175°C) avoids greasy or burnt chicken.
• Don’t Crowd the Pan: Fry in batches to maintain oil temperature and crispness. Overcrowding lowers the temp and makes the chicken soggy.
• Drain on a Wire Rack: Paper towels trap steam, which softens the crust. The wire rack lets excess oil drip away and keeps chicken crisp.
• Spicy Mayo Balance: Adjust the Sriracha and honey to your heat tolerance. I like mine with a touch of sweetness to cut through the spice.

Funny story: once, I tried baking the chicken to save time, but the texture was just not the same. The crispy magic only happens with frying, honestly. Also, multitasking by prepping the sauce while the chicken fries saves valuable time.

Variations & Adaptations

Want to mix things up or cater to different diets? Here are some tasty options that keep the spirit of crispy bang bang chicken alive:

• Low-Carb Version: Swap all-purpose flour and cornstarch for almond flour and coconut flour mix. The crust is a bit denser but still crispy and delicious.
• Spicy Mayo Alternatives: Use chipotle mayo or a mix of Greek yogurt and hot sauce for a lighter, tangy twist.
• Air Fryer Friendly: Coat chicken as usual and air fry at 400°F (200°C) for 12-15 minutes, flipping halfway. Slightly less crispy but healthier and faster.
• Vegetarian Version: Substitute chicken with cauliflower florets or tofu cubes. Batter and fry the same way for a crunchy, spicy treat.
• Seasonal Twists: Add finely chopped fresh herbs like basil or mint to the spicy mayo for a fresh summer vibe.

I once tried swapping in a smoky chipotle mayo for a backyard BBQ and got rave reviews—those unexpected flavor notes really made it pop!

Serving & Storage Suggestions

Serve your crispy bang bang chicken hot or warm for the best crunch and flavor. I like to arrange it on a platter garnished with green onions and sesame seeds for a colorful presentation. Pair it with steamed jasmine rice or a simple cucumber salad to balance the heat.

If you have leftovers (rare, but it happens), store chicken and sauce separately in airtight containers in the fridge for up to 3 days. To reheat, place chicken on a wire rack in a 375°F (190°C) oven for 8-10 minutes to revive crispness. Toss with fresh spicy mayo just before serving.

Flavors tend to meld and deepen overnight, so sometimes the next-day version tastes even better—though the texture softens a bit, so reheating right matters.

Nutritional Information & Benefits

This crispy bang bang chicken recipe offers a satisfying protein boost with a balance of carbs and fats from the batter and mayo. Here’s an approximate breakdown per serving (serves 4):

Nutrient	Amount
Calories	420
Protein	32g
Carbohydrates	25g
Fat	22g
Fiber	1.5g

Chicken provides lean protein essential for muscle health, while the mayo adds fats that help absorb fat-soluble vitamins. Using fresh lime juice adds a vitamin C boost. For those watching gluten intake, the suggested substitutions keep it friendly without sacrificing flavor.

Conclusion

Honestly, this crispy bang bang chicken with spicy mayo is one of those recipes that sticks with you—not just for its crave-worthy flavor but for how easy and satisfying it is to make. Whether you’re feeding a hungry family or impressing friends with minimal effort, this recipe delivers every time.

Feel free to tweak the spice level or try one of the variations to make it your own. I love how versatile it is—sometimes a little more heat, sometimes less. Either way, it’s comfort food done right, with a bit of a kick.

If you give it a go, drop a comment and let me know how it turned out or what twists you tried. Sharing your kitchen wins always makes my day! Remember, cooking should be fun and a little messy sometimes—so grab that frying pan and enjoy every crunchy, spicy bite.

FAQs

Can I use chicken breasts instead of thighs for this recipe?

Yes, boneless chicken breasts work fine, but thighs tend to stay juicier and more flavorful with frying.

Is it possible to bake the chicken instead of frying?

While you can bake it, the crispiness won’t be quite the same. Frying gives the best crunchy texture.

How spicy is the bang bang sauce, and can I adjust it?

The sauce has a medium heat level thanks to Sriracha. You can reduce or increase the amount to suit your taste.

Can I prepare the spicy mayo in advance?

Absolutely! The mayo keeps well in the fridge for up to 3 days. Just stir before serving.

What are good side dishes to serve with crispy bang bang chicken?

Steamed rice, simple green salads, or crunchy cucumber pickles complement the richness and spice nicely.

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