Crispy Bang Bang Chicken Bites with Spicy Mayo Sauce

If you’ve been craving a dish that delivers a perfect crunch on the outside, juicy tenderness on the inside, and a flavor punch that keeps you coming back for more, look no further than Crispy Bang Bang Chicken Bites with Spicy Mayo Sauce. This recipe isn’t just another fried chicken dish — it’s an irresistible fusion of texture and taste that blends the golden crispiness of perfectly fried chicken with the creamy, sweet, and spicy zing of a bang bang sauce.

The first time you try these crispy chicken bites, you’ll understand why they’re such a hit at restaurants and home kitchens alike. The lightly seasoned, double-coated chicken ensures every bite is satisfying, while the sauce adds a bold twist that dances between tangy, spicy, and slightly sweet.

Whether you’re serving them as an appetizer, a snack during game night, or the main event for dinner, these Crispy Bang Bang Chicken Bites with Spicy Mayo Sauce will have everyone reaching for more — and maybe even licking their fingers.

In this in-depth recipe guide, you’ll not only learn how to make these chicken bites perfectly crispy every time, but also discover tips for variations, meal pairings, and even healthier preparation options without sacrificing flavor.

Why This Recipe Works

Before diving into the details, let’s talk about why this recipe stands out. The secret lies in three core elements:

1. Buttermilk Marinade – This tenderizes the chicken, locking in moisture, and adds subtle tangy notes.
2. Flour & Cornstarch Blend – The combination creates a crisp coating that’s light but shatteringly crunchy.
3. Bang Bang Sauce – A rich, creamy, and spicy mayo-based sauce that elevates the chicken to irresistible levels.

These elements come together in harmony to create restaurant-quality chicken bites right in your own kitchen.

Ingredients Breakdown

Understanding the role of each ingredient will help you perfect this recipe every time.

For the Chicken

• 1 lb boneless, skinless chicken breasts – Cut into bite-sized pieces for quick cooking and maximum crispiness.
• 1 cup buttermilk – Or 1 cup milk + 1 tablespoon vinegar/lemon juice as a substitute. Buttermilk tenderizes and adds a mild tang.
• 1 cup all-purpose flour – The main structure for the coating.
• 1/2 cup cornstarch – Lightens the coating, creating extra crispiness.
• 1 tsp garlic powder – Adds savory depth.
• 1 tsp paprika – Gives subtle smokiness and color.
• 1/2 tsp salt – Enhances flavor.
• 1/4 tsp black pepper – Adds mild spice.
• Oil for frying – Neutral oils like canola, vegetable, or peanut oil work best.

For the Bang Bang Sauce

• 1/2 cup mayonnaise – Creamy base for the sauce.
• 1/4 cup sweet chili sauce – Provides sweetness and a mild heat.
• 1–2 tsp sriracha – Adjust to your spice preference.
• 1 tbsp honey (optional) – Balances out the heat with a touch of sweetness.

Step-by-Step Instructions

Step 1: Marinate the Chicken

Place your chicken pieces in a bowl with buttermilk. Marinate for at least 30 minutes or ideally overnight in the refrigerator. This helps break down proteins, resulting in juicy and tender bites.

Pro Tip: If you’re short on time, even a 20-minute soak will make a noticeable difference.

Step 2: Prepare the Coating

In another bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, and pepper. This mixture gives the chicken its crispy shell.

Why use cornstarch? Cornstarch prevents the coating from absorbing too much oil, making the chicken light and crispy instead of greasy.

Step 3: Heat the Oil

Pour oil into a deep skillet or pot until it’s about 2 inches deep. Heat to 350°F (175°C). A kitchen thermometer ensures accuracy, but you can also test the oil by dropping in a pinch of flour — if it sizzles immediately, it’s ready.

Step 4: Coat the Chicken

Remove chicken from the marinade, letting excess liquid drip off. Dredge in the flour mixture, pressing lightly to ensure the coating sticks.

For an extra crispy finish, you can double coat: dip coated chicken back into buttermilk, then flour again before frying.

Step 5: Fry to Perfection

Fry chicken in batches for 4–6 minutes, turning occasionally until golden brown and fully cooked (internal temperature should reach 165°F). Transfer to a plate lined with paper towels to drain excess oil.

Step 6: Make the Bang Bang Sauce

In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth. Taste and adjust seasoning as needed — more sriracha for heat, more honey for sweetness.

Step 7: Combine & Serve

Toss the crispy chicken bites in the bang bang sauce until evenly coated, or serve the sauce on the side for dipping. Garnish with chopped green onions or sesame seeds for an added touch.

Tips for Success

• Don’t overcrowd the pan – This drops the oil temperature and leads to soggy chicken.
• Maintain oil temperature – Keep it around 350°F for consistent results.
• Serve immediately – The coating stays crispest when eaten fresh.

Variations

1. Baked Bang Bang Chicken Bites – Instead of frying, coat chicken pieces in the flour mixture, spray with cooking oil, and bake at 425°F (220°C) for 18–20 minutes, flipping halfway.
2. Air Fryer Version – Cook coated chicken in a preheated air fryer at 400°F (200°C) for 12–15 minutes, shaking halfway through.
3. Gluten-Free Option – Replace all-purpose flour with rice flour or a gluten-free flour blend.
4. Low-Calorie Sauce – Swap mayonnaise for Greek yogurt for a lighter option.

Serving Suggestions

• As an Appetizer – Perfect for game nights, served with extra spicy mayo sauce.
• Over Rice or Noodles – Makes a complete meal with vegetables on the side.
• In a Wrap – Tuck chicken bites into tortillas with lettuce and cucumber for a refreshing twist.
• With a Salad – Serve over mixed greens with extra dressing for a lighter lunch.

Storage and Reheating

• Refrigerate – Store leftover chicken in an airtight container for up to 3 days.
• Reheat – Use an oven or air fryer to restore crispiness. Avoid microwaving as it can make the coating soggy.
• Freeze – Freeze cooked chicken bites in a single layer before transferring to a freezer bag. Reheat directly from frozen in an air fryer or oven.

Common Mistakes to Avoid

1. Skipping the marinade – Leads to drier, less flavorful chicken.
2. Not draining excess marinade – Causes coating to slide off.
3. Overcrowding the pan – Reduces crispiness.
4. Using too high heat – Burns coating before chicken cooks through.

Nutritional Overview (Approximate per serving)

• Calories: 320
• Protein: 22g
• Carbohydrates: 18g
• Fat: 17g
• Fiber: 0g
• Sodium: 420mg

Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are juicier and more flavorful. Just ensure they’re boneless and cut into bite-sized pieces.

2. Is there a dairy-free option for the marinade?
Yes, you can use unsweetened almond milk with 1 tablespoon vinegar as a substitute.

3. How spicy is the sauce?
The heat level depends on how much sriracha you use. Start with 1 teaspoon and adjust.

4. Can I prepare the sauce ahead of time?
Absolutely. It can be stored in the fridge for up to 3 days.

5. How do I keep the coating from falling off?
Press the flour mixture firmly onto the chicken and avoid moving the pieces too much while frying.

Conclusion

If you’re searching for the perfect crispy chicken recipe that’s both easy to make and exploding with flavor, these Crispy Bang Bang Chicken Bites with Spicy Mayo Sauce are a must-try. The combination of juicy marinated chicken, golden crunch, and a creamy-spicy sauce makes this dish irresistible.

Serve it at parties, as a family dinner centerpiece, or as a special weekend treat — either way, it’s bound to become a household favorite. Once you’ve mastered the base recipe, you can easily tweak it to your taste preferences or dietary needs, making it a versatile addition to your cooking repertoire.

Crispy, flavorful, and downright addictive — one bite, and you’ll know why this recipe earns a permanent spot in your kitchen.

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