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Bang Bang Chicken Nuggets Recipe

Bang Bang Chicken Nuggets

iamwinfred
Crispy on the outside, juicy on the inside, and coated in a creamy, spicy-sweet sauce that keeps you coming back for more, these Bang Bang Chicken Nuggets deliver that perfect crunch with every bite. Inspired by the famous Bang Bang Shrimp, this chicken version swaps in tender nuggets for an easy appetizer or fun dinner that disappears fast at parties. The sauce mixes mayo, sweet chili, and a kick of sriracha for that addictive flavor everyone craves.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Appetizer
Cuisine American
Servings 4 servings
Calories 450 kcal

Equipment

  • Cutting board
  • Sharp knife
  • Mixing bowls At least 3 shallow bowls for dredging stations
  • Whisk
  • Dutch oven or deep skillet Heavy-bottomed for even frying; cast iron recommended
  • Tongs Silicone-tipped preferred to avoid scratching cookware
  • Wire rack Place over baking sheet to drain nuggets and keep crispy
  • Baking sheet
  • Paper towels
  • Instant-read thermometer For monitoring oil temperature and checking chicken doneness

Ingredients
  

For the Chicken Nuggets

  • 1.5 lbs boneless skinless chicken breasts 680g, cut into 1-inch pieces
  • 1 cup buttermilk 240ml
  • 1 cup all-purpose flour 125g
  • 2 cups panko breadcrumbs 110g; Japanese-style preferred for extra crunch
  • 2 large eggs beaten
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • vegetable oil For frying; enough to fill Dutch oven about 2 inches deep

For the Bang Bang Sauce

  • 1/2 cup mayonnaise 120g
  • 1/4 cup sweet chili sauce 60ml
  • 2 tbsp sriracha Reduce to 1 tbsp for milder heat
  • 1 tbsp honey
  • 1 tsp lime juice Freshly squeezed preferred

For Garnish

  • green onions Chopped, for garnish

Instructions
 

  • Cut chicken breasts into uniform 1-inch cubes and place in a bowl. Pour buttermilk over the chicken, stir to coat, then cover and refrigerate for at least 30 minutes (up to 2 hours) to tenderize.
  • In one shallow bowl, whisk together flour, garlic powder, onion powder, salt, and pepper. Place beaten eggs in a second bowl and panko breadcrumbs in a third.
  • Remove chicken from buttermilk, letting excess drip off. Dip each piece in seasoned flour, then beaten egg, then press firmly into panko on all sides to ensure full coverage.
  • Pour vegetable oil into a Dutch oven to about 2 inches deep and heat over medium-high to 350°F (175°C). Test readiness by dropping in a breadcrumb — it should sizzle immediately.
  • Working in batches to avoid overcrowding, fry nuggets 3–4 minutes per side until deep golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack to drain.
  • Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth. Taste and adjust — add more sriracha for heat or honey for sweetness.
  • Toss warm nuggets in the bang bang sauce or drizzle it over the top, garnish with chopped green onions, and serve immediately for maximum crispiness.

Notes

  • Marinate the chicken for the full 2 hours for the juiciest results — buttermilk breaks down the proteins and adds subtle tang.
  • Pat chicken dry before dredging to help the coating adhere better and avoid steaming in the oil.
  • Let coated nuggets rest for 5 minutes before frying so the panko adheres more firmly and doesn't fall off.
  • Maintain oil temperature between 325–350°F throughout frying; too low = greasy nuggets, too high = burnt exterior with raw interior.
  • For a baked version, preheat oven to 425°F, spray nuggets with oil, and bake 15–20 minutes flipping halfway.
  • For air fryer: cook at 375°F for 10–12 minutes, flipping halfway through.
  • Make the sauce up to 3 days ahead and refrigerate — the flavors deepen and meld beautifully.
  • Store leftover nuggets in an airtight container in the fridge up to 3 days. Reheat in a 375°F oven for 8–10 minutes to restore crispiness — avoid microwaving.
  • Freeze uncooked dredged nuggets on a baking sheet first, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding 2–3 extra minutes.
  • For a gluten-free version, substitute rice flour for all-purpose flour and use gluten-free panko breadcrumbs.

Nutrition

Serving: 1ServingCalories: 450kcalCarbohydrates: 22gProtein: 30gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 11gCholesterol: 135mgSodium: 680mgPotassium: 480mgFiber: 1gSugar: 8gVitamin A: 4IUVitamin C: 6mgCalcium: 8mgIron: 12mg
Keyword bang bang chicken nuggets, bang bang sauce, crispy chicken nuggets, easy chicken dinner, spicy chicken appetizer
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