Spicy Bang Bang Chicken Sandwich

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Crispy, juicy, and bursting with flavor — the Spicy Bang Bang Chicken Sandwich is a bold upgrade from your average chicken sandwich. Coated in a fiery, creamy bang bang sauce and stacked high with crunchy slaw, each bite delivers a spicy kick balanced with a cool, tangy crunch. Nestled between a soft toasted bun, it’s the kind of sandwich that turns a regular meal into an unforgettable flavor-packed experience.

Whether you’re craving a satisfying lunch, planning a casual dinner, or looking to impress guests with something exciting and handheld, this sandwich fits the bill. It’s a crave-worthy blend of spicy, sweet, and savory flavors wrapped into one hearty bite. Best of all, it’s easy to pull together and customizable depending on your spice tolerance and texture preferences.

Why You’ll Love This Spicy Bang Bang Chicken Sandwich

This sandwich isn’t just spicy — it’s layered with bold textures and complementary flavors. The bang bang sauce adds creamy heat, the crispy chicken gives crunch and juiciness, and the slaw brings freshness. It’s great for game days, weeknight dinners, or meal prepping for lunch. Plus, it gives you restaurant-level results with minimal effort at home.

Preparation Phase & Tools to Use (In this headline mention the essential Tools and Equipment, also the importance of Each Tool)

Before you begin, having the right tools will make a huge difference in efficiency and results:

• Mixing bowls: Needed for preparing the marinade, sauce, and slaw.
• Whisk: Helps achieve a smooth and creamy bang bang sauce.
• Tongs: Essential for handling the chicken during dredging and frying without making a mess.
• Deep skillet or Dutch oven: Crucial for deep frying the chicken to golden perfection.
• Wire rack over a baking sheet: Prevents the chicken from becoming soggy after frying.
• Chef’s knife & cutting board: For prepping slaw ingredients and slicing chicken if needed.
• Thermometer: Ensures the oil is at the right frying temperature (around 350°F).

Using the proper equipment ensures even cooking, safety, and makes cleanup easier.

Preparation Tips

Marinate the chicken in buttermilk or a mix of hot sauce and milk for at least 30 minutes to tenderize and infuse flavor. When dredging the chicken, press firmly into the flour mix for a thick, crunchy coating. For the slaw, let it sit for a few minutes to allow the flavors to meld. Always use fresh buns and toast them slightly for better texture. Lastly, don’t overcrowd the skillet while frying — cook in batches to maintain oil temperature and crispiness.

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Ingredients for this Spicy Bang Bang Chicken Sandwich

For the Chicken:

• 2 boneless, skinless chicken breasts (halved horizontally into cutlets)
• 1 cup buttermilk (or 3/4 cup milk + 1 tbsp hot sauce)
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• Vegetable oil for frying

For the Bang Bang Sauce:

• 1/2 cup mayonnaise
• 2 tbsp sweet chili sauce
• 1 tbsp sriracha (adjust to heat preference)
• 1 tbsp honey
• 1 tsp rice vinegar or lime juice

For the Slaw:

• 1 1/2 cups shredded cabbage (green and purple mix)
• 1/4 cup shredded carrots
• 2 tbsp chopped green onions
• 2 tbsp chopped fresh cilantro
• 2 tbsp mayo or Greek yogurt
• 1 tsp apple cider vinegar
• Salt and pepper to taste

For Assembly:

• 4 brioche or sandwich buns
• Butter for toasting buns
• Extra cilantro and sliced green onions (for garnish, optional)

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Step 1: Marinate the Chicken

In a bowl, combine the buttermilk (or milk/hot sauce mix), salt, garlic powder, paprika, and pepper. Add the chicken cutlets, cover, and marinate for at least 30 minutes in the fridge. For maximum flavor and tenderness, marinate up to 4 hours.

Step 2: Prepare the Bang Bang Sauce

Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl. Taste and adjust the heat level with more sriracha if desired. Refrigerate until ready to use.

Step 3: Make the Slaw

In another bowl, toss together the shredded cabbage, carrots, green onions, and cilantro. Mix in the mayo or Greek yogurt and vinegar. Season lightly with salt and pepper. Let sit for 10–15 minutes to enhance flavor.

Step 4: Dredge the Chicken

In a shallow dish, whisk together flour and cornstarch. Remove each chicken piece from the marinade, allowing excess liquid to drip off, then coat it well in the flour mixture. Press the coating in firmly to ensure it sticks.

Step 5: Fry the Chicken

Heat about 2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully lower chicken pieces into the oil, cooking 3–5 minutes per side or until golden brown and internal temperature reaches 165°F. Transfer to a wire rack to drain excess oil.

Step 6: Toast the Buns

While the chicken rests, butter the buns and lightly toast them in a hot skillet or oven until golden. This step prevents the bread from becoming soggy once the sauce is added.

Step 7: Assemble the Sandwiches

Spread a generous amount of bang bang sauce on the bottom bun. Add a crispy chicken piece, a scoop of slaw, and drizzle a little extra sauce on top. Sprinkle with extra green onions and cilantro if using. Cap with the top bun and serve immediately.

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Notes

For an extra crispy texture, double-dip the chicken by repeating the dredge step after the first coat. You can also air fry the chicken at 400°F for 18–20 minutes, flipping halfway through, for a lighter version. The bang bang sauce can be made ahead and stored for up to 5 days in the refrigerator.

Watch Out for These Mistakes While Cooking

• Skipping the marinade: It’s crucial for tenderizing and flavoring the chicken.
• Not pressing the flour coating firmly: This can lead to uneven crispiness.
• Overcrowding the frying pan: It drops the oil temperature and results in soggy chicken.
• Using cold oil: Always preheat your oil to 350°F. Too low, and the chicken will absorb too much oil.
• Skipping bun toasting: It seems small but adds necessary structure and prevents sogginess.

Storage Instructions

Store leftover fried chicken in an airtight container in the fridge for up to 3 days. To reheat and retain crispiness, place the chicken in a preheated oven or air fryer at 375°F for about 8–10 minutes. The slaw is best eaten fresh, but if stored separately, it can last 1–2 days refrigerated. Assembled sandwiches are best enjoyed immediately.

Estimated Nutrition

• Calories: ~620 per sandwich
• Protein: 34g
• Carbohydrates: 45g
• Fat: 32g
• Saturated Fat: 6g
• Cholesterol: 95mg
• Sodium: 980mg
• Fiber: 3g
• Sugar: 7g

Frequently Asked Questions

What can I use instead of chicken breasts?

You can use boneless chicken thighs for a juicier option or even tofu for a vegetarian alternative.

Can I bake the chicken instead of frying?

Yes, bake at 425°F for about 25–30 minutes, flipping halfway. Spray lightly with oil for extra crisp.

How spicy is the bang bang sauce?

It has a medium kick. Adjust the heat by changing the amount of sriracha.

Can I make the slaw ahead of time?

Yes, but it’s best used within 24 hours for maximum crunch.

What buns work best?

Brioche or potato buns are ideal for their softness and slight sweetness.

How can I make this gluten-free?

Use gluten-free flour and buns. Also check that your sauces are certified gluten-free.

Is this recipe good for meal prep?

Absolutely! Prepare components in advance and assemble when ready to eat.

Can I freeze the fried chicken?

Yes, after cooling, freeze it in a single layer. Reheat in oven or air fryer until hot and crispy.

Conclusion

The Spicy Bang Bang Chicken Sandwich is a fiery, flavorful masterpiece that’s surprisingly easy to make at home. With the perfect balance of creamy heat, crispy chicken, and refreshing slaw, it’s a serious crowd-pleaser whether you’re cooking for yourself or entertaining. Try it once, and it’s bound to become a regular in your rotation!

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