Crispy Bang Bang Chicken Tacos with Slaw

Crispy Bang Bang Chicken Tacos with Slaw are bold, crunchy, spicy, and creamy—everything I love about street-style tacos with an irresistible twist. Crispy chicken bites are tossed in a sweet and spicy bang bang sauce, then tucked into warm tortillas with a cool, tangy slaw that balances every bite. They’re vibrant, fun to make, and packed with flavor.

Why You’ll Love This Recipe

I love this recipe because it brings serious flavor with just the right balance of heat, crunch, and freshness. The chicken is crispy and golden, the sauce is creamy with a kick, and the slaw adds a crisp, cooling contrast. These tacos feel like takeout—but better, because I get to control exactly how spicy, sweet, or crunchy they are. They’re perfect for taco night, game day, or anytime I want something exciting and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crispy chicken:

• Boneless chicken breasts or thighs (cut into bite-size pieces)

• Buttermilk (for marinating)

• All-purpose flour

• Cornstarch

• Salt and pepper

• Garlic powder, paprika, cayenne

• Oil (for frying)

For the bang bang sauce:

• Mayonnaise

• Sweet chili sauce

• Sriracha or hot sauce

• Honey or sugar (optional, to taste)

• Lime juice

For the slaw:

• Shredded cabbage (green or mixed)

• Carrot (julienned or shredded)

• Green onions

• Lime juice

• Rice vinegar or apple cider vinegar

• Sugar

• Salt

To serve:

• Small tortillas (flour or corn)

• Optional: chopped cilantro, extra bang bang sauce, lime wedges

Directions

1. Marinate the chicken:
   I soak the chicken pieces in buttermilk for at least 30 minutes (or overnight) to tenderize and add flavor.

2. Make the slaw:
   I toss the cabbage, carrots, and green onions with lime juice, vinegar, a pinch of sugar, and salt. I let it chill in the fridge while everything else cooks.

3. Prepare the bang bang sauce:
   I whisk together mayonnaise, sweet chili sauce, sriracha, and a little honey and lime juice until smooth and creamy. I set it aside for drizzling and tossing.

4. Fry the chicken:
   I mix the flour, cornstarch, and spices in a shallow bowl. I remove the chicken from the buttermilk and dredge it in the flour mixture.
   I fry the pieces in hot oil (about 350°F / 175°C) until golden and crispy, then drain them on paper towels.

5. Toss and assemble:
   I toss the hot chicken in just enough bang bang sauce to coat.
   I warm the tortillas, add a scoop of slaw, pile on the chicken, and drizzle with extra sauce. I garnish with cilantro and a squeeze of lime if I’m feeling fancy.

Servings and timing

This recipe makes about 6–8 tacos, serving 3–4 people. It takes me around 30 minutes to prep and 20 minutes to cook, so the whole meal is ready in about 50 minutes total (less if I prep ahead).

Variations

I like to change things up depending on what I have or how spicy I want it:

• Use grilled or air-fried chicken for a lighter option.

• Swap chicken for shrimp or tofu.

• Add avocado slices or pickled onions for extra texture and color.

• Use pre-made slaw mix to save time.

storage/reheating

I store the chicken and slaw separately in the fridge. The slaw stays crisp for up to 2 days. The chicken is best fresh, but I reheat it in the oven or air fryer at 375°F (190°C) to crisp it back up. I avoid microwaving—it softens the coating.

FAQs

What makes the sauce “bang bang”?

It’s the combo of creamy mayo, sweet chili sauce, and spicy sriracha. I adjust the heat and sweetness based on my taste.

Can I bake the chicken instead?

Yes. I place the dredged chicken on a wire rack and bake at 425°F (220°C) for 20–25 minutes, flipping halfway. It’s not as crispy as fried, but still delicious.

What’s the best tortilla to use?

I prefer small flour tortillas for their softness, but corn tortillas add great flavor too. I always warm them to prevent tearing.

Can I make this ahead?

Yes. I prep the slaw and sauce ahead, and even marinate the chicken in advance. I fry the chicken fresh for best results, but reheated leftovers are still tasty.

Is this dish very spicy?

It can be, depending on how much sriracha I use. I taste the sauce as I mix it and dial it up or down based on who’s eating.

Conclusion

Crispy Bang Bang Chicken Tacos with Slaw are bold, flavorful, and impossible to resist. With crunchy chicken, zippy sauce, and fresh slaw all wrapped in a warm tortilla, they’re the kind of tacos I make when I want something fun, craveable, and just a little over-the-top. Once I made them the first time, they instantly earned a spot in my regular dinner rotation.