Crispy Bang Bang Chicken Tacos with Slaw are the kind of bold, crave-worthy meal I turn to when I want something with crunch, flavor, and just the right amount of heat. Juicy chicken is breaded and fried until golden, tossed in a creamy spicy-sweet bang bang sauce, and stuffed into soft tortillas with a crisp slaw for balance. Every bite delivers the perfect mix of crispy, creamy, tangy, and spicy.
Why You’ll Love This Recipe
I love how these tacos bring restaurant-style flavor straight to my kitchen. The crispy chicken is addictive on its own, but once it’s coated in that signature bang bang sauce and paired with cool slaw and warm tortillas, the flavor combo is unreal. These tacos are easy to customize, fast to put together, and always a huge hit.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken:
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Boneless, skinless chicken breasts or thighs, cut into bite-size pieces
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All-purpose flour
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Cornstarch
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Eggs, beaten
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Panko breadcrumbs
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Salt and pepper
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Oil for frying
For the bang bang sauce:
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Mayonnaise
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Sweet chili sauce
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Sriracha (adjust to taste)
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Honey or a dash of sugar
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Lime juice
For the slaw:
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Shredded cabbage or coleslaw mix
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Carrots, julienned or shredded
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Green onions, chopped
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Lime juice
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Olive oil or mayo (optional)
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Salt and pepper
To assemble:
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Small flour or corn tortillas
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Fresh cilantro or chopped green onions (for garnish)
directions
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I start by prepping the chicken—seasoning it with salt and pepper. I set up a breading station with flour, beaten eggs, and panko mixed with a bit of cornstarch.
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I dredge each piece of chicken in flour, dip in egg, then coat in panko.
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I heat oil in a skillet and fry the chicken in batches until golden brown and crispy, about 3–4 minutes per side. I drain them on a paper towel-lined plate.
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While the chicken fries, I whisk together the bang bang sauce ingredients in a bowl. I taste and adjust the spice level to my liking.
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For the slaw, I toss cabbage, carrots, and green onions with lime juice, a little olive oil or mayo, salt, and pepper. I chill it while finishing the chicken.
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Once all the chicken is cooked, I toss it in the bang bang sauce until well coated.
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I warm the tortillas in a dry pan or microwave until soft.
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To assemble, I layer slaw in each tortilla, top with bang bang chicken, and garnish with cilantro or green onions. I serve them immediately.
Servings and timing
This recipe makes 8 tacos (serves 4 people).
Prep time: 20 minutes
Cook time: 20 minutes
Total time: approximately 40 minutes
Variations
Sometimes I use grilled or air-fried chicken for a lighter version. I’ve also tried shrimp instead of chicken—just as crispy and delicious. If I want extra crunch, I sprinkle chopped peanuts on top. A touch of pineapple in the slaw adds a tropical sweetness that pairs well with the spicy sauce. When I’m short on time, I use store-bought slaw mix and pre-made tortillas.
storage/reheating
I store leftover chicken separately from the slaw and tortillas. The crispy chicken keeps in the fridge for up to 3 days. To reheat, I bake it in a 375°F (190°C) oven or air fryer until crisp again—microwaving makes it soggy. I keep the slaw fresh in a sealed container and assemble tacos just before eating.
FAQs
What’s in bang bang sauce?
It’s a mix of mayo, sweet chili sauce, sriracha, and a little honey or lime juice. I adjust the spice and sweetness to fit my taste.
Can I bake the chicken instead of frying?
Yes, I bake the breaded chicken on a wire rack at 400°F (200°C) for about 20–25 minutes, flipping halfway through. It doesn’t get quite as crispy, but it’s still delicious.
What’s the best type of tortilla for these tacos?
I usually go with soft flour tortillas for flexibility, but small corn tortillas also work and add a little more flavor.
Can I make these gluten-free?
Absolutely—I use gluten-free panko and cornstarch, and swap in corn tortillas. I also double-check all sauce ingredients to make sure they’re gluten-free.
How spicy are these tacos?
They’re mildly spicy with a gentle kick. I adjust the heat by adding more or less sriracha in the sauce to suit my mood.
Conclusion
Crispy Bang Bang Chicken Tacos with Slaw are the kind of meal that makes me excited for dinner. I love how easy they are to make, how customizable they are, and how that spicy-sweet sauce ties everything together. Whether I’m cooking for a crowd or just want something fun and flavorful, these tacos never disappoint.
Print
Crispy Bang Bang Chicken Tacos with Slaw
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 tacos (serves 4)
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Fusion
- Diet: Halal
Description
Crispy Bang Bang Chicken Tacos with Slaw feature golden fried chicken tossed in a creamy, spicy-sweet bang bang sauce, served in soft tortillas with tangy slaw for a crave-worthy, bold-flavored meal.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Salt and pepper, to taste
- Oil for frying
- 1/3 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1–2 teaspoons sriracha (to taste)
- 1 teaspoon honey or sugar
- 1 teaspoon lime juice
- 2 cups shredded cabbage or coleslaw mix
- 1/2 cup carrots, julienned or shredded
- 2 green onions, chopped
- 1 tablespoon lime juice
- 1 tablespoon olive oil or mayo (optional)
- Salt and pepper, to taste
- 8 small flour or corn tortillas
- Fresh cilantro or green onions, for garnish
Instructions
- Season chicken with salt and pepper. Set up a breading station with flour, eggs, and panko mixed with cornstarch.
- Dredge each chicken piece in flour, dip in egg, and coat in panko mixture.
- Heat oil in a skillet over medium-high heat. Fry chicken in batches for 3–4 minutes per side until golden and crispy. Drain on paper towels.
- In a bowl, whisk together mayo, sweet chili sauce, sriracha, honey, and lime juice to make bang bang sauce. Adjust heat to taste.
- Combine cabbage, carrots, and green onions in a bowl. Toss with lime juice, olive oil or mayo, salt, and pepper. Chill until ready to use.
- Toss fried chicken in bang bang sauce until well coated.
- Warm tortillas in a dry skillet or microwave until soft.
- Assemble tacos by layering slaw, bang bang chicken, and garnish with cilantro or green onions. Serve immediately.
Notes
- Use grilled or air-fried chicken for a lighter version.
- Substitute shrimp for chicken for a seafood twist.
- Add pineapple to slaw for a tropical touch.
- Top with chopped peanuts for extra crunch.
- Use store-bought slaw mix to save time.
Nutrition
- Serving Size: 2 tacos
- Calories: 560
- Sugar: 8g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 135mg
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