Bang Bang Chicken
This Bang Bang Chicken recipe delivers crispy, golden chicken coated in a creamy, spicy-sweet sauce that's ready in under 30 minutes.
Prep
10 min
Cook
10 min
Total
20 min
Servings
4 servings
Ingredients
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Instructions
- 1
Pat the chicken pieces dry with paper towels. In a shallow bowl, mix the flour, cornstarch, salt, and pepper. Dip each piece of chicken into the beaten eggs, then coat thoroughly with the flour mixture.
- 2
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Fry chicken in batches, 3-4 minutes per side, until golden brown and crispy. Remove and drain on a paper towel-lined plate.
- 3
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Taste and adjust the heat or sweetness as desired.
- 4
Transfer the fried chicken to a large mixing bowl. Pour the sauce over the chicken and toss gently until every piece is coated evenly.
- 5
Garnish with chopped green onions and sesame seeds. Serve as a main dish over rice or alongside a simple salad.
Used in this recipe: 12-Inch Cast-Iron Skillet Instant-Read Thermometer (Amazon, affiliate links)
Nutrition (per serving)
550 kcal
Calories
Bang bang chicken is crisp fried chicken bites tossed in a creamy, sweet-and-spicy sauce made from mayonnaise, sweet chili sauce and sriracha. The whole dish takes about 20 minutes from start to finish, which makes it a workable weeknight dinner served over rice.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs, beaten
- Vegetable oil, for frying
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1-2 tbsp sriracha, adjust to taste
- 1 tsp honey (optional, for extra sweetness)
- 1 tsp rice vinegar
Garnish (optional)
- Chopped green onions
- Sesame seeds
How To Make It
- Prep the chicken – Pat the chicken pieces dry with paper towels. In a shallow bowl, mix the flour, cornstarch, salt, and pepper. Dip each piece of chicken into the beaten eggs, then coat thoroughly with the flour mixture.
- Fry the chicken – Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Fry chicken in batches, 3-4 minutes per side, until golden brown and crispy. Remove and drain on a paper towel-lined plate.
- Make the bang bang sauce – In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Taste and adjust the heat or sweetness as desired.
- Combine chicken and sauce – Transfer the fried chicken to a large mixing bowl. Pour the sauce over the chicken and toss gently until every piece is coated evenly.
- Serve immediately – Garnish with chopped green onions and sesame seeds. Serve as a main dish over rice or alongside a simple salad.
How to Keep the Coating Crisp Once It’s Sauced
The flour and cornstarch mix is what gives this chicken a light crust that shatters instead of turning bready. Cornstarch fries drier than flour alone, and the mayonnaise in the sauce helps it cling to each piece rather than pooling in the bowl. A few habits protect that crunch:
- Rest the coating: Let the coated chicken sit for 5 minutes before frying so the batter sets and sticks.
- Fry in small batches: Crowding the pan drops the oil temperature and leaves the coating pale and soft.
- Check doneness with a thermometer: Chicken is safe at 165°F in the thickest piece. Golden colour alone does not tell you it is cooked through.
- Sauce at the last minute: Toss just before serving. The sauce softens the crust the longer it sits.
Swaps: Thighs, Gluten-Free, Shrimp and Baked
- Chicken cut: Thighs stay juicier, while breasts are leaner and dry out faster if overcooked.
- Gluten-free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour, and check that your sweet chili sauce and sriracha are labeled gluten-free. Expect a slightly less crisp crust.
- Shrimp or tofu: Coat and fry them the same way, then toss in the sauce. Shrimp cooks in far less time than chicken, so watch the pan.
- Baked instead of fried: Bake the coated chicken at 425°F for 20 minutes, flipping halfway. The crust will be drier and less shatter-crisp than fried.
What to Serve With Bang Bang Chicken
Steamed rice and a cool, crunchy side balance the creamy heat. A creamy cucumber salad with fresh dill works well, and if you want the same sauce in party-food form, try these bang bang chicken skewers.
Bang Bang Chicken FAQ
Can I make the bang bang sauce ahead of time?
Yes, the sauce can be made up to 2 days in advance and stored in an airtight container in the fridge. Stir well before using.
How spicy is this recipe?
The heat level depends on the amount of sriracha used. Start with 1 tablespoon for a mild kick and adjust to your taste.
Can I freeze the chicken?
Cooked chicken can be frozen, but toss it in the sauce after reheating to preserve the crispy texture.
How long do leftovers keep?
Refrigerate within 2 hours of cooking and eat within 3-4 days. Reheat to 165°F in the oven or an air fryer rather than the microwave, which softens the crust. The USDA safe minimum temperature chart lists the target temperature for each type of meat.
