The bang bang chicken recipe isn’t just another dish—it’s a flavor explosion that blends creamy, spicy, and tangy elements into one seriously addictive bite. If you’ve ever ordered this at a restaurant and wondered how it packed in so much flavor, the good news is you can recreate it at home. And yes, it’ll be just as crispy, saucy, and satisfying as the one that had you hooked in the first place.
Whether you’ve seen it on a menu or just stumbled upon it while looking for a bold, crowd-pleasing dish, this recipe has all the makings of a go-to favorite. Originally inspired by Sichuan-style street food and later Americanized with a creamy twist, bang bang chicken blends cultural roots with comfort-food appeal. The chicken is usually breaded and fried (or baked, if you’re keeping it lighter), then tossed in a creamy chili sauce that hits every craving note: spicy, sweet, and a little tangy.
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Why You’ll Love This Recipe
There are a lot of reasons to fall hard for this bang bang chicken recipe. First, let’s talk texture. The chicken comes out crisp on the outside and juicy inside, thanks to a simple dredging technique that’s easy for beginners. But it’s the sauce that steals the show. That signature bang bang sauce is creamy with just enough heat and a touch of sweetness—perfect for people who want flavor without overwhelming spice.
Another reason it’s a crowd-pleaser? Versatility. You can serve bang bang chicken as an appetizer, over rice, tucked into lettuce wraps, or even tossed into a salad. It fits weeknight dinner plans, game-day menus, or even something a little unexpected for a potluck. Plus, it scales well. Double the batch for more guests or halve it for a solo dinner with leftovers.
One more thing: it’s customizable. Want to bake it instead of fry? Totally doable. Prefer a spicier sauce? Easy to turn up the heat. Looking for a dairy-free or gluten-free spin? No problem. We’ll walk through all of that later on.
Beyond flavor and function, this recipe delivers convenience. Most of the ingredients are pantry staples, and the whole process—from prep to plate—takes under an hour. If you prep ahead (like making the sauce in advance), you can shave even more time off. That means this dish hits the trifecta of modern home cooking: fast, flexible, and freakin’ delicious.
Still need more reasons to make this? Let’s talk leftovers. The chicken reheats surprisingly well—air fryer or oven does the trick—and the sauce can be stored separately and used as a dip for veggies, fries, or even shrimp. Once you have that sauce in your life, trust us, you’ll want to use it on everything.
Finally, let’s not ignore the visual appeal. When you serve up golden, crispy chicken glazed in a glossy, pink-orange sauce, it looks just as good as it tastes. It’s the kind of dish that makes people ask, “Whoa, you made this?” Yep, you did—and we’re going to make sure you nail it.
Detailed Ingredients and Instructions
Let’s get into the nitty-gritty of how to make the ultimate bang bang chicken recipe. If you’re all about that crispy, golden crust and creamy, flavor-packed sauce, every step here matters. Don’t worry—nothing’s complicated. With a bit of prep and some common ingredients, you’ll have this on the table in under an hour.
- Chicken Ingredients: Start with boneless, skinless chicken breasts or thighs. Thighs give a juicier bite, but breasts work great too. You’ll want to cut them into bite-sized chunks, about the size of a large grape or small cube. It’s not too big—you want every piece to get fully coated and crispy.
- Dry Coating: Use cornstarch or a mix of cornstarch and all-purpose flour to coat the chicken. Cornstarch gives it that signature crunch without being heavy or greasy. Season it with a pinch of garlic powder, paprika, and a bit of salt for flavor right in the breading.
- Egg Dip: Crack a couple of eggs into a bowl and whisk. This helps the coating stick and adds just enough moisture to give you a perfect texture when frying or baking.
- The Sauce: This is the soul of the bang bang chicken recipe. The sauce is a simple blend of mayonnaise, sweet chili sauce, a dash of sriracha, and a splash of rice vinegar or lime juice for brightness. Adjust the ratios depending on how creamy or spicy you like it. Want it more tangy? Add a little extra vinegar or lime. Need more heat? Sriracha’s your best friend.
Prep Steps:
Cut the chicken and set it aside. In one bowl, mix your dry ingredients for coating. In another, whisk the eggs. Line up your bowls for easy dipping—chicken goes into the egg, then the dry mix, then into the pan.
Cooking Methods:
You’ve got options. If you’re a fan of classic crunch, go with pan-frying in a neutral oil like canola or vegetable. Heat the oil to medium-high and fry in batches so the chicken gets golden, not soggy. Each batch should only take a few minutes per side—once they’re golden brown and cooked through, they’re done.
Prefer a lighter version? Baking works, too. Line a baking sheet with parchment, spray the coated chicken lightly with oil, and bake at high heat until crispy, flipping once. Air fryers are another great choice if you want crunch with less oil—just make sure you don’t overcrowd the basket.
Saucing:
Once the chicken’s cooked, don’t just toss it all into the sauce at once. Start small—add the sauce to a large mixing bowl, then toss the hot chicken in small batches. This keeps everything evenly coated without making it soggy. You want a glossy glaze, not a dripping mess.
If you like more sauce on the side, reserve a bit for dipping or drizzling. It’s also great with veggies or even fries.
Optional Garnishes:
Top with sliced green onions for a pop of freshness and color. Toasted sesame seeds add a nutty crunch. A few people like to throw on a tiny squeeze of lime or a handful of chopped cilantro for extra brightness, especially if serving this on rice or noodles.
Pro Tips While Cooking:
Don’t rush the frying. Make sure your oil is hot enough (test with a small piece of bread or chicken—it should sizzle right away). Cool the chicken on a wire rack if you can—this prevents steam from softening that golden crust. If you’re baking or air frying, give everything a light spray of oil to help it crisp up without deep-frying.
Tips, Variations, and Storage Options
Even though the bang bang chicken recipe is pretty straightforward, a few smart tweaks and tricks can really take it up a notch. Whether you want to lighten it up, dial up the heat, or make it ahead, we’ve got options for you.
Prep Tips for Better Flavor and Texture:
If you have time, season your chicken pieces with a bit of salt and let them sit for ten to fifteen minutes before coating. This dry brine helps lock in moisture and enhances flavor. Want ultra-crispy results? Let the coated chicken rest on a tray for a few minutes before cooking. This helps the coating stick better and crisp more evenly.
When making the sauce, taste as you go. Everyone’s spice tolerance is different. Start with less sriracha, then build up if you like it hotter. Same with sweetness—some store-bought sweet chili sauces are already quite sugary, so you might want to balance them with more lime or vinegar.
Variations:
- Lighter Option: Swap mayo with Greek yogurt or a vegan mayo if you’re watching calories or want a dairy-free version. You can also bake or air-fry the chicken for a less oily but still crispy result.
- Spicy Bang Bang Chicken: Double the sriracha or mix in a spoonful of sambal oelek for more heat. You can also sprinkle in a bit of cayenne to the dry mix if you’re a spice-lover.
- Vegetarian Twist: Use cauliflower florets or tofu in place of chicken. Coat and cook the same way, and toss in the bang bang sauce just like the classic version. It’s surprisingly satisfying and totally plant-based.
- Meal Prep or Party Platter: This dish works great as a make-ahead option. Prep your chicken and sauce separately, and store them in airtight containers. When ready to serve, reheat the chicken (oven or air fryer is best) and toss with fresh sauce. Perfect for game day or casual entertaining.
Storage Tips:
- Refrigeration: Store leftovers in separate containers—one for the cooked chicken and another for the sauce. This prevents sogginess. The chicken stays in the fridge for up to three days. The sauce lasts even longer, up to a week.
- Freezing: Cooked and un-sauced chicken can be frozen for up to a month. Lay it out in a single layer to freeze, then transfer it to a freezer bag. Reheat in the oven or air fryer to bring back the crunch. Don’t freeze the sauce—it tends to separate and lose texture.
- Reheating: The microwave will work in a pinch, but the chicken won’t be crispy. For best results, reheat in a hot oven or air fryer until heated through and crunchy again. Then toss with sauce.
Equipment Needed
You don’t need a pro kitchen to nail this bang bang chicken recipe. A few basic tools will get the job done smoothly. Here’s what helps most:
- Mixing Bowls: You’ll need at least two—one for the coating mix and another for the egg wash. If you’re tossing the cooked chicken in sauce, a larger bowl helps keep the mess down.
- Tongs or Forks: For dipping the chicken into egg and dry mix without turning your hands into a sticky mess. Tongs also make flipping while frying easier and safer.
- Skillet or Deep Pan: If frying, go for a heavy-bottomed skillet or Dutch oven. This helps maintain even heat, which means more consistent browning and less oil absorption.
- Baking Sheet and Parchment (or Air Fryer): If you’re going the baked or air-fried route, these are essentials. Parchment prevents sticking, and a baking rack set on the tray promotes airflow and crispiness.
- Thermometer (Optional but Useful): If you’re not confident with judging doneness by eye, a meat thermometer can be a lifesaver. Chicken is safely cooked at internal temps above 165 degrees. For the sauce, no cooking is needed—just a quick stir.
Related Recipes
If the bang bang chicken recipe has won you over—and let’s be real, it probably will—here are some other dishes that hit similar flavor notes or offer easy ways to round out your cooking repertoire. These are great companions or alternatives depending on what you’re craving next.
- Bang Bang Shrimp: This is the seafood cousin of Bang Bang Chicken. The same creamy, spicy sauce coats crispy battered shrimp. It’s a big hit as an appetizer or in tacos. If you liked this chicken version, shrimp is a fun way to switch things up while sticking with what you love.
- Sweet Chili Chicken Bites: These are similar in spirit, with a slightly different profile—less creamy, more sticky-sweet and garlicky. Think glossy, pan-glazed chunks of chicken, perfect for skewers, bowls, or wraps.
- General Tso’s Chicken (Light Version): For something slightly tangier and more traditional to Chinese-American takeout, General Tso’s hits the spot. We lighten it up with baking or air frying and a toned-down sugar load—but keep the classic deep flavor.
- Crispy Tofu with Spicy Peanut Sauce: Want to keep it vegetarian or experiment with different proteins? Tofu gets beautifully crisp when cooked right, and spicy peanut sauce offers a creamy and nutty alternative to Bang Bang’s mayo-chili combo.
- Buffalo Cauliflower: If you’re all about bold sauces, this one’s for you. Cauliflower florets get roasted or air-fried to golden brown, then tossed in buffalo sauce. Like bang bang chicken, it’s customizable, finger-friendly, and absolutely snack-worthy.
- Asian Chicken Lettuce Wraps: These lean and fresh wraps give a great contrast to fried dishes, and you can even use leftover bang bang chicken in them. Add fresh herbs, sliced cucumber, and a drizzle of extra sauce—wrap it all in crisp lettuce leaves.
Pairing/Serving Suggestions
The bang bang chicken recipe is the kind of dish that can go solo as a standout star or play well with sides and drinks for a more complete meal. Here’s how to serve it like a pro—whether you’re plating it for dinner or setting it out at a party.
- Base Options: Serve over white rice, jasmine rice, or fried rice for a hearty and satisfying bowl. The sauce soaks into the rice beautifully, making each bite full of flavor. If you want a lighter base, go with cauliflower rice or a shredded cabbage slaw to add crunch and balance the richness.
- Wrap It Up: Bang bang chicken makes an excellent wrap filling. Try it in tortillas, lettuce cups, or even nori sheets if you want an Asian fusion twist. Add some sliced cucumbers, shredded carrots, or pickled onions for extra punch.
- Taco Night Upgrade: Bang bang tacos are a real crowd-pleaser. Use soft flour or corn tortillas, pile on the chicken, and drizzle with extra sauce. Top with purple cabbage, diced scallions, and maybe a little avocado or lime crema.
- Side Dish Ideas: Pair with steamed broccoli, snap peas, or roasted Brussels sprouts to add greens to your plate. Asian cucumber salad with rice vinegar and sesame is a fresh, crisp contrast to the warm, saucy chicken. Crispy wonton chips also make for a fun, salty crunch on the side.
- Make It a Bowl: Create a build-your-own bowl bar with rice, noodles, shredded lettuce, chopped veggies, and sauces. Add your bang bang chicken, and let everyone assemble their perfect combo.
- Drink Pairings: For something refreshing, go with iced green tea, sparkling water with lime, or even a light lager or citrusy IPA. The creamy, spicy sauce pairs best with beverages that cut through the richness.
- Dessert to Finish: Since the main dish brings heat and tang, finish with something cool and sweet. A light mango sorbet, lychee fruit cup, or coconut milk pudding are all great ways to round out the meal without feeling too heavy.
Frequently Asked Questions
Is bang bang chicken spicy?
It can be, but it doesn’t have to be. The base sauce is creamy with sweet chili and sriracha, so you control the heat level. If you’re spice-sensitive, cut the sriracha in half or skip it altogether. If you want more heat, add extra sriracha or even a few chili flakes.
Can I make bang bang chicken ahead of time?
Yes—prep the chicken and the sauce separately. Store them in airtight containers in the fridge. When you’re ready to eat, reheat the chicken in the oven or air fryer to bring back the crispiness, then toss it in the fresh sauce before serving.
What’s the best way to get the chicken crispy?
Use cornstarch in your coating, and avoid crowding the pan while frying. If baking or air frying, give the coated pieces a light spray of oil and flip halfway through. Always cook at a high enough temp to create that golden crust.
Can I use frozen chicken?
Yes, but it must be fully thawed before coating and cooking. The waterlogged chicken won’t crisp up and can mess with your oil temperature or bake unevenly.
Is there a gluten-free version?
Absolutely. Use cornstarch or a gluten-free flour blend for coating, and double-check that your sweet chili sauce and sriracha are certified gluten-free (most are, but it’s always good to check labels).
Nutrition Information
Here’s a general estimate for one serving of bang bang chicken (based on a 4-serving batch, pan-fried, with sauce included):
- Calories: 430
- Protein: 32g
- Carbohydrates: 20g
- Fat: 24g
- Sodium: Varies depending on sauce brands
- Sugar: Around 6g (mostly from sweet chili sauce)
Note: If you bake or air fry instead of pan-frying, you’ll shave off some fat and calories. Swapping mayo for Greek yogurt also reduces overall fat content.
Seasonal and Occasion Variations
- Summer BBQs: Turn this into a skewer-friendly dish by threading bang bang chicken chunks onto skewers and grilling instead of frying. Serve with grilled pineapple and fresh cilantro slaw for a tropical twist.
- Game Day Appetizer: Serve the chicken in bite-size nuggets with a side of extra bang bang sauce for dipping. Toss in a sprinkle of chives or sesame seeds for color. Perfect finger food with cold drinks.
- Holiday Party Platter: Make a large tray of bang bang chicken and keep it warm in the oven. Add a variety of dipping sauces—spicy bang bang, garlic mayo, and a citrus-soy glaze—to let guests mix it up.
- Spring Picnic or Bento Box: Bake a batch, let it cool, and pack it in a lunch container with sticky rice, pickled veggies, and fresh fruit. It’s surprisingly good cold or at room temp.
- Winter Comfort Bowl: Serve over warm rice noodles with sautéed greens and extra sauce. Add a fried egg on top for that rich, cozy vibe.
My Recipe Tips
- Don’t Skip the Sauce Taste Test: The sauce is what makes this recipe stand out. Mix it first and adjust. Too tangy? Add a touch more mayo. Too mellow? A splash of vinegar or a hit of sriracha will fix that.
- Coat Chicken Evenly: Make sure the chicken gets fully coated in both the egg and dry mix. Tap off any excess flour before frying or baking. Uneven coating = uneven texture.
- Hot Oil Is the Key: If frying, your oil should be hot enough to sizzle instantly when the chicken hits the pan. If it doesn’t, the chicken will absorb oil and come out soggy.
- Sauce Smart: Toss chicken with sauce just before serving to keep it crispy. If you’re packing it for lunch or later use, store the sauce separately and mix it before eating.
- Batch Cooking: Double the sauce. Trust us. You’ll want it for dipping fries, drizzling on salads, or spooning over rice bowls all week.
Conclusion
The bang bang chicken recipe hits that rare sweet spot between super flavorful and seriously easy. Whether you’re a seasoned home cook or just trying to break out of your dinner routine, this dish brings big flavor with minimal stress. It’s bold but balanced, customizable to your taste, and impossible to stop eating once you start.
With a few pantry staples and some basic steps, you’ll have a go-to recipe that works for quick weeknights, fun weekends, or even meal prep. It’s comfort food with a kick, and once you master the sauce, you’ll probably find yourself using it in more ways than one.
If you try this recipe, leave a comment or tag your version online—we’d love to see how you make it your own. And if you’re still hungry for more, check out the related recipes above. There’s always something new to cook next.
Ingredients
2 large boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1-2 tablespoons sriracha sauce (adjust to taste)
1 tablespoon honey
1 teaspoon rice vinegar
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 green onions, sliced (for garnish)
Sesame seeds (for garnish)
Instructions
Prepare the chicken: Season chicken pieces lightly with salt and pepper.
Cook the chicken: Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook 6-8 minutes, stirring occasionally, until golden and cooked through. Remove from heat.
Make the sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, garlic, and grated ginger until smooth.
Toss chicken in sauce: Add the cooked chicken to the sauce and toss until fully coated.
Serve: Plate the Bang Bang Chicken and garnish with sliced green onions and sesame seeds. Serve with steamed rice or veggies.
