Bang Bang Chicken

Bang Bang Chicken is a bold, flavor-packed dish featuring crispy chicken bites tossed in a creamy, spicy-sweet sauce that’s totally addictive. Whether served over rice, in lettuce wraps, or as an appetizer, this dish brings the perfect balance of heat, tang, and crunch that I keep craving again and again.

Why You’ll Love This Recipe

I love how Bang Bang Chicken turns a few simple ingredients into something exciting and restaurant-worthy. The chicken comes out golden and crispy, and the sauce—made with mayo, chili sauce, and a touch of sweetness—hits that sweet-heat spot just right. It’s quick to prepare, easy to customize, and perfect for busy nights or weekend indulgence.

Ingredients

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

• Boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)

• Cornstarch or flour (for coating)

• Salt and pepper

• Garlic powder

• Eggs (for dredging)

• Oil (for pan-frying or air frying)

For the Bang Bang Sauce:

• Mayonnaise

• Sweet chili sauce

• Sriracha or hot sauce (adjust to taste)

• Honey or sugar

• Rice vinegar or lime juice (optional, for brightness)

Directions

1. I start by seasoning the chicken with salt, pepper, and garlic powder.

2. I dip each piece in beaten egg, then coat it in cornstarch or flour until fully covered.

3. I heat oil in a skillet over medium-high heat and cook the chicken in batches until golden brown and cooked through—about 3–4 minutes per side.

4. While the chicken cooks, I whisk together the sauce ingredients in a small bowl until smooth and creamy.

5. Once the chicken is cooked, I transfer it to a bowl and toss it with the bang bang sauce until evenly coated.

6. I serve it immediately, garnished with green onions, sesame seeds, or chopped cilantro if I want extra flavor and texture.

Servings and timing

This recipe serves 4 and takes around 30 minutes total—15 minutes to prep and 15 minutes to cook.

Variations

I’ve made a lighter version by baking or air frying the chicken instead of pan-frying. For a spicy kick, I add extra sriracha or a pinch of cayenne to the sauce. I also love serving it in lettuce cups or over noodles for a quick lunch bowl.

storage/reheating

I store any leftovers in the fridge for up to 3 days. To reheat, I warm the chicken in the oven or air fryer to restore crispiness and add a fresh drizzle of sauce on top, since it may soak in during storage.

FAQs

Can I make this with shrimp instead of chicken?

Yes, and it’s just as delicious. I follow the same breading and frying process, but shrimp cook faster—usually 1–2 minutes per side.

Can I make this ahead?

I cook the chicken and make the sauce ahead of time, but I toss them together right before serving to keep the coating crisp.

What’s the best oil for frying?

I use a neutral oil with a high smoke point like canola, vegetable, or peanut oil.

Can I make this gluten-free?

Yes, I use cornstarch for the coating and check that the sauces are gluten-free. It works perfectly.

How spicy is Bang Bang Chicken?

It’s mildly spicy with a little kick from the sriracha. I adjust the heat by using more or less chili sauce and hot sauce to match my taste.

Conclusion

Bang Bang Chicken is one of those dishes I keep in regular rotation because it’s fast, flavorful, and always a hit. I love the crisp bites of chicken coated in that creamy, spicy-sweet sauce—it’s the kind of meal that feels like takeout, but even better when made at home.