Name: Bang Bang Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 pounds boneless, skinless chicken thighs (cut into 1-inch pieces); 0.5 cup cornstarch; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 tablespoons vegetable oil (for frying); 0.5 cup mayonnaise; 0.25 cup sweet chili sauce; 1 tablespoon sriracha ((or more, to taste)); 1 tablespoon honey; 1 teaspoon rice vinegar; sesame seeds; sliced green onions

You know, sometimes I get these cravings that just hit me out of nowhere. The other day, it was for something with a serious kick, something that had that irresistible crispy texture, but also that creamy, dreamy sauce that just coats everything. My mind immediately went to Bang Bang Chicken. Honestly, if you haven’t tried making this at home, you are missing out on pure joy. It’s one of those dishes that feels so restaurant-fancy, but I promise you, it’s surprisingly simple to whip up. My kids devour this faster than anything else on a weeknight, and even my picky eater husband is always asking for seconds. It’s like the perfect harmony of sweet, spicy, and savory, all wrapped up in a wonderfully crispy package. If you’ve ever loved, say, a really good General Tso’s chicken or those popular spicy honey chicken wings, this Bang Bang Chicken takes all those amazing flavors and gives them a whole new, addictive twist. It’s just… well, it’s pure happiness on a plate!

What is a Bang Bang Chicken?

So, what exactly is this magical Bang Bang Chicken? Think of it as your new favorite takeout-style chicken, but way better because you made it yourself! It’s essentially bite-sized pieces of chicken that are coated in a light, crispy batter and then tossed in this incredibly luscious, creamy, and slightly spicy sauce. The name “Bang Bang” just perfectly captures that explosion of flavor you get with every single bite – that little bit of heat that ‘bangs’ on your tongue, followed by the sweet and creamy deliciousness. It’s not a super complicated dish at its core; it’s all about getting that chicken perfectly crispy and then coating it in that signature sauce. It’s the kind of meal that makes everyone at the table say “Wow!” without even trying.

Why you’ll love this recipe?

There are so many reasons why this Bang Bang Chicken has earned a permanent spot in my recipe rotation, and I just know you’ll fall in love with it too. First off, the flavor is just out of this world. You get that initial crunch from the perfectly fried chicken, followed by this incredible sauce that has a touch of sweetness, a creamy tang from the mayonnaise, and just the right amount of heat from the sriracha. It’s a flavor profile that’s incredibly addictive! What I really adore about this recipe is its simplicity. Even if you’re not a seasoned chef, you can absolutely nail this. The ingredients are all pretty common, and the steps are straightforward. You’ll be surprised at how quickly you can go from craving it to enjoying a plateful. And speaking of ingredients, this is also a really budget-friendly meal! Chicken Thighs are usually quite affordable, and the sauce ingredients are pantry staples. It’s a lifesaver when you want something impressive without breaking the bank. Plus, the versatility is a huge plus. I’ll show you later all the different ways you can serve this, but it’s fantastic over rice, tucked into lettuce wraps, or even just as a fun appetizer. It truly stands out because it hits all the right notes: crispy, creamy, spicy, sweet, and just plain delicious. It’s the kind of dish that makes you feel like you’ve achieved something special in the kitchen, and the look on everyone’s faces when they take that first bite makes it all so worthwhile.

How do I make Bang Bang Chicken?

Quick Overview

This recipe is all about two main stars: perfectly crispy chicken and that irresistible Bang Bang sauce. We’ll start by coating chicken pieces in a seasoned flour mixture and then frying them until golden and crunchy. While the chicken cooks, we’ll whip up the easy, no-cook sauce. Once the chicken is ready, we’ll toss it all together, and voilà! It’s a quick, satisfying process that yields incredible results, perfect for busy weeknights or whenever that craving strikes.

Ingredients

For the Main Batter:

1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces (Thighs are my go-to here because they stay so juicy and tender, even after frying. If you prefer breast, just be extra careful not to overcook it!)

1 cup all-purpose flour

1/4 cup cornstarch (This is key for that super crispy coating! Don’t skip it.)

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

2 large eggs, lightly beaten

1/2 cup milk (Whole milk makes it richest, but I’ve even used 2% in a pinch!)

Vegetable oil or other neutral oil for frying (You’ll need enough to come about 1-2 inches up the side of your pot or pan.)

For the Filling:

This part is super simple, but crucial!

For the Glaze:

1/2 cup mayonnaise (Full-fat is best for creaminess, but light works too if you’re watching calories.)

1/4 cup sweet chili sauce (This is where a lot of the flavor comes from! You can find it in most grocery stores’ international aisles.)

2-3 tablespoons sriracha, or to taste (This is your heat factor! Start with 2 and add more if you like it spicier.)

1 tablespoon honey or maple syrup (To balance the heat and add a touch of sweetness.)

1 teaspoon rice vinegar (Just a little splash to brighten up the flavors.)

Optional garnishes: toasted sesame seeds, chopped green onions

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our frying station ready. Pour your vegetable oil into a heavy-bottomed pot or deep skillet. You want enough oil so the chicken pieces can be mostly submerged. Heat the oil over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, you can test it by dropping a tiny bit of the flour mixture into the oil – it should sizzle immediately and float to the top. While the oil heats, prepare your chicken.

Step 2: Mix Dry Ingredients

In a shallow bowl or a large plate, whisk together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika. Make sure everything is well combined. This seasoned flour is going to give our chicken that perfect crispy coating.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the two large eggs and the milk until they’re smooth and well combined. This is going to form our wet batter that helps the seasoned flour stick to the chicken.

Step 4: Combine

Now, take your cut chicken pieces and toss them into the wet egg and milk mixture, making sure each piece is fully coated. Then, using a fork or tongs, lift a piece of chicken out of the egg mixture, letting any excess drip off, and place it directly into the seasoned flour. Toss the chicken pieces in the flour until they are thoroughly coated. You want a nice, even layer. It’s best to do this in batches so you don’t overcrowd the pan later. I usually give the floured chicken a little shake to get rid of excess flour before frying.

Step 5: Prepare Filling

While the chicken is getting its crisp on, let’s whip up that amazing sauce. In a medium bowl, combine the mayonnaise, sweet chili sauce, sriracha (start with 2 tablespoons and add more if you like it hotter!), honey (or maple syrup), and rice vinegar. Whisk it all together until it’s smooth and creamy. Taste it and adjust the sriracha or honey to your liking. This sauce is so good, you might be tempted to eat it with a spoon!

Step 6: Layer & Swirl

This step isn’t about “layering” in the typical sense, but it’s about how we bring the chicken and sauce together. Once the chicken is fried to a beautiful golden brown and crispy perfection, carefully remove it from the oil with a slotted spoon and let it drain on a wire rack set over a baking sheet. This keeps it nice and crispy!

Step 7: Bake

Actually, we’re not baking this recipe, we’re frying! So this step is really about the frying process itself. Fry the chicken pieces in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy, soggy chicken. Fry for about 4-6 minutes per batch, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken with a slotted spoon and let it drain on a wire rack over a baking sheet. This is crucial for maintaining crispiness.

Step 8: Cool & Glaze

Once all your chicken is fried and beautifully golden, let it cool for just a minute or two on the wire rack. While it’s still warm (but not piping hot!), gently add the fried chicken pieces to the bowl with the Bang Bang sauce. Toss everything gently until each piece of chicken is generously coated in that luscious sauce. The warmth of the chicken helps the sauce cling beautifully.

Step 9: Slice & Serve

Serve your delicious Bang Bang Chicken immediately while it’s hot and crispy. Garnish with toasted sesame seeds and freshly chopped green onions for a pop of color and extra flavor. It’s honestly best enjoyed right away to get that perfect crunch.

What to Serve It With

Oh, the possibilities are endless with this Bang Bang Chicken! It’s incredibly adaptable and can be the star of so many meals. For a classic breakfast or brunch, I love serving it alongside fluffy steamed rice, maybe with a perfectly fried egg on top – the runny yolk mixing with the sauce is divine! For a more elegant brunch spread, consider serving it in small bowls with some fresh cucumber slices and maybe a side of kimchi for a bit of fermented zing. If you’re thinking of it more as a dessert, which sounds a little unconventional but trust me, it works for a sweet-and-savory craving, serve it in cute mini cups with a drizzle of extra sauce and maybe a sprinkle of finely diced bell peppers for color. For cozy snacks, this is your absolute best friend. Serve it with toothpicks for easy grabbing, or tuck it into mini lettuce cups for a lighter bite. My absolute favorite way, though, is piled high over a bed of steamed jasmine rice with a generous scattering of those green onions and sesame seeds. It’s hearty, satisfying, and always a crowd-pleaser. We also love wrapping it up in large butter lettuce leaves with some shredded carrots and a sprinkle of cilantro – it’s like a deconstructed, super flavorful wrap!

Top Tips for Perfecting Your Bang Bang Chicken

After making this dish more times than I can count, I’ve picked up a few tricks that really make a difference. For the chicken, using thighs is my non-negotiable. They have more fat, which means more flavor and they are much more forgiving if you accidentally leave them in the fryer a minute too long. They just stay tender! When you’re coating the chicken, make sure you get a nice, even layer of the seasoned flour. I like to give each piece a good toss in the flour and then let it sit for a minute before frying; it helps the coating adhere better. For frying, don’t rush the oil temperature. If it’s not hot enough, you’ll get greasy chicken. If it’s too hot, the outside will burn before the inside cooks. A good visual cue is that immediate, vigorous sizzle when you drop a piece of floured chicken in. When it comes to the sauce, this is where you can really personalize it. If you’re sensitive to spice, start with just one tablespoon of sriracha and add more to taste. Conversely, if you love heat, feel free to amp it up! I’ve also experimented with different types of mayo, and I’ve found that a good quality, full-fat mayonnaise gives the creamiest, richest sauce. Rice vinegar is key here for a little brightness; don’t skip it! If you want to make it even more vibrant, you can add a tiny bit of Kewpie mayonnaise for an extra umami kick. When you toss the chicken in the sauce, do it while the chicken is still warm, not piping hot. This helps the sauce emulsify and coat the chicken beautifully without making it soggy. If you happen to have leftovers (which is rare in my house!), store the sauce and chicken separately if possible, and then toss them together right before reheating to maintain maximum crispiness.

Storing and Reheating Tips

This Bang Bang Chicken is undeniably best enjoyed fresh, but life happens, and sometimes we have leftovers! If you do find yourself with some, the key is to store it properly to retain as much of that delicious crispiness as possible. For immediate leftovers, I like to store the sauce and the chicken separately. The fried chicken can be stored in an airtight container in the refrigerator for up to 2-3 days. The sauce, being mayonnaise-based, also lasts about 2-3 days in the fridge in a sealed container. When you’re ready to reheat, I strongly recommend trying to crisp it up again. You can do this in a hot oven (around 375°F or 190°C) for about 5-10 minutes until heated through and slightly crispy. Avoid the microwave if you can, as it tends to make fried foods a bit soggy. If you want to reheat and re-sauce, warm the chicken gently first to crisp it up, then gently warm the sauce (don’t boil it!) and toss the chicken in the warm sauce just before serving. If you’re thinking of freezing it, I’d suggest freezing the fried chicken pieces without the sauce. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They should be good in the freezer for about 1-2 months. Thaw them in the refrigerator overnight and then reheat them using the oven method before tossing them in freshly made sauce.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! To make this gluten-free, you’ll want to use a gluten-free all-purpose flour blend for the coating. Ensure it contains a good mix of starches and flours. You might also want to add a touch more cornstarch (or tapioca starch) to help with crispiness. The rest of the recipe, including the sauce ingredients, is naturally gluten-free as long as your sweet chili sauce is certified gluten-free. The texture might be slightly different, but it will still be wonderfully delicious!

Do I need to peel the zucchini?

This recipe actually doesn’t use zucchini! It’s a Bang Bang Chicken recipe. If you were thinking of a different recipe that might involve zucchini, typically, peeling isn’t always necessary. The skin contains nutrients and adds a bit of texture and color. However, if you prefer a smoother texture or are concerned about pesticides, you can certainly peel it. For this Bang Bang Chicken, no zucchini involved, so no peeling needed!

Can I make this as muffins instead?

This recipe is for Bang Bang Chicken, which is a savory fried chicken dish. Muffins are typically baked and sweet or savory quick breads. While you could certainly make a chicken muffin recipe, this Bang Bang Chicken isn’t something that would translate into a muffin format. If you’re looking for baking inspiration, I have plenty of delicious muffin recipes on my blog for things like blueberry muffins or banana bread muffins!

How can I adjust the sweetness level?

Adjusting the sweetness is super easy with this Bang Bang Chicken sauce! The primary sweeteners are the sweet chili sauce and the honey (or maple syrup). To make it sweeter, simply add more honey or a touch more sweet chili sauce. To make it less sweet, reduce the amount of honey or sweet chili sauce, or you can balance it out with a little extra sriracha or a tiny splash more rice vinegar to add tang. Always taste and adjust as you go!

What can I use instead of the glaze?

The “glaze” here is that amazing creamy, spicy sauce. If you’re looking for an alternative, you could try a spicy honey-lime dressing, a peanut sauce for a different flavor profile, or even a simple sweet and spicy soy-ginger glaze. However, the classic Bang Bang sauce is truly what makes this dish so special. For garnishes, instead of sesame seeds and green onions, you could try chopped peanuts, cilantro, or a sprinkle of red pepper flakes for extra visual appeal and a bit more heat.

Final Thoughts

So there you have it, my absolute favorite Bang Bang Chicken recipe! I really hope you give this a try. It’s a dish that brings so much joy and flavor to the table, and honestly, it feels like such a treat to make at home. The combination of crispy chicken and that signature creamy, spicy sauce is just perfection. It’s a recipe that’s become a staple in my family because it’s easy enough for a busy weeknight but feels special enough for company. If you love bold flavors and a little bit of heat, this is definitely for you. For those who enjoy this recipe, you might also love my Honey Garlic Chicken Stir-fry or my Crispy Orange Chicken for more fantastic Asian-inspired dishes. I can’t wait to hear what you think! Please leave a comment below and let me know how your Bang Bang Chicken turns out, or if you have any fun twists you added. Happy cooking!