Bang Bang Chicken Recipe

Bang Bang Chicken Recipe | Crispy, Creamy & Flavor-Packed Dish

I first made this Bang Bang Chicken Recipe on a quiet weeknight, and wow—it turned out even better than I expected. I remember biting into that crispy, spicy-sweet sauce and thinking, “I have to share this.” As I cooked, I tweaked small things—how long to fry, how much heat in the sauce—to get that perfect balance. 

In this article, I’ll walk you through my version step by step, share tips I learned, and show you how fun it is to make. If you like bold flavors and crispy textures, you’re going to love this. You can also try the refreshing Grilled Halloumi Cheese With Watermelon Recipe for a light and unique flavor combination.

Ingredients

Here’s what you’ll need (makes about 4–6 servings):

• 1 lb (≈ 450 g) boneless, skinless chicken thighs, cut into bite-sized pieces — thighs stay juicier than breast meat
• ¼ cup potato starch (or cornstarch) — gives a light, crispy outer coating
• ¼ cup all-purpose flour — helps with crispiness and structure
• Salt & pepper, to taste — a basic seasoning base
• Oil for frying (e.g. vegetable or peanut oil) — pick a neutral oil with a high smoke point

Bang Bang Sauce

• ½ cup mayonnaise (whole-egg) — creamy anchor for the sauce
• ¼ cup sweet chili sauce — adds both sweetness and mild kick
• 1 tablespoon Sriracha (or more, to taste) — for heat and depth
• 1 tablespoon honey — balances spiciness with sweetness

To finish & garnish

• 2 green onions, thinly sliced
• Sesame seeds (optional)

Note: serves about 4–6 people

Pro tip: Use fresh mayonnaise—not low-fat—because its full fat gives the sauce its silky texture. Also, sift flour and starch together to avoid lumps and ensure even coating.

Variations

You can tweak this recipe to suit different needs or tastes:

• Dairy-free / egg-free version: Use vegan mayonnaise instead of regular mayo, and ensure your sweet chili sauce is vegan.
• Sugar-free / lower sugar: Swap honey with a sugar substitute like monk fruit syrup or omit it and adjust heat.
• Extra flavor add-ins: Mix in a drizzle of rice vinegar or a splash of lime juice into the sauce for brightness. You can also add garlic powder or a pinch of smoked paprika for extra depth.
• Air fryer / oven method: Instead of deep frying, you can bake or air fry the chicken to reduce oil. 

For another healthy baked idea, you might enjoy the savory Caprese Stuffed Portobello Mushrooms Recipe.

Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 10 minutes (frying)
• Total Time: 25 minutes

Equipment you need

• Deep frying pan or wok — for frying the chicken evenly
• Slotted spoon or spider strainer — to lift out chicken from hot oil
• Medium bowl — for tossing chicken in flour/starch
• Small bowl — for mixing the sauce
• Wire rack or paper towels — to drain excess oil

How to Make Bang Bang Chicken Recipe

Prepare the chicken pieces

First, pat the chicken dry with paper towels so the coating sticks better. Then season with salt and pepper. Dredge each piece in the flour + potato starch mixture until lightly coated.

Fry the chicken

Heat your oil (about 1½ inches deep) until it reaches ~ 350 °F (175 °C). Fry the chicken in batches so it doesn’t overcrowd the pan. Cook until golden and crisp, about 3–4 minutes per batch. Remove and drain.

Mix the sauce

While the chicken fries, whisk together mayonnaise, sweet chili sauce, Sriracha, and honey in a bowl. Adjust heat or sweetness to your taste.

Toss chicken in sauce

Once all pieces are fried, place them into a large bowl. Immediately pour over the sauce and toss until every bite is coated. Sprinkle sliced green onions and sesame seeds on top. Serve right away while it’s still crisp and saucy.

Additional Tips for Making this Recipe Better

Here are tips I learned from cooking this myself:

• Use room temperature mayonnaise and chili sauce so they blend smoothly.
• Don’t overcrowd the pan — I found frying in too many at once leads to sogginess.
• Adjust Sriracha slowly — I start with 1 tbsp, then taste and add more only if I want extra heat.
• Reserve a small amount of sauce before tossing so you can drizzle fresh over the chicken right before serving.
• Serve immediately — I noticed it loses crispness if it sits too long.

How to Serve Bang Bang Chicken Recipe

I like to serve this on a bed of steamed jasmine or sticky rice to soak up leftover sauce. For visual appeal, mound the chicken in the center of a shallow bowl, drizzle with any extra sauce, then sprinkle green onions and a few sesame seeds.

You could also serve alongside shredded cabbage or cucumber slices to add color and freshness. If you have microgreens or cilantro, they make lovely garnish.

Nutritional Information

Here’s an approximate breakdown per serving (estimates):

• Calories: ~ 400–450
• Protein: ~ 25–30 g
• Carbohydrates: ~ 15–20 g
• Fat: ~ 25–30 g

Make Ahead and Storage

Refrigeration & Restoring

You can make the sauce ahead and keep it in an airtight jar in the fridge for up to 2 days. The fried chicken pieces are best freshly tossed, but if leftover, store separately in the fridge and reheat in the oven to restore crispness.

Freezing

I don’t recommend freezing the fully coated dish, since sauce and fried coating degrade texture. But you can freeze plain fried chicken pieces separately (before saucing) for up to 1 month.

Reheating

To reheat leftovers, place pieces on a baking sheet and warm in a 375 °F (190 °C) oven for about 8–10 minutes until crisp again. Then toss gently in warmed sauce just before serving.

Why You’ll Love This Recipe

Here’s why I keep coming back to this Bang Bang Chicken:

• Quick and simple: It comes together in under 30 minutes—so it’s great for weeknights.
• Crispy + saucy contrast: You get that satisfying crunch plus creamy, spicy coating.
• Highly customizable: You can tweak the heat, sweetness, or go vegan/dairy-free.
• Crowd-pleaser: Friends and family always ask for seconds.
• Great as leftovers: When reheated properly, it still holds up nicely for lunch the next day.

Ben Carraoli

Bang Bang Chicken Recipe

I first made this Bang Bang Chicken on a quiet weeknight, and wow—it turned out even better than I expected. I remember biting into that crispy, spicy-sweet sauce and thinking, “I have to share this.” As I cooked, I tweaked small things—how long to fry, how much heat in the sauce—to get that perfect balance.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 1 lb ≈ 450 g boneless, skinless chicken thighs, cut into bite-sized pieces — thighs stay juicier than breast meat
• ¼ cup potato starch or cornstarch — gives a light, crispy outer coating
• ¼ cup all-purpose flour — helps with crispiness and structure
• Salt & pepper to taste — a basic seasoning base
• Oil for frying e.g. vegetable or peanut oil — pick a neutral oil with a high smoke point
• ½ cup mayonnaise whole-egg — creamy anchor for the sauce
• ¼ cup sweet chili sauce — adds both sweetness and mild kick
• 1 tablespoon Sriracha or more, to taste — for heat and depth
• 1 tablespoon honey — balances spiciness with sweetness
• 2 green onions thinly sliced
• Sesame seeds optional

Method

 

1. First, pat the chicken dry with paper towels so the coating sticks better. Then season with salt and pepper. Dredge each piece in the flour + potato starch mixture until lightly coated.
2. Heat your oil (about 1½ inches deep) until it reaches ~ 350 °F (175 °C). Fry the chicken in batches so it doesn’t overcrowd the pan. Cook until golden and crisp, about 3–4 minutes per batch. Remove and drain.
3. While the chicken fries, whisk together mayonnaise, sweet chili sauce, Sriracha, and honey in a bowl. Adjust heat or sweetness to your taste.
4. Once all pieces are fried, place them into a large bowl. Immediately pour over the sauce and toss until every bite is coated. Sprinkle sliced green onions and sesame seeds on top. Serve right away while it’s still crisp and saucy.

Notes

• Use room temperature mayonnaise and chili sauce so they blend smoothly.
• Don’t overcrowd the pan — I found frying in too many at once leads to sogginess.
• Adjust Sriracha slowly — I start with 1 tbsp, then taste and add more only if I want extra heat.
• Reserve a small amount of sauce before tossing so you can drizzle fresh over the chicken right before serving.
• Serve immediately — I noticed it loses crispness if it sits too long.