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Bang Bang Chicken Recipe
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.
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Prep Time 15 minutes
Cook Time 10 minutes
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.