This Bang Bang Chicken recipe doesn't hold back. Crispy, golden bites of chicken tossed in a creamy, sweet and spicy bang bang sauce that clings to every little nook and cranny. It's delicious, a little messy and exactly the kind of recipe that you'll keep coming back to!
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Looking to turn this into a full meal? Pair your bang bang chicken with perfect brown rice, a crisp side salad, or even tuck it into homemade flour tortillas for an easy lunch. If you love big, bold, saucy flavors like this, you'll also want to try my cashew chicken recipe, sweet and sour pork, and my sheet pan garlic butter shrimp. They're perfect for weeknight meals or entertaining on the weekends!
Why You'll Love This ❤️
- Homemade bang bang chicken tastes a million times better than takeout and can usually be made faster than ordering delivery!
- That light breading creates a crispy, golden outside while locking in all the juiciness inside.
- This creamy sweet chili chicken is the perfect balance of sweet, spicy and tangy.
- Serve this bang bang chicken recipe as a main dish, appetizer, or bowl topping.
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Ingredients You'll Need
- Bang Bang Sauce - This iconic sauce is the key ingredient in this chicken. Try it on these crispy bang bang shrimp and grilled shrimp skewers, too!
- Vegetable Oil - Any high smoke point frying oil can be used. Other options like canola, avocado, or peanut oil, are good substitutes.
A full list of ingredients with exact quantities can be found on the recipe card below.
Customizations & Recipe Variations
- Rice Bowls - Serve this crispy bang bang chicken recipe in place of the regular chicken on my chicken and rice bowls.
- Use it in Tacos - Instead of using shrimp inside these bang bang shrimp tacos, use this bang bang chicken recipe for a different version.
- Use a Different Sauce - If you don't like bang bang sauce or want to make a variation of flavors, try tossing the crispy chicken with a different sauce like my honey garlic sauce, buffalo wing sauce or garlic parm sauce.
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How To Make Bang Bang Chicken
Step 1
Cube the chicken breast into bite-sized pieces and transfer to a large mixing bowl or zip-top bag. Toss the chicken with the spices first to evenly coat each piece, then sprinkle the cornstarch over top and toss again so they are fully coated. This layering technique helps lock in the season while creating that light, crispy coating.
Step 2
Heat the oil in a deep skillet over medium-high heat until it reaches about 350°F. Working one piece at a time, dip the cornstarch-coated chicken into the whisked egg, then carefully place it into the hot oil. Fry for 3-4 minutes per side, or until golden brown and lightly crisp. Work in batches to avoid overcrowding the pan.
Quick Safety Note: Hot oil can splatter, so use caution and keep a close eye while cooking.
Step 3
Transfer the fried chicken to a paper towel-lined bowl to drain any excess oil, then arrange the pieces in a single layer on a parchment-lined baking sheet.
Step 4
Bake the chicken pieces for 15 minutes at 425°F until they are super crispy and fully cooked.
Step 5
Place the crispy chicken pieces in a large mixing bowl, and pour the prepared bang bang sauce overtop. Toss gently until every piece is evenly coated.
Step 6
Serve immediately. To make it fancy, place the chicken over a bed of microgreens and finish with thinly sliced green onion ribbons, if desired.
Expert Tips
- Toss the crispy chicken with the sauce at the last minute to keep its crispiness. The breading will turn soft (but not soggy) if the chicken is stored in the sauce.
- I developed this recipe using cornstarch for a breading opposed to flour, for a lighter crunch.
- Baking the chicken after frying it develops the best texture.
- Adjust the spiciness of the bang bang sauce by adding more or less sriracha.
How To Store Leftovers
Store leftovers in an airtight container and keep them in the fridge for up to 2-3 days. Store the sauce separately, if possible, to maintain maximum crispiness of the chicken and to avoid the sauce from turning slightly oily upon reheating.
Frequently Asked Questions
Bang bang sauce is made from mayonnaise, sweet chili sauce, sriracha, brown sugar and a couple of other optional ingredients. See my full post on how to make bang bang sauce for more information.
It has a mild to medium heat level, but you can easily adjust the spice level by adding more or less sriracha.
Cornstarch creates a lighter, crispier coating that stays crunchy longer.
Yes! You can prepare the chicken and sauce ahead of time, but toss them together just before serving for the best texture. If you've made the chicken ahead of time, reheat it in the oven for 5-10 minutes before tossing with the sauce and serving warm.
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📖 Recipe
Bang Bang Chicken Recipe
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Print Recipe Pin RecipeEquipment
- Deep Skillet
- Tongs
- Baking Sheet
- Parchment Paper
- Mixing Bowls
Ingredients
- 2 large Chicken Breasts
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
- ½ teaspoon Paprkia
- ½ cup Cornstarch
- 2 large Eggs
- Vegetable Oil for frying
Bang Bang Sauce
- ½ cup Mayonnaise
- ½ cup Sweet Chili Sauce
- 1 Tablespoon Sriracha
- 1 Tablespoon Brown Sugar
- 1 Green Onions finely diced
- 1 teaspoon Sesame Oil optional
Instructions
Make The Bang Bang Sauce
- Combine all of the ingredients in a mixing bowl and stir until fully combined. 👉 see full bang bang sauce recipe
Make The Crispy Chicken Pieces
- Preheat oven to 425℉. Line a large baking sheet with parchment paper and set aside. Line a large bowl with paper towels to drain the chicken later.
- Cut chicken into bite-sized cubes and place in a large bowl or zip-top bag. Add the garlic powder, salt, pepper, and paprika, tossing until fully coated. Sprinkle the cornstarch over the chicken and toss again until each piece is fully coated.
- Fill a deep, heavy-bottomed skillet with ½ to 1 inch of oil and heat over medium-high heat until it reaches 350℉. In a shallow bowl, whisk the eggs. Working a few pieces at a time, dip the cornstarch coated chciken into the egg, then carefully place it into the hot oil. Fry for 3-4 minutes per side, or until golden and crispy. Work in batches to avoid overcrowding the pan. Transfer the fried chicken to the paper-towel-lined bowl to drain any excess oil.
- Spread the chicken out in a single layer on the baking sheet and bake for 15 minutes or until fully cooked and super crispy.
- Transfer the hot chicken to a large bowl and toss with the bang bang sauce until evenly coated. Serve immediately.
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Notes
- Vegetable Oil: Any high-smoke-point oil can be used for frying the chicken pieces.
- Serve bang bang chicken as a main dish by pairing it with brown rice or a salad. Turn it into a sandwich by adding it to a tortilla wrap with your favourite veggies. Or it can be served on a bed of microgreens as an appetizer.
- Adjust the spiciness of the sauce by adding more or less sriracha hot sauce.
- Toss the chicken with the sauce at the last minute to keep the chicken as crispy as possible.
- Store leftovers separately from the sauce, if possible, and in an airtight container for 2-3 days in the refrigerator.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Edward says
This is a must try recipe, the flavor is fantastic and addictive.
Linda says
my husband and I thoroughly enjoyed. thanks
Allison says
Just finished dinner and wow this recipe is soooooo good! I don’t know how to put words to it. I will go the bed very happy tonight. Thank you Jess for the time you spend bringing these receipts to us. All the best to you and your family.