Bang Bang Chicken – Crispy, Spicy, and Creamy Takeout Favorite

Bang Bang Chicken is one of those dishes that delivers on every level: crispy coating, juicy chicken, and a creamy, spicy-sweet sauce that’s downright addictive. Originally made popular in American Asian-fusion restaurants like Bonefish Grill and PF Chang’s, this dish isn’t traditionally Chinese but takes cues from Szechuan-style flavors.

What sets Bang Bang Chicken apart is the contrast: crunchy fried chicken tossed in a velvety sauce made from mayo, sweet chili, and sriracha. It’s bold, crowd-pleasing, and can be served as an appetizer, rice bowl, or wrap filling.

And yes — you can absolutely make this at home, and it’s easier than you think.

Ingredients Overview

Chicken

Use boneless, skinless chicken breast or thighs, cut into 1-inch pieces.

• Breast gives a leaner bite

• Thighs offer juicier, richer flavor

Tip: Pat dry and season the chicken well before coating to help the breading stick and flavor develop.

Cornstarch or Buttermilk Coating

Cornstarch is commonly used for ultra-crispy fried chicken bites.

Alternative methods:

• Buttermilk + flour dredge for a Southern-style crunch

• Panko crumbs for added texture

For this recipe: We’ll use cornstarch for a light, shattering crust.

Bang Bang Sauce

This creamy, spicy sauce is the star. It’s a simple blend of:

• Mayonnaise – forms the creamy base

• Sweet chili sauce – adds sweetness and tang

• Sriracha – gives heat

• Optional: Honey for balance or lime juice for brightness

Vegan Option: Use vegan mayo and agave in place of honey.

Oil for Frying

Choose a high-heat neutral oil such as:

• Canola

• Vegetable

• Avocado

You’ll be shallow frying — no deep fryer needed.

Garnishes

• Chopped green onions

• Sesame seeds

• Lime wedges

• Fresh cilantro (optional)

Step-by-Step Instructions

1. Prepare the Chicken

Cut 1.5 lbs boneless chicken breast or thighs into 1-inch cubes.

Season with:

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder (optional)

Toss in a bowl with ¾ cup cornstarch, coating evenly.

2. Fry the Chicken

In a large skillet, heat ½ inch of oil over medium-high heat.

Once hot (around 350°F), carefully add the chicken in batches — do not overcrowd.

Fry for 3–4 minutes per side, or until golden and fully cooked (internal temp 165°F).

Transfer to a paper towel-lined plate or wire rack.

Air fryer method: Spray lightly with oil and cook at 400°F for 12–15 minutes, flipping halfway through.

3. Make the Bang Bang Sauce

In a small bowl, whisk together:

• ½ cup mayonnaise

• ¼ cup sweet chili sauce

• 1–2 tbsp sriracha (adjust to taste)

• 1 tsp honey (optional)

• 1 tsp lime juice (optional)

Taste and adjust heat/sweetness to your liking.

4. Toss and Serve

Once the chicken has cooled slightly (so it stays crispy), toss it in the sauce or drizzle the sauce over the top if you prefer.

Garnish with:

• Chopped scallions

• Sesame seeds

• Optional: squeeze of lime

Serve immediately for the crispiest texture.

Tips, Variations & Substitutions

Tips for Crispy Chicken

• Pat the chicken dry before coating

• Don’t overcrowd the frying pan — work in batches

• Drain well on a rack or paper towels to remove excess oil

• Toss in sauce just before serving to maintain crispiness

Variations

• Bang Bang Shrimp – same method, using peeled shrimp instead of chicken

• Baked Version – coat in panko and bake at 425°F for 20–25 minutes

• Spicy Peanut Bang Sauce – add 1 tbsp peanut butter and a splash of soy for a Thai-inspired twist

• Low-Carb/Keto – dredge chicken in almond flour and use sugar-free mayo + chili sauce

Substitutions

• Mayo Alternatives: Greek yogurt (for tang) or vegan mayo

• No sriracha? Use chili garlic sauce or hot sauce

• Gluten-Free: Make sure your chili sauce and mayo are certified GF, and skip flour-based coatings

Serving Ideas & Occasions

Bang Bang Chicken is incredibly versatile:

• Serve over jasmine rice or noodles with steamed veggies

• Wrap in lettuce cups for a light lunch

• Stuff in tacos or sliders with slaw for game day

• Pair with cucumber salad or pickled veggies for balance

Perfect for:

• Weeknight meals

• Party appetizers

• Crowd-pleasing potlucks

• Asian-inspired dinner nights

Nutritional & Health Notes

While indulgent, Bang Bang Chicken can be adjusted for various diets:

• Use air-fried or baked chicken for less oil

• Opt for Greek yogurt-based sauce for lower fat

• Serve with cauliflower rice for a lighter, low-carb base

Estimated nutrition (per serving, 4 servings total):

• Calories: 500–550

• Protein: 30–35g

• Carbs: 25–30g

• Fat: 30–35g

FAQs

Q1: Can I make Bang Bang Chicken in advance?

Fry the chicken in advance, but don’t toss it in sauce until ready to serve. Re-crisp in the oven or air fryer.

Q2: Can I bake instead of fry?

Yes! Bake coated chicken on a greased baking sheet at 425°F for 25 minutes, flipping once.

Q3: What’s the best mayo for the sauce?

Use full-fat mayo for creaminess. Kewpie mayo adds a rich umami flavor if you have it.

Q4: Is Bang Bang Chicken spicy?

It can be! Adjust the sriracha to control heat. Use less for mild flavor or more for extra kick.

Q5: Can I use frozen chicken?

Yes — thaw completely and pat dry before seasoning and coating.

Q6: What pairs well with Bang Bang Chicken?

Serve with jasmine rice, stir-fried veggies, or a crisp slaw. It also makes a great rice bowl with cucumber, carrot, and avocado.

Q7: How do I store leftovers?

Store chicken and sauce separately. Reheat chicken in an oven or air fryer, then toss in fresh sauce.

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