Bang Bang Chicken

Crispy, tender chicken smothered in a creamy, sweet-spicy sauce that tingles your taste buds with every bite—that’s Bang Bang Chicken in a nutshell. This popular restaurant favorite brings together the perfect balance of heat and sweetness in a dish that’s surprisingly simple to make at home. Originally inspired by Sichuan cuisine but transformed into an Americanized sensation, Bang Bang Chicken has become a staple on many restaurant menus for good reason. You’ll learn how to create this irresistible dish with perfectly crispy chicken and that signature sauce that everyone craves.

Why You’ll Love This Recipe

Bang Bang Chicken is the ultimate crowd-pleaser that combines convenience with impressive results. The contrast between the crispy exterior of the chicken and the velvety, spicy-sweet sauce creates a textural paradise that keeps you coming back for more. Unlike many restaurant versions that are deep-fried and heavy, this recipe offers a lighter approach with options to bake or air-fry while still maintaining that satisfying crunch.

What makes this dish truly special is its versatility—it works beautifully as an appetizer, main course, or even in wraps and salads. The sauce is the real star, striking that perfect balance between creamy, sweet, and spicy that’s completely addictive. Even better, most ingredients are likely already in your pantry, making this an accessible weeknight option that feels like a special treat.

For those who entertain, Bang Bang Chicken serves as an impressive dish that can be partially prepped ahead, leaving you more time with your guests. The vibrant colors and appealing presentation make it as Instagram-worthy as it is delicious.

Ingredients

For the Chicken:

• 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
• ¾ cup (90g) all-purpose flour
• 2 large eggs, beaten
• 1½ cups (150g) panko breadcrumbs
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons vegetable oil (if pan-frying)

For the Bang Bang Sauce:

• ½ cup (120ml) mayonnaise
• ¼ cup (60ml) sweet chili sauce
• 2 tablespoons sriracha sauce (adjust to taste)
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced

For Garnish:

• 3 green onions, thinly sliced
• 1 tablespoon sesame seeds
• Fresh cilantro leaves (optional)

The key to authentic Bang Bang Chicken is the balance in the sauce—the sweet chili sauce provides sweetness with a hint of heat, while the sriracha delivers the characteristic spicy kick. Use high-quality mayonnaise for the creamiest texture and best flavor.

Pro Tips

Perfectly Crispy Chicken: The secret to achieving restaurant-quality crispiness is to ensure your chicken pieces are completely dry before coating. Pat them thoroughly with paper towels to remove excess moisture. This prevents the dreaded soggy coating and promotes even browning. For extra crunch, try chilling the breaded chicken in the refrigerator for 15-20 minutes before cooking—this helps the coating adhere better.

Sauce Consistency Matters: When making the Bang Bang sauce, room temperature ingredients blend more smoothly. For the best flavor development, prepare the sauce at least 30 minutes before serving to allow the flavors to meld. If you find the sauce too thick, add a teaspoon of water at a time until you reach your desired consistency. Conversely, if it’s too thin, incorporate a little more mayonnaise.

Cooking Method Flexibility: While traditional Bang Bang Chicken is deep-fried, you have options! For a healthier version with minimal oil, use an air fryer at 400°F (200°C) for 8-10 minutes, flipping halfway through. For oven baking, lightly spray the breaded chicken with cooking oil and bake at 425°F (220°C) for 15-18 minutes. Both methods yield deliciously crispy results without the extra oil.

Instructions

Step 1: Prepare the Chicken
Start by cutting your chicken breasts into 1-inch pieces, ensuring they’re relatively uniform in size for even cooking. Pat the pieces thoroughly dry with paper towels—this is crucial for achieving that perfect crispiness. Season the chicken pieces directly with a pinch of salt and pepper before moving to the breading station.

Step 2: Set Up Your Breading Station
Arrange three shallow dishes in a row for efficient breading. In the first dish, place the flour seasoned with salt and pepper. In the second dish, beat the eggs until smooth. In the third dish, add the panko breadcrumbs. If you want extra flavor, consider adding ½ teaspoon of garlic powder and ¼ teaspoon of paprika to the breadcrumbs.

Step 3: Bread the Chicken
Working with a few pieces at a time (to prevent clumping), dredge the chicken in flour, shaking off any excess. Next, dip into the beaten eggs, allowing extra egg to drip off. Finally, press firmly into the panko breadcrumbs, ensuring each piece is thoroughly coated. Place the breaded chicken on a clean plate or tray. For extra crispiness, refrigerate the breaded chicken for 15 minutes before cooking.

Step 4: Cook the Chicken
Choose your preferred cooking method:

• For pan-frying: Heat vegetable oil in a large skillet over medium-high heat. Cook the chicken in batches for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
• For air frying: Preheat your air fryer to 400°F (200°C). Lightly spray the chicken with cooking oil, then air fry for 8-10 minutes, flipping halfway through.
• For baking: Preheat oven to 425°F (220°C). Place chicken on a parchment-lined baking sheet, spray with cooking oil, and bake for 15-18 minutes, flipping halfway.

Step 5: Prepare the Bang Bang Sauce
While the chicken cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and minced garlic in a bowl until completely smooth. Taste and adjust heat level by adding more sriracha if desired. The sauce should be thick enough to coat the back of a spoon but still pourable.

Step 6: Toss and Serve
Once chicken is cooked, you have two options: either drizzle the sauce over the chicken or gently toss the chicken in the sauce for full coverage. Garnish with sliced green onions, sesame seeds, and cilantro if desired. Serve immediately while still warm and crispy.

Variations

Spicy Bang Bang Chicken: For heat enthusiasts, double the sriracha in the sauce and add ½ teaspoon of crushed red pepper flakes. You can also incorporate ¼ teaspoon of cayenne pepper into the flour mixture for chicken that brings serious heat from the inside out. This variation is perfect for those who enjoy a true spicy kick that lingers.

Honey Bang Bang Chicken: For those with a sweet tooth, create a more honey-forward version by increasing the honey to 3 tablespoons and reducing the sriracha to 1 teaspoon. This creates a sweeter profile that’s especially appealing to those who enjoy a milder heat level. The extra honey creates a beautiful glaze when tossed with the hot chicken.

Gluten-Free Bang Bang Chicken: Easily adapt this recipe by substituting regular flour with your favorite gluten-free all-purpose flour blend and using gluten-free panko breadcrumbs. The texture remains fantastic, and the flavor profile stays true to the original Bang Bang Chicken experience. Just be sure to check all sauce ingredients for gluten, particularly the sweet chili sauce.

Storage and Serving

Bang Bang Chicken is best enjoyed immediately after cooking while the chicken is at its crispiest. If you need to store leftovers, separate the sauce from the chicken to prevent sogginess. Place the chicken in an airtight container in the refrigerator for up to 3 days. The sauce can be stored separately for up to 5 days. When reheating, use an air fryer or oven at 350°F (175°C) for 5-7 minutes to restore some crispness.

For an impressive serving presentation, place the Bang Bang Chicken on a bed of thinly sliced cabbage or lettuce for color contrast and freshness. It pairs beautifully with coconut rice or cilantro-lime rice to complement the flavors. For a complete meal, serve alongside steamed broccoli or a simple Asian slaw.

This dish also works wonderfully deconstructed as a Bang Bang Chicken bowl—arrange the chicken over rice with fresh vegetables and drizzle the sauce on top, allowing everyone to mix as they prefer. For appetizer portions, serve with toothpicks and extra sauce on the side for dipping.

FAQs

Can I make Bang Bang Chicken ahead of time?
You can bread the chicken up to 8 hours ahead and store it covered in the refrigerator. The sauce can be prepared up to 3 days in advance. However, for best results, cook the chicken just before serving to maintain its crispy texture.

Is Bang Bang Chicken very spicy?
The spice level is customizable. As written, the recipe has a moderate kick that most people enjoy. You can easily adjust by increasing or decreasing the sriracha in the sauce to suit your preference.

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and often result in juicier chicken. The cooking time may be slightly longer—cook until the internal temperature reaches 165°F (74°C).

What can I substitute for sweet chili sauce?
If you can’t find sweet chili sauce, mix 3 tablespoons of apricot or peach jam with 1 tablespoon of rice vinegar and ¼ teaspoon of red pepper flakes.

Can I make this recipe without eggs?
Yes! Replace the eggs with ½ cup of buttermilk or plain yogurt thinned with a little milk. This works well as a binding agent for the breadcrumbs.

Conclusion

This Bang Bang Chicken is comfort food at its finest — crispy, tender morsels of chicken wrapped in a sauce that perfectly balances creamy, sweet, and spicy notes in every bite. It’s the kind of dish that transforms an ordinary weeknight into something special, yet is simple enough to become part of your regular rotation. Whether you’re serving it as an impressive appetizer at your next gathering or enjoying it as a satisfying main course, this Bang Bang Chicken delivers restaurant quality with homemade care. Give it a try, and watch it quickly become a requested favorite in your household.

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