On a rainy Sunday, I mixed up this Bang Bang Chicken for the first time in our tiny apartment kitchen. The scent of garlic and chili oil drifted over the vinyl counter, and the kids gathered around like little detectives, sniffing the air and begging for a taste before the chicken even finished cooking. It tasted bright, a little sweet, a touch spicy, and incredibly crisp. It reminded me of those takeout nights when you want something addictive but comforting and homemade at the same time. Think of Bang Bang Chicken as the cozy cousin of crispy fried chicken with a playful, party-ready sauce. This version is simplified enough for weeknights but bold enough to feel like a treat. I always say it’s a lifesaver on busy nights, and my family never tires of it. If you’re craving something with a little kick and a lot of heart, this is the recipe you’ll come back to again and again.
What is a Bang Bang Chicken?
Bang Bang Chicken is essentially crispy chicken tossed in a creamy, zippy sauce with a gentle chili kick. The “bang bang” name evokes comfort and excitement—the sauce lands on the crispy coating like a little party, and suddenly dinner feels like a celebration. Think of it as a cross between Sichuan-style chili flavors and a mayonnaise-based glaze that sticks to every morsel. It’s essentially a Chinese-American favorite that’s been paired with a modern, approachable twist: you bake or lightly fry the chicken, then shower it with a luscious, glossy glaze that mingles heat, sweetness, and tang. It’s the kind of dish that’s easy to love on weeknights and always a crowd-pleaser at potlucks. My version keeps the sauce smoky and bright, without being too heavy, so you can enjoy every crispy bite without feeling weighed down.
How do I make Bang Bang Chicken?
Quick Overview
This method keeps things straightforward: you coat chicken for a crisp exterior, bake or air-fry until cooked through, then toss with a glossy, creamy Bang Bang sauce. The beauty lies in the sauce: it’s creamy enough to mellow heat, bright with a touch of acid, and lightly spicy. It’s forgiving—if you’re rushed, you can whisk the sauce while the chicken bakes, and you’ll still be dining in record time. The result is tender chicken with a lacquer-like glaze that’s equal parts comforting and exciting.
Ingredients
For the Main Batter:
– 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
– 2 large eggs, beaten
– 1 cup panko breadcrumbs (or 3/4 cup all-purpose flour for a crisper crust)
– 1/2 cup cornstarch (for extra crunch) or substitute with all-purpose flour
– 1 teaspoon garlic powder
– 1 teaspoon paprika or smoked paprika
– 1/2 teaspoon salt, plus more to taste
– Optional: 1 tablespoon sesame seeds for a nutty crunch
For the Filling:
– 1/2 cup mayonnaise (use real mayo for creaminess, or yogurt for a lighter touch)
– 2 tablespoons Sweet Chili sauce (or gentle ketchup with a pinch of sugar)
– 1–2 teaspoons sriracha or to taste (adjust heat to your preference)
– 1 teaspoon rice vinegar or lime juice (to brighten the glaze)
– 1 teaspoon honey or agave (optional, for a touch more sweetness)
For the Glaze:
– 2 tablespoons mayonnaise (or more from the filling, whisked smooth)
– 2 tablespoons sweet chili sauce (or adjust for sweetness)
– 1 teaspoon soy sauce (for depth) or tamari for gluten-free
– 1–2 teaspoons chili oil or hot sauce (to taste)
– 1 teaspoon rice vinegar (brightens the glaze), add a splash water if you want a pourable glaze
– Optional: a pinch of white pepper or a few drops of sesame oil for aroma
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 425°F (220°C). Line a sheet pan with parchment or a silicone mat and lightly oil it. If you’re using a wire rack, set it on the pan so the chicken can crisp all around. I always double-check the rack height—you want the air to circulate, not puddle the crumbs.
Step 2: Mix Dry Ingredients
In a wide bowl, whisk together the cornstarch, breadcrumbs (or flour), garlic powder, paprika, and salt. The dry coating should look sandy and inviting, not clumpy. The corn starch is the secret weapon here—it’s what gives you that extra-crisp crust without deep-frying.
Step 3: Mix Wet Ingredients
Whisk the eggs in a separate bowl. If you’re using chicken breasts, pat them dry first so the coating clings. A splash of water in the eggs can help the coating adhere if your pieces are on the bigger side.
Step 4: Combine
Dip each chicken piece into the eggs, let the excess drip, then roll in the dry mixture. For a thicker crust, give the coated piece a second dip in the eggs and re-roll in the crumbs. Place the coated pieces on the prepared sheet pan, leaving space between each bite-sized piece so they brown evenly.
Step 5: Prepare Filling
In a small bowl, whisk together the mayo, sweet chili sauce, sriracha, vinegar, and honey. This sauce is your creamy counterpart to the glaze. If you’ve got a little extra, whisk it into the glaze for a more cohesive bite. Taste and adjust the heat now—you can always add more later.
Step 6: Layer & Swirl
Bake the chicken for 12–14 minutes, then flip and bake another 6–8 minutes until the coating is deeply golden and the chicken reads 165°F (74°C) with a quick check. While it’s finishing, whisk the glaze ingredients until silky. When the chicken comes out hot, toss it in a bowl with half of the sauce to coat, then drizzle a light swirl of the glaze over the rest of the pieces. If you like a marbled look, you can gently swirl the sauce on the chicken with a spatula to create ribbons of heat and sweetness.
Step 7: Bake
Finish in the oven just long enough for the glaze to set. If you prefer a crisper crust, you can give the coated pieces a 1–2 minute blast under the broiler at the end, watching carefully so they don’t burn. The goal is a lacquered sheen that glistens without being sticky or clumpy.
Step 8: Cool & Glaze
Let the chicken rest for 5 minutes on the rack. This rest time helps the crust set and makes the coating less prone to flaking. Toss once more in a light glaze if you want extra gloss, or serve with the sauce on the side for dipping—great for kids or guests who want a milder bite.
Step 9: Slice & Serve
Slice into bite-sized pieces if you started with larger breasts, or serve the whole nuggets family-style. A quick squeeze of lime over the top adds a bright finish, and a handful of sesame seeds and chopped scallions makes it feel as if you spent hours plating. I love pairing Bang Bang Chicken with crisp cucumber ribbons and a bed of steamed jasmine rice or simple, fluffy quinoa for a complete plate.
What to Serve It With
Bang Bang Chicken shines with bright, crunchy accompaniments and a few cooling counterpoints. Here are some of our favorite pairings and serving ideas, organized by occasion.
For Breakfast: Imagine using leftover Bang Bang Chicken in a breakfast burrito with scrambled eggs and avocado, or tucked into a hot, soft tortilla with a fried egg. It sounds wild, but trust me—those flavors wake you up in the best way. If you’re making a late brunch, a tiny spoon of glaze on top of a potato hash is surprisingly delightful. The smokiness plays well with eggs and potatoes and gives a hint of spice that keeps things interesting first thing in the morning.
For Brunch: Serve the Chicken alongside a cucumber-yogurt salad and a citrusy quinoa bowl. Plate it on a long platter with thinly sliced radishes, fresh herbs, and lime wedges. A little pickled ginger on the side gives a playful kick that guests can adjust to their own heat tolerance. This is one of those dishes that feels a little fancy but is simple enough to assemble in minutes before guests arrive.
As Dessert: Okay, not literally dessert, but if you’re feeding a crowd after a tasting party, consider a playful dessert-inspired twist: a light, dairy-free coconut-mint glaze on the side with mango salsa and a tiny scoop of coconut rice pudding on the side. It’s a stretch, but it keeps the vibe fun and unexpected. If you want a more traditional finish, go with a tangy cucumber-slaw and a small bowl of sweet chili sauce for dipping—surprisingly refreshing with a touch of heat to end the meal on a bright note.
For Cozy Snacks: Bake a double batch and keep it warm in a low oven. Serve with toothpicks, a creamy avocado dip, and a quick sesame-sesame oil drizzle. It becomes the simplest, most satisfying snack plate—great for movie nights or when friends drop by unannounced. The sauce doubles as a dip for celery sticks or carrot coins, so nothing goes to waste, and everyone gets their fix of that signature Bang Bang flavor.
In our house, this dish often makes an appearance after a long day when we’re craving something comforting but not heavy. The contrast between the crispy crust and the creamy glaze is a texture dream, and the flavors somehow feel familiar and exciting at the same time. If you’ve got family favorites you call on in a pinch, you’ll notice they blend right in with this one—the sauce is forgiving enough to adapt to what you’ve got in the fridge, yet bold enough to stand out on its own. It’s a little recipe, a little memory, and a lot of joy in every bite.
Top Tips for Perfecting Your Bang Bang Chicken
Below are practical tricks I’ve learned over countless dinners and a few kitchen tests with friends. They’ll help you nail the texture, balance the flavors, and customize this to your pantry and your taste buds.
Zucchini Prep: If you want to sneak more veg into the plate without sacrificing crunch, grate a small zucchini and wring out the moisture. Fold a tablespoon or two into the dry mix to keep the crust light and tacky against the glaze. If you’re not into zucchini, that’s totally fine—this step is optional, but I’ve found the extra moisture does help keep the coating tender inside while staying crisp on the outside.
Mixing Advice: Don’t overmix the wet mixture. A few small lumps in the eggs are okay and will help keep the coating from becoming dense. The moment you see a thick, paste-like batter, you’ve gone too far. The coating should cling, not fight with the chicken.
Swirl Customization: The glaze is easy to customize. For a thicker coat, use a little extra mayo and syrup so it clings to the chicken like a lacquer. For more brightness, add a teaspoon or two of rice vinegar. If you want a deeper heat, add more sriracha or a splash of chili oil. You can even swirl a little black sesame into the glaze for a nutty aroma that echoes the coating.
Ingredient Swaps: Mayo can be swapped for Greek yogurt for a lighter version. Soy sauce can be omitted if you need it gluten-free and replaced with tamari. If you don’t have cornstarch, you can use potato starch, or even double the breadcrumbs for extra crunch. Chili sauce comes in many levels of heat; start mild and build if you’re serving kids or heat-sensitive guests.
Baking Tips: If you’re using a regular oven, an air fryer works beautifully here and speeds up the crisping process. Position the tray in the middle rack to avoid uneven browning. If your oven runs hot or cool, rely on an internal chicken temperature of 165°F (74°C) as your true doneness indicator rather than timing alone.
Glaze Variations: Try lemon zest in the glaze for a citrusy lift, or fold in a teaspoon of gochujang for a smoky Korean kiss. You can also brush a thin layer of glaze onto the chicken during the last few minutes of bake to set a glossy finish—just don’t glaze too early, or the coating can become soggy.
Storing and Reheating Tips
Bang Bang Chicken keeps surprisingly well, and the flavor only deepens with a little rest. Here’s how I handle leftovers to keep them delicious.
Room Temperature: It’s best eaten fresh, but this will stay good for up to 2 hours on the counter if you’re entertaining and need to stretch the dish. Don’t leave it out longer than that, especially in warm weather.
Refrigerator Storage: Transfer cooled chicken to an airtight container. It will stay good for 3–4 days. If you’ve already mixed in some glaze, it’s best to keep the sauce separate until reheating to avoid soggy crust.
Freezer Instructions: Freeze cooked chicken in a freezer-safe container for up to 1 month. Thaw overnight in the fridge, then reheat in the oven at 350°F (175°C) for 8–10 minutes, or until heated through. Glaze separately and toss just before serving for best texture.
Glaze Timing Advice: If you’re reheating, you can re-warm the glaze separately and toss the chicken with a fresh coat just before serving to restore that lacquered look and bright gloss. This keeps the texture crisp and the flavor lively.
These tips have kept leftovers exciting in our home. I love being able to reassemble a plate that tastes almost as fresh as the night we cooked it, without sacrificing texture or flavor.
Frequently Asked Questions
Final Thoughts
This Bang Bang Chicken is a little party in a pan, a little comfort in every bite. It’s the kind of recipe that makes weeknights feel special without spraining your ankle in the kitchen. I love how the crackle of the crust gives way to a creamy, bright glaze, and how the flavors somehow taste familiar even when you’re making something new. If you try it once, you’ll see why it’s become a go-to here—a dish that travels from casual dinners to casual potlucks with ease. I’d love to hear how yours turns out—share your tweaks, your spice levels, or the little substitutions that made it sing for you. Happy cooking, friends, and don’t forget to tag me in your photos. Can’t wait to hear how yours turns out!
Bang Bang Chicken
Ingredients
Chicken
- 1.5 pounds boneless, skinless chicken thighs cut into 1-inch pieces
- 0.5 cup cornstarch
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup vegetable oil for frying
Bang Bang Sauce
- 0.5 cup mayonnaise
- 0.25 cup sweet chili sauce
- 2 tablespoons sriracha or more, to taste
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 clove garlic minced
Garnish
- green onions sliced, for garnish
- sesame seeds toasted, for garnish
Instructions
Preparation Steps
- In a medium bowl, combine the chicken pieces with salt and pepper. In a separate shallow dish, combine the cornstarch.
- Dredge each piece of chicken in the cornstarch, ensuring it's evenly coated. Shake off any excess.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, carefully add the chicken in a single layer (you may need to do this in batches to avoid overcrowding).
- Fry the chicken for about 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil.
- While the chicken is frying, whisk together all the ingredients for the Bang Bang sauce in a small bowl: mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and minced garlic. Mix until well combined and smooth.
- Once the chicken is cooked, pour the Bang Bang sauce into the skillet (you can wipe out some of the excess oil if you prefer). Heat the sauce over medium heat for about 1-2 minutes until it thickens slightly.
- Add the fried chicken back into the skillet with the sauce. Toss to coat each piece of chicken evenly with the sauce.
- Serve the Bang Bang Chicken immediately, garnished with sliced green onions and toasted sesame seeds.
Notes
Featured Comments
“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
“New favorite here — absolutely loved. crowd-pleaser was spot on.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“This sweet treat was absolutely loved — the fresh really stands out. Thanks!”
“Made it tonight and wow — family favorite! Will definitely make Bang Bang Chicken again.”
“Packed with flavor and so simple. Exactly what I wanted from Bang Bang Chicken.”
