Bang Bang Chicken

Bang Bang Chicken is your ticket to crispy, saucy delight that’s perfect for an easy weeknight dinner or a fun gathering. With golden-brown chicken bites smothered in a creamy, spicy chili sauce brightened by garlic and ginger, every bite delivers that irresistible sweet-heat balance. Finished with crunchy sesame seeds and fresh green onions, this dish is as eye-catching as it is delicious. Give it a whirl—you’ll be hooked from the first tangy, creamy mouthful!

Key Ingredients

Before diving into cooking, let’s gather the essentials that make this Bang Bang Chicken shine:

• 500 g boneless chicken thighs: Juicy, tender protein that crisps up beautifully under the sauce.
• 2 tbsp cornstarch: Creates a light, crisp coating for the chicken.
• 1 large egg: Binds the cornstarch to the chicken for even frying.
• 3 tbsp vegetable oil: Provides the hot frying medium needed for a golden crust.
• 4 tbsp mayonnaise: Adds creaminess and richness to the signature sauce.
• 2 tbsp sweet chili sauce: Brings sweet heat and a sticky glaze.
• 1 tbsp sriracha sauce: Infuses the sauce with that classic kick of spice.
• 1 tbsp honey: Balances the heat with natural sweetness.
• 1 tbsp rice vinegar: Cuts through the richness with a bright, tangy note.
• 1 clove garlic, minced: Lends savory depth and aromatic punch.
• 1 tsp grated ginger: Adds a warm, zesty zing to the sauce.
• 2 tbsp sliced green onions: Provides a fresh crunch and pop of color.
• 1 tsp sesame seeds: Delivers a nutty finish and extra texture.
• 1/4 tsp salt: Enhances all the flavors without overpowering.
• 1/4 tsp black pepper: Adds a hint of earthy spice to the chicken.

How To Make Bang Bang Chicken

Let’s walk through the cooking process step by step—this recipe is straightforward but yields restaurant-worthy results. You’ll season, coat, fry, and toss in a luscious sauce before garnishing. Make sure your oil is hot enough for the chicken to sizzle on contact, and whisk the sauce ingredients thoroughly to combine all those tangy, sweet, and spicy layers.

1. Cut the chicken thighs into bite-sized pieces and season with salt and black pepper. Ensure each piece is evenly coated for consistent flavor.

2. In a bowl, whisk together the cornstarch and egg until smooth, then toss the chicken pieces to coat evenly. The velvety batter helps your chicken crisp up beautifully.

3. Heat the vegetable oil in a large skillet over medium-high heat and fry the chicken pieces until golden brown and cooked through, about 4–5 minutes per side. Turn carefully so the crust stays intact.

4. While the chicken cooks, whisk together mayonnaise, sweet chili sauce, sriracha sauce, honey, rice vinegar, minced garlic, and grated ginger in a separate bowl. Mix until silky smooth and well combined.

5. Remove the chicken from the skillet and place in a clean bowl; pour the sauce over the chicken and toss to coat thoroughly. Make sure every piece gets that creamy, spicy glaze.

6. Transfer the sauced chicken to a serving plate and garnish with sliced green onions and sesame seeds. The finishing touches add color, crunch, and extra flavor.

Serving Suggestions

When it comes to plating and pairing, Bang Bang Chicken is as versatile as it is delicious. Whether you want a casual family dinner or a crowd-pleasing appetizer, these ideas will help you present and enjoy every bite:

• Serve over a bed of steamed jasmine rice to soak up all that creamy sauce.
• Create lettuce wraps by scooping chicken into crisp lettuce leaves for a lighter bite.
• Arrange on a platter alongside fresh cucumber slices and carrot sticks for a colorful, crunchy contrast.
• Pair with pickled vegetables or a simple slaw to cut through the richness and add a refreshing zing.

Tips For Perfect Bang Bang Chicken

Getting that perfect balance of crispy chicken and creamy sauce takes just a few smart tweaks. Here are some friendly pointers to make your Bang Bang Chicken even more memorable:

• Use boneless skinless thighs for juicier, more flavorful chicken
• Adjust the amount of sriracha to control the spiciness level
• Double the sauce recipe if you prefer extra coating on the chicken
• Serve immediately to maintain the chicken’s crisp texture

How To Store It

If you have any leftovers (though they rarely stick around!), here’s how to keep your Bang Bang Chicken tasting its best:

• Refrigerate in an airtight container for up to 2 days to preserve freshness.
• Store sauce separately to prevent the chicken from becoming soggy; combine just before serving.
• Reheat on a baking sheet in the oven at 175 °C (350 °F) for 5–7 minutes to crisp up the coating again.
• Avoid freezing if possible, as the sauce and coating may lose their original texture.

Frequently Asked Questions

Here are quick answers to common queries about making and enjoying Bang Bang Chicken:

• How long does it take to prepare and cook Bang Bang Chicken?

It takes about 35–40 minutes in total. Prep time is roughly 10–15 minutes for cutting the chicken, seasoning, and whisking together the batter and sauce. Cooking the chicken takes about 8–10 minutes (4–5 minutes per side), plus 2–3 minutes to toss in the sauce.

• Can I substitute chicken breasts for the boneless thighs?

Yes, you can use boneless, skinless chicken breasts if preferred. Since breasts are leaner, watch the cooking time closely to prevent dryness—reduce the pan-fry time by 1–2 minutes per side. Marinating them briefly in a little oil and rice vinegar can help retain moisture.

• How can I achieve extra-crispy chicken without deep frying?

To boost crispiness in the skillet, ensure the oil is hot (around medium-high heat) before adding the coated chicken, and avoid overcrowding the pan. Fry in batches so each piece has space. After frying, place chicken on a wire rack over a baking sheet for 2 minutes to let excess oil drip away and maintain crispness.

• What’s the best way to adjust the spiciness level of the sauce?

Modify the sriracha and sweet chili sauce ratios. For milder spice, halve the sriracha to 1/2 tablespoon and increase the sweet chili sauce by 1 tablespoon. For extra heat, add up to 2 tablespoons of sriracha or a pinch of chili flakes. Taste and adjust honey or mayonnaise to balance sweetness and creaminess.

• Can I prepare any components in advance?

Yes. You can whisk together the sauce up to one day ahead and store it covered in the refrigerator. Keep the chicken coated in cornstarch and egg mixture for up to 30 minutes before frying. Assemble and toss just before serving to preserve the chicken’s crispy texture.

• How should I store and reheat leftovers?

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 2 days. To reheat, spread chicken pieces on a baking sheet and bake at 175 °C (350 °F) for 5–7 minutes until warmed and crisp. Gently toss with sauce just before serving to prevent sogginess.

• Can I double the sauce for extra coating, and how will that affect the recipe?

You can double the sauce ingredients—8 tablespoons mayonnaise, 4 tablespoons sweet chili sauce, 2 tablespoons sriracha, and 2 tablespoons honey—if you prefer a heavier coating. The flavor balance remains the same. Toss the fried chicken in the larger volume for a richer, creamier finish without altering cooking times.

What Makes This Special

This Bang Bang Chicken truly stands out because it pairs ultra-crispy chicken with a silky, spicy-sweet sauce that you’ll want to drizzle on everything. Its balance of honeyed heat, garlic-ginger brightness, and fresh green onion crunch keeps every bite exciting. Go ahead and print this recipe or bookmark it for your next craving—your taste buds will thank you! If you whip it up or have any questions, drop a comment below and let’s chat about your flavor triumphs.

Print Recipe

Bang Bang Chicken

Author: Jason Brooks Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Calories: 570

Description

Every bite delivers crispy chicken coated in a tangy, creamy sauce brightened by garlic and ginger. The sweet chili and sriracha blend with honey for a gentle heat, while green onions and sesame seeds add a fresh crunch.

Ingredients

Scale

1/2x 1x 2x 3x

• 500 g boneless chicken thihs

• 2 tbsp cornstarch

• 1 large egg

• 3 tbsp vegetable oil

• 4 tbsp mayonnaise

• 2 tbsp sweet chili sauce

• 1 tbsp sriracha sauce

• 1 tbsp honey

• 1 tbsp rice vinegar

• 1 clove garlic minced

• 1 tsp grated ginger

• 2 tbsp sliced green onions

• 1 tsp sesame seeds

• ¹⁄₄ tsp salt

• ¹⁄₄ tsp black pepper

Instructions

1. Cut the chicken thighs into bite-sized pieces and season with salt and black pepper.
2. In a bowl whisk together the cornstarch and egg until smooth, then toss the chicken pieces to coat evenly.
3. Heat the vegetable oil in a large skillet over medium-high heat and fry the chicken pieces until golden brown and cooked through, about 4–5 minutes per side.
4. While the chicken cooks, whisk together mayonnaise, sweet chili sauce, sriracha sauce, honey, rice vinegar, minced garlic, and grated ginger in a separate bowl.
5. Remove the chicken from the skillet and place in a clean bowl; pour the sauce over the chicken and toss to coat thoroughly.
6. Transfer the sauced chicken to a serving plate and garnish with sliced green onions and sesame seeds.

Note

• Use boneless skinless thighs for juicier, more flavorful chicken
• Adjust the amount of sriracha to control the spiciness level
• Double the sauce recipe if you prefer extra coating on the chicken
• Serve immediately to maintain the chicken’s crisp texture

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