Easy Bang Bang Chicken Recipe

There’s something irresistible about the sweet heat of Bang Bang Chicken—crunchy on the outside, tender on the inside, and drizzled with a creamy, spicy sauce that hits all the right notes. Whether you’re hosting friends or just craving takeout-style comfort at home, this recipe will absolutely steal the show.

I first discovered Bang Bang Chicken at a local Asian fusion spot and was instantly hooked. After recreating it at home with a few tweaks, it became one of our go-to meals when we need something fast, flavorful, and totally satisfying. It's quick, kid-friendly, and easy enough to whip up on a busy weeknight.

If you’re looking for a meal that delivers crunch, creaminess, and a little kick, this one checks all the boxes. Let’s dive into why you’ll want to make this Easy Bang Bang Chicken again and again.

Why You'll Love This Easy Bang Bang Chicken

Get ready to meet your new weeknight favorite. This Easy Bang Bang Chicken recipe delivers bold flavor with minimal effort—perfect for busy evenings or lazy weekends.

It’s lightning-fast and beginner-friendly. You don’t need any fancy techniques or tools—just a few basic ingredients and a skillet. From start to finish, you’re looking at about 30 minutes total, which makes it ideal for last-minute dinners.

Budget-friendly never tasted so good. With simple pantry staples and affordable chicken breasts or thighs, you can feed the whole family without making a dent in your grocery budget.

That sauce, though. The creamy Bang Bang sauce is what takes this dish over the top. A mix of mayo, sweet chili sauce, and a dash of sriracha creates a flavor-packed drizzle you’ll want to pour over everything.

It’s endlessly versatile. Serve it over rice, wrapped in lettuce cups, tucked into tacos, or on top of a crisp salad. You can even switch up the protein or make it meatless if you like.

Once you make this once, you'll be dreaming up all kinds of ways to enjoy it again. But first, let’s break down what you’ll need to get started.

Ingredients Notes

The beauty of this Bang Bang Chicken lies in its short ingredient list—each item playing a key role in flavor and texture.

Chicken is, of course, the star. Boneless, skinless chicken breasts work beautifully here, especially when cut into bite-sized chunks for quicker cooking and maximum crispy surface area. If you prefer something juicier, chicken thighs are a great option too.

The crisp coating comes from a simple mix of cornstarch or flour. I personally prefer cornstarch—it gives the chicken an ultra-crispy finish that holds up even after saucing. A little salt and pepper added to the coating keeps the seasoning spot-on.

For that signature sauce, you’ll need mayonnaise, sweet chili sauce, and sriracha. The mayo makes it creamy, the chili sauce adds sweetness and tang, and sriracha brings the heat. If you're not a fan of spice, reduce the sriracha or skip it entirely—it's still delicious.

To tie everything together, a splash of rice vinegar or a squeeze of lime juice can help balance the richness of the sauce. It’s optional, but adds a bright finish that really enhances the flavor.

No fancy tools needed for this one. Just a large skillet, a few mixing bowls, and some tongs or a slotted spoon. If you want to go the extra mile, a wire rack over a sheet pan is great for draining fried chicken without making it soggy.

How To Make This Easy Bang Bang Chicken

Making this dish is a simple, satisfying process that’s all about layering flavor and texture.

Start by prepping your chicken. Cut your boneless chicken breasts into bite-sized cubes—try to keep them uniform so they cook evenly. Pat them dry with paper towels to ensure they crisp up nicely.

Next, dredge the chicken in cornstarch. I like to use a shallow bowl or plate for this step. Toss the chicken pieces until they're well coated and let them sit for a few minutes. This resting time helps the coating stick better when frying.

Heat a generous amount of oil in a large skillet over medium-high heat. You want enough oil to shallow-fry the chicken—about ½ inch deep. Once the oil is hot (a piece of bread should sizzle instantly), add the chicken in batches. Don’t crowd the pan—give each piece room to crisp up. Fry for about 3-4 minutes per side, until golden brown and cooked through. Transfer the chicken to a wire rack or paper towels to drain.

While the chicken cools slightly, mix up the Bang Bang sauce. In a bowl, combine ½ cup mayonnaise, ¼ cup sweet chili sauce, and 1–2 teaspoons sriracha. Taste and adjust the heat level to your preference. If the sauce is too thick, a splash of water or lime juice can thin it out.

Finally, toss the crispy chicken with the sauce or drizzle it on top right before serving. I prefer drizzling—it keeps the chicken crisp while still delivering that creamy, spicy kick in every bite.

From start to finish, this dish takes about 30 minutes. The result? Crunchy, juicy chicken coated in a creamy, tangy sauce that tastes like it came straight from your favorite takeout spot.

Storage Options

This dish is best enjoyed fresh when the chicken is at peak crispiness, but leftovers still hold up well with a few tricks.

To store, place any leftover chicken in an airtight container in the refrigerator. Keep the sauce separate if possible—this helps preserve the crispy texture. The chicken will stay fresh for up to 3 days.

If you’ve already mixed the chicken and sauce, don’t worry. It’ll still be tasty, but the coating will soften over time. Just reheat it gently to avoid drying it out.

To reheat, use a toaster oven or air fryer at 350°F for 5–7 minutes. This helps bring back some of that crispiness. You can also use a skillet with a little oil, but avoid microwaving if you want to maintain texture.

For freezing, it’s best to freeze the cooked, unsauced chicken. Place cooled pieces on a baking sheet to freeze individually, then transfer to a zip-top bag. Reheat from frozen in the oven or air fryer, then add fresh sauce before serving.

Variations and Substitutions

One of the best things about Bang Bang Chicken is how easy it is to customize. Here are some of my favorite twists and tweaks.

Go meatless by swapping the chicken for cauliflower florets or tofu cubes. Just coat and fry them the same way—you’ll still get that signature crunch and flavor.

Make it lighter by baking or air frying the chicken instead of pan-frying. You’ll sacrifice a bit of crispiness, but it’s still delicious and less oily.

Switch up the protein with shrimp, pork, or even crispy tempeh. Bang Bang Shrimp is already a restaurant favorite, and it’s just as easy to make at home using the same sauce.

Add some veggies to turn this into a one-pan meal. Stir-fry bell peppers, snap peas, or broccoli in the same pan after cooking the chicken. Spoon everything over rice or noodles for a satisfying bowl.

Adjust the heat level to your liking. If you're serving kids or spice-averse guests, tone down the sriracha. Want it spicier? Add a pinch of red pepper flakes or extra hot sauce.

Once you’ve got the basics down, this recipe becomes a canvas for your own creative twists. Don’t be afraid to experiment—you might just create your new favorite version.

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