Bang Bang Chicken Recipe

If you’ve ever had Bang Bang Shrimp at a restaurant like Bonefish Grill, you already know how irresistible that creamy chili sauce is. Now imagine that same flavor—sweet, spicy, creamy, tangy—coating crispy, golden bites of juicy chicken. That’s Bang Bang Chicken, and it’s just as fun to eat as it is to say.

We’re talking lightly battered chicken chunks, pan-fried or air-fried until crisp, then tossed in the signature bang bang sauce that gets its kick from sriracha and its sweetness from a hint of honey. It’s perfect served over rice, in lettuce cups, or skewered as a party app. No deep fryer needed!

Why You’ll Love This Recipe

• Crispy and juicy: Lightly coated chicken that stays crispy even under that luscious sauce.
• That sauce!: Creamy, tangy, sweet, and spicy—the perfect combo.
• Weeknight-friendly: Quick enough for dinner in under 30 minutes.
• Crowd-pleaser: Works as a meal, snack, or party appetizer.
• Customizable: You control the heat level and can bake, fry, or air-fry the chicken.

Prep Time and Servings

• Prep Time: 15 minutes
• Cook Time: 10–15 minutes
• Servings: 4

Nutrition (per serving):
Calories: 430 | Protein: 28g | Carbs: 22g | Fat: 24g | Fiber: 1g

Ingredients

For the Chicken:

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• ½ cup buttermilk or milk
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup cornstarch (or use all-purpose flour for a thicker crust)
• 2 tablespoons oil (for pan frying or air frying)

For the Bang Bang Sauce:

• ½ cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha (adjust to taste)
• 1 teaspoon honey
• 1 teaspoon rice vinegar or lemon juice (for tang)

Optional for garnish:

• Chopped green onions
• Toasted sesame seeds
• Lime wedges

Ingredient Notes

• Chicken: Thighs are juicier, but breasts are leaner and work just as well.
• Cornstarch: Makes a light, crispy coating. Flour is more traditional but heavier.
• Sweet chili sauce: Adds sweetness and a mild kick. You can find it in the Asian aisle of most grocery stores.
• Sriracha: Brings the heat. Add more or less depending on your spice level.

Step-by-Step Instructions

1. Marinate the chicken

• In a bowl, combine the chicken, milk or buttermilk, garlic powder, salt, and pepper.
• Let it sit while you prepare the sauce and coating.

2. Make the bang bang sauce

• In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and vinegar or lemon juice.
• Taste and adjust the heat or sweetness as needed. Set aside.

3. Coat the chicken

• Heat a large skillet over medium-high heat and add the oil.
• Remove chicken pieces from the marinade, shaking off excess liquid.
• Toss chicken in cornstarch until well coated.

4. Cook the chicken

Pan Fry:

• In a single layer, cook chicken in batches, 3–4 minutes per side, until golden and cooked through.
• Transfer to a plate lined with paper towels.

Air Fry:

• Spray the coated chicken with a little oil.
• Air fry at 400°F for 10–12 minutes, shaking halfway through, until crispy and cooked through.

Oven Bake:

• Bake on a wire rack at 425°F for 20–25 minutes, flipping halfway through.

5. Toss and serve

• Add cooked chicken to a bowl and drizzle with bang bang sauce. Toss to coat evenly.
• Serve immediately, garnished with green onions or sesame seeds if desired.

How to Serve

• Over rice or noodles: Drizzle with extra sauce and serve with steamed veggies.
• In lettuce wraps: Spoon chicken into butter lettuce cups for a low-carb option.
• Skewered: Thread onto toothpicks or mini skewers for a party appetizer.
• Bowl-style: Pair with jasmine rice, shredded cabbage, cucumbers, and avocado.

Additional Tips

1. Don’t crowd the pan: Give the chicken space so it crisps instead of steaming.
2. Use a wire rack when baking: Helps air circulate and keeps the coating crispy.
3. Serve sauce on the side: For crispier bites, serve the sauce as a dip instead of tossing.
4. Spice level control: Start with less sriracha—you can always add more.
5. Make it extra crispy: Double dip the chicken—milk > cornstarch > milk > cornstarch.

Recipe Variations

• Bang Bang Shrimp: Use peeled, deveined shrimp instead of chicken.
• Baked version: For a lighter option, bake on a rack until crispy.
• Lighter sauce: Use Greek yogurt instead of mayo for a tangy, protein-packed twist.
• Sweet and spicy: Add a drizzle of hot honey for extra sweet heat.
• Asian-style bowl: Add edamame, shredded carrots, and a soy-ginger drizzle.

Storage and Reheating

Storage:

• Store cooked chicken and sauce separately in airtight containers in the fridge for up to 3 days.

Reheating:

• Reheat chicken in the oven or air fryer at 375°F until hot and crispy. Toss in sauce after reheating.

Freezing:

• Freeze the cooked, un-sauced chicken pieces on a tray, then transfer to a freezer-safe bag.
• Reheat in oven or air fryer; add fresh sauce before serving.

Special Equipment

• Air fryer or oven with wire rack: For that perfect crispy finish.
• Mixing bowls: For marinating, coating, and tossing.
• Tongs: To turn and serve without damaging the coating.

FAQ

Can I make this ahead of time?
Yes—cook the chicken and store separately from the sauce. Reheat and toss just before serving.

What if I don’t have sweet chili sauce?
You can mix a little honey, vinegar, and a pinch of red pepper flakes into ketchup for a makeshift version.

Is it very spicy?
The sauce has a gentle kick, but you can control the heat by adjusting the sriracha.

Can I use frozen chicken?
Yes—thaw completely before marinating and cooking.

What oil should I use?
A high-smoke-point oil like avocado, canola, or peanut oil works best for frying.

Conclusion

Bang Bang Chicken is crispy, creamy, spicy-sweet comfort food at its finest—and it’s way easier to make than you might think. Whether you’re serving it for dinner, game night, or a casual party, these bites are guaranteed to bring the flavor and get people asking for seconds.

Try it once and you’ll be hooked. And if you do? Send me a pic—I want to see your sauce-drenched, crispy creations!

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