This Bang Bang Chicken is crispy, saucy, and full of flavor. I love how the golden chicken bites get coated in a creamy, sweet, and spicy bang bang sauce—it’s one of those dishes that’s always a hit whether I’m serving it as an appetizer, snack, or main course.
Why You’ll Love This Recipe
I love this recipe because it turns simple ingredients into something truly crave-worthy. The chicken comes out tender with a perfectly crisp coating, and the sauce adds just the right balance of heat and tang. It’s quick to make and easy to double for a crowd.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and pepper
- Cornstarch or all-purpose flour (for coating)
- Eggs
- Panko breadcrumbs
- Cooking oil (for pan-frying or air frying)
For the Bang Bang Sauce:
- Mayonnaise
- Sweet chili sauce
- Sriracha (adjust to taste)
- Lime juice or rice vinegar
directions
- I season the chicken pieces with salt and pepper.
- I set up a breading station with flour or cornstarch, beaten eggs, and panko breadcrumbs.
- I coat the chicken in flour, dip it in egg, then press into the breadcrumbs to coat.
- I cook the chicken in a skillet with oil over medium heat until golden and cooked through, about 3–4 minutes per side. For a lighter version, I air fry at 400°F for 12–15 minutes, flipping halfway.
- While the chicken cooks, I whisk together mayo, sweet chili sauce, sriracha, and lime juice to make the bang bang sauce.
- Once the chicken is cooked, I let it cool slightly, then toss it with the sauce until evenly coated.
- I garnish with green onions or sesame seeds if I want, and serve hot.
Servings and timing
This recipe makes about 3–4 servings and takes 30 minutes to prepare.
Variations
I sometimes use shrimp or tofu instead of chicken for a twist. When I want extra crunch, I double coat the chicken or use a mix of breadcrumbs and crushed cornflakes. I also like drizzling the sauce instead of tossing if I want to keep the coating extra crisp.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. I reheat in a hot oven or air fryer at 375°F for 5–7 minutes. I keep the sauce separate when storing to maintain crispiness.
FAQs
Can I bake the chicken instead of frying it?
Yes, I bake it at 425°F for about 20 minutes, flipping halfway through, until golden and cooked through.
Is bang bang sauce very spicy?
It has a mild to medium heat, depending on how much sriracha I use. I adjust it to my taste.
What can I serve with Bang Bang Chicken?
I usually serve it over rice, with a side salad, or tucked into lettuce wraps or tacos.
Can I make it ahead of time?
I prep the sauce and bread the chicken ahead, then cook it fresh when ready to eat.
Is this dish gluten-free?
It can be if I use gluten-free flour, breadcrumbs, and check the sauces.
Conclusion
This Bang Bang Chicken is crispy, creamy, and packed with flavor. It’s quick to whip up and always satisfies when I’m craving something with a little kick. Perfect for parties, weeknight dinners, or whenever I want a dish that delivers big flavor with minimal fuss.
Print
Bang Bang Chicken
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 3–4 servings
- Category: Appetizer, Main Course
- Method: Pan-Frying, Air Frying, Baking (optional)
- Cuisine: Asian-Inspired, American Fusion
- Diet: Gluten Free
Description
Bang Bang Chicken is crispy, saucy, and bursting with flavor! Bite-sized pieces of chicken are coated in a crunchy breading and tossed in a creamy, sweet, and spicy Bang Bang sauce. This easy recipe makes a crowd-pleasing appetizer, snack, or main dish—perfect for weeknights or parties.
Ingredients
For the Chicken:
- 1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and pepper, to taste
- ½ cup cornstarch or all-purpose flour
- 2 eggs, beaten
- 1½ cups panko breadcrumbs
- Cooking oil (for pan-frying or air frying)
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1–2 tsp sriracha (to taste)
- 1 tbsp lime juice or rice vinegar
Optional Garnish:
- Chopped green onions
- Sesame seeds
Instructions
- Season chicken pieces with salt and pepper.
- Set up a breading station with three bowls: one for flour or cornstarch, one with beaten eggs, and one with panko breadcrumbs.
- Dredge chicken in flour, dip in egg, then coat in panko.
- To pan-fry: Heat oil in a skillet over medium heat. Cook chicken for 3–4 minutes per side until golden and fully cooked.
To air fry: Cook at 400°F for 12–15 minutes, flipping halfway through. - While chicken cooks, whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice to make the sauce.
- Let chicken cool slightly, then toss in the bang bang sauce or drizzle over top.
- Garnish and serve hot.
Notes
- For extra crunch, double coat the chicken or mix panko with crushed cornflakes.
- Use shrimp or tofu for a delicious variation.
- Keep sauce and chicken separate until serving if storing or meal-prepping.
- Adjust the heat level by changing the amount of sriracha.
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