Bang Bang Chicken Recipe
Ever order Bang Bang Chicken from a restaurant and think, “I could make this at home”? Then you try, and it’s… not great. The chicken is soggy, the sauce is weird, and you just wasted an hour.
I’ve been there. After years in busy kitchens, I figured out the simple tricks to make this dish perfect every time.
This recipe is different. It’s easy, the chicken is super crispy, and the sauce is the real deal. Let’s make something you’ll actually want to eat.
The Best Bang Bang Chicken Recipe
This isn’t your average recipe. We’re going for that perfect crunch and a sauce that makes you want to lick the plate. No fancy gear needed.
What You’ll Need
Gather these things up before you start. It makes cooking way less stressful.
For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable or canola oil, for frying
For the Bang Bang Sauce:
- 1 cup mayonnaise
- 1/2 cup sweet chili sauce
- 2 to 4 tablespoons Sriracha (use less for mild, more for spicy)
- 1 teaspoon rice vinegar
Tools For the Job
You probably have all this stuff already.
- Two shallow bowls (for breading)
- One medium bowl (for the sauce)
- A large skillet or frying pan
- Whisk
- Tongs
- Paper towel-lined plate
How to Make Bang Bang Chicken
Follow these steps exactly. Don’t skip ahead.
Step 1: Pat your chicken cubes completely dry with a paper towel. This is the secret to getting the coating to stick.
Step 2: In one shallow bowl, mix the cornstarch, salt, and pepper. In the other shallow bowl, whisk the eggs.
Step 3: Dip each chicken cube into the egg, letting any extra drip off. Then, press it firmly into the cornstarch mixture. Make sure it’s fully coated on all sides.
Step 4: Place the coated chicken on a plate and let it sit for about 10 minutes. This helps the coating set and get even crispier.
Step 5: While the chicken rests, make the sauce. In a bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and rice vinegar until it’s smooth. Set it aside.
Step 6: Heat the oil in your skillet over medium-high heat. The oil is ready when a pinch of cornstarch sizzles immediately.
Step 7: Carefully place half of the chicken pieces into the hot oil. Don’t crowd the pan, or the chicken will steam instead of fry.
Step 8: Cook for 3-4 minutes per side, until golden brown and cooked through. Use tongs to transfer the cooked chicken to a paper towel-lined plate. Repeat with the rest of the chicken.
Step 9: Let the chicken cool for just a minute. In a large bowl, drizzle the sauce over the crispy chicken and toss gently to coat. Serve it right away.
Pro Tips from a Chef
I’ve made this hundreds of times. Here are a few things I learned the hard way.
-
Don’t Overcrowd the Pan. Seriously. Frying in batches keeps the oil hot and makes the chicken super crispy. If you dump it all in at once, you’ll get sad, pale, and soggy chicken.
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Adjust Sauce to Your Taste. The sauce recipe is a starting point. Like it sweeter? Add a bit more sweet chili. Want it to burn? Add more Sriracha. Taste it before you toss it with the chicken.
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Sauce at the Last Second. Do not pour the sauce over the chicken until you are ready to put it on the table. The longer it sits, the softer the crispy coating gets. For max crunch, serve immediately.
Possible Substitutions and Variations
Don’t have something? No problem. Cooking is about making things work.
| Ingredient | Substitution Idea | Note |
|---|---|---|
| Chicken Breast | Chicken Thighs, Shrimp | Thighs are juicier |
| Mayonnaise | Greek Yogurt | Tangier, not as rich |
| Cornstarch | All-Purpose Flour | Less crispy result |
| Sriracha | Sambal Oelek | Different chili flavor |
You can also turn this into a different meal.
- Bang Bang Shrimp: Swap the chicken for large, peeled shrimp. They cook way faster, about 1-2 minutes per side.
- Bang Bang Tofu: Use firm or extra-firm tofu. Press it well to remove water, then cube and coat it.
- Make it Healthier: Air fry the chicken at 400°F for 10-12 minutes, flipping halfway. The coating won’t be quite as crunchy, but it’s still good.
Make-Ahead Tips
You can prep parts of this recipe to save time later.
- Sauce: The sauce can be made up to 3 days in advance. Just store it in an airtight container in the fridge. Give it a good stir before using.
- Chicken: You can cut and coat the chicken a few hours ahead. Lay the coated pieces on a baking sheet, cover with plastic wrap, and keep in the fridge until you’re ready to fry.
Nutrition and Diet Swaps
This is a general idea of the nutrition. It can change based on the brands you use.
Here’s how to make it fit different eating styles.
| Diet | What to Swap | How to Swap It |
|---|---|---|
| Gluten-Free | Cornstarch | Already GF! |
| Keto/Low-Carb | Cornstarch, Sweet Chili | Use almond flour, sugar-free chili sauce |
| Dairy-Free | Mayonnaise | Use a vegan mayo |
Meal Pairing Suggestions
This dish is great on its own, but it’s even better with a simple side.
- Steamed Rice: White or brown rice is perfect for soaking up the extra sauce.
- Lettuce Wraps: Serve the chicken in large butter or iceberg lettuce leaves for a fresh crunch.
- Steamed Veggies: Simple steamed broccoli or green beans balance out the richness.
- On a Salad: Toss it over some mixed greens with cucumber and carrots for a quick lunch.
Leftovers and Storage
If you have any left, here’s how to handle it.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The coating will get soft.
To reheat, use an air fryer or oven at 375°F for 5-7 minutes. This is the best way to get some of the crispiness back. The microwave will just make it soggy.
FAQs
Q1. Can I bake the chicken instead of frying it?
Ans: Yes. Place the coated chicken on a wire rack on a baking sheet. Bake at 400°F for 15-20 minutes, flipping halfway. It won’t be as crispy as fried, but it’s a good option.
Q2. My sauce is too thick. What can I do?
Ans: Whisk in a tiny bit of water or lime juice, about half a teaspoon at a time, until it reaches the consistency you like.
Q3. Why did my chicken coating fall off?
Ans: This usually happens for two reasons. Either the chicken wasn’t patted dry enough, or you moved it around too much in the pan while it was cooking. Let it form a crust before you flip it.
Q4. Is there a way to make this less spicy for kids?
Ans: Absolutely. Just reduce the Sriracha to one teaspoon or leave it out completely. The sweet chili sauce still gives it a great flavor with just a tiny bit of heat.
Wrapping Up
That’s it. You now have the secrets to making amazing Bang Bang Chicken at home. It’s not hard, it just takes a few key steps to get that perfect crispy texture and creamy, spicy sauce.
Go give it a try. I promise it’s better than takeout. When you’re done, come back and leave a comment below. I’d love to hear how it turned out for you
