Easy Bang Bang Chicken Recipe

There's something undeniably crave-worthy about the bold, punchy flavors of Bang Bang Chicken. With its crispy chicken bites, creamy-spicy sauce, and satisfying crunch, this dish is a flavor explosion that comes together faster than you'd expect.

I first discovered this recipe during a busy week when I needed something fast but exciting. Since then, it’s become a go-to for game nights, quick dinners, and even weekend indulgences—delivering restaurant-style satisfaction from the comfort of home.

Whether you're cooking for picky eaters, whipping up a quick dinner-for-two, or prepping a party platter, this Easy Bang Bang Chicken hits all the right notes. Let’s dig in to why this might become your new favorite.

Why You'll Love This Easy Bang Bang Chicken

Once you try this Bang Bang Chicken, you’ll understand why it’s earned a permanent spot in my recipe rotation. It’s not just about flavor—it’s about ease, versatility, and comfort.

Quick to Make, Big on Flavor
This recipe is weeknight magic. You can have the entire dish ready in under 30 minutes, and it tastes like something you'd order at your favorite Asian-fusion bistro. The sauce is creamy, sweet, tangy, and spicy—hitting every taste bud.

Perfectly Crispy Without the Fuss
No deep-fryer? No problem. The chicken is lightly dredged in cornstarch and pan-fried until golden brown, giving it a crisp exterior while keeping the inside juicy and tender. It’s all the satisfaction of fried chicken, minus the mess.

Budget-Friendly & Pantry-Ready
Most of the ingredients are pantry staples: mayonnaise, sriracha, honey, and cornstarch. Use boneless chicken thighs or breasts—whichever is on sale—and you’ve got a dish that feels indulgent without breaking the bank.

Great for Sharing or Meal Prep
This dish is a crowd-pleaser. Serve it as an appetizer, main course, or even stuffed into wraps or tacos. And if you're planning ahead, the sauce and chicken can be made separately and combined just before serving for maximum freshness.

Ready to get started? Let’s take a closer look at what you’ll need.

Ingredients Notes

The beauty of Bang Bang Chicken lies in its simplicity. A few well-chosen ingredients come together to create something seriously satisfying. Here’s what makes this dish shine.

Boneless Chicken Thighs or Breasts
You’ll need about a pound of boneless, skinless chicken—thighs are more flavorful and forgiving, but breasts work well if you prefer leaner cuts. Cut them into uniform bite-sized pieces to ensure they cook evenly and quickly.

Cornstarch
For that irresistible crunch, cornstarch is essential. It creates a light, crisp coating when pan-fried—no heavy batter needed. Plus, it helps the sauce cling to every bite of chicken.

Mayonnaise
Mayonnaise forms the base of the bang bang sauce, lending it creaminess and body. Use full-fat for the best results, though light mayo will work in a pinch. The neutral richness balances the heat and tang of the other ingredients.

Sriracha and Sweet Chili Sauce
These two are the backbone of the flavor profile. Sriracha adds heat and garlic kick, while sweet chili sauce brings tang and sweetness. Combined with a touch of honey, they create the signature bang bang taste.

Honey and Rice Vinegar
A drizzle of honey enhances the sauce’s sweetness, while rice vinegar adds brightness and zing. You can substitute with apple cider vinegar if needed, but rice vinegar gives a more authentic flavor.

No fancy equipment is required for this dish—just a large skillet, a mixing bowl, and a spatula or tongs for flipping the chicken. A wire rack is optional but helpful for draining excess oil if you’re making a large batch.

How To Make This Easy Bang Bang Chicken

Cooking up this flavor-packed dish couldn’t be easier. Here’s how to nail it from start to finish.

Start by cutting your chicken into 1-inch pieces. Pat them dry with paper towels to ensure a good sear, then toss them in a bowl with cornstarch until evenly coated. This simple step gives you that crave-worthy crunch when cooked.

Next, heat about 2 tablespoons of oil in a large skillet over medium-high heat. You want the oil hot enough to shimmer but not smoke. Add the chicken in a single layer, working in batches if necessary. Let it cook undisturbed for 3–4 minutes per side until golden brown and cooked through.

While the chicken cooks, whip up the bang bang sauce. In a medium bowl, combine mayonnaise, sriracha, sweet chili sauce, honey, and rice vinegar. Give it a taste and adjust the spice level as needed—more sriracha for heat, more honey for sweetness.

Once the chicken is done, transfer it to a plate lined with paper towels or a wire rack. Let it rest briefly, then either toss it directly in the sauce or drizzle the sauce generously over the top, depending on your texture preference.

Serve immediately for the crispiest results. The entire process—from chopping to plating—takes about 25–30 minutes, making this a perfect last-minute dinner or appetizer option.

Storage Options

Leftovers? Lucky you—Bang Bang Chicken stores surprisingly well.

For short-term storage, place the cooked chicken and sauce in separate airtight containers. This helps maintain the chicken’s texture. Stored this way, the chicken will stay fresh in the fridge for up to 3 days.

If you’ve already tossed the chicken in sauce, it will still keep in the fridge, though the coating will soften. It’s best eaten within 24–48 hours for peak texture and flavor.

To freeze, store the cooked (unsauced) chicken in a zip-top freezer bag or container for up to 2 months. Reheat directly from frozen in the oven or air fryer until warmed through and crispy again.

To reheat, use a toaster oven, oven, or air fryer to help revive the crispiness. Avoid the microwave unless you're okay with softer results—just 10 minutes at 375°F in an oven or 5 minutes in the air fryer usually does the trick.

Variations and Substitutions

This dish is endlessly adaptable—perfect for tailoring to your tastes or dietary needs.

If you're looking to cut calories, swap regular mayonnaise for Greek yogurt. It gives the same creamy texture with a protein boost and fewer fats, though the flavor will be a bit tangier.

For a vegetarian version, try using cauliflower florets or tofu instead of chicken. Coat and cook them the same way. Cauliflower especially soaks up the bang bang sauce like a dream.

Craving more crunch? Add chopped peanuts or crispy wonton strips over the top before serving. A sprinkle of sesame seeds or sliced scallions also adds a fresh pop of flavor and texture.

Want to turn this into a meal? Serve the chicken over rice, tucked into lettuce wraps, or wrapped in tortillas for bang bang tacos. It's also amazing as a rice bowl with pickled veggies and a drizzle of extra sauce.

Don’t be afraid to play with spice levels—cut the sriracha if you’re serving kids, or crank it up for heat lovers. Once you master the base, it’s easy to make it your own.

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