Bang Bang Chicken Recipe With Crispy Spice

Quick Hook

This Bang Bang Chicken recipe delivers crispy, golden chicken coated in a creamy, spicy-sweet sauce that’s ready in under 30 minutes. Perfect for a weeknight dinner or a quick Asian-inspired meal, it combines the crunch of fried chicken with the bold flavor of homemade bang bang sauce.

Ingredients

For the Chicken

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large eggs, beaten
• Vegetable oil, for frying

For the Bang Bang Sauce

• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1-2 tbsp sriracha, adjust to taste
• 1 tsp honey (optional, for extra sweetness)
• 1 tsp rice vinegar

Garnish (optional)

• Chopped green onions
• Sesame seeds

How To Make It

1. Prep the chicken – Pat the chicken pieces dry with paper towels. In a shallow bowl, mix the flour, cornstarch, salt, and pepper. Dip each piece of chicken into the beaten eggs, then coat thoroughly with the flour mixture.
2. Fry the chicken – Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Fry chicken in batches, 3-4 minutes per side, until golden brown and crispy. Remove and drain on a paper towel-lined plate.
3. Make the bang bang sauce – In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Taste and adjust the heat or sweetness as desired.
4. Combine chicken and sauce – Transfer the fried chicken to a large mixing bowl. Pour the sauce over the chicken and toss gently until every piece is coated evenly.
5. Serve immediately – Garnish with chopped green onions and sesame seeds. Serve as a main dish over rice or alongside a simple salad.

Tips

• Crispier chicken: Let the coated chicken rest for 5 minutes before frying; this helps the batter stick and stay crunchy.
• Sauce adjustment: Add more sriracha for extra heat or more honey for a sweeter kick.
• Batch frying: Avoid overcrowding the pan to maintain crispiness; fry in small batches.
• Make it healthier: Bake the coated chicken at 425°F for 20 minutes, flipping halfway, instead of frying.

Variations / Substitutions

• Chicken cut: Thighs give juicier meat, while breasts stay lean.
• Gluten-free option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Alternative proteins: Shrimp or tofu can also be coated and tossed in bang bang sauce for a seafood or vegetarian option.

FAQ

Can I make the bang bang sauce ahead of time?

Yes, the sauce can be made up to 2 days in advance and stored in an airtight container in the fridge. Stir well before using.

How spicy is this recipe?

The heat level depends on the amount of sriracha used. Start with 1 tablespoon for a mild kick and adjust to your taste.

Can I freeze the chicken?

Cooked chicken can be frozen, but toss it in the sauce after reheating to preserve the crispy texture.

Why This Bang Bang Chicken Works

The double-dip in cornstarch before frying is what gives this chicken its signature crunch that stays crispy even after the sauce goes on. Cornstarch creates a lighter, more delicate crust than flour — it fries drier and shatters when you bite. The bang bang sauce is a balance of three forces: the sweet chili sauce brings heat and sweetness, the sriracha adds a sharper heat, and the mayo rounds everything out and keeps the sauce clinging to the chicken instead of sliding off. Serve immediately after tossing — the sauce softens the crust over time.

Looking for more easy recipes? Try our Crispy Air Fryer Sweet Potato Chips or these Chicken Al Pastor Skewers.