Crispy Bang Bang Chicken
Bang bang chicken with crispy skillet-fried chicken bites tossed in a creamy sweet chili and sriracha sauce. An easy 30-minute dinner with a little kick.
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Bang Bang Chicken is the dinner that shows up when I want something with a little heat but not so much that it scares off the kids. Crispy, pan-fried chicken bites get tossed in a creamy, sweet-and-spicy sauce that’s really just mayo, sweet chili sauce, and a splash of sriracha.
A light cornstarch coating is what gets the chicken properly crispy in a skillet instead of a deep fryer, the same trick that makes sesame chicken and orange chicken crunch the way they do. Tossing the sauce on right at the end, instead of simmering the chicken in it, is what keeps that crust from going soft before it hits the table.
This one comes together fast enough for a weeknight, and the sauce is easy to dial up or down. Less sriracha keeps it mild enough for little ones, and a splash more turns it into the spicier version that started showing up on restaurant menus a few years back. I usually make it milder for the table and set a small bowl of extra sriracha on the side for whoever wants more.
Why You’ll Love This Recipe
- Sweet, spicy, and creamy. Mayo, sweet chili sauce, and sriracha balance out into one sauce with real range.
- A genuine crispy crust. A light cornstarch coating fries up crunchy without a deep fryer.
- Heat you control. Add more or less sriracha to fit everyone at the table.
- Ready in 30 minutes. One skillet for the chicken, one bowl for the sauce.
Bang Bang Chicken Ingredients
Sweet chili sauce is the base of the flavor here, thick and sticky with a little heat of its own, so check the label if you’re sensitive to spice since brands vary quite a bit. The mayo is what makes the sauce cling to the chicken instead of running off, and it mellows the sriracha’s heat without dulling the flavor. A little honey rounds out the sweetness so the sauce doesn’t lean too far into pure heat.
- 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-size pieces
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup vegetable oil, for frying
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1-2 tbsp sriracha
- 1 tsp honey
- 2 green onions, sliced
Recipe Variations
- Use chicken breast instead of thighs if that’s what you have on hand.
- Bake the coated chicken at 425°F for about 20 minutes instead of frying for a lighter version.
- Serve the crispy chicken and sauce in lettuce cups instead of over rice for a lighter meal.
How to Make Bang Bang Chicken
- Coat the chicken: Toss the chicken pieces with the cornstarch, salt, and pepper until evenly coated, making sure every piece gets a light dusting.
- Fry: Heat the vegetable oil in a large skillet over medium-high heat. Working in batches so the pan isn’t crowded, fry the chicken for 3-4 minutes per side, until golden and cooked through, 165°F internal. Transfer to a paper-towel-lined plate to drain.
- Make the sauce: While the chicken fries, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey in a large bowl until smooth.
- Toss: Add the crispy chicken to the bowl with the sauce and toss gently until every piece is coated, being careful not to knock off too much of the crust.
- Serve: Top with sliced green onions and serve right away, while the chicken is still crispy.
Recipe FAQs
Can I Make This Less Spicy for Kids?
Yes, start with just 1 tablespoon of sriracha, or leave it out entirely and add it as a drizzle for the adults at the table only. The sauce is still sweet and creamy without it.
Can I Bake the Chicken Instead of Frying It?
Yes, bake the cornstarch-coated pieces at 425°F for about 20 minutes, flipping halfway, until cooked through. It won’t be quite as crispy, but it works well and means less oil to deal with.
Why Did My Chicken Turn out Soggy After Tossing It in Sauce?
It usually sat too long before serving, or the sauce was added while the chicken was still hot and steaming. Toss right before you’re ready to eat and serve immediately for the best crunch.
Can I Use Chicken Breast Instead of Thighs?
Yes, just cut it into similar-size pieces. Thighs stay a little juicier, but breast works fine and cooks in about the same time.
Can I Double This, and What Should I Serve It With?
Yes, fry the chicken in more batches so the oil stays hot, and mix the sauce in a larger bowl so there’s room to toss everything. Steamed rice and a quick cucumber salad are the classic sides here.
Cooking Tips
- Don’t crowd the skillet while frying. Crowded chicken steams instead of crisping and the coating never fully sets.
- Whisk the sauce while the chicken fries so it’s ready to toss the second the chicken comes out of the pan.
- Serve immediately after tossing. Bang bang chicken is best eaten while the crust is still crisp, it softens more with every passing minute.
Storage and Freezing
To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
To freeze: Freezing isn’t recommended, the crispy coating turns soft once thawed.
To reheat: Reheat in a skillet or air fryer to help re-crisp the coating; the microwave works but softens the crust.
How to Serve Bang Bang Chicken
Bang Bang Chicken is great over steamed rice or alongside a quick cucumber salad to cool down the heat. It’s built from the same crispy pan-fried method as our sesame chicken, just with a mayo-based sweet chili sauce standing in for the honey-sesame glaze.
Loved This Recipe?
Bang Bang Chicken brings real restaurant flavor to a Tuesday, sauce and all.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
Bang Bang Chicken
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs cut into bite-size pieces
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup vegetable oil for frying
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1-2 tbsp sriracha
- 1 tsp honey
- 2 green onions sliced
Instructions
- Coat the chicken: Toss the chicken pieces with the cornstarch, salt, and pepper until evenly coated, making sure every piece gets a light dusting.
- Fry: Heat the vegetable oil in a large skillet over medium-high heat. Working in batches so the pan isn’t crowded, fry the chicken for 3-4 minutes per side, until golden and cooked through, 165°F internal. Transfer to a paper-towel-lined plate to drain.
- Make the sauce: While the chicken fries, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey in a large bowl until smooth.
- Toss: Add the crispy chicken to the bowl with the sauce and toss gently until every piece is coated, being careful not to knock off too much of the crust.
- Serve: Top with sliced green onions and serve right away, while the chicken is still crispy.
