Homemade Bang Bang Chicken with Sweet Chili Sauce

A pile of crispy golden chicken bites, dripping with a creamy, sweet and spicy sauce and sprinkled with green onions, is the kind of dinner that vanishes from the platter in minutes. This bang bang chicken is crunchy outside, juicy inside, and ready in about 35 minutes.

My first attempt was soggy. I tossed the chicken in the sauce while it was still steaming, and the crust turned to paste before it reached the table. After seven test batches, three fixes made the difference: a cornstarch coating, a steady 350°F oil temperature, and a short rest on a wire rack before saucing.

What makes this version different is the balance. The sauce is creamy from mayonnaise, sweet from chili sauce and honey, and spicy from sriracha, with a splash of rice vinegar to keep it bright. You control the heat with a single spoon. It needs one skillet, one bowl, and pantry staples. My brother, who rarely asks for seconds, once finished the whole tray standing at the counter.

Why You’ll Love This Bang Bang Chicken Recipe

• Crunchy coating that stays crisp for about 20 minutes after saucing
• Juicy chicken, since 1 inch pieces cook in only 4 to 6 minutes
• Creamy sweet and spicy sauce balanced with honey, vinegar, and sriracha
• Ready in 35 minutes, with just one skillet and one mixing bowl
• Easy to serve a crowd, as rice bowls, lettuce wraps, or a party appetizer
• Easy to customize, with a mild kid friendly version and an extra spicy one

Quick Information

• Prep Time: 15 minutes
• Rest Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: About 40 minutes
• Servings: 4
• Difficulty: Easy
• Calories: 550 per serving
• Important Tool: A 12 inch heavy skillet and an instant read thermometer
• Best For: Weeknight dinners, game day, meal prep bowls, or a party appetizer
• Course: Main Course
• Cuisine: American
• Category: Main Dishes

Nutrition Information

• Calories: 550
• Protein: 41g
• Carbohydrates: 34g
• Fat: 28g
• Fiber: 1g
• Sugar: 15g
• Sodium: 760mg
• Serving Size: About 1 cup of chicken with sauce, without rice
• Servings Per Recipe: 4

This bang bang chicken is a hearty dinner, with most of the calories coming from the frying oil and the mayonnaise in the sauce. Serving it over rice or in lettuce cups with a cucumber salad makes a balanced plate, and air frying trims some of the fat.

Nutrition information is an estimate calculated from standard ingredient values and will vary based on specific brands and portion sizes used.

Ingredients

For the Chicken

• 1 1/2 pounds (680g) boneless, skinless chicken breasts or thighs, cut into 1 inch pieces
• 1/2 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika

For the Crispy Coating

• 1 large egg
• 1/2 cup (60g) cornstarch
• 1/4 cup (32g) all purpose flour
• 1/2 teaspoon baking powder
• 1 cup (240ml) neutral oil, such as avocado or canola, for frying

For the Bang Bang Sauce

• 1/3 cup (80g) mayonnaise
• 1/3 cup (80ml) Thai sweet chili sauce
• 1 tablespoon sriracha, or to taste
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• 1 small garlic clove, finely grated

For Garnish and Serving

• 2 green onions, thinly sliced
• 1 teaspoon sesame seeds
• Lime wedges
• Cooked jasmine rice or lettuce cups

Ingredient Notes: I have made this with Duke’s mayonnaise and Mae Ploy sweet chili sauce, and both give a smooth, glossy sauce. Chicken thighs stay juicier, while breasts give a leaner bite. The baking powder in the coating adds tiny air pockets, which is the secret to a crackly crust.

Tip: Pat the chicken completely dry with paper towels before seasoning. Wet chicken steams in the pan and sheds its coating.

Equipment Needed

• 12 inch heavy skillet: holds steady heat for even frying
• Instant read thermometer: checks the oil at 350°F and the chicken at 165°F
• Wire rack over a baking sheet: keeps the underside of the chicken crisp
• Large zip top bag: coats the chicken evenly with almost no mess
• Slotted spoon or tongs: lifts the chicken out without breaking the crust
• Microplane: grates the garlic into a fine paste for the sauce

Practical Tip: Clip the thermometer to the side of the skillet and check it between batches. The oil drops about 25°F when cold chicken goes in, so give it a minute to climb back up.

Preparation

Pat the chicken dry and cut it into even 1 inch pieces, so every bite cooks at the same speed. Set a wire rack over a rimmed baking sheet near the stove.

Whisk the sauce in a large bowl first, because you will toss the chicken in it later. Measure the coating ingredients and have the oil, thermometer, and slotted spoon within reach.

Step by Step Instructions

1. Season the chicken. Toss the chicken with the salt, pepper, garlic powder, and paprika in a bowl, then rest it for 10 minutes. The pieces should look evenly speckled and dry on the surface.
2. Make the sauce. Whisk the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic in a large bowl until smooth and pale orange. Taste it, and add more sriracha if you want extra heat.
3. Coat the chicken. Stir the egg into the seasoned chicken until every piece looks slick. Shake the cornstarch, flour, and baking powder in a zip top bag, add half the chicken, and shake until fully coated. Pro tip: let the coated pieces sit for 5 minutes so the coating sticks.
4. Heat the oil. Warm the oil in a 12 inch skillet over medium high heat for about 3 minutes, until a thermometer reads 350°F. A pinch of flour should sizzle right away.
5. Fry in batches. Fry half the chicken in a single layer for 4 to 6 minutes, turning once, until deep golden and 165°F inside. Move it to the wire rack, return the oil to 350°F, and fry the second batch. Pro tip: never crowd the pan, since packed chicken steams instead of crisping.
6. Toss and serve. Cool the chicken on the rack for 2 minutes, then toss it with about three quarters of the sauce in the large bowl. Pile it over rice, drizzle with the rest of the sauce, and top with green onions and sesame seeds.

Expert Tips & Tricks

• Dry the chicken well. A dry surface grabs the coating and fries to a crisp shell.
• Learn from my mistake. My first night making this, I piled all the chicken into the pan at once and tossed it in sauce straight from the oil. The pieces came out greasy and limp, so now I fry in two batches and rest the chicken first.
• Watch the oil. At 350°F the coating sets fast and locks out grease, while cooler oil soaks into the crust.
• Rest on a wire rack. A rack lets steam escape from every side, and a paper towel traps it against the bottom.
• Make ahead. Whisk the sauce up to 5 days ahead and keep it in the fridge, then fry the chicken fresh on the day.
• Store the sauce separately. Keeping the sauce and chicken apart in the fridge stops the crust from turning soft.
• Save time. Whisk the sauce and slice the green onions while the chicken rests, so everything is ready the moment the last batch comes out.

Common Mistakes & Troubleshooting

Soggy coating: Saucing the chicken too early, or using wet chicken, softens the crust. Pat the chicken dry, rest it on a rack for 2 minutes, and toss it right before serving. If it softens, spread it on a sheet and bake at 425°F for 5 minutes.

Coating falls off: Skipping the egg, or moving the chicken too soon in the oil, strips the crust. Coat every piece well and let it sit for 5 minutes. Leave the chicken alone for the first 2 minutes of frying so the crust sets.

Dry, tough chicken: Large pieces, overcooking, or lean breasts dry out fast. Cut the chicken into even 1 inch pieces and pull it at 165°F. Thighs are more forgiving if you tend to overcook.

Greasy chicken: Oil that is too cool, or a crowded pan, makes the crust soak up fat. Keep the oil at 350°F and fry in two batches. Blot greasy pieces on a rack for 2 minutes before saucing.

Sauce too spicy or too sweet: Different sweet chili and sriracha brands vary a lot in heat and sugar. Taste before tossing, and balance heat with extra honey or mayonnaise. A squeeze of lime cuts through sweetness.

Storage Instructions

• Room Temperature: Do not leave the chicken out longer than 2 hours.
• Refrigerator: Store chicken and sauce in separate airtight containers for up to 3 days.
• Freezer: Freeze fried, unsauced chicken on a tray, then bag it for up to 2 months. The sauce does not freeze well.
• Reheating: Warm the chicken in an air fryer at 375°F for 5 to 6 minutes, or on a rack in a 425°F oven for 8 to 10 minutes. Toss with fresh sauce afterward.
• Make Ahead: Season the chicken up to 24 hours ahead and whisk the sauce up to 5 days ahead. Coat and fry on the day.
• My storage tip: I pack leftover chicken in one container and sauce in a small jar, so lunch bowls take 3 minutes to rebuild.

Variations & Substitutions

• Spicy version: Add 1 tablespoon chili garlic sauce and 1/4 teaspoon cayenne to the sauce.
• Mild, kid friendly version: Skip the sriracha, stir in 1 tablespoon of ketchup, and cut the chicken into smaller pieces.
• Vegetarian version: Replace the chicken with 1 1/2 pounds of cauliflower florets, coated the same way and fried for 5 to 6 minutes until golden.
• Gluten free version: Use 3/4 cup cornstarch in place of the flour and cornstarch combined, and check that your sweet chili sauce and sriracha are gluten free.
• Air fryer version: Spray the coated chicken with oil and air fry at 400°F for 10 to 12 minutes, shaking the basket halfway through.
• Oven version: Bake the coated chicken on a greased wire rack at 425°F for 18 to 20 minutes, flipping once.
• Other substitutions: Swap chicken tenders for the bites, or use plain Greek yogurt for half of the mayonnaise for a lighter sauce.

Serving Suggestions

Bang bang chicken is best served right after tossing, with something cool and fresh beside it.

• Garnishes: Sliced green onions, sesame seeds, and lime wedges
• Bases: Jasmine rice, rice noodles, or crisp lettuce cups
• Fresh sides: A cucumber salad or a fresh and colorful fruit bowl to cool the spice
• Drinks: Iced tea, sparkling water, or an iced silky matcha latte
• Dessert: Finish with a glass of creamy mango sago for a cool, sweet ending
• Meal combinations: Explore more main dishes for other weeknight favorites

Meal Prep Tip: I fry a double batch on Sunday, keep the sauce in a jar, and rebuild rice bowls through the week with fresh cucumber and a quick air fryer reheat.

Frequently Asked Questions

How do I keep bang bang chicken crispy for a party?

Keep the fried chicken on a wire rack in a 200°F oven for up to 30 minutes, and serve the sauce on the side. Toss only the portion you plan to serve right away, since sauce softens the coating within minutes. For a buffet, set out a bowl of plain crispy chicken beside a bowl of sauce with small spoons. This way your bang bang chicken stays crunchy, and guests can drizzle as much sauce as they like.

Why does my bang bang chicken sauce split or turn thin?

Mayonnaise based sauce splits when it gets warm or when it has too much liquid. Whisk the mayo and sweet chili sauce in a cool bowl, and let the chicken cool for 2 minutes before tossing, so the heat does not melt the sauce. If it looks thin, whisk in 1 tablespoon more mayonnaise. If it already split, whisk in a spoonful of cold mayo until smooth, then chill it for 10 minutes before using it on your bang bang chicken.

What can I use instead of Thai sweet chili sauce?

Whisk 3 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon sriracha, 1 grated garlic clove, and a pinch of salt to make a quick stand in. Simmer it for 2 minutes if you want a thicker, glossier sauce, then cool before mixing with the mayonnaise. Apricot jam also works well in place of the honey. The flavor will be a little less tangy, so taste the sauce and add a squeeze of lime to brighten your bang bang chicken.

How long do I fry thicker pieces like chicken tenders or thighs?

Chicken tenders take 6 to 7 minutes in 350°F oil, turning halfway, and should reach 165°F in the thickest part. Boneless thighs cut into 1 inch pieces need 5 to 6 minutes and taste best at 175°F, which makes them extra tender. Fry in smaller batches, since big pieces lower the oil temperature fast. Always check the center with a thermometer, and rest the chicken for 2 minutes before saucing.

Is bang bang chicken the same as the Chinese dish?

No, they share a name only. Chinese bang bang chicken, or bàng bàng jī, is a cold Sichuan dish of poached, shredded chicken in a sesame and chili sauce, named for the stick used to pound the meat tender. This crispy bang bang chicken is an American style version, with fried chicken bites in a creamy sweet chili sauce. Both are spicy and satisfying, but the textures and flavors are very different.

Conclusion

The best bang bang chicken is the one you toss in sauce at the very last second and eat while the crust still crackles. Everything else is easy, and the sauce is forgiving enough to tweak until it tastes like yours.

I made a double batch for a family dinner last month, and the platter was empty before the rice was served. My cousin, who usually orders takeout, texted me the next morning asking for the sauce measurements.

Try it once as written, then play with the heat. A spoonful of chili garlic sauce or a squeeze of lime turns it into something new every time.

For more easy main dish recipes like this one, follow along on Pinterest at MyRecipesDiary.