Easy Ultimate Bang Bang Chicken Recipe With a Sauce You’ll Want on Everything (35 Min)

This bang bang chicken recipe centers on one thing: a creamy, sweet, spicy sauce that clings to every crispy bite of chicken. It’s the kind of dinner that disappears quickly, and the sauce takes about two minutes of stirring.

A quick note before we start. This is the creamy sweet chili version popular in American restaurants, not the cold, shredded Sichuan dish that shares its name. If you love the sticky glaze on my teriyaki chicken, think of this as its creamier, spicier cousin.

Why You’ll Love This Bang Bang Chicken Recipe

This bang-bang chicken recipe earns a spot in the regular rotation for a few clear reasons.

• Crispy outside, tender inside. An egg and cornstarch coating fries up light and crunchy.
• A sauce with real balance. Sweet chili sauce, mayonnaise, and sriracha give you sweet, creamy, and spicy in every bite.
• A two-minute sauce. Just stir everything together in a bowl; no cooking needed.
• Fast enough for a weeknight. From cutting the chicken to the table in about 35 minutes.
• Easy to adjust. Add more sriracha for heat, or leave it out for a mild version the kids will eat.

Recipe Snapshot

• Servings: 4 servings
• Difficulty: Easy
• Cuisine/Course: American, Asian-Inspired, Main Dish
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

What is bang-bang chicken sauce made of? Bang bang chicken sauce is made by whisking together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic, which gives a creamy, sweet, tangy, and spicy sauce that is tossed with crispy fried chicken pieces just before serving.

Ingredients of Bang Bang Chicken

For the Chicken

• 1 1/2 lbs (680 g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces (thighs stay juicier; breasts work if you watch the time)
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1 large egg
• 1/2 cup (60 g) cornstarch
• 1/4 cup (30 g) all-purpose flour (a gluten-free 1:1 blend works as a substitute)
• About 1 cup (240 ml) vegetable oil, for shallow frying (enough for a 1/2-inch depth in a 12-inch skillet)

For the Bang Bang Sauce

• 1/3 cup (75 g) mayonnaise
• 1/4 cup (60 ml) Thai sweet chili sauce
• 1 to 2 tbsp sriracha, to taste
• 1 tbsp honey
• 1 tsp rice vinegar
• 1 garlic clove, finely grated

For Serving

• 3 cups cooked white rice or jasmine rice
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds, optional

Recipe Timing

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Rest Time: none required
• Total Time: 35 minutes

Equipment used in Bang Bang Chicken

• Large, heavy skillet, about 12 inches wide (holds heat well, so the oil temperature stays steady while you fry)
• Deep-fry or candy thermometer (oil that’s too cool makes greasy chicken, and oil that’s too hot burns the coating before the center cooks)
• Wire rack set over a baking sheet (keeps the crust crisp instead of steaming it on a plate)

Before You Start

• Cook the rice first, or start it while you prep the chicken, so everything is ready at the same time.
• Pat the chicken pieces very dry with paper towels, since surface moisture keeps the coating from crisping.
• Use a deep skillet, never leave hot oil unattended, and keep a lid nearby in case of a flare-up. Never pour water on an oil fire.

Food safety note: Wash your hands, cutting board, and any utensils that touched the raw chicken or raw egg with hot, soapy water before they touch any other ingredient.

How to Make Bang Bang Chicken

Making the Sauce

1. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and grated garlic until smooth. Taste and add more sriracha if you want more heat. Set aside while you cook the chicken.

Coating the Chicken

2. In a large bowl, toss the dry chicken with the salt, pepper, garlic powder, and paprika.
3. Beat the egg in a small bowl, pour it over the chicken, and toss to coat.
4. Mix the cornstarch and flour together, add them to the chicken, and toss until every piece is coated, pressing the coating on lightly. Why this works: the egg acts as glue for the starch, and cornstarch fries up lighter and crispier than flour alone, so you get a thin, crunchy crust instead of a heavy breading.

Frying the Chicken

5. Pour the oil into the skillet and heat it over medium-high heat to 350°F (175°C).
6. Fry the chicken in two batches, in a single layer without crowding, for 5 to 6 minutes per batch. Turn the pieces occasionally until deep golden brown and cooked through to an internal temperature of 165°F (74°C). Why this works: frying in batches keeps the oil temperature from dropping, which is what prevents greasy, soggy chicken.
7. Move the cooked chicken to the wire rack, and let the oil come back up to 350°F (175°C) before the second batch.

💡 Quick Tip: Toss the chicken in the sauce right before serving, not ahead of time. Even a perfectly crisp crust softens the longer it sits in a creamy sauce.

Tossing and Serving

8. Put the hot chicken in a large bowl, pour in about three-quarters of the sauce, and toss until coated. Add more sauce if you like it saucier.
9. Serve over rice, topped with green onions and sesame seeds, if using.

Common Mistakes and Troubleshooting

Problem: The chicken turns out soggy. Why: It was tossed in the sauce too early, or the pan was crowded so the chicken steamed. Fix: Fry in batches, rest the chicken on a wire rack, and toss it in the sauce only when you’re ready to serve.

Problem: The coating falls off in the oil. Why: The chicken was wet when it was coated, or it was moved around too soon. Fix: Pat the chicken dry, press the coating on, and let each side set for a minute before turning.

Problem: The chicken is dark outside but not cooked through. Why: The oil was too hot. Fix: Keep the oil at 350°F (175°C), and check the thickest piece with a thermometer for 165°F (74°C).

Problem: The sauce is too spicy or too sweet. Why: Brands of sweet chili sauce and sriracha vary a lot. Fix: Start with 1 tablespoon of sriracha, taste, and add more. A splash of rice vinegar tones down sweetness.

Variations and Substitutions

• Baked version: Spray the coated chicken generously with oil and bake on a lined sheet at 425°F (220°C) for 20 to 25 minutes, flipping halfway, until crisp and 165°F (74°C) inside.
• Air fryer version: Spray the coated chicken and air fry at 400°F (200°C) for 10 to 12 minutes, shaking the basket halfway.
• Bang bang shrimp: Use peeled, deveined large shrimp and fry for 2 to 3 minutes per side until pink and opaque.
• Vegetarian version: Use cauliflower florets in place of the chicken and fry for 6 to 8 minutes until golden and tender.

Allergen Information

Contains: egg, gluten, and possibly soy.

• Mayonnaise and some sweet chili sauces and sriracha brands contain soybean oil or soy, so check the labels if soy is a concern.
• For a gluten-free version, use a gluten-free 1:1 flour blend, or use all cornstarch, and check your sauce labels.
• For an egg-free version, use an egg-free mayonnaise and replace the egg with 3 tablespoons of plant-based milk to help the coating stick.
• Sesame seeds are optional; leave them off for a sesame-free dish. This information reflects the recipe as written and does not guarantee safety for your specific dietary needs or kitchen environment.

What to Serve With Bang Bang Chicken

• Steamed jasmine or white rice
• A crisp cucumber salad with rice vinegar
• Steamed broccoli or sautéed bok choy
• Butter lettuce cups, for a lighter wrap-style meal

Storage, Reheating, Freezing, and Make-Ahead

• Refrigerator: Store the chicken and sauce separately in airtight containers for up to 3 days. Sauced chicken will soften.
• Reheating: Recrisp the unsauced chicken in a 400°F (200°C) oven or air fryer for 8 to 10 minutes, until heated through to 165°F (74°C), then toss with the sauce.
• Freezer: Freeze fried, unsauced chicken in a single layer, then move it to a bag for up to 1 month. Do not freeze the sauce, since mayonnaise separates.
• Make-ahead: The sauce keeps in the fridge for up to 5 days. The chicken can be cut a day ahead and refrigerated, but coat and fry it fresh.

Nutrition Information (Per Serving, Based on 4 Servings, Chicken and Sauce Only)

• Calories: 520
• Protein: 30 g
• Carbohydrates: 31 g
• Fat: 30 g
• Fiber: 1 g
• Sugar: 13 g
• Sodium: 800 mg

Values are approximate and may vary based on exact ingredients and brands used and depend on how much frying oil the chicken absorbs. They do not include rice.

Frequently Asked Questions

What is bang-bang chicken sauce made of? It’s a mix of mayonnaise, Thai sweet chili sauce, sriracha, honey, rice vinegar, and garlic. It’s creamy, sweet, tangy, and a little spicy.

How do I keep bang bang chicken crispy? Fry in batches, rest the chicken on a wire rack, and toss it with the sauce right before you eat. The longer it sits in sauce, the softer it gets.

Can I bake bang bang chicken instead of frying it? Yes. Spray the coated pieces well and bake at 425°F (220°C) for 20 to 25 minutes, flipping halfway. The crust is less crispy than fried but still good.

How do I know the chicken is cooked through? The thickest piece should reach 165°F (74°C) on a meat thermometer, and the coating should be deep golden brown.

Can I make bang bang chicken in an air fryer? Yes. Spray the coated chicken and air fry at 400°F (200°C) for 10 to 12 minutes, shaking the basket halfway through.

Is bang bang chicken spicy? It’s mildly spicy as written with 1 tablespoon of sriracha. Add more for heat, or leave it out for a mild, sweet, and creamy sauce.

If you make this one, I’d love to hear how it turned out. Leaving a star rating or a quick comment below genuinely helps other home cooks find this recipe.

Final Thoughts

Bang Bang chicken is about contrast: crunchy chicken, a creamy sauce, and a little heat to keep things interesting. Keep the oil steady, fry in batches, and sauce it at the last minute, and you’ll have a dinner worth making on repeat.

Easy Ultimate Bang Bang Chicken Recipe With a Sauce You’ll Want on Everything (35 Min)

Crispy fried chicken bites tossed in a creamy, sweet and spicy sauce, ready in about 35 minutes and perfect over rice.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 scaleable

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• For the Chicken
• 1 1/2 | lbs | boneless skinless chicken thighs or breasts, cut into 1-inch pieces |
• 3/4 | tsp | salt |
• 1/2 | tsp | black pepper |
• 1/2 | tsp | garlic powder |
• 1/2 | tsp | paprika |
• 1 | large | egg |
• 1/2 | cup | cornstarch |
• 1/4 | cup | all-purpose flour | GF blend as substitute
• 1 | cup | vegetable oil | for shallow frying
• For the Bang Bang Sauce
• 1/3 | cup | mayonnaise |
• 1/4 | cup | Thai sweet chili sauce |
• 1 to 2 | tbsp | sriracha | to taste
• 1 | tbsp | honey |
• 1 | tsp | rice vinegar |
• 1 | clove | garlic finely grated |
• For Serving
• 3 | cups | cooked white or jasmine rice |
• 2 | whole | green onions sliced |
• 1 | tbsp | toasted sesame seeds | optional

Equipment

• 1 Large heavy skillet About 12 inches, holds steady heat
• 1 Deep-fry or candy thermometer Keeps oil at 350°F (175°C)
• 1 Wire rack over a baking sheet Keeps the crust crisp

Method

 

1. Making the Sauce
2. Whisk mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic until smooth.
3. Coating the Chicken 2. Toss chicken with salt, pepper, garlic powder, and paprika. 3. Toss with the beaten egg, then with the cornstarch and flour until fully coated.
4. Frying the Chicken 4. Heat oil to 350°F (175°C). 5. Fry in two batches, 5 to 6 minutes each, turning occasionally, until deep golden and 165°F (74°C) inside. 6. Rest on a wire rack; let the oil return to 350°F (175°C) between batches.
5. Tossing and Serving 7. Toss hot chicken with about three quarters of the sauce. 8. Serve over rice with green onions and sesame seeds.
6. Nutrition (per serving, chicken and sauce only): Calories: 520 | Protein: 30 g | Carbohydrates: 31 g | Fat: 30 g | Fiber: 1 g | Sugar: 13 g | Sodium: 800 mg
Toss the chicken in the sauce right before serving, since even a perfectly crisp crust softens the longer it sits.

Notes

Contains egg, gluten, and possibly soy (check mayo and sauce labels); gluten-free and egg-free swaps in the post. Store chicken and sauce separately; reheat chicken to 165°F (74°C).