Recipe Overview
Why you’ll love it: Tasty bites of chicken are pan-fried and tossed in a spicy, slightly sweet sauce to make this mouthwatering bang bang chicken recipe. It’s the perfect balance of crispy chicken and creamy sauce!
How long it takes: 25 minutes
Equipment you’ll need: skillet
Servings: 4
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If you’ve been wondering what to do with bang bang sauce, I’ve got your answer: bang bang chicken! My version starts with cubes of chicken breast that are coated in seasonings and cornstarch, pan-fried until they’re crispy on the outside, then tossed with that glorious sauce.
This is a ridiculously easy dinner, faster than ordering takeout and perfect for busy evenings. And just like Instant Pot teriyaki chicken and firecracker shrimp, you can serve it with a couple of simple sides, or you can add it to meal bowls, wraps, salads, and more. Versatility: we love that!
Bang Bang Chicken Recipe
Crispy without deep frying. While this isn’t as crispy as battered and deep-fried chicken, pan frying in the skillet with a cornstarch coating gives a nice crispy texture without all the added oil and hassle. Each morsel of chicken is pleasantly crisp and chewy, similar to my popular chicken bites.
That sauce, though. With its creamy, spicy, sweet, and tangy flavor, bang bang sauce will become your new favorite condiment. It really makes this chicken something special! You can purchase bang bang sauce but it’s very easy to make your own. The recipe is included on the recipe card below, and it can be made ahead.
A 25 minute recipe. Bang bang chicken takes 25 minutes to make, and that includes prep time! You can easily make a simple side dish while working on the chicken and have dinner on the table in under 30 minutes.
Based on a tried-and-true favorite. I adapted this recipe from my sweet chili chicken, so you know it’s going to be GOOD!
Ingredient Notes
- Cornstarch: A very light dusting of seasoned cornstarch helps create a crispy coating on the chicken. This method is often used in Asian cooking. Flour has a similar effect but cornstarch does a superior job.
- Seasonings: Paprika (regular, not smoked), garlic powder, salt, and black pepper add flavor to the exterior of the chicken before tossing it in the sauce.
- Chicken: I use boneless, skinless chicken breasts in this recipe. It cooks quickly and it’s easy to cut into perfect bite-sized pieces!
- Oil: You can use any kind you like for cooking, like coconut, vegetable, olive, or avocado oil.
- Bang bang sauce: This easy sauce is made with mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder. For a shortcut, purchase bang bang sauce at the grocery store.
How to Make Bang Bang Chicken
Prep the chicken. Whisk the cornstarch with the seasonings in a bowl large enough to also hold the chicken. Dice the chicken into bite-sized pieces, then add it to the bowl with the seasoning mixture and toss to coat. Every piece of chicken should have a light coating of the cornstarch on all sides.
Make the sauce. In a separate bowl, whisk all of the bang bang sauce ingredients until smooth. Set aside for now.
Cook the chicken. Warm a skillet over medium-high, then add the oil. Once the oil is hot and shimmering, add the chicken. If there’s any cornstarch mixture left in the bowl, go ahead and add that to the pan, too. Cook the chicken for four minutes without stirring, then stir and cook 5 to 6 minutes more, until crispy and brown on the outside and cooked through.
Remove excess oil. When the chicken is done, you’ll want to remove excess oil from the skillet so your sauce doesn’t become too greasy. Remove the pan from the heat. Push the chicken to one side of the pan, and carefully tilt the pan until the oil runs to one side. Carefully soak up the oil with paper towels. If you prefer, you could remove the chicken from the skillet with a slotted spoon or spatula before using paper towels to absorb the excess grease.
Serve the chicken. To serve, stir half of the sauce with the chicken in the hot skillet. Divide the bang bang chicken between 4 plates, and serve with the reserved sauce drizzled on top.
Easy Recipe Variations
- Use chicken thighs. Boneless, skinless chicken thighs can also be used in this recipe; they have a richer flavor and they’re more succulent. They’ll take a bit longer to cook.
- Add garnishes. For added texture and color, sprinkle black sesame seeds and chopped green onions on top of the bang bang chicken before serving.
- Make it a bowl. Serve your bang bang chicken over a bed of jasmine rice with fresh or cooked veggies and a drizzle of extra bang bang sauce for a filling meal. I share additional topping ideas in the recipe card below!
- Make it a wrap. Bang bang chicken can be rolled up in a wrap or large tortilla, along with lettuce, shredded cabbage, or roasted vegetables, if you like.
What To Serve With Bang Bang Chicken
- Vegetables. Keep it simple with steamed broccoli or make air fryer green beans to serve alongside the chicken and sauce. Since the chicken has so much flavor, you’ll want to keep the vegetables relatively simple so they complement and don’t compete with it.
- Grains. In addition to white rice, try fried rice, Instant Pot quinoa, or cauliflower rice. Bang bang chicken goes well with almost any grain.
- Salad. This Asian salad would be an awesome pairing! Mandarin orange salad would go well, too. If you’re loving the bang bang sauce, make a simple coleslaw with a bag of coleslaw blend (about ¾ cup sauce with a 14 oz. bag).
Refrigerator: This recipe is best enjoyed immediately. Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. Store the extra bang bang sauce in a separate container from the chicken. I don’t recommend freezing this recipe, as mayo will separate when frozen and thawed.
Reheating: To reheat leftovers, warm them in a non-stick skillet over medium-high heat until warmed through. You can also microwave them, just take care not to over-heat the chicken or it will get tough.
More Asian Chicken Recipes
Bang Bang Chicken
Ingredients
For the chicken
- 2 tablespoons cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 1 pound boneless skinless chicken breasts (about 2 breasts)
- 3 tablespoons oil (coconut, vegetable, olive, or avocado)
For the sauce
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon lime juice
- ½ teaspoon garlic powder
Instructions
- In a large bowl, combine cornstarch, paprika, garlic powder, salt, and pepper.2 tablespoons cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- Dice chicken evenly into small pieces, about ½ inch. I like to cut it into long strips, about ½ inch wide, and then make horizontal cuts, about ½ inch apart.1 pound boneless skinless chicken breasts
- Toss the diced chicken with cornstarch mixture until it’s coated. Set aside.
- In a small bowl or measuring cup, combine mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder to make sauce. Set aside. (The sauce can be made up to a week ahead and refrigerated until ready to use.)½ cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon sriracha, 1 tablespoon honey, 1 teaspoon lime juice, ½ teaspoon garlic powder
- Heat a large frying pan over medium high heat. Add oil. When oil is shimmering, add chicken in a single layer, along with any cornstarch mixture left in the bowl. Cook without stirring for 4 minutes. Stir and continue to cook, stirring occasionally, for another 5 to 6 minutes or until chicken is browned, crispy, and cooked through.3 tablespoons oil
- Turn off the heat and carefully drain excess oil from pan, or blot it with paper towels. (If it's easier, remove the chicken from the pan first, drain the oil, and then return the chicken to the skillet.)
- Add half of the sauce to the chicken; toss to coat the chicken. Plate the chicken, and drizzle remaining sauce over it.
Notes
- To make a bowl: On individual bowls of rice, quinoa, or cauliflower rice, arrange your choice of toppings such as shredded lettuce or cabbage, thinly sliced cucumber, shredded carrots, red bell pepper, mango, edamame, sliced avocado, sliced green onions, toasted sesame seeds, or fresh cilantro. Add bang bang chicken and serve immediately.
- Storage: This recipe is best enjoyed immediately. Refrigerate leftovers for up to 4 days. Store extra bang bang sauce in a separate container from the chicken. I don’t recommend freezing this recipe.
- Nutrition: The information below is calculated using olive oil, and does not reflect that some of the oil is discarded from the pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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