There’s something utterly nostalgic about the smell of spicy, sweet, and creamy sauce wafting through the kitchen that always pulls me in—and that’s exactly how I feel about Bang Bang Chicken. I still remember the first time I whipped this up when my friends came over for a casual dinner. It disappeared in minutes, and they begged me to share the recipe. It’s like this magical blend of flavors that somehow dances on your tongue—a little punchy, a little cool, and just the right amount of creamy. If you’ve ever loved dishes like spicy Thai peanut chicken or even that irresistible crispy honey chicken, this one’s right up your alley. I’m telling you, once you make Bang Bang Chicken, it’ll easily become your go-to for weeknight dinners, potlucks, or even a special treat when you want something exciting but fuss-free.
What is a Bang Bang Chicken?
Think of Bang Bang Chicken as the best kind of flavor party happening in one dish. It’s essentially tender chicken, usually fried or baked for a bit of crispness, draped in a luscious, spicy-sweet sauce that brings out all the yum. The name “Bang Bang” apparently comes from a traditional Chinese dish where the chicken’s tenderized by being hit with a stick—quite a striking image, right? But in American kitchens, it’s evolved into a total crowd-pleaser for the sauce itself: a creamy mixture of mayo, sweet chili sauce, and spicy kick, usually from Sriracha. The whole combo hits a perfect balance between sweet, hot, tangy, and creamy, making it utterly addictive. You can toss it over grilled chicken, dunk veggies, or even turn it into a sandwich spread—whatever you want, really.
Why you’ll love this recipe?
Now, here’s where I get really excited because this recipe feels like a little treasure chest of magic for busy cooks. What I love most about Bang Bang Chicken is how bold the flavors are, yet how ridiculously easy it is to pull together. The sauce alone is a knockout—creamy with a little tang from mayo, sweetness from honey or sweet chili sauce, and a fiery little nudge from Sriracha. It’s like that combo that instantly wakes up your taste buds, without any complicated steps or hard-to-find ingredients. Plus, it’s budget-friendly—you can whip this up with things you probably already have in your fridge.
Speaking from experience, I’ve used this sauce not just on chicken but as a salad dressing, a dip for crispy tofu, and even drizzled it on roasted veggies. So versatile, right? That’s one of the reasons this dish has stuck around in my meal rotation. If you’re into recipes like spicy peanut noodles or honey garlic chicken, this gives a similar vibe but with that creamy, spicy sauce that’s just the right kind of comforting and exciting all at once. You’ll find yourself making it more often than you expect—trust me, my kids keep asking for seconds and even thirds!
How do I make Bang Bang Chicken?
Quick Overview
Let me tell you upfront—making Bang Bang Chicken feels like cheating it’s so simple. You’ll basically cook up some juicy chicken pieces—fried, baked, or air-fried, depending on what you’ve got—and then whip together a sauce that only takes a few minutes to mix but tastes like it took hours to prepare. The creamy, spicy sauce is the real star here, clinging beautifully to every bite of chicken. From prepping your chicken to coating it with sauce, the process is straightforward and perfect for days when you want a big flavor payoff with minimal cleanup.
Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken breasts or thighs – thighs tend to be juicier, but breasts work perfectly too
- 1 cup panko breadcrumbs for that crispy crunch
- 1/2 cup all-purpose flour (or cornstarch for a lighter crust)
- 2 eggs, beaten
- Salt and pepper to taste
- Vegetable oil for frying (or cooking spray if baking)
For the Bang Bang Sauce:
- 1/2 cup mayonnaise (I always use full-fat for richness)
- 3 tablespoons sweet chili sauce (the kind that’s sweet yet a little spicy—like Thai sweet chili)
- 2 teaspoons Sriracha (adjust up or down based on your spice love)
- 1 tablespoon honey or maple syrup (optional, for extra sweet balance)
- 1 teaspoon rice vinegar or lime juice (brightens the whole sauce up!)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, if you’re frying your chicken, heat about an inch of vegetable oil in a large skillet over medium heat. You want it hot but not smoking—around 350°F if you have a thermometer. For baking, preheat the oven to 425°F and line a baking sheet with parchment paper or lightly grease it. This keeps the crust crispy without fuss.
Step 2: Mix Dry Ingredients
In one bowl, stir together your panko breadcrumbs, flour, a pinch of salt, and a good crack of black pepper. The key here is the texture—the panko brings that amazing crunch that makes this dish sing. Mix them until they’re evenly combined and ready to coat every piece.
Step 3: Mix Wet Ingredients
In another bowl, beat the eggs lightly so they’re just blended. This is your sticky layer that helps the crust stick to the chicken. Don’t worry about fancy whisking here—a gentle mix is perfect.
Step 4: Combine
Dip each chicken piece first into the egg wash, making sure it’s fully coated, then dredge it through the dry mixture. Press lightly so the crust sticks well but don’t smoosh the chicken flat. This double coating is what gives you that irresistible texture that’s crispy outside and juicy inside.
Step 5: Prepare Filling
Alright, the fun part—the sauce! In a small bowl, combine mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar. Stir it until everything is glossy and smooth. Taste test here—this is where you can tweak the heat or sweetness to your liking. Trust me, I’ve tried this sauce with a splash of lime instead of vinegar, and it works wonders! The sauce should be creamy but pourable, perfect for coating.
Step 6: Layer & Swirl
You won’t really be swirling here, but when you’re ready, drizzle or toss the cooked chicken with the bang bang sauce. I like tossing the chicken gently in a bowl to coat every piece evenly so each bite gets that perfect balance of cream and spice.
Step 7: Bake or Fry
If frying, carefully add coated chicken to the hot oil without overcrowding the pan. Fry for about 4-6 minutes per side until golden brown and cooked through. If baking, spread chicken pieces on the baking sheet and spray lightly with cooking spray for extra crisp. Bake for 20-25 minutes, flipping halfway, until golden and juices run clear.
Step 8: Cool & Glaze
Let the chicken rest on a wire rack or paper towel briefly to drain any excess oil before tossing with the sauce. This keeps the coating crunchy but lets the sauce soak in beautifully without turning soggy.
Step 9: Slice & Serve
This is the moment where your kitchen smells irresistible. Serve your Bang Bang Chicken over steamed rice, fresh greens, or wrapped in a soft tortilla with slaw. Slice with a sharp knife to keep that crust intact, and don’t forget to garnish with chopped green onions or sesame seeds if you have them—totally elevates the presentation and adds that sprightly crunch!
What to Serve It With
For Breakfast: Try a Bang Bang Chicken breakfast sandwich with a fried egg, avocado, and a toasted English muffin. Pair it with a strong cup of black coffee for a wake-up call that’s anything but boring.
For Brunch: Lay slices of the chicken over a fresh spinach salad with grapefruit segments and toasted almonds. A crisp sparkling wine or a zesty mimosa complements the sauce’s sweet-heat perfectly.
As Dessert: Okay, not traditional dessert, but I love to end a spicy lunch with a creamy coconut ice cream alongside the last bites of Bang Bang Chicken. The cool sweetness balances the spice in a surprising but delightful way.
For Cozy Snacks: When friends drop by, serve fried Bang Bang Chicken bites with sliced cucumbers and celery sticks alongside extra dipping sauce. It’s the kind of finger food that turns any casual night into a fiesta. My family always has a second round ready because it just flies off the plate!
Top Tips for Perfecting Your Bang Bang Chicken
Chicken Prep: I always pat my chicken dry before dipping it—that little trick keeps the coating crispy instead of soggy. If you want extra juicy chicken, marinate briefly in buttermilk or yogurt before breading.
Coating & Mixing: Resist the urge to overmix your batter or sauce—overworking can make the texture too dense or the sauce runny. When you coat the chicken, gentle but thorough presses help the panko stick perfectly.
Swirl Customization: For a pretty twist, mix a bit of sriracha directly into a portion of the mayo sauce separately, then drizzle on top in a contrasting pattern. It looks restaurant-level fancy with minimal effort.
Ingredient Swaps: You can swap mayonnaise for Greek yogurt in the sauce if you want it lighter and tangier—my kids actually prefer it that way sometimes. For the sweet chili sauce, if you can’t find it, mix a little honey with a dash of hot sauce as a quick fix.
Baking Tips: If baking, don’t skimp on the high heat—it crisps the panko perfectly. I learned the hard way baking at too low a temperature makes everything more steamed than crunchy. Also, rotating your pan halfway through baking ensures even cooking.
Glaze Variations: For a richer sauce, add a teaspoon of melted butter or a splash of coconut milk. If you want to punch up the heat, a sprinkle of cayenne or fresh chopped chili peppers adds a welcome kick.
Storing and Reheating Tips
Room Temperature: Bang Bang Chicken is best enjoyed right away for maximum crispness, but if you’re saving leftovers, cover with foil or a loose lid and eat within 2 hours to avoid sogginess.
Refrigerator Storage: Store leftover chicken and sauce separately in airtight containers for up to 3 days. This way, you keep the chicken crispy (or close to it) and can freshen it up by reheating in a toaster oven or skillet.
Freezer Instructions: If you want to freeze this, freeze the cooked, uncoated chicken pieces wrapped tightly in plastic wrap and foil for up to one month. Freeze sauce in a small container separately. Thaw overnight in the fridge. Reheat chicken in a hot oven or air fryer to retain the crunch, then toss with freshly warmed sauce.
Glaze Timing Advice: Don’t glaze chicken before storing—it’ll get soggy. Adding the sauce just before serving keeps everything tasting fresh and crisp, which is a game-changer in my house.
Frequently Asked Questions
Final Thoughts
Bang Bang Chicken is one of those dishes that feels like a comforting hug—you know, the kind you reach for when you want something with a punch but no stress. It’s quick, it’s flavorful, and it’s always a winner with family and friends alike. I can’t tell you how many times I’ve made this for last-minute gatherings or even midweek dinners that need a little extra zing. If you’re craving that perfect combo of crispy, creamy, spicy, and sweet, this recipe has your name on it. Once you try it, don’t be shy—share your twists and tell me how you like to eat yours. Did you toss it into a salad? Make it into wraps? I seriously can’t wait to hear! Happy cooking and even happier eating!
Bang Bang Chicken
Ingredients
Bang Bang Sauce
- 1 cup mayonnaise
- 0.5 cup Thai sweet chili sauce
- 1 teaspoon Sriracha or more to taste
- 2 tablespoons honey
Chicken
- 1.5 pounds boneless skinless chicken tenderloins
- 1 cup buttermilk
- 0.75 cup all-purpose flour
- 0.5 cup cornstarch
- 1 large egg room temperature
- 1 tablespoon Sriracha
- 0.5 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon cayenne pepper optional
- 2 cups panko breadcrumbs plain
- canola oil for frying
- tablespoons parsley chopped, for garnish
Instructions
Bang Bang Sauce
- In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
Chicken
- In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper until smooth.
- Add chicken tenderloins to the batter and toss to coat evenly.
- Spread panko breadcrumbs on a shallow plate.
- Remove each chicken piece from the batter, shaking off excess, then dredge in panko breadcrumbs pressing lightly to adhere. Place coated chicken on a clean plate.
- Heat about 1 inch of canola oil in a large skillet over medium-high heat to 365°F.
- Fry chicken in batches without overcrowding until golden brown and cooked through, about 2-3 minutes per side, reaching internal temperature of 165°F.
- Transfer cooked chicken to a paper towel-lined plate to drain.
- Toss fried chicken with prepared bang bang sauce, garnish with chopped parsley, and serve warm.
