Just a few ingredients make Bang Bang Chicken irresistible, with crispy, golden chicken breast bites tossed in a creamy, sweet-and-spicy chili sauce with honey, ready in 25 minutes.
My easy crispy Bang Bang Chicken recipe uses bite-sized chicken breasts coated in cornstarch and fried until golden, without eggs, flour, or breadcrumbs. The homemade Bang Bang Sauce combines mayonnaise, sweet chili sauce, and honey. For more easy chicken dinners, try my Marry Me Chicken, Chicken and Rice Soup, or Brazilian Chicken and Rice.
Quick Look: Bang Bang Chicken
- ⏱️ Prep Time: 15 minutes
- 🔥 Cook Time: 10 minutes
- ⏲️ Total Time: 25 minutes
- 🍽️ Servings: 4
- 🌶️ Flavor Profile: Sweet, creamy, tangy, and mildly spicy
- 🍗 Texture: Crispy outside and tender inside
- 👌 Difficulty: Easy
- 🍚 Best For: Weeknight dinners and rice bowls
- 🍳 Cooking Method: Deep-frying
- 🥣 Key Ingredients: Chicken breast, cornstarch, mayonnaise, sweet chili sauce, and honey
- Why This Recipe Works: Cornstarch creates a thin, crispy crust without flour, eggs, or breadcrumbs. Small frying batches help maintain a steady oil temperature and promote even cooking. Adding the sauce just before serving helps preserve the crisp coating. Another easy chicken dinner to try is my Galinhada.
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Jump to:
- Quick Look: Bang Bang Chicken
- What Is Bang Bang Chicken?
- Chef's Notes from Valentina
- Ingredients
- Substitutions And Additions
- How to Make Bang Bang Chicken
- Alternative Cooking Methods for Bang Bang Chicken
- Expert Tips for Crispy Bang Bang Chicken
- FAQ About Bang Bang Chicken
- What to Serve with Bang Bang Chicken
- More Chicken Dinners to Try
- Easy Crispy Bang Bang Chicken
- Storage and Reheating
What Is Bang Bang Chicken?
Bang Bang Chicken refers to two different preparations. Traditional Sichuan bang bang ji is made with cooked, shredded chicken and a savory sesame-and-chili dressing, often served with cucumber.
The popular American-style version consists of crispy fried chicken coated in a creamy, sweet-and-spicy mayonnaise sauce. This recipe uses chicken breasts, a light cornstarch coating, and a three-ingredient Bang Bang Sauce.
Ingredients
- Chicken breasts – 2, boneless and skinless. Cut into 1-inch pieces for even cooking. Their mild flavor pairs well with the sauce, and the meat stays tender when properly cooked.
- Cornstarch – ½ cup. Creates a thin, crispy coating without flour, eggs, or breadcrumbs.
- Fine salt – ½ teaspoon. Seasons the chicken and enhances its natural flavor.
- Neutral frying oil – enough for a 2-inch depth. Choose canola or refined sunflower oil and use a heavy-bottomed saucepan for frying.
- Mayonnaise – ½ cup. Its rich, smooth consistency and subtle tang are essential to the Bang Bang Chicken Sauce.
- Sweet chili sauce – ¼ cup. Brings sweetness, gentle chili heat, and a slightly sticky consistency.
- Honey – 1 tablespoon. Balances the tanginess and gives the sauce a smooth, glossy finish.
How to Make Bang Bang Chicken
- Prepare the chicken: Pat the chicken breasts dry and cut them into evenly sized, 1-inch pieces.
- Coat the chicken: Combine the cornstarch and salt in a shallow bowl. Add the chicken, toss until evenly coated, and shake off the excess. PIC. 1 & 2
- Heat the oil: Pour enough neutral oil into a deep, heavy-bottomed saucepan to reach a depth of 2 inches, filling the saucepan no more than ⅓ full. Heat the oil to 350°F (175°C).
- Fry the chicken: Cook in batches of 5–8 pieces until lightly golden and crispy, and until the internal temperature reaches 165°F (74°C). Drain on a wire rack or a paper towel-lined plate. PIC. 3 & 4
- Make the Bang Bang Sauce: While the chicken cooks, whisk the mayonnaise, sweet chili sauce, and honey together until smooth. Taste before adding more honey, since sweet chili sauces vary in sweetness. PIC. 5 & 6
- Toss and serve: Gently coat the fried chicken with the sauce and serve immediately.
Alternative Cooking Methods for Bang Bang Chicken
Bang Bang Chicken in an Air Fryer
An air-fryer variation is possible. Preheat the air fryer to 400°F (200°C). Pat the chicken dry, season with salt, and toss with ¼ cup cornstarch instead of the ½ cup used for deep-frying. Shake off any excess starch, then arrange the chicken pieces in a single layer in the air fryer basket without overcrowding. Lightly spray the chicken with neutral cooking oil after coating it with cornstarch, making sure to moisten any visible white, powdery spots. Air-fry for approximately 10–15 minutes, flipping halfway through and lightly spraying any remaining dry patches with oil. Cook until the chicken reaches an internal temperature of 165°F (74°C). Toss with the Bang Bang Sauce just before serving to preserve the crispy coating.
Oven-Baked Bang Bang Chicken
Heat the oven to 425°F (220°C). Lightly grease a baking sheet and spread the cornstarch-coated chicken pieces across it without overcrowding. Mist the chicken with oil and bake for 15–20 minutes, turning the pieces midway through cooking. Once the internal temperature reaches 165°F (74°C), remove the chicken from the oven and gently mix it with Bang Bang Sauce.
FAQ About Bang Bang Chicken
The name comes from the traditional Sichuan dish bang bang ji. The word bang refers to a wooden stick historically used to pound or tenderize the chicken before shredding it.
Yes, but the flavor and consistency will differ. Try a small amount of sriracha with extra honey, then adjust the sweetness and heat to taste.
The sauce is mildly spicy, with most of the heat coming from sweet chili sauce. The level of spiciness depends on the brand used.
It can be. Chicken, cornstarch, mayonnaise, and honey are generally gluten-free, but some sweet chili sauces may contain gluten-containing ingredients. Check the labels and avoid cross-contact during preparation.
What to Serve with Bang Bang Chicken
- Steamed rice: Fluffy Instant Pot Jasmine Rice pairs well with the creamy, sweet-and-spicy Bang Bang Sauce.
- Rice bowls: Layer the chicken over rice with cucumber, shredded carrots, and cabbage for freshness and crunch.
- Lettuce wraps: Serve the chicken in crisp lettuce leaves with thinly sliced vegetables for a lighter meal.
- Rice noodles: Pair the chicken with cooked rice noodles and a little extra sauce on the side.
- Fresh salad: My Thai Mango Salad provides a fruity, tangy contrast to the fried chicken.
- Vegetable sides: Roasted vegetables or a lightly dressed cabbage slaw balance the richness of the sauce.
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Easy Crispy Bang Bang Chicken
Ingredients
Chicken
- 2 boneless skinless chicken breasts – cut into bite-sized pieces
- ½ cup cornstarch
- ½ teaspoon fine salt
- neutral frying oil – enough to reach a depth of approximately 2 inches in the saucepan
Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tablespoon honey
Instructions
- Prepare the chicken: Pat the chicken breasts dry and cut them into evenly sized, 1-inch pieces.
- Coat the chicken: Combine the cornstarch and salt in a shallow bowl. Add the chicken, toss until evenly coated, and shake off the excess.
- Heat the oil: Pour enough neutral oil into a deep, heavy-bottomed saucepan to reach a depth of 2 inches, filling the saucepan no more than ⅓ full. Heat the oil to 350°F (175°C).
- Fry the chicken: Cook in batches of 5–8 pieces until lightly golden and crispy, and until the internal temperature reaches 165°F (74°C). Drain on a wire rack or a paper towel-lined plate.
- Make the Bang Bang Sauce: While the chicken cooks, whisk the mayonnaise, sweet chili sauce, and honey together until smooth. Taste before adding more honey, since sweet chili sauces vary in sweetness.
- Toss and serve: Gently coat the fried chicken with the sauce and serve immediately.
Recipe Notes
Storage and Reheating
Make Ahead: Prepare the Bang Bang Sauce in advance and refrigerate it separately. Fry the chicken shortly before serving for the best texture. Refrigerator: Store leftover Bang Bang Chicken in an airtight container in the refrigerator for 3–4 days. Keep the chicken and sauce separate when possible to preserve the crispy coating. Freezer: Freeze cooked chicken without the sauce for 2–3 months in an airtight, freezer-safe container for best quality. Thawing: Thaw frozen chicken overnight in the refrigerator. The coating may lose some crispness after thawing. Reheating: Reheat the chicken in an oven or air fryer until its internal temperature reaches 165°F (74°C). Toss with fresh Bang Bang Sauce before serving.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
I made and tested this Bang Bang Chicken recipe, and I love how the crispy cornstarch coating pairs with the creamy, sweet-and-spicy sauce! The chicken turns out golden and tender inside, and the homemade sauce is so easy to prepare with just three ingredients. My favorite tip is to toss the chicken with the sauce right before serving so it stays crispy. Such a quick and delicious dinner, especially served over jasmine rice! - Valentina