There's something about Bang Bang Chicken that makes it impossible to resist. Crispy, golden chicken bites tossed in a creamy, tangy, and spicy sauce that delivers just the right kick in every bite.
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What really wins me over with this dish is how the chicken turns out just the way you want it: perfectly crunchy on the outside and tender and juicy inside, while the sauce adds those sweet, tangy, and spicy flavors that brighten every bite.
Itβs one of those recipes that feels both special and completely doableβwhether youβre whipping it up for a weeknight meal or sharing it with friends on a relaxed evening.
If youβre in the mood for more chicken dishes with a twist, you might enjoy my Chicken Teriyaki Bowl, which is always an amazing choice; our Charcoal Grilled Chicken Wings (and 5 Sauces Too!), where every bite is crispy and loaded with flavor; or my Garlic Knots, a buttery, garlicky side thatβs always a crowd pleaser.
Ready to get cooking? Letβs start making some delicious Bang Bang Chicken!
π§Ύ Ingredients
Chicken
- Chicken breast or thigh
- Milk
- Egg
- Sriracha
- Flour
- Cornstarch
- Panko breadcrumbs
- Paprika
- Onion powder
- Garlic powder
- Salt
- Pepper
Sauce
- Mayonnaise
- Sweet chili sauce
- Hot sauce
- Honey
For the fryer
Cooking oil, like vegetable oil, canola oil, etc.
See the recipe card below for full list of ingredients and their measurements.
β Ingredient notes
- Flour - While I used all purpose flour for my chicken, you can use other types, like rice flour, potato flour, almond flour, or whatever you have on hand.
- Panko bread crumbs - Panko gives the batter a lighter and flakier texture than regular breadcrumbs, but use whatever's handy - they're both delicious.
- Sriracha - In place of this, sambal oelek would also work very well in this recipe.
- Mayonnaise - Everyone has their favorite brand, so use the one you like best.
π‘οΈ How to make deep fried Bang Bang Chicken
First, let's mix up the sauce. It's so quick and will be ready as soon as the chicken is done!
Using a small bowl, whisk together the mayonnaise, sweet chili sauce, hot sauce, and honey. Voila, sauce is done!
If you're going to be deep frying the chicken, we'll need to start heating up the oil. If you prefer to bake, pan fry, or air fry instead, I've also included instructions for that below.
Add oil to the deep fryer and start pre-heating to 360Β°F. If you're using a pot on the stovetop, add the oil and use a candy/deep-fry thermometer, monitoring closely until it reaches 360Β°F. The amount of oil you use depends on the size of the deep fryer or pot you have. In my deep frying machine, I used 6 cups - but, if you're using a smaller pot, you won't need as much. The idea is to have the chicken pieces completely submerged in the hot oil.
Chop the chicken into 1-inch bite-size cubes.
Whisk together the milk, egg, and sriracha in a bowl. Dip each chicken piece into this mixture and set the chicken aside.
In a ziploc bag, add the flour, cornstarch, panko, paprika, onion powder, garlic powder, salt, and pepper. Shake the bag a few times to mix all the ingredients together.
Add chicken to the bag a few pieces at a time, seal the top, and give it a shake. Repeat this until all chicken is well coated. Set the chicken aside for a moment.
Adding a few pieces at a time, place the chicken in your fryer in a single layer and let it cook completely submerged in oil for 2 to 3 minutes until golden brown.
Remove the chicken using the basket in your deep fryer or a metal slotted spoon from a pot.
Let the oil drip off for just a moment, then place the chicken on a cooling rack with paper towels underneath to catch any drips of oil.
Before frying the next batch, carefully check the temperature of the oil again each time, to make sure the temperature hasn't dropped in the meantime.
Let the chicken rest and cool for a few minutes, then drizzle the sauce over the chicken and serve on its own, or over rice, pasta, or a salad. Enjoy!
β²οΈ Baking Bang Bang Chicken
Preheat oven to 400Β°F. Place the breadcrumb-covered chicken on a lined baking sheet and cook on the middle rack for 20 minutes or until the internal temperature of the chicken measures 165Β°F. Let rest for a few minutes. Serve and enjoy!
π₯ Pan Frying Bang Bang Chicken
Drizzle a few tablespoons of oil in a pan on the stove and turn the heat to medium. Once hot, add the coated chicken to the pan and saute for a few minutes per side, stirring the chicken around the pan and turning each piece so it's cooked through on all sides. Allow the cooked chicken to cool for a few minutes before serving.
β¨οΈ Air frying Bang Bang Chicken
Preheat your air fryer to 400Β°F. Add the chicken to the fryer and cook for 10 to 12 minutes. Let the chicken cool for a few minutes before serving.
π½οΈ Serving suggestions
- On its own - Drizzle the bang bang sauce over these delicious morsels of chicken and that's amazing all on its own - whether you want to be fancy and eat the chicken with a fork or enjoy them as one of the best finger foods on the planet, well that's up to you.
- Over a bed of rice - Add the cooked chicken on top of a bed of rice, drizzle with sauce, add a sprinkle of scallions, and throw in your favorite veggies - broccoli, cauliflower, carrots, snow peas, and mushrooms would make a great addition.
- Stirred into pasta - First, make at least double the amount of sauce (which entirely depends on how "saucy" you like your pasta dishes). Stir the cooked chicken and sauce into a pot of drained pasta - chef's kiss.
- On top of a salad - Who doesn't love a good salad now and then? Add your cooked chicken and sauce over top of a salad for a deliciously sweet, spicy, and crunchy dish.
- To-go sandwich wrap - Add the cooked chicken and sauce to a tortilla with your other favorite additions, and you have an amazing sandwich!
π Leftovers
Once cooled, store leftovers in an airtight container in the fridge for several days. To reheat, place the chicken on a baking sheet and bake at 325Β°F for 8 to 10 minutes or until warmed through and crispy again.
β FAQ
Absolutely!
Easy peasy. Just increase or decrease the amount of sriracha in the milk and egg dip and/or the amount or type of hot sauce in the bang bang sauce.
The sauce can be stored in the fridge for a few days and used as a salad dressing, or for drizzling over almost any lunch or dinner.
Love delicious lunch and dinner ideas? Check out a few more of our delicious recipes now!
- Chicken Teriyaki Bowl
- Charcoal-Grilled Chicken Wings (and 5 sauces too!)
- Crispy Chicken Burger
- Spicy Buffalo Chicken Thighs
- Garlic Lemon Chicken
- Buffalo Chicken Grilled Cheese
- Salt & Pepper Chicken
- Buffalo Chicken Dip
- Easy Homemade Garlic Knots
π Recipe
Bang Bang Chicken
Ingredients
Chicken
- 1 pound boneless, skinless chicken breast or chicken thigh, chopped into 1-inch bite-size pieces.
- ΒΌ cup milk
- 1 large egg
- Β½ teaspoon sriracha
- ΒΌ cup flour
- 2 Tablespoons cornstarch
- 1 cup panko breadcrumbs
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- Β½ teaspoon salt
- Β½ teaspoon pepper
Sauce
- ΒΌ cup mayonnaise
- 2 Tablespoons sweet chili sauce
- 2 teaspoons your favorite hot sauce
- 1 Tablespoon honey
For deep frying
- Cooking oil, like vegetable oil, canola oil, etc. - The amount of oil you use depends on the size of the deep fryer or pot you have. In my deep frying machine, I used 6 cups - but, if you're using a smaller pot, you won't need as much. The idea is to have the chicken pieces completely submerged in the hot oil.
Instructions
Sauce
- Using a small bowl, whisk together the mayonnaise, sweet chili sauce, hot sauce, and honey. Voila, sauce is done!
Deep Frying Chicken
- If you're going to be deep frying the chicken, we'll need to start heating up the oil. If you prefer to bake, pan fry, or air fry instead, I've also included instructions for that below.
- Add oil to the deep fryer and start pre-heating to 360Β°F. If you're using a pot on the stovetop, add the oil and use a candy/deep-fry thermometer, monitoring closely until it reaches 360Β°F.
- Chop the chicken into 1-inch bite-size cubes.
- Whisk together the milk, egg, and sriracha in a bowl.
- Dip each chicken piece into this mixture and set the chicken aside.
- In a ziploc bag, add the flour, cornstarch, panko, paprika, onion powder, garlic powder, salt, and pepper. Shake the bag a few times to mix all the ingredients together.
- Add chicken to the bag a few pieces at a time, seal the top, and give it a shake. Repeat this until all chicken is well coated.
- Set the chicken aside for a moment.
- Adding a few pieces at a time, place the chicken in your fryer in a single layer and let it cook completely submerged in oil for 2 to 3 minutes until golden brown.
- Remove the chicken using the basket in your deep fryer or a metal slotted spoon from a pot.
- Let the oil drip off for just a moment, then place the chicken on a cooling rack with paper towels underneath to catch any drips of oil.
- Before frying the next batch, carefully check the temperature of the oil again each time, to make sure the temperature hasn't dropped in the meantime.
- Let the chicken rest and cool for a few minutes, then drizzle the sauce over the chicken and serve on its own, or over rice, pasta, or a salad. Enjoy!
Baking Chicken (option #1)
- Preheat oven to 400Β°F.
- Place the breadcrumb-covered chicken on a lined baking sheet and cook on the middle rack for 20 minutes or until the internal temperature of the chicken measures 165Β°F.
- Let rest for a few minutes. Serve and enjoy!
Pan Frying Chicken (option #2)
- Drizzle a few tablespoons of oil in a pan on the stove and turn the heat to medium.
- Once hot, add the coated chicken to the pan and saute for a few minutes per side, stirring the chicken around the pan and turning each piece so it's cooked through on all sides.
- Allow the cooked chicken to cool for a few minutes before serving. Enjoy!
Air Frying Chicken (option #3)
- Preheat your air fryer to 400Β°F.
- Add the chicken to the fryer and cook for 10 to 12 minutes.
- Let the chicken cool for a few minutes before serving. Enjoy!
Notes
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