This bang bang chicken recipe has become our family's go-to when we want something that tastes like takeout but is way easier to make at home. After making this dish countless times and watching oliver and his friends eat every last piece, I've got the recipe down perfectly for that crispy chicken with the most addictive sweet and spicy sauce. It's not complicated - just chicken coated and fried until golden, then tossed in a sauce that's creamy, spicy, and slightly sweet all at the same time.
What Makes This Bang Bang Chicken Special
After making this dish so many times and trying different ways to do it, I've figured out what really makes it work. The main thing is getting the chicken coating just right - you want it crispy enough to stay crunchy even after the sauce goes on, but not so thick that it's like eating a ball of breading. I use a mix of flour and cornstarch that creates this perfect light, crispy coating that doesn't get soggy when you add the sauce.
The other thing that makes this Bang Bang Chicken different is how the bang bang sauce comes together. Most people just mix mayo and sriracha and call it done, but I've learned that adding a little bit of honey and rice vinegar makes all the difference. The honey balances out the heat and gives it that slightly sweet taste, while the vinegar adds just enough tang to keep it from being too rich. When you toss the hot, crispy Bang Bang Chicken in this sauce, it coats every piece perfectly without making them soggy.
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Ingredients For Bang Bang Chicken
The Chicken:
- Chicken breast or thighs
- All-purpose flour
- Cornstarch
- Eggs
- Salt and pepper
- Garlic powder
The Bang Bang Sauce:
- Mayonnaise
- Sriracha sauce
- Honey
- Rice vinegar
- A little bit of soy sauce
For Frying:
- Vegetable oil or whatever oil you use for frying
- Enough to fill your pan about 2 inches deep
Optional Garnishes:
- Green onions chopped up
- Sesame seeds
- Maybe some cilantro if you like it
See recipe card for quantities.
How To Make Bang Bang Chicken Step By Step
Prep the Chicken:
- Cut chicken into bite-sized pieces
- Season with salt, pepper, and garlic powder
- Let it sit while you make the coating
- Get your oil heating up to 350°F
Make the Coating:
- Mix flour and cornstarch in one bowl
- Beat eggs in another bowl
- Dip chicken in egg first, then flour mixture
- Make sure each piece is well coated
Fry the Chicken:
- Don't crowd the pan or temperature drops
- Fry for 3-4 minutes until golden brown
- Remove and drain on paper towels
- Keep them warm while you make sauce
Make Bang Bang Sauce:
- Mix mayo, sriracha, honey, and rice vinegar
- Add a splash of soy sauce
- Taste and adjust - more honey if too spicy, more sriracha if too mild
- Should be creamy and smooth
Toss and Serve:
- Put fried chicken in a big bowl
- Pour sauce over and toss gently
- Garnish with green onions and sesame seeds
- Serve immediately while chicken is still crispy
Equipment
- Large pot or deep skillet for frying
- Thermometer to check oil temperature
- Tongs for flipping chicken safely
- Large mixing bowls
- Paper towels for draining
- Whisk for making sauce
Storage Tips
Counter Storage (same day only):
- Keep it on a plate covered with foil
- Best eaten within a few hours while still crispy
- Don't put it in a sealed container or it gets soggy
- After sitting too long, the coating loses its crunch
Fridge Storage (2-3 days):
- Let it cool completely first
- Store in containers but don't expect it to stay crispy
- The sauce soaks into the coating overnight
- Still tastes good, just different texture
Reheating Tips:
- Oven at 400°F for about 10 minutes works best
- Air fryer brings back some crispiness
- Don't use the microwave - makes everything soggy and weird
- Add fresh sauce after reheating
Make-Ahead Strategy:
- You can bread the chicken and keep it in the fridge
- Make the sauce ahead and store separately
- Don't fry until you're ready to eat
- Everything tastes better fresh
Smart Swaps for Bang Bang Chicken
Chicken Options:
- Chicken breast → Chicken thighs (juicier and more forgiving)
- Fresh → Frozen chicken (thaw completely first)
- Pieces → Chicken tenders (cut them smaller)
- Regular → Boneless wings (already the right size)
Coating Alternatives:
- All-purpose flour → Gluten-free flour blend
- Cornstarch → Potato starch (works just as well)
- Regular eggs → Buttermilk (makes it tangier)
- Fresh eggs → Egg substitute from a carton
Sauce Swaps:
- Sriracha → Any hot sauce you like
- Mayonnaise → Greek yogurt (healthier but different taste)
- Honey → Maple syrup or brown sugar
- Rice vinegar → Regular white vinegar (use less)
Cooking Methods:
- Deep frying → Baking at 425°F (spray with oil)
- Oil frying → Air fryer (way less messy)
- Stovetop → Oven frying on a rack
Heat Level Changes:
- Too spicy → Add more honey and mayo
- Not spicy enough → More sriracha or add cayenne
- No sriracha → Use whatever hot sauce you have
Tasty Twists on Bang Bang Chicken
From experimenting in my kitchen and trying to keep things interesting, these variations are family favorites:
Bang Bang Shrimp Style:
- Use the same sauce but with shrimp
- Fry for just 2-3 minutes (shrimp cooks fast)
- Perfect for when chicken is too expensive
- oliver loves this version just as much
Cauliflower Bang Bang:
- Cut cauliflower into bite-sized pieces
- Same coating and sauce process
- Great for people who don't eat meat
- Surprisingly good and way healthier
Bang Bang Tacos:
- Serve the chicken in soft tortillas
- Add shredded cabbage and cilantro
- Drizzle extra sauce on top
- Makes it feel like a completely different meal
Bowl Version:
- Serve over rice with steamed vegetables
- Add cucumber and shredded carrots
- Makes it more like a real dinner
- Good when you want something filling
Salad Style:
- Put the chicken on top of lettuce
- Add whatever vegetables you have
- Use the bang bang sauce as dressing
- Feels healthier even though it's still fried chicken
Extra Crispy:
- Double coat the chicken (egg, flour, egg, flour again)
- Takes longer but stays crispy way longer
- Perfect for parties where food sits out
Top Tip
- From making this dish for meal prep and dealing with leftovers, here's what works best. Keep it on a plate covered with foil if you're eating it the same day, but honestly, it's best eaten within a few hours while the coating is still crispy. Don't put it in a sealed container right away or the steam will make everything soggy and nasty. After sitting around too long, that perfect crispy coating turns into something sad and chewy that nobody wants to eat.
- If you need to keep it longer, the fridge works for a couple days, but let it cool off completely first. Store it in containers but don't expect it to stay crispy - the sauce soaks into the coating overnight and changes the whole texture. It still tastes good, just different. When you want to eat it again, the oven at 400°F for about 10 minutes works best to heat it back up. Don't use the microwave because it makes everything soggy and weird.
- You can get some stuff ready ahead of time if you're planning for a busy day. I'll bread the Bang Bang Chicken and keep it in the fridge, and make the sauce ahead and store it separately. But don't fry the chicken until you're ready to eat because everything tastes way better fresh. The whole point of this dish is that contrast between the crispy coating and creamy sauce, so once that's gone, you're just eating regular fried chicken with mayo on it.
FAQ
What does bang bang chicken have in it?
Bang bang chicken is basically crispy fried chicken pieces tossed in a creamy, sweet, and spicy sauce. The chicken gets coated in flour and cornstarch, then fried until golden. The sauce is usually mayo, sriracha, honey, and a little vinegar mixed together. Simple ingredients but the combination is really good.
What is bang bang sauce made of?
The basic bang bang sauce is mayonnaise, sriracha hot sauce, honey, and rice vinegar. Some people add soy sauce or garlic powder. The mayo makes it creamy, sriracha gives it heat, honey adds sweetness, and vinegar gives it a little tang to balance everything out.
How do you make bang bang chicken simply cook?
Cut chicken into pieces, coat with flour and cornstarch mixture, dip in beaten eggs, then fry until golden brown. While it's still hot, toss with the sauce made from mayo, sriracha, honey, and vinegar. The key is mixing the sauce while the Bang Bang Chicken is frying so you can toss it right away.
What are the ingredients in Bang Bang seasoning?
Bang Bang seasoning usually has garlic powder, onion powder, paprika, salt, pepper, and sometimes cayenne for extra heat. But for this recipe, the flavor comes more from the sauce than the seasoning on the chicken itself. Just basic salt, pepper, and garlic powder works fine for the coating.
Time to Make Some Crispy Magic!
Now you've got everything you need to make perfect bang bang chicken - from getting that crispy coating just right to mixing the sauce that makes everyone ask for the recipe. This dish has been a lifesaver for me on so many nights when I wanted something that felt special but didn't take forever to make. oliver and his friends always get excited when they smell this frying because they know they're getting something way better than regular chicken nuggets.
Want more recipes that'll make everyone happy? Try our Easy Blueberry Cheesecake Swirl Cookies Recipe for when you need something sweet that looks fancy. If you're craving more treats, our Easy Salted Caramel Cheesecake Cookies deliver that perfect sweet and salty combination. And when you want to turn leftovers into something amazing, our Best Cheesy Potato Pancakes Recipe transforms boring mashed potatoes into crispy perfection!
Share your bang bang chicken success! We love seeing your crispy creations and hearing about who ate them all!
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Pairing
These are my favorite dishes to serve with Bang Bang Chicken
Bang Bang Chicken
Equipment
- 1 Large pot or skillet (For frying chicken)
- 1 Thermometer (To check oil temp (350°F))
- 1 Mixing bowl set (For coating and sauce prep)
- 1 Tongs (For handling hot chicken)
- 1 Whisk (For mixing sauce)
- 1 Plate w/ paper towels (For draining fried chicken)
Ingredients
The Chicken
- 1–1.5 lb Chicken breast or thighs - Cut into bite-sized pieces
- ½ cup All-purpose flour
- ½ cup Cornstarch
- 2 Eggs - Beaten
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Garlic powder
The Bang Bang Sauce
- ½ cup Mayonnaise
- 2–3 tablespoon Sriracha sauce - Adjust to taste
- 1.5 tablespoon Honey
- 1 tablespoon Rice vinegar
- 1 teaspoon Soy sauce - Optional, for depth
For Frying
- As needed Vegetable oil - Enough to fill pan ~2 inches deep
Optional Garnishes
- 2 tablespoon Green onions - Chopped
- 1 tablespoon Sesame seeds
- 1 tablespoon Fresh cilantro - Optional
Instructions
- Cut chicken into bite-sized pieces. Season with salt, pepper, and garlic.
- Heat oil to 350°F in a skillet or pot.
- Coat chicken with egg, then flour-cornstarch mixture.
- Fry chicken until golden and crispy.
- Mix mayo, sriracha, honey, vinegar, and soy sauce for the bang bang sauce.
- Toss fried chicken with sauce and garnish.
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