Bang Bang Chicken

Oh, this Bang Bang Chicken! It’s one of those dishes that, once you try it, you just can’t stop thinking about. For me, it’s got this incredible pull, almost like a comforting hug in food form. I remember the first time I tasted something similar, it was at a little Thai place downtown, and I was instantly hooked. The creamy, slightly sweet, a little bit spicy sauce clinging to perfectly cooked chicken… it was pure magic. I’ve spent ages tinkering in my kitchen to recreate that experience, and honestly, I think I’ve finally nailed it. It’s got that irresistible zing, but it’s also surprisingly easy to whip up, which is a total lifesaver on those crazy weeknights when dinner needs to be on the table *yesterday*. If you love a good saucy chicken dish like General Tso’s or Orange Chicken, but you’re looking for something with a little more pizzazz and a touch of creamy indulgence, then this Bang Bang Chicken is absolutely for you. Get ready to have your taste buds do a happy dance!

What is a Bang Bang Chicken?

So, what exactly *is* this “Bang Bang Chicken” we’re talking about? Well, the name itself is super fun, isn’t it? It conjures up images of something exciting and flavorful, and trust me, it delivers! At its heart, Bang Bang Chicken is all about tender pieces of chicken that get coated in a luscious, creamy, and slightly spicy sauce. Think of it as the ultimate comfort food with a bit of a kick. It’s not a traditional dish from any one specific place in the way, say, Pad Thai is, but it’s become incredibly popular in American Chinese restaurants, often associated with a fusion style of cooking. The “bang bang” part really refers to the explosion of flavor you get with every bite – that delightful sweet, savory, and spicy combination that just hits all the right notes. It’s essentially a celebration of texture and taste, where crispy or perfectly cooked chicken meets a sauce that’s both rich and vibrant. It’s the kind of dish that makes you close your eyes and savor it.

Why you’ll love this recipe?

Honestly, there are so many reasons this Bang Bang Chicken Recipe has become a staple in my kitchen, and I just know you’re going to fall in love with it too. First off, the FLAVOR! Oh my goodness, the flavor is just out of this world. That sauce? It’s this dreamy, creamy concoction that’s got just the right balance of sweetness from the mayo and honey, a bit of tang from the Sriracha and ketchup, and that irresistible umami depth from a few other pantry staples. It coats the chicken beautifully, making every single bite a delightful experience. And don’t even get me started on the texture when you get it just right – tender chicken with that glorious sauce clinging to it is pure bliss.

Then there’s the SIMPLICITY. I know, I know, sometimes it feels like “easy” recipes can be a bit of a letdown, but this one truly is. You don’t need fancy techniques or hours in the kitchen. Most of the magic happens in one bowl (for the sauce, anyway!), and the chicken cooks up in a flash. It’s the kind of meal you can pull off on a Tuesday night without breaking a sweat, and it tastes like you spent way more time on it. Seriously, it’s a lifesaver on busy nights when the hunger pangs hit hard.

And let’s talk COST-EFFICIENCY. The ingredients are all super common, things you likely already have in your pantry or can grab at any regular grocery store without breaking the bank. No obscure spices or super expensive cuts of meat needed here, which is always a win in my book. Plus, it’s so versatile! You can serve this Bang Bang Chicken over fluffy rice, with some stir-fried veggies, in lettuce wraps, or even just eat it straight out of the bowl (guilty as charged sometimes!). It’s perfect for a quick weeknight dinner, a fun weekend meal, or even as an appetizer if you make smaller pieces.

What I love most about this Bang Bang Chicken, beyond the incredible taste and ease, is how it always makes people happy. Whether it’s my family asking for it again and again, or friends I’ve shared it with raving about it, this recipe just brings smiles. It’s got that wow factor without being complicated, and that, my friends, is the sweet spot in any recipe.

How do I make Bang Bang Chicken?

Quick Overview

Making this incredible Bang Bang Chicken is surprisingly straightforward. The process involves quickly cooking your chicken pieces until they’re tender and juicy, then tossing them in a vibrant, homemade sauce that’s creamy, sweet, and a little spicy. It’s all about getting that perfect sauce-to-chicken ratio. The whole thing comes together in under 30 minutes, making it an absolute winner for busy evenings or when you’re craving something truly delicious without a lot of fuss. The magic really happens when the warm chicken meets the cool, luscious sauce, creating an irresistible flavor explosion. You’ll be amazed at how simple it is to achieve such restaurant-quality results right in your own kitchen!

Ingredients

For the Main Batter:
1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1/2 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon Black Pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 large egg, lightly beaten
2 tablespoons milk (any kind works, even almond milk makes it creamy!)
Vegetable oil, for frying (enough to fill your pan about 1-inch deep)

For the Filling:
(This isn’t really a separate filling in the traditional sense for Bang Bang Chicken, it’s more about how the chicken is prepared and then coated. The chicken pieces themselves are the “filling” that gets enrobed in sauce.)

For the Glaze:
1/2 cup mayonnaise (use a good quality one for best flavor)
1/4 cup Sriracha (adjust to your spice preference – less for mild, more for extra bang!)
2 tablespoons ketchup
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar
1 teaspoon soy sauce (or tamari for gluten-free)
1 clove garlic, minced (or 1/2 teaspoon garlic powder if you’re in a hurry)
1/2 teaspoon grated Fresh Ginger (optional, but adds amazing depth!)
Pinch of red pepper flakes (optional, for extra heat)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our cooking station ready. You’ll want to grab a large skillet or wok and pour in your vegetable oil. You’re looking for about 1 to 1.5 inches of oil, enough to generously coat the bottom and allow the chicken to fry nicely. Place this over medium-high heat. While the oil is warming up – this usually takes about 5-7 minutes – you can prep your chicken and the dry coating. It’s always a good idea to have everything ready to go before you start frying, as things move pretty quickly!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and onion powder. Give it a good mix until everything is well combined. This dry coating is going to help create a lovely, slightly crispy exterior on your chicken. You want to make sure there are no clumps of cornstarch or flour. I always like to sift my flour and cornstarch together just to be extra sure, but a good whisk usually does the trick.

Step 3: Mix Wet Ingredients

In a separate small bowl, whisk together the lightly beaten egg and the milk. This egg wash mixture is what will help the dry coating stick to the chicken. Make sure the egg is fully incorporated with the milk, creating a smooth, pale yellow liquid. If you’re using almond milk like I sometimes do for a dairy-free option, it works just as well! It’s all about creating that binding agent.

Step 4: Combine

Now, it’s time to get the chicken ready for its coating! Add the cut chicken pieces to the wet ingredients (egg and milk mixture) and toss to coat them evenly. Let them sit for about 30 seconds to a minute. Then, using a slotted spoon or your hands (wash them well afterward!), transfer the chicken pieces directly into the bowl with the dry ingredients. Toss them around until each piece is thoroughly coated. You don’t want to overmix here; you’re just aiming for a nice, even dusting. If the coating looks a bit too dry and isn’t sticking, you can always add a tiny splash more milk to the wet mixture or a touch more flour to the dry.

Step 5: Prepare Filling

While your chicken is getting coated, you can quickly whip up the star of the show: the Bang Bang sauce! In a medium bowl, combine the mayonnaise, Sriracha, ketchup, honey (or maple syrup), rice vinegar, soy sauce, minced garlic, and grated ginger (if using). Whisk everything together until it’s smooth and beautifully creamy. Taste it! This is your chance to adjust the flavor. Want it spicier? Add more Sriracha. Prefer it a little sweeter? Add a touch more honey. Like it tangier? A little extra vinegar. This sauce is super forgiving, so don’t be afraid to tweak it to your exact liking. Some people like to add a pinch of red pepper flakes for an extra kick, which I highly recommend if you’re a heat lover!

Step 6: Layer & Swirl

This step is actually a bit of a misnomer for Bang Bang Chicken as it’s not layered or swirled in the same way a cake or a casserole might be. The “layering” happens when you toss the cooked chicken *into* the sauce. Once your chicken is fried to golden perfection (see next step!), you’ll drain it well and then add it directly to the bowl of that gorgeous Bang Bang sauce you just made. Give it a gentle toss to ensure every single piece of chicken is lovingly coated in that creamy, spicy glaze. The visual appeal of the sauce clinging to the chicken is just part of the magic!

Step 7: Bake

Okay, so for this particular Bang Bang Chicken, we’re actually *frying* the chicken rather than baking it. This is key for getting that perfect crispy exterior before it gets coated in the sauce. So, carefully place your coated chicken pieces into the hot oil. Don’t overcrowd the pan; you might need to do this in batches. Fry for about 3-5 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). Once they’re done, remove the chicken with a slotted spoon and place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain any excess oil. You want them crispy, not greasy!

Step 8: Cool & Glaze

Once all your chicken is fried and drained, it’s time for the grand finale! Add the hot, crispy chicken directly into the bowl with your prepared Bang Bang sauce. Gently toss everything together until all the chicken pieces are thoroughly coated. You want to do this while the chicken is still warm so that the sauce adheres beautifully and the flavors meld together. The residual heat from the chicken will also warm the sauce slightly, making it even more luscious. The moment you see every piece glistening with that creamy, orangey-pink sauce is just *chef’s kiss*!

Step 9: Slice & Serve

This Bang Bang Chicken is best served immediately while the chicken is still warm and slightly crispy underneath the luscious sauce. You can slice it into bite-sized pieces if you like, or serve the chunks whole. Garnish with some chopped fresh green onions or toasted sesame seeds for a pop of color and freshness. It’s absolutely stunning served over a bed of fluffy white or brown rice, alongside some steamed broccoli or snow peas. The contrast of the creamy, rich sauce with the simple starch and fresh veggies is just perfect. Trust me, this dish disappears fast!

What to Serve It With

This Bang Bang Chicken is so incredibly versatile, which is one of the many reasons I adore it. It’s not just for dinner; it can be dressed up or down for so many occasions. For a lovely BREAKFAST, I sometimes like to serve smaller, bite-sized pieces on toothpicks as a fun, savory start to the day, perhaps alongside a fruit salad. It’s a bit unconventional, I know, but it’s a hit when you want something more substantial than cereal.

BRUNCH is where this dish can really shine. Imagine a beautiful spread with this Bang Bang Chicken as a centerpiece. You could plate it elegantly with a side of steamed jasmine rice and a colorful slaw. For beverages, a crisp white wine or even some sparkling apple cider would pair beautifully. It feels fancy enough for guests but is still incredibly approachable.

As a dessert? Okay, hear me out! While it’s not sweet, the creamy, decadent sauce makes it feel indulgent. I sometimes serve it as a more savory appetizer before a sweet dessert, or if you have guests who prefer savory over sweet, it can be a lighter, yet satisfying, end to a meal, especially if paired with lighter fare.

But my absolute favorite is for COZY SNACKS or casual weeknight dinners. This is when it’s a lifesaver! Serve it piping hot over rice with some quick-steamed veggies like broccoli or green beans. It’s pure comfort food. I also love making a big batch and using leftovers to fill lettuce wraps for a lighter lunch the next day. My family particularly loves it when I serve it with some crispy wonton strips for extra crunch. It’s the kind of dish that makes everyone feel happy and well-fed, no matter how you serve it.

Top Tips for Perfecting Your Bang Bang Chicken

I’ve made this Bang Bang Chicken more times than I can count, and through all those batches, I’ve picked up a few tricks that I think really elevate it from good to absolutely spectacular. So, let’s dive into some of my favorite tips!

Chicken Prep: When it comes to the chicken itself, I highly, highly recommend using boneless, skinless chicken thighs. They stay incredibly moist and tender, even after frying. If you prefer chicken breast, just be extra careful not to overcook it, as it can dry out much faster. Cut your chicken into uniform, bite-sized pieces (about 1-inch chunks) so they cook evenly and are easy to eat. Patting your chicken dry before you coat it is crucial for getting that coating to stick well and fry up nicely. Moisture is the enemy of a good crisp!

Mixing Advice: For the coating, make sure your dry ingredients (flour, cornstarch, seasonings) are thoroughly combined before you add the chicken. This ensures even flavor distribution. When you add the coated chicken to the hot oil, avoid overcrowding the pan. Frying in batches is key! If you cram too many pieces in, the oil temperature will drop, leading to greasy chicken instead of crispy chicken. You want those pieces to have space to sizzle and crisp up properly. Also, once the chicken is coated, try to fry it relatively soon after; letting it sit for too long in the coating can make it a bit gummy.

Swirl Customization: While there isn’t a literal “swirl” in the mixing process like a cake, the “swirl” of flavor in the sauce is what makes it so amazing. When you’re making your sauce, don’t be afraid to play with the spice level. Sriracha can vary in heat, so start with the recommended amount and taste. If you want it spicier, add more Sriracha or a pinch of red pepper flakes. For a sweeter sauce, a touch more honey or maple syrup is your friend. And that touch of rice vinegar? Don’t skip it! It adds a lovely brightness that cuts through the richness of the mayo.

Ingredient Swaps: I’ve experimented with a few swaps over the years! For a gluten-free version, simply use a gluten-free all-purpose flour blend for the coating and tamari instead of soy sauce. The texture will be very similar. If you don’t have rice vinegar, apple cider vinegar can work in a pinch, though it has a slightly different flavor profile. And as I mentioned, any milk works for the egg wash, so don’t stress if you only have oat or soy milk on hand. For the mayo, a full-fat, good-quality mayonnaise really makes a difference in the creaminess and flavor of the sauce. Light mayo can sometimes make it a bit too thin.

Baking Tips: Wait, I just realized I said bake in my initial thought! It’s frying! Correcting myself here: FRYING TIPS. When frying, ensure your oil is at the right temperature (around 350-360°F or 175-180°C). If you don’t have a thermometer, you can test it by dropping a tiny bit of the dry coating mixture into the oil. It should sizzle immediately and float to the top. If it sinks, the oil isn’t hot enough. If it burns instantly, it’s too hot. Drain the fried chicken on a wire rack rather than paper towels if possible; this allows air to circulate, keeping the bottoms from getting soggy.

Glaze Variations: Once the chicken is fried, toss it in the sauce immediately while it’s still warm. This helps the sauce adhere better and slightly warms the sauce, making it extra luscious. Don’t let the fried chicken sit around too long before saucing, or it can start to lose its crispness. Garnish is your best friend here! Chopped green onions are classic and add a fresh bite. Toasted sesame seeds offer a nutty crunch and look beautiful. A tiny drizzle of chili oil on top can add another layer of flavor and heat if you’re feeling adventurous.

Storing and Reheating Tips

Ah, the eternal question: what do you do with any leftovers of this glorious Bang Bang Chicken? Thankfully, it stores and reheats pretty well, though I’ll be honest, it’s so good it rarely lasts long in my house!

Room Temperature: Honestly, I wouldn’t recommend leaving this dish out at room temperature for more than two hours, especially with the mayonnaise-based sauce. For food safety, it’s best to get it into the fridge as soon as it’s cooled down a bit after serving.

Refrigerator Storage: Once cooled, transfer any leftover Bang Bang Chicken to an airtight container. It will stay good in the refrigerator for about 3-4 days. The chicken might lose a little bit of its crispiness from the initial fry, but the flavor will still be fantastic. I find that if I store the chicken and sauce separately, it helps retain some of the texture better, but for convenience, keeping it all together in one container is perfectly fine.

Freezer Instructions: You can technically freeze Bang Bang Chicken, but I find the texture of the sauce and the crispiness of the chicken don’t hold up as well as when refrigerated. If you do decide to freeze it, let it cool completely, then store it in freezer-safe airtight containers or heavy-duty freezer bags. It should last for about 1-2 months. Thawing is best done in the refrigerator overnight.

Glaze Timing Advice: For the best texture, especially if you’re planning to reheat, I’d recommend reheating the plain fried chicken first, then tossing it with a fresh batch of sauce. If you’re just reheating leftovers that are already sauced, do it gently. The sauce might separate a little upon reheating, but a gentle stir usually brings it back together. Avoid microwaving it on high heat for too long, as this can make the chicken rubbery. A lower power setting or reheating on the stovetop in a pan with a little bit of oil or water can help preserve some texture.

Frequently Asked Questions

Final Thoughts

There you have it – my absolute favorite Bang Bang Chicken recipe! I truly hope you give this one a try. It’s one of those recipes that just makes me feel good every time I make it, and more importantly, every time we eat it. The combination of crispy, tender chicken coated in that irresistible creamy, sweet, and spicy sauce is just pure comfort and joy. It’s surprisingly simple to make, which means you can enjoy restaurant-quality flavors without spending hours in the kitchen. It’s perfect for a weeknight dinner that feels special, a fun appetizer, or even something to impress guests at a casual gathering.

If you love this recipe, you might also enjoy my recipes for Honey Garlic Chicken or Sweet and Sour Chicken, which have similar crowd-pleasing flavor profiles. They’re all about that delicious balance of sweet and savory that makes you want to go back for more!

I would absolutely love to hear what you think if you make this! Please leave a comment below with your thoughts, any variations you tried, or how your family enjoyed it. And if you share a picture on social media, tag me – I can’t wait to see your creations! Happy cooking!