Why You’ll Love Bang Bang Chicken Recipe
This recipe combines crunch and bold flavor in every bite. The chicken turns perfectly crispy whether you pan fry or air fry it, while the signature bang bang sauce delivers a delicious balance of sweetness, heat, and creaminess. It’s simple, customizable, and great for weeknight dinners or casual gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1.4 lbs boneless skinless chicken thighs, diced into large bite-sized pieces
2 tsp paprika
1 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1 egg, beaten
5 oz cornstarch/cornflour
oil spray (for air frying)
1/2 cup vegetable oil (for pan frying)
1/2 cup full-fat mayonnaise
1/4 cup sweet chilli sauce
2 tbsp sriracha
1 tbsp milk
1 tsp soy sauce
cooked rice
very thinly sliced spring onion
Directions
In a large mixing bowl, coat the chicken pieces with paprika, salt, onion powder, garlic powder, and black pepper. Add the beaten egg and mix until the chicken is fully coated.
Place the cornstarch in a shallow dish. Dredge each piece of chicken in the cornstarch, ensuring each piece is evenly coated. Shake off excess and set aside.
For pan frying, heat vegetable oil in a large pan over medium-high heat until hot. Fry the chicken in batches for 3–4 minutes per side until golden brown, crispy, and fully cooked. Transfer to a rack or paper towels to drain excess oil.
For air frying, arrange the chicken in a single layer, lightly spray with oil, and cook at 400°F (200°C) for about 12 minutes until crispy and cooked through.
In a separate bowl, mix together mayonnaise, sweet chilli sauce, sriracha, milk, and soy sauce to create the bang bang sauce. Add the cooked chicken and toss until evenly coated.
Serve immediately over cooked rice and garnish with thinly sliced spring onions.
Servings and timing
Servings: 3
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
You can substitute chicken thighs with chicken breast for a leaner option. Adjust the spice level by reducing or increasing the sriracha. For a lighter version, use Greek yogurt instead of mayonnaise. You can also add steamed broccoli or snap peas for extra vegetables.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness. If using a microwave, note that the coating may soften. Store sauce separately if possible for best texture.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast works well but may be slightly less juicy.
Is this dish very spicy?
It has a mild to medium heat, which you can adjust to taste.
Can I make this in advance?
You can prep the chicken and sauce ahead, but cook just before serving for best texture.
What oil is best for frying?
Vegetable oil or any neutral oil with a high smoke point works well.
Can I bake the chicken instead?
Yes, bake at a high temperature until crispy, though it may be less crunchy than frying.
What can I serve with Bang Bang Chicken?
It pairs well with rice, noodles, or a simple salad.
Can I make it gluten-free?
Yes, ensure your soy sauce is gluten-free and use certified gluten-free cornstarch.
How do I keep the chicken crispy?
Serve immediately after tossing in the sauce or keep sauce separate until serving.
Can I freeze leftovers?
It’s best enjoyed fresh, but you can freeze cooked chicken and reheat in the oven.
What is bang bang sauce made of?
It’s a creamy blend of mayonnaise, sweet chilli sauce, and sriracha with a hint of seasoning.
Conclusion
Bang Bang Chicken is a quick and irresistible dish that delivers crispy texture and bold flavor with minimal effort. Whether fried or air-fried, it’s a versatile recipe that’s sure to become a favorite in your meal rotation.
