Bang Bang Chicken delivers serious flavor with minimal fuss. This magical recipe features a creamy, spicy, and slightly sweet sauce that clings to tender chicken pieces. It’s an addictive flavor explosion that comes together in about 30 minutes.
Craving a delicious Bang Bang Chicken? You've come to the right spot! From Chicken Breast Recipes favorites to amazing Christmas Cookie recipes, there's something here for everyone.
Why You’ll Love This Bang Bang Chicken
- Flavor party: The signature sauce is a perfect trio of creamy, sweet, and spicy.
- Incredibly versatile: Serve over rice, in lettuce wraps, or stuffed into bao buns.
- Perfect texture: Juicy, tender chicken with a lightly crisp exterior.
- Deceptively simple: A straightforward, one-pan wonder that impresses without stress.
Ingredients & Tools
- 500 g boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tbsp cornstarch
- 1/2 tsp each of salt and black pepper
- 1 tbsp vegetable or avocado oil
- 120 g mayonnaise (full-fat for best texture)
- 60 g sweet chili sauce
- 1-2 tbsp Sriracha or Sambal Oelek (adjust to your heat preference)
- 1 tbsp honey
- 1 tsp rice vinegar
- 1 large clove garlic, minced
- For garnish: sliced spring onions and toasted sesame seeds
Tools: A large skillet or non-stick frying pan, a medium mixing bowl, and a small bowl for the sauce.
Notes: The quality of your mayonnaise and sweet chili sauce matters—they form the sauce base. Don’t skip the rice vinegar; it adds crucial acidity.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 24 g |
| Carbs: | 16 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs or breasts? This is the eternal question. Thighs will give you a slightly richer, more forgiving, and juicier result, as they have a higher fat content. Breasts are leaner and cook a bit faster, but can dry out if overcooked. Both work wonderfully, so it’s really down to personal preference.
- Get your mise en place ready. This recipe moves quickly once you start cooking. Having your chicken chopped and seasoned, and your sauce whisked together in a bowl before you even turn on the stove, will make the process seamless and stress-free.
- Taste your sauce and adjust. Before it ever touches the chicken, dip a spoon in and taste your bang bang sauce. Want more heat? Add another squirt of Sriracha. Prefer it tangier? A bit more vinegar. This is your moment to make it perfect for your palate.
- Don’t crowd the pan. When browning the chicken, give the pieces some space in the skillet. If you pile them all on top of each other, they’ll steam instead of getting those lovely golden-brown bits that add so much flavor.
How to Make Bang Bang Chicken
Step 1: Start by prepping your chicken. Pat the pieces completely dry with a paper towel—this is a secret step for getting a nice sear. Place them in a bowl and toss with the cornstarch, salt, and pepper until each piece is lightly and evenly coated. You’ll notice the cornstarch creates a faint, dusty layer; this will help thicken the sauce later and give the chicken a delicate crust.
Step 2: Now, let’s make the legendary sauce. In a separate medium bowl, combine the mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and minced garlic. Whisk it all together until it’s smooth, creamy, and uniform in color. Take a moment to taste it and adjust the flavors. Remember, the heat will mellow slightly when mixed with the hot chicken, so if you like spice, don’t be shy.
Step 3: Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering hot, carefully add the chicken pieces in a single layer, working in batches if necessary to avoid crowding. Let them cook undisturbed for 3-4 minutes, until a golden-brown crust forms on the bottom. The sizzle should be confident but not frantic.
Step 4: Flip the chicken pieces and continue to cook for another 3-5 minutes, until the chicken is cooked through and no longer pink in the center. You can check by cutting into one of the larger pieces. The internal temperature should reach 74°C (165°F). The outside should be lightly crisp and beautifully browned.
Step 5: Reduce the heat to low. Pour the prepared bang bang sauce over the cooked chicken in the skillet. Gently toss and stir until every single piece of chicken is luxuriously coated in the sauce and everything is heated through, which should only take about 1-2 minutes. You’ll see the sauce thin out slightly from the heat and then cling to the chicken perfectly.
Step 6: Immediately remove the skillet from the heat. Transfer your glorious Bang Bang Chicken to a serving plate and shower it with a generous amount of sliced spring onions and a sprinkle of toasted sesame seeds. The fresh, sharp bite of the onions and the nutty crunch of the seeds are the perfect finishing touches.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months, though sauce may separate slightly upon thawing.
- Reviving: Reheat gently in a skillet with a splash of water to refresh the sauce.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — The fluffy, fragrant rice is the classic and perfect vehicle for soaking up every last drop of that incredible sauce.
- Quick-pickled cucumber salad — The sharp, acidic crunch of pickled cucumbers provides a fantastic contrast to the rich, creamy chicken and cleanses the palate between bites.
- Stir-fried bok choy or broccoli — A simple, garlicky green vegetable adds color, freshness, and makes the meal feel wonderfully balanced and complete.
Drinks
- A crisp, cold lager — The effervescence and mild bitterness of a good lager cuts through the sauce’s richness and cools the spice beautifully.
- Iced green tea with lemon — This is a refreshing, non-alcoholic option that complements the Asian-inspired flavors without competing with them.
- An off-dry Riesling — A slightly sweet white wine can handle the spice and the sweetness in the dish, creating a really harmonious pairing.
Something Sweet
- Mango sorbet — The bright, tropical fruitiness and icy cold texture are a dream after the spicy, savory notes of the chicken.
- Fortune cookies and fresh orange wedges — A simple, light, and thematic way to end the meal on a sweet and slightly citrusy note.
- Lychee jelly — These delicate, floral, and refreshing jellies are a classic finish to a Asian-inspired meal and feel wonderfully light.
Top Mistakes to Avoid
- Mistake: Adding the sauce too early. If you add the cold sauce while the chicken is still cooking, it can cause the chicken to steam and prevent it from getting that nice sear. Always cook the chicken through first, then add the sauce just to warm and coat.
- Mistake: Overcooking the chicken. Chicken breasts, in particular, can go from juicy to dry and rubbery in a matter of minutes. Use a timer and check for doneness a minute early. Remember, it will continue to cook a little from residual heat after you take it off the stove.
Bang Bang Chicken
Make the best Bang Bang Chicken in just 30 minutes! This easy recipe features tender chicken in a creamy, spicy-sweet sauce. Get the full recipe here!
Ingredients
For the Chicken:
-
500 g boneless, skinless chicken breasts or thighs (cut into 1-inch pieces)
-
1 tbsp cornstarch
-
1/2 tsp salt and black pepper (each)
-
1 tbsp vegetable or avocado oil
For the Sauce:
-
120 g mayonnaise (full-fat for best texture)
-
60 g sweet chili sauce
-
1-2 tbsp Sriracha or Sambal Oelek (adjust to your heat preference)
-
1 tbsp honey
-
1 tsp rice vinegar
-
1 large clove garlic (minced)
For garnish:
-
sliced spring onions
-
toasted sesame seeds
Instructions
-
Start by prepping your chicken. Pat the pieces completely dry with a paper towel—this is a secret step for getting a nice sear. Place them in a bowl and toss with the cornstarch, salt, and pepper until each piece is lightly and evenly coated. You’ll notice the cornstarch creates a faint, dusty layer; this will help thicken the sauce later and give the chicken a delicate crust.01
-
Now, let’s make the legendary sauce. In a separate medium bowl, combine the mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and minced garlic. Whisk it all together until it’s smooth, creamy, and uniform in color. Take a moment to taste it and adjust the flavors. Remember, the heat will mellow slightly when mixed with the hot chicken, so if you like spice, don’t be shy.02
-
Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering hot, carefully add the chicken pieces in a single layer, working in batches if necessary to avoid crowding. Let them cook undisturbed for 3-4 minutes, until a golden-brown crust forms on the bottom. The sizzle should be confident but not frantic.03
-
Flip the chicken pieces and continue to cook for another 3-5 minutes, until the chicken is cooked through and no longer pink in the center. You can check by cutting into one of the larger pieces. The internal temperature should reach 74°C (165°F). The outside should be lightly crisp and beautifully browned.04
-
Reduce the heat to low. Pour the prepared bang bang sauce over the cooked chicken in the skillet. Gently toss and stir until every single piece of chicken is luxuriously coated in the sauce and everything is heated through, which should only take about 1-2 minutes. You’ll see the sauce thin out slightly from the heat and then cling to the chicken perfectly.05
-
Immediately remove the skillet from the heat. Transfer your glorious Bang Bang Chicken to a serving plate and shower it with a generous amount of sliced spring onions and a sprinkle of toasted sesame seeds. The fresh, sharp bite of the onions and the nutty crunch of the seeds are the perfect finishing touches.06
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