Bang Bang Chicken

This bang bang chicken is crispy, juicy, and tossed in a creamy, spicy-sweet sauce. It’s an easy takeout-style dinner made at home.

You can pair this chicken with rice and crisp veggies for a dinner that tastes like your favourite takeout, only quicker, healthier, and ready in under 40 minutes.

Why you’ll love this recipe

• Crispy without deep frying: The chicken gets golden and crunchy in a skillet with just a bit of oil, so you still get that perfect texture without breaking out the deep fryer.
• Sauce that does it all: The creamy bang bang sauce doubles as a coating for the chicken and a drizzle for the rice and veggies, tying the whole dish together.

Ingredients and substitutions

• Avocado oil – great for high-heat frying, but you can also use canola or vegetable oil.
• Chicken breast – chicken thighs also work if you prefer juicier meat.
• Eggs – for an egg-free version, use buttermilk or a flax egg wash.
• Cornstarch & flour – you can use all cornstarch for extra crunch or all-purpose flour if that’s what you have.
• Carrot, red cabbage & cucumber – feel free to swap in bell peppers, lettuce, or any crisp veggies you like.
• Green onions – chives or cilantro are good substitutes.
• Sesame seeds – optional garnish, but they add a nice finish.

For the rice:

• White rice – you can use brown rice, quinoa, or even cauliflower rice for a lighter option.
• Butter – replace with olive oil or skip for a lighter version.

For the bang bang sauce:

• Light mayo – regular mayo, Greek yogurt, or even sour cream will work.
• Sweet chili sauce – substitute with honey + sriracha if you don’t have any.
• Sriracha – swap with chili garlic sauce or your favourite hot sauce.

How to make bang bang chicken

Step 1: Cook the rice.

Cook the rice, water, butter, and salt until the liquid is absorbed and the rice is tender.

Step 2: Coat the chicken.

Dip the chicken pieces in egg, then dredge in the flour and cornstarch mixture.

Step 3: Fry the chicken.

Fry chicken in batches for 3–4 minutes per side until golden.

Step 4: Make the bang bang sauce.

Add mayo, sweet chili sauce and sriracha in a bowl.

Step 5: Stir the sauce well.

Stir the mayo, sweet chili sauce, and sriracha well.

Step 6: Toss and serve.

Toss the hot chicken with the bang bang sauce to coat. Serve over the cooked rice with the veggies, then garnish with green onion and sesame seeds.

Frequently asked questions

Do I need to deep fry the chicken?

No, pan-frying in a shallow layer of oil is enough to get that golden crispy coating.

What’s the best way to cut the chicken for this recipe?

Dice the chicken breasts into 1-inch pieces so they cook quickly and evenly while staying juicy.

Is bang bang chicken kid-friendly?

Yes, if you reduce or leave out the sriracha, the sauce is sweet and mild enough for kids to enjoy.

What to serve with this dish

Bang bang chicken is bold and saucy, so pairing it with fresh, simple sides helps balance out the meal. Here are a few ideas to try:

• Keep things cool and refreshing with this crisp cucumber salad.
• A quick side of garlic green beans adds colour and crunch.
• Serve with healthy air fryer veggie fries like Crispiest Air Fryer Zucchini Fries, Healthy Air Fryer Sweet Potato Fries, Crispy Air Fryer Jicama Fries or Crispy Green Bean Fries.

How to store and reheat

Make ahead: Cook the chicken and prep the sauce separately, then toss together just before serving so the coating stays crispy.

Store: Keep leftovers in an airtight container in the fridge for up to 3 days.

Reheat: Warm in a skillet or the oven at 350°F until the chicken is heated through and slightly crisp again.

Freeze and reheat from frozen: Freeze the cooked chicken without the sauce for up to 2 months; reheat in the oven at 375°F for 15–20 minutes, then toss in fresh sauce before serving.