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Crispy Bang Bang Chicken: Restaurant Style Flavor in 30 Minutes

A pile of crispy, saucy bang bang chicken pieces garnished with fresh chopped green onions on a white plate.
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Make this easy Bang Bang Chicken for a quick weeknight dinner. You get crispy chicken bites tossed in a creamy, sweet, and spicy sauce that tastes just like your favorite takeout spot.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup cornstarch
  • 1 large egg, beaten
  • Vegetable oil, for frying
  • For the Bang Bang Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tablespoons Sriracha (adjust for heat preference)
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • For Serving (Optional):
  • Cooked white rice or noodles
  • Sliced green onions
  • Sesame seeds

Instructions

  1. Prepare the chicken: In a medium bowl, combine the flour, salt, pepper, and garlic powder. In a separate shallow bowl, place the beaten egg. In a third bowl, place the cornstarch.
  2. Dredge the chicken pieces first in the flour mixture, shaking off excess. Dip the floured chicken into the egg, letting excess drip off. Finally, coat the chicken thoroughly in the cornstarch. Press the cornstarch onto the chicken to help it adhere.
  3. Heat the oil: Pour about 1 to 1.5 inches of vegetable oil into a large, heavy-bottomed skillet or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.
  4. Fry the chicken: Working in batches to avoid overcrowding the pan, carefully place the coated chicken into the hot oil. Fry for 4 to 6 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature reaches 165°F or 74°C).
  5. Drain the chicken: Remove the crispy chicken with a slotted spoon and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
  6. Make the sauce: While the chicken drains, whisk together all the Bang Bang Sauce ingredients (mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and sesame oil) in a small bowl until smooth and creamy.
  7. Toss the chicken: Place the hot, crispy chicken into a large bowl. Pour the prepared sauce over the chicken and toss gently until every piece is evenly coated in the creamy, spicy sauce.
  8. Serve immediately: Serve your homemade takeout chicken over cooked rice or noodles. Garnish with sliced green onions and sesame seeds for a restaurant-style presentation.

Notes

  • For an Air Fryer Bang Bang Chicken version, spray the coated chicken pieces lightly with cooking spray and air fry at 380°F (195°C) for 12-15 minutes, flipping halfway, until crispy. Toss with the sauce after air frying.
  • If you prefer a thicker sauce, reduce the amount of rice vinegar slightly or add a teaspoon of cornstarch mixed with water to the sauce ingredients while heating gently on the stove.
  • To make this a Bang Bang Chicken Bowl, layer the sauced chicken over brown rice, and add fresh vegetables like shredded cabbage, sliced carrots, and avocado.

Nutrition

Find it online: https://cookincorner.com/bang-bang-chicken-recipe-30-minute-crispy-dinner/