Bang Bang Chicken bridges comfort food and bold flavor in one satisfying dish. While its roots reach into Sichuan cuisine, the popular Americanized version features tender fried chicken cubes doused in a sweet, spicy, and creamy sauce. This recipe delivers irresistible crunch and a dynamic sauce ready to brighten up any dinner table. From prep and marination through frying and saucing, the process is simple and adaptable—making this dish an accessible weeknight favorite for home cooks of all levels.
What Makes Bang Bang Chicken Special?
Traditional Sichuan Bang Bang Chicken consists of poached shredded chicken dressed with a spicy, tangy sesame sauce and fresh vegetables. The Americanized version spins these flavors into battered, bite-sized chicken pieces coated in a luscious dressing that balances sweet, spicy, and umami notes. The key lies in the texture and the sauce—crispy coating that holds up against the creamy glaze, delivering a satisfying bite every time.
Bang Bang Chicken fits perfectly into both family dinners and gatherings because it’s easy to make and share. The dish also adapts to personal spice preferences and works well with various sides, so there’s something for everyone at the table.
Ingredients Overview
Here’s what you’ll need to craft restaurant-quality Bang Bang Chicken at home:
For the Chicken
- Boneless, skinless chicken breast or thigh (about 1.5 lbs): Cut into even 1-inch cubes for consistent cooking.
- Whole milk (½ cup): Tenderizes and keeps the chicken juicy. Buttermilk or a dairy-free alternative also works.
- Large egg (1): Binds the marinade and helps the breading stick.
Breading
- All-purpose flour (½ cup): Creates the base for a crisp outer layer.
- Potato starch (⅓ cup): Lends a lighter, crunchier bite. Cornstarch makes a serviceable substitute.
- Salt and black pepper: Enhances flavor.
- Shichimi togarashi (2 teaspoons): Delivers heat and complexity from a blend of spices. Substitute with red pepper flakes or cayenne if needed.
For Frying
- Neutral oil (canola, vegetable, or corn): Enough for deep frying, about 2-3 cups depending on pan size.
Bang Bang Sauce
- Mayonnaise (½ cup): Sets the creamy base.
- Honey (2 tablespoons): Provides sweetness and stickiness.
- Sweet chili sauce (3 tablespoons): Adds sweetness with gentle heat.
- Gochujang (2 teaspoons): Supplies fermented depth and pleasant heat. Sriracha can step in if gochujang isn’t available.
Optional Garnish
- Thinly sliced green onions
- Chopped fresh chilies or chives
- Roasted sesame seeds
Step-by-Step Instructions
1. Marinate the Chicken
Combine milk and egg in a large bowl and whisk until well blended. Add chicken cubes, tossing to coat. Cover and let sit for at least 15 minutes in the refrigerator. Marination at this stage begins tenderizing the chicken and sets the base for better breading adherence.
2. Prepare the Breading
In a large zip-top bag, stir together flour, potato starch, salt, pepper, and shichimi togarashi. For extra flavor, add a half teaspoon each of garlic powder and onion powder. Remove chicken from marinade, letting excess drip off. Add the chicken to the breading bag. Seal and shake well until every piece is evenly coated. Arrange the dredged chicken pieces on a rack and let them rest for five minutes to set the coating.
3. Fry the Chicken
Heat oil in a deep pan or Dutch oven to 325°F. If you don’t have a thermometer, drop a pinch of breading into the oil—it should sizzle but not burn. Fry chicken pieces in batches (about 8-10 pieces at a time), careful not to crowd the pan. Cook for 2–3 minutes until just pale golden, then remove to a wire rack.
Increase the oil temperature to 350°F. Return the chicken in batches for a second fry, about 1–2 minutes, until crisp and golden-brown. The double-fry method locks in juiciness and yields a light crunch.
Use an instant-read thermometer to check doneness; chicken should reach 165°F internally.
4. Make the Bang Bang Sauce
In a large bowl, whisk together mayonnaise, honey, sweet chili sauce, and gochujang until smooth. Adjust heat and sweetness to taste, adding extra chili sauce or honey if desired.
5. Coat, Serve, and Garnish
Transfer hot fried chicken directly into the bowl with bang bang sauce. Toss gently to cover every piece without knocking off the crispy coating. Garnish with green onions, sesame seeds, or chopped fresh chilies for contrast and freshness.
Bang Bang Chicken Cooking Tips
- Uniform Pieces: Evenly sized chicken ensures even cooking. Too large, and the interior may undercook; too small, and they may dry out.
- Don’t Skip The Rest: Letting the breaded chicken rest before frying helps the coating stay crisp and adhere better during cooking.
- Batch Frying: Always fry in small batches to keep the oil temperature steady and prevent soggy breading.
- Oven Hold: If you need to keep batches warm, transfer fried chicken to a baking sheet in a 200°F oven.
- Air Fryer Version: Arrange breaded chicken in a single layer in the air fryer basket. Air fry at 400°F for 15 minutes, flipping halfway for even crispness.
Easy Modifications and Variations
Bang Bang Chicken adapts easily to different palates and pantry staples:
- Level Up The Heat: Swap shichimi togarashi and gochujang for sriracha, chili garlic sauce, or cayenne for a custom spice profile.
- Lighter Sauce: Substitute mayo with Greek yogurt for a tangy, lower-fat alternative.
- Breading Twists: Add smoked paprika, garlic powder, or five-spice powder to the breading for more depth.
- Sauce Boosters: Incorporate a splash of soy sauce or a squeeze of lemon juice for extra umami or brightness.
- Protein Swap: Try with shrimp, tofu, or pre-cooked chicken nuggets for variety in both flavor and texture.
Serving Suggestions
This dish pairs with many sides and works well in various serving styles:
With Steamed Rice
The classic pairing. Serve the hot, sauced chicken over fluffy jasmine or sticky rice to soak up the creamy, spicy sauce.
In Sandwiches
Pile sauced chicken on a toasted brioche bun or baguette, layering with crisp lettuce and sliced cucumber for a refreshing crunch.
As Wraps
Wrap chicken in warm tortillas with shredded cabbage or slaw, adding a drizzle of bang bang sauce for a quick and flavorful meal.
With Noodles
Toss leftover sauce with cooked noodles for a creamy, spicy noodle salad. Add chicken on top for an easy lunch or dinner.
On Salads
Top mixed greens with sauced bang bang chicken. Use a light vinaigrette to balance the richness.
With Chips or Veggies
Serve as an appetizer with potato chips, fries, or sliced raw vegetables for dipping.
Storage and Reheating
Bang Bang Chicken stays tasty for days and reheats well when stored properly.
| Storage Method | How To Store | Reheating Instructions |
|---|---|---|
| Refrigerator | In an airtight container for up to 3-4 days | Oven at 400°F for 10–12 minutes, or until crisp and hot |
| Freezer | In a freezer-safe container or bag for up to 1 month | Thaw overnight in the fridge, then reheat using oven method |
Avoid microwaving if you want to maintain crispiness.
Bang Bang Chicken: The All-in-One Easy Dinner
Crispy, creamy, sweet, and spicy—Bang Bang Chicken covers all the bases in flavor and texture. The double-frying step makes all the difference for irresistible crunch, while the thick, sticky sauce brings it all together. Versatile and beginner-friendly, this recipe invites you to tailor the seasonings and presentation to your tastes.
Whether served atop rice, tucked into a sandwich, or piled on a salad, Bang Bang Chicken draws everyone to the table. Try it on a busy weekday or for your next casual get-together—you just might decide it belongs in regular dinner rotation.
Bang Bang Chicken (Easy Dinner Recipe)
This Bang Bang Chicken may be completely different from the authentic Chinese dish. Take one bite, and you’ll fall in love with it. I guarantee it.
Ingredients
- 1/3 cup milk
- 2 tablespoons honey
- 2 tablespoons sweet chili sauce
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground black pepper
- 1 teaspoon gochujang (Korean hot pepper paste)
- 1/4 cup potato starch (see note)
- Oil, for frying
- 1/4 cup mayonnaise
- 1/2 teaspoon salt
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 egg
- 1/4 teaspoon shichimi togarashi (Japanese red pepper condiment)
Instructions
- Whisk together milk and egg in a large bowl. Add the chicken and let it marinate for 15 minutes. Drain.
- Place potato starch, flour, salt, pepper, and shichimi togarashi in a large, resealable bag. Then seal and shake the bag until well-combined. Next, place the chicken cubes in the bag, seal it, and shake until completely coated.
- Heat oil in a large skillet to 325 degrees Fahrenheit. Carefully drop the chicken into the hot oil, about 5-8 pieces at a time. Fry for 90 seconds and transfer onto a plate lined with paper towels.
- Increase the oil’s temperature to 350 degrees Fahrenheit. Re-fry the chicken, 5-8 pieces at a time, for another 90 seconds. Transfer onto a plate lined with paper towels.
- Whisk together mayonnaise, honey, sweet chili sauce, and gochujang in a large bowl. Add the chicken and toss to coat. Serve and enjoy!