Bang bang recipes are all the rage, and our simple homemade Bang Bang Chicken recipe is the perfect weeknight dinner to feed your hungry family!
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Bang bang sauce is so good I could almost eat it with a spoon. It is made of mostly mayo, though, so maybe avoid that. This recipe is one of those meals that might not fit into everyone’s idea of what “healthy” is, but that’s okay. Food is not the enemy, and there’s really no such thing as “bad” food. There’s a big difference between eating spoonfuls of mayo and enjoying a delicious, home-cooked meal that just happens to be breaded and fried once in a while.
This recipe is perfect served next to a bowl of our Chicken Fried Rice. It is better than take-out, and you can make a bunch of delicious food at a relatively inexpensive cost.
How to make bang bang chicken at home
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this homemade bang bang chicken recipe, you will need the following ingredients:
- Boneless Skinless Chicken Thighs
- Egg
- Mayonnaise
- Kosher Salt
- Garlic Powder
- Black Pepper
- Cornstarch
- Flour
- Baking Soda
- Sweet Chili Sauce
- Sriracha
- Honey
- Avocado oil
- Scallions
Chicken breasts can be subbed in for the chicken thighs if that’s what you have. If you want to really hit the easy button, you can buy frozen, breaded chicken breast nuggets instead and cook them according to the package directions.
If you are gluten-free, a 1:1 Gluten-Free Flour can be used. We’ve tried Bob’s Red Mill brand and it worked great.
If you love spice, add some more sriracha to the bang bang sauce!
Cooking bang bang shrimp
Bang Bang Shrimp is a simple recipe that can be made in just a few steps. Here is how to make it.
Marinate
First, marinate your chicken.
Make Bang Bang Sauce
While the chicken is marinating, add all of the sauce ingredients to a bowl.
Whisk together until it is fully combined.
Bread Chicken
Combine the flour, cornstarch, baking soda, and salt in a bowl and pour over the chicken.
Carefully mix until every piece is coated.
Fry
In a large skillet, heat your oil to 350°F and fry the chicken in batches until it is golden brown on both sides.
Toss With Sauce
Drizzle the sauce over the chicken and gently toss to combine.
Serve hot with your favorite side, like our Shrimp Fried Rice.
Leftovers
Store leftovers in an airtight container in the fridge for 2-3 days. It is best to store the sauce and the fried chicken separately so the breading doesn’t get soggy, so make sure to only toss as much as you can eat in one sitting.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this easy bang bang chicken recipe! Let me know if you try it.
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Bang Bang Chicken
This incredible homemade Bang Bang Chicken recipe is perfect to make for a quick dinner for your family! The homemade bang bang sauce is delicious, too.
Ingredients
Marinade
- 1 pound boneless skinless chicken thighs cut into 1 1/2” cubes
- 1 large egg
- 1 tablespoon mayonnaise
- 1 teaspoon Kosher salt
- 1/2 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
Chicken Coating
- 3/4 cup cornstarch
- 1/4 cup all purpose flour or gluten free flour; note below
- 1/4 teaspoon baking soda
- 1/2 teaspoon Kosher salt
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 1/2 tablespoons sriracha
- 2 teaspoons honey
Other
- Avocado oil for frying
- Garnish with thinly sliced scallions
Instructions
Marinade the Chicken
- In a large bowl, whisk the egg, mayo, salt, garlic powder and pepper until combined.
- Add the raw chicken to the bowl and toss to coat.
- Transfer the bowl of chicken to the fridge and marinate for 15-30 minutes.
- Prepare the sauce while the chicken is marinating.
Prepare the Bang Bang Sauce
- Whisk together all sauce ingredients in a medium bowl. Set aside.
Coat the Chicken
- In a medium bowl, whisk together the cornstarch, flour, baking soda and salt.
- Sprinkle the coating over the marinated chicken and carefully mix together with a fork until each piece of chicken is coated.
Fry the Chicken
- Line a large plate with 2 layers of paper towels and set aside.
- Heat a large rimmed nonstick skillet over medium-high heat and add enough oil that comes up 1⁄4 inch in the pan until it reaches 350°F on an instant read thermometer.
- Reduce the heat to medium when frying. Working in 2 to 3 batches to shallow fry the coated chicken for 3 minutes per side. Be sure to leave at least 1⁄2 inch of space between each piece of chicken so it can become crispy and evenly cook. The chicken should register between 165°F and 175°F on an instant read thermometer once fully cooked through.
- Transfer the fried chicken to the paper towel lined plate.
Toss the Chicken
- Place the fried chicken into a large bowl and drizzle with the sauce. Toss together until coated.
- Serve right away!
Recipe Notes
- I always use Diamond Crystal Kosher salt. This recipe will not work the same with
Morton Salt (highly advised against for measurement purposes). - Bob’s Red Mill Gluten Free 1 to 1 Baking Flour works perfectly in this recipe as a
substitute for all-purpose flour. I’ve tried the batter both ways (gf and not), and both are amazing!! - Prepare ahead: If you’re serving later, fry the chicken, but don’t add the sauce until closer to serving. You can fry the chicken, reheat it in the oven if needed, and then add the sauce!
- Kewpie Mayo would work well in this recipe if you can find it at your grocery store.
- If you love spicy food, increase the sriracha to 2-3 tablespoons total.
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