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Bang Bang Chicken over a bed of rice in a white bowl.

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.

Course Main Course
Cuisine Asian
Keyword bang bang chicken
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 servings
Calories 393 kcal
Author Marjorie @APinchOfHealthy

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

  1. In a large bowl, whisk the egg, mayo, salt, garlic powder and pepper until combined.
  2. Add the raw chicken to the bowl and toss to coat.
  3. Transfer the bowl of chicken to the fridge and marinate for 15-30 minutes.
  4. Prepare the sauce while the chicken is marinating.

Prepare the Bang Bang Sauce

  1. Whisk together all sauce ingredients in a medium bowl. Set aside.

Coat the Chicken

  1. In a medium bowl, whisk together the cornstarch, flour, baking soda and salt.
  2. Sprinkle the coating over the marinated chicken and carefully mix together with a fork until each piece of chicken is coated.

Fry the Chicken

  1. Line a large plate with 2 layers of paper towels and set aside.
  2. 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.
  3. 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.
  4. Transfer the fried chicken to the paper towel lined plate.

Toss the Chicken

  1. Place the fried chicken into a large bowl and drizzle with the sauce. Toss together until coated.
  2. 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.
Nutrition Facts
Bang Bang Chicken
Amount Per Serving
Calories 393 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Trans Fat 0.04g
Polyunsaturated Fat 5g
Monounsaturated Fat 4g
Cholesterol 159mg53%
Sodium 1611mg70%
Potassium 328mg9%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 12g13%
Protein 25g50%
Vitamin A 125IU3%
Vitamin C 4mg5%
Calcium 22mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.