Bang Bang Chicken Recipe, a beloved Asian‑fusion dish, blends crispy chicken bites with a creamy, sweet‑spicy sauce that tantalizes the taste buds. This Bang Bang Chicken Recipe offers juicy, bite‑sized marinated chicken pieces coated in a crunchy flour batter, then tossed in a luscious sauce made from sweet chili, sriracha, honey, and mayonnaise. In about 30 minutes of prep and quick frying, you’ll have a mouth‑watering dish that’s crispy, saucy, and packed with flavor. Whether you’re serving it as a party appetizer or an easy weeknight dinner, this recipe is sure to please.
Why You’ll Love This Bang Bang Chicken Recipe
- Crispy yet tender: The marinated chicken stays moist inside while developing a satisfying crunch outside.
- Sweet‑spicy flavor profile: The sauce’s blend of sweet chili and sriracha hits every taste bud.
- Easy and adaptable: With pantry staples and simple steps, it’s accessible for cooks at any level.
- Kid‑friendly and versatile: Lovely as a finger food at gatherings or served with rice or greens for dinner.
- Visually appealing: Vibrant red sauce, sprinkled with sesame seeds and green onions, makes it pop on the plate.
Ingredients
For the Chicken (serves 4):
- Boneless chicken – 450 g (1 lb), cut into bite‑size pieces
- Salt – ¾ tsp
- White pepper powder – ½ tsp
- Milk – ⅓ cup
- Whisked eggs – 2
Dry Batter Mix:
- All‑purpose flour (maida) – ½ cup
- Corn flour – ½ cup
- Salt – ½ tsp
- Black pepper powder – ½ tsp
Sauce:
- Sweet chili sauce – 3 tbsp
- Sriracha sauce – 2 tbsp
- Honey – 2 tbsp
- Mayonnaise – 2 tbsp
Other Ingredients for Stir‑Finish:
- Sesame oil – 2 tbsp
- Sesame seeds – 2 tsp
- Additional sriracha sauce – 1 tbsp
- Red chili flakes – 1 tsp
- Spring onion greens, chopped – ½ cup
Step‑by‑Step: How to Make Bang Bang Chicken
- Marinate the Chicken
- In a bowl, combine salt, white pepper, milk, and whisked eggs. Add the chicken pieces and stir to coat evenly.
- Cover and refrigerate for about 30 minutes to let flavors penetrate.
- Prepare the Sauce
- While the chicken is marinating, combine the sweet chili sauce, 2 tablespoons of sriracha, honey, and mayonnaise in a mixing bowl, whisking until smooth.
- Make the Dry Batter Mix
- In a separate bowl, mix together the all-purpose flour, corn flour, salt, and black pepper until well blended.
- Fry the Chicken
- Take half of the marinated chicken, allowing any excess liquid to drip off, and coat it thoroughly in the dry batter mixture.
- Heat oil in a deep pan or kadhai over medium heat.
- Fry the chicken for another 5–6 minutes, turning occasionally, until it becomes golden brown and crispy.
- Remove to a plate lined with paper towels. Repeat with the remaining chicken in batches.
- Finish in the Sauce
- In a wok or large skillet, heat sesame oil over low heat. Add the prepared sauce and warm it through for about a minute.
- Add all the fried chicken pieces to the sauce, increase heat to medium‑high, and toss to coat thoroughly.
- Stir in sesame seeds and the extra sriracha sauce, then stir‑fry for another minute to bring flavors together.
- Finish by sprinkling red chili flakes and chopped spring onion greens. Give a final toss over high heat for about a minute.
- Serve hot, immediately after tossing – ideal with steamed rice, greens, or as a finger‑food appetizer.
Helpful Tips
- Dry the chicken well before battering—excess moisture hinders crispiness.
- Oil temperature matters: If too cool, coating becomes soggy; too hot, exterior burns before interior cooks. Aim for medium heat.
- Cook chicken in batches to avoid crowding; this ensures each piece stays crispy.
- Adjust sauce consistency by adding water or extra mayonnaise for creaminess, or chili sauce for more heat.
- Taste and balance: If sauce tastes too sweet, add more sriracha or a pinch of vinegar; too spicy? Add a bit more honey or mayo.
Substitutions And Variations
- Chicken substitute: Shrimp, tofu, or cauliflower florets also work beautifully—adjust cooking time accordingly.
- Batter options: Replace plain flour with rice flour or panko breadcrumbs for extra crispness.
- Sauce tweaks:
- Use chili garlic sauce or gochujang instead of sriracha for different heat notes.
- Substitute maple syrup or agave for honey in vegan or alternative diets.
- Use vegan mayo or yogurt as a lighter alternative.
- Flavor add‑ins: Finely grated ginger or garlic in marinade adds aromatic depth. Add chopped cilantro or basil on top for herb freshness.
Storage Instructions
- Leftovers: Place any leftovers in an airtight container and refrigerate for up to 3 days.
- Reheating: For best results, reheat using an oven or air fryer to maintain crispiness.
- Sauce on side: If planning to keep leftovers, store sauce separately and toss chicken in it just before serving to maintain texture.
- Freezing: Freeze battered‑then‑fried chicken pieces without sauce for up to 1 month in a freezer‑safe bag. Reheat in oven or air fryer for best results.
Nutritional Information
(Per serving, approximate values for 4 servings)
- Calories: ~420 kcal
- Protein: ~30 g
- Carbohydrates: ~30 g (includes sugars from honey & sauces)
- Fat: ~18 g (includes oil and mayonnaise)
- Fiber: ~1–2 g
- Sodium: ~700 mg (from sauces, batter, marinade)
Nutritional values will vary depending on specific product brands and portion sizes. For lighter versions, reduce oil frying or swap mayonnaise for yogurt.
Serving Suggestions
- With base: Serve over steamed jasmine rice or coconut rice to soak up the sauce.
- Side dishes: Pair with stir‑fried vegetables, cucumber salad, or coleslaw for freshness.
- As appetizer: Place on a platter, garnish with extra spring onions, cilantro, and serve with dipping sauces.
- Tacos or wraps: Wrap chicken in soft tortillas or lettuce leaves with shredded cabbage and extra sauce for handheld fun.
- Accompaniment drinks: A chilled glass of iced tea, cold beer, or sparkling water with lime balances the sweet and spicy flavors.
Frequently Asked Questions About Bang Bang Chicken Recipe
Q1: Can I bake or air-fry the chicken instead of deep-frying?
Yes, definitely! To air-fry, cook at 200 °C (390 °F) for 12–15 minutes, shaking the basket halfway through for even crisping.
Q2: Is Bang Bang Chicken gluten‑free?
To make it gluten‑free, replace all‑purpose flour with a gluten‑free flour blend or rice flour, and ensure corn flour is certified gluten‑free. Use gluten‑free sweet chili sauce, sriracha, and mayonnaise brands to maintain safety for gluten‑sensitive diets.
Q3: How spicy is the sauce, and can I adjust it?
The sauce offers moderate heat from sriracha and chili flakes. You can easily tone it down by reducing sriracha and chili flakes, or make it spicier by increasing those or adding a pinch of cayenne powder. Honey and mayo also help temper heat.
Q4: Variation ideas for vegetarians or vegans?
Use tofu cubes or cauliflower florets instead of chicken. Swap eggs and milk in the marinade and batter with a plant‑based milk and flax egg (1 tbsp flaxseed + 3 tbsp water per egg), and use vegan mayo and honey substitutes like agave syrup for a fully vegan version.
Conclusion
Thank you so much for trying this Bang Bang Chicken Recipe—I hope you enjoy making it as much as I love eating it! It’s such a fantastic dish: the crunch of the crispy chicken contrasted with the creamy, sweet‑spicy sauce never fails to delight. I truly believe this recipe is both easy to prepare and full of flavor, making it perfect for casual family dinners or festive gatherings alike. Your support means the world—thank you for being part of this food‑loving community! Wishing you fun and joy in your kitchen adventures, and here’s to many flavorful meals ahead. Enjoy!
Print
Bang Bang Chicken Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Bang Bang Chicken Recipe featuring crispy golden bites tossed in a creamy sweet-spicy sauce. Perfect as an appetizer or easy dinner. Save and try it today!
Ingredients
For the Chicken:
450 g (1 lb) boneless chicken, cut into bite-size pieces
¾ tsp salt
½ tsp white pepper powder
⅓ cup milk
2 eggs, whisked
Dry Batter:
½ cup all-purpose flour
½ cup corn flour
½ tsp salt
½ tsp black pepper powder
Sauce:
3 tbsp sweet chili sauce
2 tbsp sriracha sauce
2 tbsp honey
2 tbsp mayonnaise
For Tossing:
2 tbsp sesame oil
2 tsp sesame seeds
1 tbsp sriracha sauce
1 tsp red chili flakes
½ cup chopped spring onion greens
Instructions
- Marinate the Chicken
- In a bowl, combine salt, white pepper, milk, and whisked eggs. Add the chicken pieces and stir to coat evenly.
- Cover and refrigerate for about 30 minutes to let flavors penetrate.
- Prepare the Sauce
- While the chicken is marinating, combine the sweet chili sauce, 2 tablespoons of sriracha, honey, and mayonnaise in a mixing bowl, whisking until smooth.
- Make the Dry Batter Mix
- In a separate bowl, mix together the all-purpose flour, corn flour, salt, and black pepper until well blended.
- Fry the Chicken
- Take half of the marinated chicken, allowing any excess liquid to drip off, and coat it thoroughly in the dry batter mixture.
- Heat oil in a deep pan or kadhai over medium heat.
- Fry the chicken for another 5–6 minutes, turning occasionally, until it becomes golden brown and crispy.
- Remove to a plate lined with paper towels. Repeat with the remaining chicken in batches.
- Finish in the Sauce
- In a wok or large skillet, heat sesame oil over low heat. Add the prepared sauce and warm it through for about a minute.
- Add all the fried chicken pieces to the sauce, increase heat to medium‑high, and toss to coat thoroughly.
- Stir in sesame seeds and the extra sriracha sauce, then stir‑fry for another minute to bring flavors together.
- Finish by sprinkling red chili flakes and chopped spring onion greens. Give a final toss over high heat for about a minute.
- Serve hot, immediately after tossing – ideal with steamed rice, greens, or as a finger‑food appetizer.
Notes
For extra crispiness, fry chicken in small batches.
Adjust spice levels by increasing or reducing sriracha and chili flakes.
Store leftovers in the fridge for up to 3 days; reheat in oven or air fryer.
To make it gluten-free, use rice flour and gluten-free sauces.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course, Appetizer
- Method: Frying
- Cuisine: Asian, Fusion
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 8g
- Carbohydrates: 30g
- Protein: 30g