Spicy Bang Bang Chicken Recipe hits with crispy, juicy chicken, a creamy sweet-heat sauce, and just enough kick to make your lips tingle in the best way. It works for busy weeknights, game day snacking, or a fun at-home takeout night, and you can get it on the table in about 35 minutes. I first made a version of this in my tiny college kitchen, and my roommates still text me photos when they cook it.
Why Make This Spicy Bang Bang Chicken Recipe at Home
You control the heat level, the quality of the oil, and how saucy things get, which takeout never quite nails. You also skip soggy delivery breading and eat the chicken while it stays shatter-crisp.
You also save money and stretch the recipe into bowls, tacos, or salads. Leftovers taste amazing, so you cook once and eat twice.
“This Spicy Bang Bang Chicken Recipe tastes better than our favorite takeout spot and stays crispy under that creamy, fiery sauce. ★★★★★”
Ingredients You Need
Chicken
- 1.5 pounds boneless skinless chicken thighs, cut in 1-inch pieces
- Thighs stay juicy and forgiving; use chicken breast if you prefer leaner meat, just watch the cook time.
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika or regular paprika
- 1 tablespoon soy sauce or tamari
- 1 large egg
Breading
- 1 cup cornstarch
- Cornstarch gives that classic light, crisp coating; use half cornstarch and half all-purpose flour for a slightly thicker crust.
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Spicy bang bang sauce
- 1/2 cup mayonnaise
- Use Kewpie mayo or a good quality full-fat mayo for the best flavor; light mayo works but tastes less rich.
- 1/4 cup sweet chili sauce
- Any Thai-style sweet chili sauce works; I often use Mae Ploy or Trader Joe’s brand.
- 1–2 tablespoons sriracha, to taste
- Start with 1 tablespoon if you like mild heat, go to 2 or more if you love spicy food.
- 1 tablespoon honey
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon lime juice, optional but brightens the sauce
- Pinch of salt, to taste
Oil and aromatics
- Neutral oil for frying (canola, vegetable, peanut, or avocado oil)
- You need enough to reach about 1.5 inches depth in your pan.
- 2 green onions, thinly sliced, for garnish
- 1 teaspoon toasted sesame seeds, optional garnish
Optional add-ins
- 1 small jalapeño or Fresno chili, thinly sliced, for extra heat
- Shredded cabbage or lettuce, to serve under the chicken
- Cooked rice or noodles, for serving bowls
Equipment
- Large mixing bowls
- Whisk
- Tongs
- Large, heavy skillet or Dutch oven for frying
- Wire rack set over a sheet pan or a paper towel lined plate
- Instant-read thermometer, very helpful for checking oil and chicken temperature
- Small bowl and spoon for the sauce
Tips & Mistakes
- Cut the chicken in similar size pieces so everything cooks evenly and finishes at the same time.
- Pat the chicken dry with paper towels so the marinade sticks and the breading clings well.
- Season the chicken and the breading so the flavor runs through every bite, not just the sauce.
- Chill the breaded chicken pieces on a tray for 10 to 15 minutes so the coating sets and stays crisp in the oil.
- Heat the oil to about 350 to 365°F and keep an eye on it; cool oil makes greasy chicken, too hot oil burns the crust.
- Fry in batches and avoid crowding the pan so the chicken browns nicely and the oil temperature stays stable.
- Drain the chicken on a wire rack instead of stacking it in a bowl so steam does not soften the crust.
- Toss the chicken with the spicy bang bang sauce right before serving so the coating stays crunchy.
- Taste the sauce and adjust the sriracha, honey, or vinegar so the sweet, spicy, and tangy flavors stay balanced.
- Use an air fryer if you want less oil; spray the coated chicken lightly with oil and cook in a single layer until crisp.
How to Make Spicy Bang Bang Chicken Recipe
Step 1: Season and marinate the chicken
Add the chicken pieces to a large bowl. Sprinkle in salt, black pepper, garlic powder, onion powder, and paprika. Add soy sauce and the egg, then toss everything until the chicken looks evenly coated. Set the bowl aside while you mix the breading and sauce.
Step 2: Mix the spicy bang bang sauce
In a small bowl, add mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and lime juice. Whisk until the sauce turns smooth and creamy. Taste and add more sriracha for heat, more honey for sweetness, or a pinch of salt if it needs a boost. Cover the bowl and keep it in the fridge while you cook the chicken.
Step 3: Prepare the breading
In another large bowl, whisk together cornstarch, flour, baking powder, and salt. Take each piece of marinated chicken and toss it in the dry mixture, pressing gently so the coating sticks. Shake off any excess and place the coated pieces on a tray or plate in a single layer. Let the coated chicken rest for 10 to 15 minutes so the crust sets.
Step 4: Heat the oil
Pour enough neutral oil into a heavy skillet or Dutch oven to reach about 1.5 inches deep. Heat the oil over medium to medium-high heat until it reaches about 350 to 365°F. If you do not have a thermometer, drop in a pinch of the flour mixture; it should sizzle steadily and rise to the top.
Step 5: Fry the chicken
Carefully add a batch of chicken pieces to the hot oil, leaving space between them. Fry each batch for about 4 to 6 minutes, turning as needed, until the coating looks golden and the chicken reaches 165°F inside. Transfer the cooked chicken to a wire rack or paper towel lined plate. Repeat with the remaining chicken, and adjust the heat to keep the oil in the right range.
Step 6: Sauce the chicken
Place the hot fried chicken in a clean large bowl. Spoon some of the spicy bang bang sauce over the top and toss gently until the pieces look lightly coated. Add more sauce if you want a heavier coating, or serve extra on the side for dipping. Sprinkle sliced green onions, sesame seeds, and fresh chili slices over the top.
Step 7: Build your plate or bowl
Spoon hot rice or noodles into bowls or plates. Add a handful of shredded cabbage or lettuce for crunch. Pile the spicy bang bang chicken on top and drizzle with extra sauce if you like. Serve right away while the chicken stays crisp.
Variations I've Tried
I swap chicken for shrimp and follow the same method, just with a shorter cook time, and the spicy bang bang sauce pairs perfectly with the sweet shrimp. I also bake or air fry the chicken when I want a lighter version, and the cornstarch coating still gives a nice crunch. Sometimes I stir fry broccoli, snap peas, or bell peppers and toss them with a little of the sauce for a full spicy bang bang chicken veggie bowl.
I also turn this into lettuce wraps by stuffing the sauced chicken into crisp lettuce leaves with shredded carrots and cucumber. On busy nights, I use frozen popcorn chicken from the store, bake it until crisp, and then toss it in the homemade spicy bang bang sauce for a shortcut version. I even tried a cauliflower version for a vegetarian friend, and the spicy coating and sauce still tasted amazing.
How to Serve Spicy Bang Bang Chicken Recipe
Serve Spicy Bang Bang Chicken over steamed jasmine rice, brown rice, or noodles, and spoon extra sauce on the side for dipping. Add a crunchy base of shredded cabbage, lettuce, or coleslaw mix to catch the sauce and give some freshness. You can also tuck the chicken into tacos, wraps, or lettuce cups with sliced cucumber and carrots. Pair it with iced tea, sparkling water, or a fruity mocktail to cool off the spice.
How to store
- Store leftover spicy bang bang chicken in an airtight container in the fridge for up to 3 days.
- Keep the sauce in a separate container in the fridge for up to 5 days so the coating on the chicken stays crisp.
- Freeze cooled, unsauced fried chicken pieces in a single layer on a tray, then move them to a freezer bag and store for up to 2 months.
- Reheat chicken in a 375°F oven or air fryer until hot and crisp, then toss with warmed sauce right before serving.
Spicy Bang Bang Chicken Recipe
Ingredients
Instructions
- Add the chicken pieces to a large bowl. Sprinkle with salt, black pepper, garlic powder, onion powder, and paprika.
- Add the soy sauce and egg, then toss until the chicken is evenly coated. Set aside while you prepare the breading and sauce.
- In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and lime juice if using.
- Whisk until smooth and creamy. Taste and adjust with more sriracha for heat, more honey for sweetness, or a pinch of salt as needed. Refrigerate until ready to use.
- In another large bowl, whisk together cornstarch, flour, baking powder, and salt.
- Toss each piece of marinated chicken in the dry mixture, pressing lightly so the coating sticks. Shake off excess and place the coated pieces in a single layer on a tray or plate.
- Let the coated chicken rest for 10–15 minutes so the crust sets.
- Pour enough neutral oil into a heavy skillet or Dutch oven to reach about 1.5 inches deep. Heat over medium to medium-high heat until the oil reaches 350–365°F (175–185°C).
- Working in batches, carefully add chicken pieces to the hot oil without crowding the pan. Fry for 4–6 minutes, turning as needed, until golden brown and cooked through to 165°F (74°C).
- Transfer fried chicken to a wire rack set over a sheet pan or a paper towel–lined plate to drain. Repeat with remaining chicken, adjusting the heat to maintain oil temperature.
- Place the hot fried chicken in a clean large bowl. Spoon some of the spicy bang bang sauce over the top and toss gently until the pieces are lightly coated.
- Add more sauce if you prefer a heavier coating or reserve extra for dipping. Garnish with sliced green onions, sesame seeds, and fresh chili slices if using.
- Serve immediately over rice or noodles with shredded cabbage or lettuce, and drizzle with extra sauce if desired.
Notes
Approximate per serving (1/4 of recipe, without rice or noodles): 520 calories; fat 32 g; saturated fat 6 g; carbohydrates 31 g; fiber 1 g; sugars 9 g; protein 27 g; sodium 930 mg. Values are estimates and will vary based on brands used, oil absorption, and portion size.
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