Some nights you want something crunchy, creamy, and a little bit fiery, all in one bite. This is that dinner. It works for a busy Tuesday, a Friday movie night, or a casual get-together where people hover around the stove.

Last winter I made a double batch for a neighbor who had just moved in. Half the chicken was gone before the rice finished steaming, and the sauce container came back to me scraped clean.

If you searched for an easy bang bang chicken recipe that does not need a deep fryer or a trip to a specialty store, you are in the right place. Everything here comes from a regular grocery aisle.

Crispy chicken bites get tossed in a sweet, creamy, spicy sauce, then piled over rice and fresh vegetables. Ready in about 35 minutes. Let’s get into it.

What Makes This Bang Bang Chicken So Good?

It comes down to contrast. The chicken has a thin, crackly crust. The sauce is silky and cool at first, then the sriracha kicks in a second later. Crisp cucumber and cabbage cut through all that richness.

Most versions I have tried lean too sweet or too mayo-heavy. Here, a splash of rice vinegar brightens the sauce so it never feels flat. That small acidic note is what keeps you reaching for another forkful.

It also differs from takeout-style recipes because the coating is just cornstarch. No thick batter, no soggy bottom.

Ingredients

Main Ingredients

For the chicken

• 1½ lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• ½ cup cornstarch
• 1 egg, beaten
• ¾ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ⅓ cup neutral oil (avocado or vegetable)

For the sauce

• ½ cup mayonnaise
• ⅓ cup sweet chili sauce
• 1 to 2 tbsp sriracha
• 1 tbsp honey
• 1 tsp rice vinegar
• 1 small garlic clove, grated

For the bowls

• 3 cups cooked jasmine rice
• 1 cucumber, sliced
• 2 cups shredded red cabbage
• 1 carrot, julienned
• 2 green onions, sliced
• Sesame seeds

Ingredient notes

Thighs stay juicier and forgive a little overcooking. Breast is leaner but dries out fast, so cut it evenly. Fresh chicken is best here, but if yours is frozen, thaw it fully and pat it very dry.

For mayo, a full-fat brand like Duke’s or Hellmann’s gives the smoothest sauce. Bottled sweet chili sauce (Thai-style) is usually near the Asian foods in the grocery store. No sweet chili? Mix honey with a little extra sriracha and vinegar.

Optional Add-ins

• Steamed broccoli or sliced avocado
• A handful of shelled edamame
• Crushed red pepper for extra heat
• Chopped cilantro or Thai basil
• A drizzle of sesame oil in the sauce

For Serving

Top bowls with sesame seeds and green onions.

Keep extra sauce in a small dish on the side.

Jasmine rice is the classic base, though lettuce cups or a warm tortilla work too.

Best Sauce and Best Base for Bang Bang Chicken

The sauce deserves the most attention. Use real mayo, not salad dressing. It holds the sauce together and keeps it from turning watery once it touches hot chicken.

For the base, jasmine rice wins. Its soft, slightly floral texture soaks up the sauce without turning mushy. Brown rice is fine for a heartier bang bang chicken bowl.

How to Make Bang Bang Chicken

Step 1: Prep the chicken and sauce

Whisk the sauce ingredients in a bowl until smooth. Taste it. Add more sriracha if you like heat. Set aside half for tossing and half for drizzling.

Pat the chicken dry with paper towels, then season with salt, pepper, and garlic powder.

Step 2: Coat the chicken

Toss the chicken in the beaten egg, then roll it in cornstarch. Shake off the extra. You want a light, even dusting, not a heavy crust.

Step 3: Cook until crisp

Heat the oil in a large skillet over medium-high. Cook the chicken in two batches, 3 to 4 minutes per side, until deep golden and cooked through (165°F inside). Do not crowd the pan. Drain on a wire rack.

Step 4: Toss and assemble

Toss the warm chicken with half the sauce. Spoon rice into bowls, arrange cucumber, cabbage, and carrot alongside, then pile on the chicken. Drizzle with remaining sauce, then scatter sesame seeds and green onions.

A quick note from my kitchen: The first time I made this, I sauced the chicken in the pan and walked away to set the table. Four minutes later the crust had gone soft. Now I toss it only when the bowls are ready. That timing keeps the crunch alive through the first few bites.

My Pro Tips & Kitchen Notes

• Dry the chicken well because moisture steams the coating instead of crisping it, so you get a crunchy crust.
• Use a wire rack, not paper towels, to drain, since trapped steam softens the bottom, so every piece stays crisp.
• Grate the garlic finely because chunks taste harsh and raw, so the sauce stays smooth and mellow.
• Taste the sauce before adding chicken since brands of sweet chili vary in sugar, so you can balance sweet and heat.

Make Ahead Tips

Mix the sauce up to 5 days ahead and keep it chilled. Cut and season the chicken the night before. Cook it fresh for the best crunch. Leftover chicken reheats well in a 400°F oven for about 8 minutes, much better than a microwave.

Alternative Cooking Methods

Air fryer: Spray the coated chicken with oil and cook at 400°F for 10 to 12 minutes, shaking halfway.

Oven: Bake on a rack over a sheet pan at 425°F for 18 to 20 minutes, flipping once.

Stove: The skillet method above gives the crispiest edges.

Recipe Variations

Spicy: Double the sriracha and add chili flakes.

Lighter: Swap half the mayo for Greek yogurt.

Low carb: Skip the rice and serve over cauliflower rice or lettuce.

Vegetarian: Use crispy tofu or cauliflower florets.

Kid friendly: Reduce sriracha to a teaspoon and serve the sauce on the side.

Ingredient Swaps

Common Mistakes to Avoid

Crowding the pan: it drops the oil temperature and makes the chicken greasy. Cook in batches.

Cutting uneven pieces: small bits dry out while big ones stay raw. Keep them about 1 inch.

Sauce too early: it softens the crust. Toss right before serving.

Overcooking breast meat: it turns chalky. Pull it at 165°F.

What to Serve With

Steamed jasmine rice is the natural partner. A crunchy cucumber salad, edamame, or sesame noodles also work nicely. For drinks, try iced green tea or a cold lager. Mango sorbet makes a cool finish.

If you love cozy comforting dinners, be sure to try our warm Chicken Gnocchi Soup, hearty Cheesy Beef Biscuit cups, and savory French Dip Sandwich.

Storage & Freezing Tips

Fridge: Store chicken and sauce in separate containers for up to 3 days.
Freezer: Freeze plain cooked chicken (no sauce) for up to 2 months. Reheat in the oven or air fryer.
Sauce: Do not freeze. Mayo-based sauces separate when thawed.

Estimated Nutrition

Approximate nutrition per serving, assuming 4 servings with chicken and sauce, excluding rice and optional toppings:

Frequently Asked Questions

Cook’s Tip

Rest the fried chicken on a rack for two minutes before saucing. The surface sets and holds its crunch longer, so the sauce clings without sinking in.

Conclusion

Bang bang chicken is the kind of recipe that earns a spot in your regular rotation. The chicken is crisp, the sauce is creamy with a spicy edge, and the fresh vegetables keep it feeling balanced.

Make it on a weeknight when you want comfort without the fuss, or double it for guests who will ask for the sauce recipe. Adjust the heat to suit your table, and do not be afraid to experiment with the swaps above. Once you have the rhythm down, it takes under 35 minutes. Enjoy it hot, enjoy it crunchy.

Bang Bang Chicken

Crispy golden chicken coated in a creamy, sweet, and spicy homemade bang bang sauce. Perfect for an easy family dinner or rice bowl.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, Lunch, Appetizer

Cuisine Asian-Inspired, American

Servings 4

Calories 470 kcal

Equipment

• Mixing bowls
• Skillet
• Whisk
• Measuring cups
• Measuring spoons
• Meat thermometer

Ingredients

  

• For the Chicken:
• 1 lb boneless skinless chicken breast, cut into bite-sized pieces
• ½ cup cornstarch
• 1 large egg
• ½ cup all-purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 –3 tablespoons cooking oil
• For the Bang Bang Sauce:
• ½ cup mayonnaise
• 3 tablespoons sweet chili sauce
• 1 –2 teaspoons sriracha
• 1 teaspoon honey
• 1 teaspoon fresh lime juice
• For Serving Optional:
• 2 cups cooked rice
• Sliced cucumber
• Shredded carrots
• Chopped green onions
• Sesame seeds

Instructions

 

• 1. Prepare the Chicken: Cut chicken into bite-sized pieces. Mix flour, cornstarch, garlic powder, paprika, salt, and black pepper in a bowl. Beat the egg separately. Dip chicken into the egg, then coat with the flour mixture.

  2. Make the Sauce: Whisk mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl until smooth and creamy. Adjust the spice to taste.

  3. Cook the Chicken: Heat oil in a skillet over medium heat. Cook chicken in batches for approximately 3–4 minutes per side until golden, crispy, and cooked through to an internal temperature of 165°F (74°C).

  4. Coat and Serve: Transfer chicken to a large bowl. Add bang bang sauce and toss gently to coat. Serve over cooked rice with cucumber, carrots, green onions, and sesame seeds.

  Nutrition values are approximate and based on one serving of chicken with sauce, excluding rice and optional toppings.

Keyword Bang Bang Chicken, Bang Bang Chicken Bowl, Bang Bang Chicken Recipe, Bang Bang Chicken Sauce