In our kitchen, weeknight dinners are all about rhythm—quick chops, familiar flavors, and dishes that don’t ask much but give a lot. Bang Bang Chicken fits right into that flow. No marinating, no deep frying, no extra pans—just a hot skillet, a short list, and big flavor.

This isn’t a fancy meal. It’s the kind of dish you throw together in under half an hour, but somehow it still feels a little special. The sauce is creamy, a little sweet, a little hot—just enough to make you pause between bites and reach for more.

I don’t make it because it’s trendy. I make it because it works. Because it gets eaten, every time, without leftovers. And because sometimes dinner should just be fun.

Short Description

Quick and flavorful Bang Bang Chicken with crispy chicken bites coated in a creamy, sweet-spicy sauce—ready in under 30 minutes, perfect for busy nights and family dinners.

Ingredients

For the chicken

1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into 1″ pieces
½ cup mayonnaise
2 Tbsp sweet chili sauce
1–2 Tbsp sriracha (adjust for heat preference)
1 Tbsp honey or maple syrup
1 tsp rice vinegar or lime juice

Breading and frying

½ cup cornstarch or potato starch
Salt and black pepper
2 Tbsp vegetable oil

Toppings and garnish

2 green onions, thinly sliced
1 Tbsp sesame seeds (optional)
Chopped cilantro (optional)

Substitutions

Dairy-free: recipe is naturally dairy-free
Gluten-free: use GF chili sauce and cornstarch
Lower heat: reduce sriracha, increase honey to maintain sweetness

Tools Needed

Mixing bowls
Large skillet or non-stick pan
Tongs or spatula
Measuring cups and spoons
Paper towels

Step-by-Step Cooking Instructions

Step 1: Season and bread the chicken
Toss chicken pieces with salt, pepper, and cornstarch until each piece is coated lightly but evenly.

Step 2: Make the sauce
In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and glossy.

Step 3: Cook the chicken
Heat oil in a skillet over medium-high. Add chicken in a single layer, working in batches if needed. Cook until edges are golden and chicken is crisp, about 3–4 minutes per side. Transfer to paper towels to drain.

Step 4: Coat with sauce
Return all chicken to the skillet over low heat. Pour the sauce mixture over the chicken and stir gently to coat each piece. Warm through for about 1 minute—don’t simmer or it may split.

Step 5: Garnish and serve
Transfer chicken to a serving plate. Sprinkle with green onions, sesame seeds, and cilantro if using. Serve immediately.

Why You’ll Love This Recipe

Bold, creamy flavor that’s sweet, spicy, and tangy all at once
Minimal fuss: one skillet, pantry staples, no deep frying
Quick prep: on the table in under 30 minutes
Kid-friendly with options: mild or spicy as you like
Versatile pairing: great over rice, noodles, or alongside greens

Helpful Tips and Cooking Notes

Use cornstarch instead of flour—it crisps better and stays lighter.

Fry chicken in batches to avoid overcrowding the pan, which keeps pieces crispier.

Whisk sauce ingredients thoroughly so flavors blend evenly and coating is glossy.

Lower the heat before adding sauce—too high and the mayo can separate, breaking the texture.

Serve warm—leftovers don’t stay as crisp, but you can reheat gently in a skillet to revive texture.

Nutritional Benefits & Fun Facts

Chicken thighs provide satisfying protein and iron. The sauce uses mayo and sweeteners sparingly, so you get big taste without a heavy bomb.

“Bang Bang” got its name from the double-cooking method in the original Chinese-American dish—crispy then sauced—for maximum texture and flavor punch.

Final Dish & Serving Suggestions

Crispy, saucy bursts of chicken, rich orange color, and bright green garnishes make this dish pop on the plate. The sauce clings, delivering creamy spice in every bite.

Serve over jasmine or brown rice, with steamed broccoli on the side, or wrapped in lettuce for a lighter option. A cold cucumber salad or slaw balances the richness.

Storage and Reheating Tips

Store cooled chicken in an airtight container in the fridge for up to 2 days. Reheat in a skillet over low heat to restore crispiness. Avoid microwaving—it can make the coating soggy.

Frequently Asked Questions (FAQs)

1. Can I bake instead of skillet-fry the chicken?
Yes. Bake at 425°F on a lined sheet until golden, about 18–20 minutes, turning halfway through. Then toss in sauce before serving.

2. Will the sauce separate?
It shouldn’t if you add it over low heat. If it does, remove from heat and whisk in a small splash of water or vinegar to recombine.

3. Can I make it ahead for meal prep?
Cook chicken and prep sauce ahead. Mix and warm together before eating. This dish tastes best fresh but still works next day warmed.

4. Is it spicy?
The heat level depends on how much sriracha you use. Use 1 Tbsp for mild, 2 Tbsp for noticeable kick.

5. Can I use store-bought rotisserie chicken?
Yes—just skip the breading steps and gently warm chicken in the sauce before serving.

Final Thoughts

Bang Bang Chicken delivers big flavor without the hype. It’s creamy, sweet, spicy, and quick—a delightful weeknight dinner that still feels exciting. I hope this version brings bold joy and convenience to your table.

Share your spins—did you add veggies or drop the heat? I’d love to hear. If it hits the spot, pin it for your next dinner win.