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Bang Bang Chicken recipe

Bang Bang Chicken

This irresistible Bang Bang Chicken recipe delivers a whirlwind of sweet, spicy, and creamy flavors, perfect for a quick weeknight dinner or an impressive appetizer. It offers a delightful restaurant-quality experience right in your own kitchen, making it incredibly useful for anyone craving a deliciously satisfying meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch bite-sized pieces
  • 1/4 cup cornstarch
  • to taste salt
  • to taste freshly ground black pepper
  • 1/4 cup vegetable oil or other neutral high-heat oil
Bang Bang Sauce
  • 1/2 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha or more, to taste
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey optional, for extra sweetness
  • 1 clove garlic minced
Garnish (Optional)
  • chopped green onions
  • toasted sesame seeds

Equipment

  • Medium Bowl
  • Large skillet or wok
  • Small Bowl
  • Paper towels

Method
 

  1. In a medium bowl, toss the cut chicken pieces with cornstarch, salt, and pepper until evenly coated. This will help create a deliciously crispy exterior when cooked.
    1.5 lbs boneless, skinless chicken thighs, 1/4 cup cornstarch, to taste salt, to taste freshly ground black pepper
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, carefully add the coated chicken pieces in a single layer. Avoid overcrowding the pan; cook in batches if necessary to ensure the chicken browns properly and gets crispy. Cook for about 5-7 minutes, flipping occasionally, until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside on a plate lined with paper towels to drain any excess oil.
    1/4 cup vegetable oil, 1.5 lbs boneless, skinless chicken thighs
  3. While the chicken is cooking or draining, prepare the sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey (if using), and minced garlic until smooth and well combined. Taste and adjust the sriracha for your desired level of heat, or add a touch more honey if you prefer it sweeter.
    1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon sriracha, 1 teaspoon rice vinegar, 1 teaspoon honey, 1 clove garlic
  4. Once all the chicken is cooked and drained, return it to the empty skillet (no need to clean it). Pour the prepared Bang Bang sauce over the chicken. Gently toss the chicken in the sauce until every piece is generously coated. Cook over low heat for 1-2 minutes, stirring constantly, just to heat the sauce through and allow it to cling beautifully to the chicken.
    1.5 lbs boneless, skinless chicken thighs
  5. Serve the Bang Bang Chicken immediately. It's traditionally served over steamed rice, or it can be enjoyed as an appetizer on its own. Garnish with chopped green onions and toasted sesame seeds for an extra pop of flavor and texture.
    chopped green onions, toasted sesame seeds

Notes

Storing: Refrigerate leftovers for up to 3 days in an airtight container. Reheating on stovetop is preferred for texture. Can freeze for up to 2 months.