You know those nights when you just want takeout? Your brain is fried, you’re tired, and the thought of cooking a big meal feels impossible. I have those nights more than I’d like to admit.
But then I remember this recipe, and everything changes. I’m going to show you how to make Bang Bang Chicken that tastes even better than what you can order, and it’s honestly not that hard. This is the kind of meal that makes you feel like a rockstar in your own kitchen.
What You’ll Need
Getting your ingredients ready first is like cheating, but in a good way. It makes everything go so much smoother. We’re basically dealing with three parts here: the chicken, the magic sauce, and the stuff to serve it with.
Don’t get scared by the list. Most of this stuff is probably already hiding in your pantry.
For the Crispy Chicken
This is where the crunch comes from. The cornstarch is the secret weapon for that light, crispy coating that stays crunchy even after you add the sauce.
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken thighs | 1½ pounds |
| Cornstarch | ½ cup |
| All-purpose flour | 2 tablespoons |
| Large egg | 1 |
| Soy sauce (low sodium) | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Vegetable or canola oil (for frying) | ~3 cups |
For the Bang Bang Sauce
This sauce is everything. It’s creamy, sweet, and a little bit spicy all at the same time. I really like using Kewpie mayo from the Japanese market if you can find it—it’s extra rich. But regular mayo works great too.
| Ingredient | Amount |
|---|---|
| Mayonnaise (Kewpie preferred) | ¾ cup |
| Thai sweet chili sauce | ½ cup |
| Sriracha | 1-2 tablespoons |
| Honey (or agave) | 1 teaspoon |
| Fresh lime juice | 1 teaspoon |
For Serving
This is how we turn it from just chicken into a full-blown meal. Don’t skip the green onions, they add a fresh bite that cuts through the richness of the sauce.
| Ingredient | Amount |
|---|---|
| Cooked jasmine rice | 4 cups |
| Green onions (scallions) | 2, thinly sliced |
| Toasted sesame seeds | 1 tablespoon |
| Cilantro (optional) | ¼ cup, chopped |
The Tools for the Job
You don’t need any crazy fancy equipment for this. If you have a kitchen, you probably have all of this already.
- Large bowl (for dredging the chicken)
- Medium bowl (for the sauce)
- Whisk
- Heavy-bottomed pot or Dutch oven (for frying)
- Tongs
- Wire rack
- Paper towels
- Knife and cutting board
Let’s Make Some Bang Bang Chicken Rice
Alright, deep breath. We’re going to do this step-by-step, and I promise it’s easy. Just follow along, and you’ll be fine.
Step 1: Prep Your Chicken
First things first, let’s get the chicken ready. Cut your boneless, skinless chicken thighs into bite-sized pieces, about 1-inch cubes. Don’t make them too big, or they won’t get as crispy.
Pat the chicken pieces completely dry with a paper towel. This is a super important step. If the chicken is wet, the coating will just slide right off in the oil. We want crispy, not sad and soggy.
Step 2: Make the Chicken Coating
In a large bowl, whisk the egg and soy sauce together until it’s a little frothy. Now, toss your dry chicken pieces into this mixture and make sure every single piece is coated.
In a separate shallow dish or another bowl, mix together the cornstarch, flour, garlic powder, salt, and pepper. This is our dry dredge.
Step 3: Coat the Chicken
Here’s the fun part. Take the chicken pieces out of the egg mixture, letting any extra drip off. Drop them into the cornstarch mixture. Use your hands to toss the chicken around until it’s completely covered in that white powder.
Press the coating onto the chicken a bit to help it stick. You want a nice, thick, even layer. Set the coated chicken aside on a plate while you get the oil ready.
Step 4: Heat Up the Oil
Pour your oil into a heavy-bottomed pot or Dutch oven. You want it to be about 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C).
If you don’t have a thermometer, you can test it by dropping a tiny bit of the cornstarch coating into the oil. If it sizzles and floats right away, you’re good to go. (Just be careful not to burn yourself!)
Step 5: Fry the Chicken (The Best Part)
Carefully place the chicken pieces into the hot oil using tongs. Don’t overcrowd the pot! This is another huge mistake people make. If you put too much chicken in at once, the oil temperature will drop and your chicken will get greasy instead of crispy.
Fry the chicken in batches for about 4-6 minutes, flipping the pieces halfway through, until they are golden brown and cooked through. They should sound crispy when you tap them with the tongs.
Step 6: Drain and Rest
Once a batch is done, use a slotted spoon or tongs to move the chicken to a wire rack. Don’t put it on paper towels directly—that can trap steam and make the bottom soggy. The wire rack lets air circulate all around, keeping it perfectly crispy.
Let the oil come back up to temperature before you start the next batch.
Step 7: Mix the Magic Sauce
While the chicken is frying, you can whip up the Bang Bang sauce. It takes like, two minutes.
In a medium bowl, just whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice. Whisk it until it’s totally smooth. Taste it and see what you think. Want it spicier? Add more Sriracha. A little sweeter? A tiny bit more honey. You’re the boss.
Step 8: Put It All Together
Once all the chicken is fried and beautifully golden, let it cool for just a minute or two. Then, put all that crispy chicken into a big bowl.
Pour about two-thirds of the Bang Bang sauce over the chicken and gently toss to coat everything. You want every piece to be covered in that delicious, creamy sauce.
Step 9: Serve It Up!
Now for the final step. Scoop a generous amount of warm jasmine rice into each bowl. Top it with a big pile of the saucy, crispy Bang Bang chicken.
Sprinkle everything with the sliced green onions and toasted sesame seeds. If you’re a cilantro fan like me, throw some of that on there too. Serve it immediately while the chicken is still warm and crispy.
Pro Tips from My Kitchen
I’ve made this recipe a million times, and I’ve messed it up in a million ways. Here are a few things I’ve learned that will help you nail it on the first try.
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Double-Fry for Extra Crunch: If you have the time and want that next-level, shatteringly crispy chicken, try a double fry. Fry the chicken for about 3 minutes, take it out, and let it rest on the wire rack. Once you’ve fried all the batches, crank the oil heat up to 375°F (190°C) and fry each batch again for just 1-2 minutes. It makes a huge difference.
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Don’t Sauce Too Early: The number one enemy of crispy fried chicken is moisture. That amazing Bang Bang sauce will eventually make the coating soft. Don’t mix the chicken and sauce together until you are literally about to serve it. This keeps it crunchy for as long as possible.
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The Chicken Thigh Secret: I know a lot of recipes call for chicken breast, but trust me on this one. Chicken thighs have a little more fat, which means they stay way juicier and have more flavor. It’s almost impossible to overcook them, so they’re much more forgiving for a beginner.
Substitutions and Variations
Maybe you don’t have everything on the list, or you want to mix things up. No problem. This recipe is pretty flexible.
- Chicken Swap: You can absolutely use chicken breast if you prefer. Just be careful not to overcook it, or it can get dry. You could also try this with shrimp! Just coat the shrimp and fry for 1-2 minutes until pink.
- Gluten-Free Version: To make this gluten-free, just swap the all-purpose flour for more cornstarch or a gluten-free all-purpose blend. Also, make sure to use a gluten-free soy sauce, like tamari.
- Make it Healthier: If you want to skip the deep-frying, you can use an air fryer. Spray the coated chicken with a little oil and air fry at 400°F (200°C) for about 10-12 minutes, flipping halfway through, until golden and cooked. It won’t be exactly the same crispiness, but it’s still really good.
- Spice Level Control: The heat comes from the Sriracha. If you don’t like spicy food, start with just a teaspoon and work your way up. If you’re a spice fiend, add a little extra.
Make-Ahead Tips
Life is busy, I get it. You can definitely prep some of this ahead of time to make dinner even faster.
You can chop the chicken and store it in an airtight container in the fridge for up to a day. You can also mix the entire Bang Bang sauce and keep it in a sealed jar in the fridge for up to a week. The flavors actually get even better after a day.
Just don’t coat or fry the chicken until you’re ready to eat.
Leftovers and Storage
If you somehow have leftovers, you can store them in an airtight container in the fridge for up to 3 days.
Here’s the thing about reheating: the chicken will not be as crispy. That’s just a fact of life. The best way to reheat it is in an air fryer or a toaster oven for a few minutes to try and bring back some of the crunch. Microwaving will work, but it will make the coating soft. It still tastes good, though!
Frequently Asked Questions
Q1. My chicken coating came off in the oil. What did I do wrong?
Ans: This usually happens for two reasons: your chicken was too wet to begin with, or your oil wasn’t hot enough when you added the chicken. Make sure to pat the chicken completely dry and let your oil get to 350°F before starting.
Q2. Can I bake the chicken instead of frying it?
Ans: You can, but it won’t be as crispy. To bake it, place the coated chicken on a wire rack on top of a baking sheet. Spray with oil and bake at 425°F (220°C) for 15-20 minutes, flipping halfway.
Q3. My sauce seems too thick/thin. How can I fix it?
Ans: If it’s too thick, add a tiny splash of warm water or more lime juice to thin it out. If it’s too thin (which is rare), you can add a little more mayonnaise.
Q4. What can I serve with Bang Bang Chicken?
Ans: It’s a full meal with rice, but a side of steamed broccoli or some quick-pickled cucumbers is a great way to add some fresh vegetables.
Wrapping Up
See? That wasn’t so bad. You just made restaurant-quality Bang Bang Chicken in your own kitchen. It’s crispy, it’s saucy, and it’s so much more satisfying than takeout.
This is the kind of recipe that’s perfect for a Friday night treat or for impressing friends when they come over. Now it’s your turn. Give it a try, and don’t be afraid to make it your own.
Let me know how it goes in the comments below! I love hearing about your kitchen adventures, so tell me if you made any changes or if you have any questions. I’ll be here to help.
