Bang Bang Chicken Recipe

Chicken breast: The main protein, cut into bite-sized pieces for easy frying and eating.

Cornstarch: Used to coat the chicken and create a crispy outer layer when fried.

Vegetable oil: Needed for frying the chicken until golden and crunchy.

Mayonnaise: Adds creaminess to the sauce that coats the chicken.

Sweet chili sauce: A sweet and mildly spicy sauce that gives the dish its signature flavor.

Sriracha: A spicy chili sauce that adds heat to the bang bang sauce.

Honey: Balances the heat with a touch of natural sweetness in the sauce.

One of the most important steps in this Bang Bang Chicken Recipe is getting the chicken perfectly crispy by dredging it in cornstarch. Here’s how to do it so your chicken turns out golden and crunchy every time:

1. Put the cornstarch in a shallow bowl or plate.
2. Take each piece of chicken and gently roll it around in the cornstarch until it’s fully coated.
3. Shake off any extra cornstarch—you don’t want thick clumps because they can burn or make the coating too heavy.

This simple step makes frying much better because the cornstarch creates a light, crispy shell around the chicken. It helps lock in the juices so the inside stays tender while the outside gets that satisfying crunch. Plus, it helps the sauce stick better when you toss the chicken later.

When I first tried this, I didn’t shake off enough cornstarch and ended up with a thick, gummy coating that wasn’t very tasty. After that, I made sure to tap off the excess, and the chicken turned out so much better. Also, frying the chicken in batches is a good idea because if the pan is too crowded, the chicken steams instead of crisps up.

Once you’ve got the crispy chicken, tossing it in the creamy, spicy sauce is the best part. The crunch from the fried coating mixed with the sweet and spicy flavors makes this dish really special. Give this technique a try, and you’ll see how a little extra care with the cornstarch can make a big difference!

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable alternative for chicken breast in this recipe.

• cornstarch - Substitute with all-purpose flour: All-purpose flour can be used to coat the chicken, providing a similar crispy texture when fried.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, making it a healthier alternative to mayonnaise.

• sweet chili sauce - Substitute with honey and hot sauce mixture: Mixing honey with hot sauce can mimic the sweet and spicy flavor of sweet chili sauce.

• sriracha - Substitute with hot sauce: Any hot sauce can be used to provide the heat and flavor similar to sriracha.

• honey - Substitute with maple syrup: Maple syrup can provide a similar sweetness and consistency as honey.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.

• Transfer the cooled chicken into an airtight container. If you have a lot of chicken, consider using multiple containers to avoid overcrowding.

• Store the sauce separately in another airtight container. This keeps the chicken crispy when reheated.

• Place both containers in the refrigerator if you plan to consume within 3-4 days. For longer storage, move them to the freezer.

• When freezing, label the containers with the date to keep track of freshness. The chicken can be frozen for up to 2 months.

• To reheat, preheat your oven to 375°F (190°C). Spread the chicken pieces on a baking sheet in a single layer.

• Bake for 10-15 minutes or until heated through and crispy. If reheating from frozen, add an extra 5-10 minutes to the baking time.

• Warm the sauce separately in a microwave or on the stovetop over low heat. Toss the reheated chicken in the sauce just before serving to maintain its crispiness.

• Oven Method: Preheat your oven to 375°F (190°C). Place the leftover Bang Bang Chicken on a baking sheet lined with parchment paper. Cover the chicken loosely with aluminum foil to prevent it from drying out. Bake for about 10-15 minutes, or until the chicken is heated through and crispy. This method helps maintain the crispy texture of the chicken.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the Bang Bang Chicken in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method is excellent for keeping the chicken crispy without adding extra oil.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the Bang Bang Chicken in the skillet and cook for 3-5 minutes, turning occasionally, until heated through. This method is quick and helps retain some of the sauce's flavor.

• Microwave Method: Place the Bang Bang Chicken on a microwave-safe plate. Cover with a microwave-safe lid or a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes, checking and stirring halfway through. While this method is the quickest, it may result in a less crispy texture.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the Bang Bang Chicken on a toaster oven tray. Heat for 10-12 minutes, or until the chicken is hot and crispy. This method is a great alternative to a conventional oven, especially for smaller portions.

• Frying pan: A large, deep pan used for frying the chicken pieces until they are golden and crispy.

• Tongs: Useful for turning the chicken pieces in the hot oil and for removing them from the pan.

• Paper towels: Used to drain the excess oil from the fried chicken pieces.

• Mixing bowl: A bowl used to whisk together the mayonnaise, sweet chili sauce, sriracha, and honey.

• Whisk: A tool used to mix the sauce ingredients until they are well combined.

• Measuring cups: Essential for accurately measuring the cornstarch, mayonnaise, sweet chili sauce, and vegetable oil.

• Measuring spoons: Used to measure the sriracha and honey precisely.

• Knife: Necessary for cutting the chicken breast into bite-sized pieces.

• Cutting board: A surface used for cutting the chicken breast safely.

• Plate: Used to hold the dredged chicken pieces before frying.

• Serving dish: A dish used to serve the bang bang chicken once it is coated in the sauce.

Prepare ingredients in advance: Cut the chicken breast into bite-sized pieces and measure out the cornstarch, mayonnaise, sweet chili sauce, sriracha, and honey before you start cooking.

Use a deep fryer: If you have a deep fryer, it can save time and ensure even cooking of the chicken.

Make the sauce ahead: Whisk together the mayonnaise, sweet chili sauce, sriracha, and honey and store it in the fridge until ready to use.

Batch frying: Fry the chicken in larger batches to reduce overall cooking time.