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Bang Bang Chicken (30 Minute Recipe)

Make bang bang chicken at home in about 30 minutes. Lightly crisp chicken bites tossed in a creamy sweet chili and sriracha sauce, served in a rice bowl with fresh veggies for an easy weeknight dinner.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Dinner, Main Course
Cuisine: American, asian, Thai
Servings: 4
Calories: 490kcal
Author: Julie Clark

Ingredients

For the sauce:

  • 1/2 cup kewpie mayo or regular mayonnaise
  • 1/3 cup Thai sweet chili sauce
  • 3 tablespoons sriracha sauce
  • 1/4 teaspoon red pepper flakes

For the chicken:

  • 1.5 pounds boneless skinless chicken breasts cut into bite-size pieces
  • 1/2 cup cornstarch
  • 1 1/2 teaspoons garlic salt
  • vegetable oil or olive oil for frying

Optional for serving:

  • chopped green onions
  • sesame seeds
  • steamed white rice

Instructions

  • In a small bowl, combine the mayo, sweet chili sauce, sriracha and red pepper flakes. Whisk well and set aside.1/2 cup kewpie mayo, 1/3 cup Thai sweet chili sauce, 3 tablespoons sriracha sauce, 1/4 teaspoon red pepper flakes
  • Pat the chicken pieces dry with paper towels. 1.5 pounds boneless skinless chicken breasts
  • In a shallow bowl, whisk together the cornstarch and garlic salt. Place the chicken pieces in the cornstarch to coat completely, then set aside on a plate. 1/2 cup cornstarch, 1 1/2 teaspoons garlic salt
  • Heat 1–2 inches of oil in a deep skillet or saucepan to 350°F. Fry the chicken in batches (don’t overcrowd the pan) for about 2-3 minutes per side or until golden and crispy. The internal temperature of the chicken should be 165ºF. Transfer to a wire rack with paper towels underneath to catch any drips. vegetable oil or olive oil
  • While the chicken is still hot, toss in a large bowl with the bang bang sauce until evenly coated.
  • Serve immediately over rice, and sprinkle with with green onions and sesame seeds. chopped green onions, sesame seeds, steamed white rice

Notes

 
  • For an even crispier texture, dip the chicken pieces in buttermilk first, then let it drip and coat with cornstarch.
  • Want to bake in the oven or use an air fryer instead of deep-frying? Use panko breadcrumbs for extra crunch, and lightly spray the chicken with oil before cooking.
  • Adjust the spice level by reducing or increasing the red pepper flakes, or add a little cayenne pepper or more sriracha if you like extra heat.
  • Store leftover bang bang chicken in an airtight container in the fridge for up to 3 days.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 4, with 1 serving being ¼ of the chicken and sauce. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition

Calories: 490kcal | Carbohydrates: 25g | Protein: 37g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 1721mg | Potassium: 652mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 122IU | Vitamin C: 9mg | Calcium: 13mg | Iron: 1mg
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