Spicy Bang Bang Chicken Recipe with Creamy Sauce
There’s something incredibly satisfying about recreating a restaurant favourite in your own kitchen, and this Bang Bang Chicken recipe is a perfect example. Forget soggy coatings or lacklustre sauces; we’re talking about shatteringly crisp, juicy chicken bites enveloped in a creamy, sweet, and spicy sauce that hits all the right notes. I’ve been making this for over 6 years, and it never disappoints my family or friends. It’s the kind of dish that feels like a real treat but comes together so straightforwardly you’ll wonder why you ever bothered with a takeaway.
What truly makes this recipe special is the balance. The sauce isn’t just a one-note affair; it’s a carefully crafted blend where the creaminess of mayonnaise is lifted by the zing of sweet chilli, given a gentle, creeping heat from sriracha, and rounded out with a tang of rice vinegar. When this glorious sauce coats the hot, crunchy chicken, the result is simply sublime. This dish is ideal when you want to impress with minimal fuss. It works beautifully for a fun Friday night dinner, as a starter for a dinner party, or even piled into wraps for a delicious lunch. If you enjoy dishes like our Sweet Chili Chicken Recipe, you’re going to adore this one.
Recipe Overview
This Bang Bang Chicken recipe delivers tender pieces of chicken with an exceptionally crisp coating, all tossed in a signature creamy and spicy sauce. The flavour is rich and indulgent, with a mild heat that can be easily adjusted to your liking. What you’ll achieve is a texture and taste that far surpasses any shop-bought version. I’ve tested various coating methods, and the simple cornflour dredge is genuinely the secret to that light, crackly exterior that stays crisp even after being sauced.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Bang Bang Chicken Recipe
- Incredible Flavour and Texture: The sauce is the true star – a perfectly balanced blend of creamy mayo, sharp sriracha heat, and mellow sweetness from the sweet chilli sauce. Paired with the audibly crunchy chicken, it’s a truly delightful combination.
- Ready in Under 30 Minutes: From chopping the chicken to serving it up, this dish comes together in about 25 minutes, making it a fantastic option for a weeknight meal that feels special.
- A Truly Flexible Recipe: You can easily tailor this to your taste. Swap the chicken for king prawns or firm tofu for a vegetarian alternative. Adjust the sriracha level from a gentle warmth to a fiery kick depending on who you’re cooking for.
- Great for Sharing: This recipe works wonderfully for a relaxed evening with friends. Serve it on a platter with some cocktail sticks and watch it disappear. It always gets compliments when I bring it to gatherings.
- Family Tested and Approved: My family consistently requests this meal. Even my son, who can be fussy about sauces, absolutely loves the crispy chicken and the creamy, slightly sweet dressing.
Ingredients You’ll Need
For this recipe, we’re using simple, accessible ingredients. For the mayonnaise, I highly recommend using a full-fat version for the best creamy consistency. I often use Kewpie, a Japanese mayonnaise, because its rich, savoury flavour made with egg yolks gives the sauce an extra dimension, but a good quality British mayonnaise works just as well.
- 600g skinless, boneless chicken breasts, cut into 2.5cm (1-inch) cubes
- 120g cornflour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 large eggs, beaten
- Approx. 500ml vegetable or sunflower oil, for frying
- For the Bang Bang Sauce:
- 150g full-fat mayonnaise
- 4 tbsp sweet chilli sauce
- 1-2 tbsp sriracha (or more, to taste)
- 1 tbsp rice vinegar
- 1 tsp garlic paste or 1 finely minced garlic clove
- For Garnish (optional):
- 2 spring onions, finely sliced
- 1 tbsp toasted sesame seeds
- A few fresh coriander leaves
Sara’s Tip: Don’t be tempted to skip the rice vinegar in the sauce. It might seem like a small amount, but it provides a crucial bit of acidity that cuts through the richness of the mayonnaise, making the whole dish feel brighter and more balanced.
How to Make Bang Bang Chicken
The process for this chicken recipe is straightforward. We create a simple coating for the chicken, fry it until golden, and then toss it in the easy-to-mix sauce. The key is to have everything prepped and ready to go before you start frying, as the cooking part moves very quickly.
- Prepare the Coating Station: In a shallow bowl or on a plate, whisk together the cornflour, salt, black pepper, and garlic powder. In a separate bowl, lightly beat the two eggs. Pat your chicken pieces dry with a paper towel – this helps the coating stick properly.
- Make the Sauce: While the oil heats, prepare the Bang Bang sauce. In a large mixing bowl (big enough to hold the cooked chicken later), combine the mayonnaise, sweet chilli sauce, sriracha, rice vinegar, and garlic paste. Whisk until smooth and completely combined. Set aside.
- Heat the Oil: Pour the vegetable oil into a large, deep frying pan or wok until it’s about 4cm (1.5 inches) deep. Heat over a medium-high heat to 180°C (350°F). If you don’t have a thermometer, you can test if it’s ready by dropping a small piece of chicken coating into the oil; it should sizzle vigorously immediately.
- Coat the Chicken: Working with a few pieces at a time, dip the chicken first into the beaten egg, allowing any excess to drip off. Then, dredge it thoroughly in the cornflour mixture, pressing gently to ensure an even, thick coating. I find this pressing action is vital for that ultra-crispy finish.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil, ensuring you don’t overcrowd the pan. Fry in batches for 4-6 minutes, turning occasionally, until the chicken is a deep golden brown, crisp, and cooked through. The internal temperature should reach 74°C (165°F).
- Drain and Rest: Use a slotted spoon to remove the cooked chicken from the pan and let it drain on a wire rack. A wire rack is much better than paper towels for keeping the underside crispy. Let it rest for a minute while you fry the next batch.
- Sauce and Serve: Once all the chicken is cooked, add the hot, crispy pieces to the bowl with the Bang Bang sauce. Gently toss everything together until every piece is generously coated. Serve immediately, garnished with sliced spring onions, toasted sesame seeds, and fresh coriander for a fresh, aromatic lift.
Tips From My Kitchen
- Temperature Control is Key: Maintaining the oil at a steady 180°C is crucial for a Juicy Chicken Recipe with a crispy crust. If the oil is too cool, the coating will absorb it and become greasy. If it’s too hot, the cornflour will burn before the chicken is cooked. Use a kitchen thermometer for best results.
- The Secret to Extra Crispiness: I learned that a technique called double-frying works wonders here. Fry the chicken for 3-4 minutes, remove it to the wire rack for a couple of minutes, then return it to the hot oil for another 1-2 minutes until deeply golden. This drives out more moisture, resulting in a shatteringly crisp coating.
- Make-Ahead Advice: The sauce is brilliant for making ahead. You can whisk it together and store it in an airtight container in the fridge for up to 3 days. You can also coat the raw chicken pieces in the cornflour mix a few hours in advance and keep them on a tray in the fridge.
- Storing Leftovers: For the best results, store the leftover cooked chicken and the sauce in separate airtight containers in the fridge for up to 2 days. To reheat, place the chicken on a baking tray and bake at 200°C (180°C fan) for 8-10 minutes or use an air fryer until hot and crisp again. Then, toss with the cold sauce.
Equipment You’ll Need
- Large, deep frying pan or wok
- Sharp knife and cutting board
- Two shallow bowls (for the coating station)
- Large mixing bowl (for the sauce)
- Whisk
- Slotted spoon or spider strainer
- Wire rack
Delicious Variations to Try
One of the best things about this recipe is how easily it can be adapted. Once you have the sauce nailed, you can experiment with different proteins and flavours. Here are a few of my favourite variations:
- Spicy Bang Bang Chicken: For those who love heat, increase the sriracha to 3 or 4 tablespoons. You can also add half a teaspoon of cayenne pepper to the cornflour mixture for an extra layer of warmth.
- Vegetarian/Vegan Option: This works wonderfully with extra-firm tofu. Press the tofu for at least 30 minutes to remove excess water, cube it, and follow the same coating and frying method. For a vegan sauce, simply use your favourite plant-based mayonnaise.
- Bang Bang Prawns: Swap the chicken for large king prawns. They cook much faster, needing only 2-3 minutes in the hot oil until they are pink and crispy. This makes an impressive starter.
What to Serve With Bang Bang Chicken
This dish is so full of flavour it doesn’t need much alongside it, but a few simple pairings can turn it into a complete and satisfying meal. For a more substantial meal, consider serving it as part of a bowl, similar to these Sticky Chicken Rice Bowls.
- Steamed Jasmine Rice: The fluffy, fragrant grains are the perfect neutral base to soak up that incredible sauce and balance the richness of the chicken.
- Crisp Lettuce Cups: For a lighter, interactive meal, serve the Bang Bang Chicken with crisp iceberg or little gem lettuce leaves to use as wraps. The cool crunch is a fantastic contrast.
- A Refreshing Drink: A cold, crisp lager or a glass of off-dry Riesling works beautifully here. The slight sweetness of the wine complements the sweet chilli, while its acidity cuts through the creamy mayonnaise.
Frequently Asked Questions
Bang Bang Chicken Recipe
Ingredients
Method
- Prepare the Coating Station: In a shallow bowl or on a plate, whisk together the cornflour, salt, black pepper, and garlic powder. In a separate bowl, lightly beat the two eggs. Pat your chicken pieces dry with a paper towel – this helps the coating stick properly.
- Make the Sauce: While the oil heats, prepare the Bang Bang sauce. In a large mixing bowl (big enough to hold the cooked chicken later), combine the mayonnaise, sweet chilli sauce, sriracha, rice vinegar, and garlic paste. Whisk until smooth and completely combined. Set aside.
- Heat the Oil: Pour the vegetable oil into a large, deep frying pan or wok until it's about 4cm (1.5 inches) deep. Heat over a medium-high heat to 180°C (350°F). If you don't have a thermometer, you can test if it's ready by dropping a small piece of chicken coating into the oil; it should sizzle vigorously immediately.
- Coat the Chicken: Working with a few pieces at a time, dip the chicken first into the beaten egg, allowing any excess to drip off. Then, dredge it thoroughly in the cornflour mixture, pressing gently to ensure an even, thick coating. I find this pressing action is vital for that ultra-crispy finish.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil, ensuring you don't overcrowd the pan. Fry in batches for 4-6 minutes, turning occasionally, until the chicken is a deep golden brown, crisp, and cooked through. The internal temperature should reach 74°C (165°F).
- Drain and Rest: Use a slotted spoon to remove the cooked chicken from the pan and let it drain on a wire rack. A wire rack is much better than paper towels for keeping the underside crispy. Let it rest for a minute while you fry the next batch.
- Sauce and Serve: Once all the chicken is cooked, add the hot, crispy pieces to the bowl with the Bang Bang sauce. Gently toss everything together until every piece is generously coated. Serve immediately, garnished with sliced spring onions, toasted sesame seeds, and fresh coriander for a fresh, aromatic lift.
Notes
I really hope you give this Bang Bang Chicken recipe a try. It’s one of those dishes that brings so much joy and has become a true staple in my home. The combination of textures and flavours is just so satisfying, and it’s a brilliant way to make a weeknight feel a bit more exciting. If you do make it, I’d love to hear how it turned out for you. Please leave a comment below and let me know! Happy cooking!
– Sara
