I love this Bang Bang Chicken because it brings together crispy, golden chicken bites with a creamy, sweet, and spicy sauce that feels indulgent without being complicated. I make it when I want something bold and comforting that still feels fun and restaurant-worthy at home.
Why You’ll Love This Recipe
I enjoy how this recipe balances crunch and creaminess in every bite. I like that the chicken turns out extra crispy while the sauce stays smooth, tangy, and slightly spicy. I also appreciate that the ingredients are simple and the steps are straightforward, making it a great option for both weeknight dinners and casual gatherings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
⅓ cup milk
1 large egg
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
¼ cup potato starch
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
Vegetable oil, for frying
For the sauce:
1 cup mayonnaise
1 cup Thai sweet chili sauce
1 teaspoon Sriracha sauce (adjust to taste)
Directions
I start by whisking the milk and egg together in a bowl until well combined. I add the chicken cubes and let them soak briefly so they stay tender inside.
In a separate bowl, I mix the potato starch, flour, salt, black pepper, garlic powder, and paprika. I remove the chicken from the milk mixture, letting the excess drip off, then coat each piece thoroughly in the dry mixture.
I heat vegetable oil in a deep pan to about 350°F (175°C). I fry the chicken in batches, making sure not to overcrowd the pan, until lightly golden. I remove the chicken and let it rest for a few minutes.
For extra crispiness, I fry the chicken a second time until deep golden brown and crunchy. I transfer it to a plate lined with paper towels.
While the chicken rests, I stir together the mayonnaise, Thai sweet chili sauce, and Sriracha until smooth. I toss the hot chicken in the sauce just before serving so it stays crispy.
Servings And Timing
I usually get about 4 servings from this recipe.
Prep time is around 20 minutes.
Cooking time is about 20 minutes.
Total time comes to roughly 40 minutes.
Storage/Reheating
I store leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using an oven or air fryer to bring back some crispiness. I keep the sauce separate when possible and add it after reheating for the best texture.
FAQs
Can I make Bang Bang Chicken less spicy?
I simply reduce or skip the Sriracha in the sauce when I want a milder version.
Can I use chicken thighs instead of breasts?
I use boneless, skinless chicken thighs sometimes, and they turn out just as juicy and flavorful.
Can I bake or air fry the chicken?
I bake or air fry the coated chicken when I want a lighter option, though I know the texture won’t be quite as crispy as frying.
Why is the chicken fried twice?
I fry the chicken twice to achieve that extra crunchy exterior while keeping the inside tender.
Can I prepare the sauce ahead of time?
I often make the sauce a day in advance and store it in the refrigerator until I’m ready to use it.
Conclusion
I keep coming back to this Bang Bang Chicken because it delivers big flavor with simple steps. I like how versatile it is, whether served as a main dish, appetizer, or party snack. It’s one of those recipes I trust when I want something crispy, saucy, and completely satisfying.
Bang Bang Chicken features crispy, double-fried chicken bites coated in a creamy, sweet, and spicy sauce made with mayonnaise, Thai sweet chili sauce, and a touch of Sriracha. It’s a bold, comforting dish that’s easy to make and full of flavor.
Ingredients
For the chicken:
⅓ cup milk
1 large egg
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
¼ cup potato starch
¼ cup all-purpose flour
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika
Vegetable oil, for frying
For the sauce:
1 cup mayonnaise
1 cup Thai sweet chili sauce
1 tsp Sriracha sauce (adjust to taste)
Instructions
In a bowl, whisk together milk and egg. Add chicken cubes and soak briefly.
In a separate bowl, combine potato starch, flour, salt, pepper, garlic powder, and paprika.
Remove chicken from the milk mixture, shaking off excess, then coat evenly in the dry mixture.
Heat vegetable oil in a deep pan to 350°F (175°C). Fry chicken in batches until golden, then transfer to paper towels.
Fry the chicken a second time for extra crispiness, then set aside.
In a bowl, mix mayonnaise, Thai sweet chili sauce, and Sriracha until smooth.
Toss chicken in the sauce just before serving to maintain crispiness.
Notes
Use boneless chicken thighs for a juicier version.
Reduce Sriracha or omit for a milder sauce.
For a lighter option, bake or air fry the chicken.
Double-frying ensures maximum crunch.
Keep sauce separate when storing leftovers to retain crisp texture.
