Name: Spicy Bang Bang Chicken Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1.5 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked or regular paprika; 2 large eggs, beaten; 1 cup cornstarch; 2-3 tablespoons neutral oil (canola, vegetable, or avocado) for pan-frying; 1/2 cup mayonnaise; 1/4 cup sweet chili sauce; 1-2 tablespoons sriracha or your favorite hot sauce; 1 tablespoon honey; 1 tablespoon rice vinegar or apple cider vinegar; 1 teaspoon soy sauce; 1 clove garlic, very finely minced or grated; 1-2 teaspoons chili crisp or chili oil; 2 green onions, thinly sliced; 1 teaspoon toasted sesame seeds; lime wedges, for serving

Spicy Bang Bang Chicken Recipe hits every craving at once: crispy, saucy, sweet, spicy, and tangy in every single bite. It works perfectly for busy weeknights, game day spreads, or meal prep, and you can get it on the table in about 35 minutes. I tested versions of this dish so many times that my neighbors started “checking in” right around dinner just to see if I had extra.

Why You Should Try This Spicy Bang Bang Chicken Recipe

This Spicy Bang Bang Chicken Recipe gives you crunchy chicken coated in a creamy, chili-forward sauce that clings to every piece. The heat level stays adjustable, so spice lovers and mild eaters can both enjoy it without drama at the table.

You can serve it as an appetizer, over rice, in lettuce wraps, or in a rice bowl with veggies. It uses simple pantry ingredients like mayo, sweet chili sauce, and hot sauce, so you probably own half of what you need already.

“This Spicy Bang Bang Chicken Recipe tastes like restaurant takeout but fresher, hotter, and way more addictive. ★★★★★”

Ingredients You’ll Need

For the chicken

1.5 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- Thighs stay juicier and more forgiving if you cook them a bit longer.
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked or regular paprika
2 large eggs, beaten
1 cup cornstarch
- Cornstarch gives extra crispiness; you can swap half with all-purpose flour if needed.
2–3 tablespoons neutral oil (canola, vegetable, or avocado) for pan-frying
- Use more oil if you want a shallow fry and extra crunch.

For the spicy bang bang sauce

1/2 cup mayonnaise
- Use a good quality mayo like Hellmann’s / Best Foods or Duke’s for best flavor.
1/4 cup sweet chili sauce
- The classic Thai-style bottled sweet chili sauce works best; any mainstream brand tastes great.
1–2 tablespoons sriracha or your favorite hot sauce
- Start with 1 tablespoon for mild heat, go up to 3 tablespoons if you like it fiery.
1 tablespoon honey
- Maple syrup or agave works in a pinch.
1 tablespoon rice vinegar or apple cider vinegar
1 teaspoon soy sauce
- Use low-sodium if you watch salt.
1 clove garlic, very finely minced or grated
Optional: 1–2 teaspoons chili crisp or chili oil for extra flavor and heat

Garnishes

2 green onions, thinly sliced
1 teaspoon toasted sesame seeds
Lime wedges, for squeezing over the top

Pantry shortcuts & substitutions

Use frozen breaded chicken bites or popcorn chicken when you feel tired or short on time. Toss them in the spicy bang bang sauce after baking.
Use Greek yogurt to replace half the mayo if you want a lighter version.
Gluten-free option: use gluten-free soy sauce or tamari and cornstarch only for coating.
Air fryer fans can skip the pan-fry and crisp the chicken in the air fryer instead.

Equipment list

Large mixing bowl
Medium bowl for the sauce
Shallow bowl for cornstarch
Large skillet or nonstick pan (or air fryer)
Tongs or a spatula
Wire rack or paper towel lined plate
Whisk and measuring spoons/cups

Tips & Tricks

Cut the chicken into similar size pieces so everything cooks at the same speed.
Pat the chicken dry with paper towels so the cornstarch sticks better and crisps more.
Season the chicken before coating so the flavor goes all the way through, not just on the outside.
Use one hand for wet ingredients and the other for dry to avoid “monster hand” batter fingers.
Let the coated chicken sit for 5 minutes before cooking so the cornstarch hydrates and sticks.
Heat the oil until it shimmers; if it sits too cool, the chicken turns soggy instead of crispy.
Cook the chicken in batches so the pieces do not crowd the pan and steam.
Whisk the sauce until completely smooth so it coats the chicken evenly.
Add the spicy bang bang sauce to the chicken right before serving to keep the coating crisp.
Taste the sauce before tossing and adjust heat with more sriracha or sweetness with more honey.
Use an air fryer at 390°F for 10 to 14 minutes, shaking halfway, if you prefer less oil.
Garnish with green onions and sesame seeds to add freshness and a little crunch.

How to Make Spicy Bang Bang Chicken Recipe

Step 1: Mix the spicy bang bang sauce

Add mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, soy sauce, and minced garlic to a medium bowl. Whisk until the sauce looks smooth and creamy with no streaks. Taste and adjust with more sriracha for heat, more honey for sweetness, or a splash more vinegar for tang. Set the bowl aside.

Step 2: Season and coat the chicken

Place the chicken pieces in a large bowl. Add salt, black pepper, garlic powder, onion powder, and paprika, then toss until every piece looks evenly seasoned. Pour the beaten eggs over the chicken and toss again to coat.

Add cornstarch to a shallow bowl. Lift each piece of chicken from the egg mixture, let the extra drip off, then coat it in cornstarch, pressing gently so it sticks. Set the coated pieces on a plate or tray and let them rest for about 5 minutes.

Step 3: Pan-fry or air fry the chicken

Heat 2–3 tablespoons of oil in a large skillet over medium-high heat until it shimmers. Add chicken in a single layer with space between pieces and cook 3–4 minutes per side until golden and cooked through. Move cooked chicken to a wire rack or paper towel lined plate.

Repeat with remaining chicken, adding a little more oil if the pan looks dry. If you use an air fryer, spray the basket lightly with oil, add chicken in a single layer, spray the tops, and cook at 390°F for 10–14 minutes, shaking halfway, until crisp and cooked through.

Step 4: Toss in the spicy bang bang sauce

Place the hot, crispy chicken in a clean large bowl. Pour most of the spicy bang bang sauce over the top and toss gently until every piece looks coated. Add more sauce if you want a heavier coating or save a little for drizzling.

Sprinkle sliced green onions and sesame seeds over the chicken. Squeeze lime wedges over the top right before serving for a bright finish.

Step 5: Serve

Serve Spicy Bang Bang Chicken over steamed jasmine rice, in lettuce cups, or on top of a salad. Add extra sauce on the side for dipping if you kept some back. Enjoy it while the coating still feels crisp and the sauce tastes warm and punchy.

What to Serve with Spicy Bang Bang Chicken Recipe

Spicy Bang Bang Chicken pairs beautifully with steamed jasmine or basmati rice, which soaks up the extra sauce. You can add roasted broccoli, green beans, or snap peas on the side for color and crunch. It also tastes great with cucumber salad, simple coleslaw, or shredded carrots for a cool contrast. Serve it with iced tea, sparkling water with lime, or a fruity mocktail to balance the heat.

Storage Options

Store leftover Spicy Bang Bang Chicken in an airtight container in the fridge for up to 3 days.
Keep the chicken and extra sauce separate if possible so the coating stays a bit firmer.
Freeze cooled chicken pieces on a tray, then move them to a freezer bag and store for up to 2 months.
Reheat chicken in an air fryer at 375°F for 5–7 minutes or in a 400°F oven for 8–10 minutes until hot and crisp.
Warm leftover sauce gently in the microwave or on low heat, then toss with reheated chicken right before serving.