Craving something that’s crunchy, creamy, and spicy all at once? This spicy Bang Bang Chicken recipe brings all the takeout flavors you love right to your kitchen—with less fuss and more flavor. Whether you’re cooking for your family or hosting friends for dinner, this dish will turn heads and satisfy taste buds. In this article, we’ll break down exactly what makes Bang Bang Chicken so addictive, how to cook it to golden perfection, and creative ways to make it your own.
Table of Contents
Table of Contents
Spicy Bang Bang Chicken: A Family Favorite with a Kick
I still remember the first time I tried spicy Bang Bang Chicken—it was at a local food truck festival years ago. The line was long, the night was chilly, but one bite of that hot, crispy, fiery chicken was all it took. Ever since then, it’s been a staple in my kitchen, especially for Friday movie nights with my kids. They love the crunch; I love that it comes together fast and uses ingredients I always have on hand.
What makes spicy Bang Bang Chicken such a hit? It’s that magic combo: crispy panko-breaded chicken, tossed in a creamy, tangy sauce that delivers the perfect heat. It’s the kind of dish that tastes like takeout but feels like comfort food. And if you’re a fan of flavorful, crowd-pleasing dinners like my Sweet Chili Chicken Stir Fry or Easy Chicken Lo Mein, you’re going to fall in love with this one.
It’s bold, saucy, and just spicy enough to make you reach for another piece. Whether served over jasmine rice, in a wrap, or on its own with extra sauce for dipping, it’s a guaranteed hit. And once you see how easy it is to make, you’ll skip takeout for good.
What Makes Spicy Bang Bang Chicken So Irresistible
The Secret is in the Sauce
If you’ve ever tasted spicy Bang Bang Chicken and wondered, what is that sauce?, you’re not alone. The irresistible appeal of this dish starts with the Bang Bang sauce—a creamy, spicy, and slightly sweet combination that coats every crispy piece of chicken just right.
The core ingredients are simple: mayonnaise, sweet chili sauce, and Sriracha. That’s it—but together, they create a bold flavor explosion. The mayo provides richness, the chili sauce brings a tangy sweetness, and the Sriracha adds that addictive heat. This sauce strikes the perfect balance, making each bite creamy but not heavy, spicy but not overpowering.
What’s even better? You can adjust the spice level to suit your taste. Want it milder for the kids? Use less Sriracha. Craving a punch of heat? Stir in an extra teaspoon. It’s totally customizable, which is why so many families love it.
If you like sauces that turn simple meals into flavor bombs, you’ll also enjoy the rich glaze in my Homemade Butter Chicken or the teriyaki blend in my Crockpot Teriyaki Chicken.
Texture: Crispy Outside, Juicy Inside
Of course, a great sauce needs the right canvas—and that’s where the crispy chicken comes in. What sets spicy Bang Bang Chicken apart is the perfect texture contrast. The chicken is coated in panko breadcrumbs and fried until golden brown, delivering an audible crunch with every bite.
Panko is key here. Unlike traditional breadcrumbs, panko gives a lighter, crisper crust that doesn’t get soggy. Combine that with tender, juicy chicken inside, and you’ve got bite-sized perfection. It’s the kind of crunch that keeps you coming back for more—especially when it’s smothered in that spicy, creamy sauce.
For fans of bold, Asian-style meals, this dish has the same satisfying textures you’ll find in Sticky Garlic Chicken Noodles.
Print
Spicy Bang Bang Chicken: Crispy, Saucy, and Full of Flavor
Crispy spicy Bang Bang Chicken tossed in a creamy chili sauce – better than takeout and perfect for weeknights or party bites.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1/2 cup mayonnaise
1/4 cup sweet chili sauce
5 teaspoons Sriracha hot sauce, divided
2 large eggs
2 tablespoons all-purpose flour
2 1/2 cups panko breadcrumbs
1 3/4 teaspoons kosher salt, divided
1 teaspoon garlic powder
1 3/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup neutral oil, such as vegetable or canola
Thinly sliced scallions, for serving (optional)
Instructions
1. Stir 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, and 4 teaspoons of the Sriracha together in a large bowl. Transfer half of the sauce to a small bowl for serving.
2. Whisk the remaining 1 teaspoon Sriracha, 2 large eggs, and 2 tablespoons all-purpose flour together in a medium shallow bowl or pie plate.
3. Stir 2 1/2 cups panko breadcrumbs, 1 teaspoon of the kosher salt, and 1 teaspoon garlic powder together in a second shallow bowl or pie plate.
4. Season chicken breast pieces with the remaining 3/4 teaspoon kosher salt. Add chicken to the egg mixture, turn to coat, then transfer to the panko mixture and coat fully.
5. Heat 1 cup neutral oil in a large high-sided skillet over medium heat until 350°F. Line a baking sheet with a wire rack or paper towels.
6. Fry about 8 pieces of chicken at a time until cooked through and golden-brown, 3 to 5 minutes. Transfer to the wire rack or paper towels.
7. Toss the chicken in the sauce and garnish with scallions if using. Serve with extra sauce.
Notes
Control the heat level by adjusting the Sriracha in the sauce.
Great for wraps, rice bowls, or served solo with a side salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 6g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg
How to Make Spicy Bang Bang Chicken at Home
Easy Ingredients, Big Flavor
Making spicy Bang Bang Chicken at home is surprisingly simple, even if it tastes like something you’d order at a trendy bistro. The best part? Most of the ingredients are pantry staples.
You’ll start with boneless, skinless chicken breasts, cut into bite-sized chunks. These get dunked into a mixture of eggs, flour, and a dash of Sriracha to help the breadcrumbs stick. Then, the chicken is coated in panko seasoned with garlic powder and salt for extra flavor.
What brings it all together is a quick fry in neutral oil like vegetable or canola. These oils have high smoke points, which means your chicken gets crispy without burning. Be sure to work in small batches—overcrowding the pan can lower the oil temperature and make your coating soggy.
Then comes the best part: tossing the hot chicken in that glorious Bang Bang sauce. Half the sauce is reserved for dipping or drizzling, which adds even more flavor.
If you’ve tried my Easy Crock Pot Bourbon Chicken or Cheesy Garlic Chicken Wraps, you already know that simple ingredients can create big flavor when done right.
Here’s a quick visual summary:
| Step | What to Do |
|---|---|
| 1 | Mix Bang Bang sauce (mayo, sweet chili, Sriracha) |
| 2 | Coat chicken in egg mixture and seasoned panko |
| 3 | Fry in batches until golden and cooked through |
| 4 | Toss in sauce and serve hot |
Kitchen Tips for Success
To get the crispiest chicken, don’t skip these pro tips:
- Use a thermometer to ensure your oil stays around 350°F. Too low and the chicken absorbs oil; too high and the crust burns before the inside cooks.
- Always place fried chicken on a wire rack instead of paper towels. This keeps it from steaming and going soggy.
- Want to prep ahead? Mix your sauce and cut the chicken earlier in the day—just coat and fry when ready to eat.
These are the same time-saving tricks I use in my Crockpot Teriyaki Chicken to keep dinner fast and delicious.
Variations & Serving Ideas for Every Craving
Creative Twists & Spicy Substitutions
One of the best things about spicy Bang Bang Chicken is how easy it is to adapt. If you’re in the mood for something a little different, there are tons of delicious ways to shake things up while keeping that crispy, saucy base you love.
Want to add a Korean twist? Stir a spoonful of gochujang into the sauce for fermented heat and depth. You can also drizzle sesame oil on top or garnish with toasted sesame seeds. These little touches give it a slightly smoky, umami flavor similar to my Korean BBQ Steak Bowls.
Trying to keep things lighter? Skip the deep frying and use an air fryer. Just spray the panko-coated chicken lightly with oil and cook at 400°F for about 10–12 minutes, flipping halfway through. You’ll still get that crispy crust with way less oil—perfect for busy weeknights.
Prefer a no-heat version? Swap the Sriracha for ketchup or extra chili sauce to keep the tang without the burn. The result is a kid-friendly dinner the whole table can agree on.
How to Serve It
Spicy Bang Bang Chicken is super versatile when it comes to serving. Keep it classic with a side of steamed white rice or jasmine rice. Or turn it into a full meal by pairing it with stir-fried veggies or Asian slaw.
If you love noodles, toss the saucy chicken over soba or lo mein noodles for a takeout-style twist—similar to what you’ll find in my Easy Chicken Lo Mein.
Want something handheld? Load the chicken into a warm tortilla or lettuce wrap. Add shredded cabbage, pickled onions, or cilantro for a fresh bite. It’s great as a party appetizer too—just skewer the bites and drizzle extra sauce on top.
For a satisfying flavor combo, serve it alongside Sweet Chili Chicken Stir Fry or wrap it up with bold flavors like in my Cheesy Garlic Chicken Wraps.
Frequently Asked Questions
What is Bang Bang Chicken made of?
Bang Bang Chicken is made with bite-sized pieces of chicken breast that are breaded in panko and fried until crispy. It’s then tossed in a creamy, spicy sauce made of mayonnaise, sweet chili sauce, and Sriracha. You can serve it over rice, in wraps, or as a finger food appetizer.
Is Bang Bang Chicken spicy to eat?
Yes, it has a mild to moderate heat thanks to the Sriracha in the sauce. However, you can easily control the spice level by adjusting the amount of Sriracha used—or swap it out entirely for a milder hot sauce or ketchup if you prefer.
What is Bang Bang sauce made of?
Bang Bang sauce combines three main ingredients: mayonnaise, sweet chili sauce, and Sriracha. This simple trio delivers a bold mix of creamy, sweet, and spicy flavors. You can also customize it with garlic powder, lime juice, or even gochujang for a Korean twist.
How to make Korean Bang Bang Chicken?
To make a Korean-inspired version, stir in gochujang (Korean chili paste) and a dash of sesame oil into your sauce. Garnish with scallions and sesame seeds. This version pairs well with sticky rice and quick-pickled vegetables, much like what you’d enjoy in Korean BBQ Steak Bowls.
Conclusion
Whether you’re frying up a weeknight meal or prepping a platter for game day, this spicy Bang Bang Chicken delivers every time. It’s crispy, creamy, and bursting with flavor. The recipe is quick, kid-approved, and super versatile—so you’ll never get bored with it. Once you try it, you’ll be skipping takeout for good.
Looking for more bold and easy dinner ideas? You’ll also love my Homemade Butter Chicken or the savory-sweet flavors in Crockpot Teriyaki Chicken.
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