Bang Bang Chicken

Name: Bang Bang Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 pounds boneless, skinless chicken thighs (cut into 1-inch pieces); 0.5 cup cornstarch; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 3 tablespoons vegetable oil; 0.5 cup mayonnaise; 2 tablespoons sweet chili sauce; 1 tablespoon sriracha; 1 tablespoon rice vinegar; 0.5 teaspoon garlic powder; 0.25 teaspoon ginger powder; 0 sesame seeds (toasted); 0 green onions (thinly sliced)

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When I think back to weekends at grandma’s house, the kitchen smelled like sesame oil and something a little spicy and bright—the kind of scent that makes you follow your nose straight to the stove. That’s how Bang Bang Chicken feels to me: a cozy, crowd-pleasing dish that’s also surprisingly simple. It’s not just another chicken recipe; it’s one of those weeknight miracles you can pull together in under an hour, and it somehow tastes like you spent hours fussing with it. Think of it as the Sichuan cousin to a creamy buffalo chicken—same swagger, lighter touch. I’ve made this countless times and it never fails to disappear in minutes at my house. The sauce clings to every shred of chicken, the heat is friendly rather than overwhelming, and the cooling mayo contrast keeps things balanced. This one’s a lifesaver on busy nights, and my kids actually ask for seconds. If you’re craving something a little fiery but still comforting, Bang Bang Chicken just might become your go-to too.

What is a Bang Bang Chicken?

Bang Bang Chicken is essentially Shredded Chicken coated in a creamy, spicy sauce that carries a touch of sweetness and a kiss of sesame. The name comes from the Chinese term bang bang ji, which refers to the splashed, quick-drawn way the sauce is applied in some classic versions—think of it as a rustic, hands-on approach rather than a perfectly drizzled glaze. Think of it as “newsflash, delicious” in a bowl: tender chicken, fresh aromatics, and a sauce that’s silky, peppery, and a little smoky. It’s not a heavy dish, but it has real personality—the kind of recipe that tastes like you’ve cooked with intention, even when you didn’t fuss over it for hours. My version here is approachable for home cooks: poached or pan-seared chicken, shredded, tossed with a mayo-based sesame-chili sauce, and finished with a bright, zingy glaze. It’s essentially a deconstructed take on a takeout favorite, reimagined for a cozy kitchen and a hungry family.

Why you’ll love this recipe?

What I love most about Bang Bang Chicken is how effortlessly it straddles comfort and wow factor. The flavors are bigger than the ingredients suggest, and the texture is so satisfying: silky sauce, juicy chicken, and a little chew from the delicate coating. The dish is incredibly forgiving, which makes it perfect for new cooks or busy weeknights. It’s also budget-friendly: you can use boneless thighs or breasts, and the sauce comes together in a flash with pantry staples. The versatility is the real lift here—serve it cold as a salad topper, warm as a main, or even tucked into a quick wrap for lunch. If you’ve ever chased a recipe that feels restaurant-worthy but won’t tie you to the stove for hours, this Bang Bang Chicken delivers. What I love most about this version is how the heat builds slowly, so you can taste every component—the mayo creaminess, the chili’s brightness, and the nutty aroma of sesame. It’s addictive in the best way. It’s also a sure-fire crowd-pleaser—my family doesn’t leave a bite behind, and I’ve watched friends improvise with cabbage slaws, pickled cucumbers, and sesame seeds for a little extra texture and color. Trust me on this one: a little squeeze of lime over the top brightens the dish in a way that makes the entire table smile.

How do I make Bang Bang Chicken?

Quick Overview

This Bang Bang Chicken comes together in three simple acts: 1) cook and shred the chicken so it stays juicy, 2) whip up a glossy, sesame-spiked sauce that’s both tangy and a touch sweet, and 3) fold everything together with a final glaze that adds heat without scorching your palate. The beauty is you can prep the chicken in advance, give the sauce a quick whisk, and then toss when you’re ready to serve. If you’re short on time, you can even poach the chicken the night before and reheat gently just before dinner. The result is bright, creamy, and a little spicy—Bang Bang Chicken that tastes like a celebration, not a project.

Ingredients

For the Main Batter:
– 1 lb Chicken Breast or thighs, boneless, skinless, trimmed

– 2 tbsp cornstarch

– 2 tbsp rice flour (optional for extra crispness)

– 1/2 tsp salt

– 1/4 tsp white pepper (or black pepper)

– 1 large egg, lightly beaten

– 1–2 tbsp water (as needed)

For the Filling:
– 1/2 cup mayonnaise (use a light mayo if you prefer)

– 2 tbsp sweet chili sauce (or adjust to taste)

– 1–2 tsp chili oil (to taste)

– 1 tbsp rice vinegar or lime juice

– 1 tsp honey or sugar (optional, for balance)

– 1 tsp toasted sesame oil

– 2 tbsp finely minced scallions, plus more for garnish

– 1–2 tsp toasted sesame seeds (optional)

For the Glaze:
– 1/3 cup mayonnaise

– 2–3 tbsp chili sauce or sriracha (more if you like it hot)

– 1–2 tsp rice vinegar

– 1 tsp sugar or honey

– 1/2 tsp sesame oil

– Pinch of salt and a drizzle of chili oil to taste

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re frying, heat a generous layer of neutral oil in a heavy skillet to about 350°F (175°C). If you’re baking or air-frying, preheat to 400°F (205°C). Line a rack or Sheet Pan for a later finish, because crisping the coating makes all the difference. I always start with the pan hot so the moment the chicken hits the oil, it’s singing and not soaking up fat.

Step 2: Mix Dry Ingredients

In a bowl, whisk together the cornstarch, rice flour, salt, and white pepper. This will be the light, delicate crust that gives you that satisfying snap without weighing the chicken down. Sift if you have it; it prevents clumps and ensures even coating. I’ve learned that a gentle whisk is enough—no need to overdo it.

Step 3: Mix Wet Ingredients

Beat the egg with a tablespoon of water to loosen it up, then have the chicken ready. The wet mix helps the dry coating cling, especially when you’re working with a lean cut. If you’re short on time, you can skip the egg and just dredge in dry mix, but I find the egg adds that little bit of glue that makes the crust hold up to the sauce.

Step 4: Combine

Dredge the chicken pieces in the dry mixture until evenly coated, then dip in the egg wash and return to the dry mix for a second, crispier coat. This two-step approach is worth it for the extra crunch, especially if you’re frying. Set the coated chicken on a rack for a few minutes to let the crust set; this helps prevent flaking when you flip.

Step 5: Prepare Filling

While the chicken rests, whisk together the mayonnaise, Sweet Chili sauce, chili oil, rice vinegar, honey, sesame oil, scallions, and sesame seeds. This could be called the “filling” if you’re thinking of a filled version, but here it’s your creamy, tangy sauce base that will coat the chicken. Taste and adjust heat; if you like it sweeter, add a touch more honey. If you want more tang, splash in a few more dashes of rice vinegar.

Step 6: Layer & Swirl

If you’re not frying, you can bake the coated chicken on a parchment-lined sheet until crisp and cooked through. Once you’ve got your chicken ready, toss it gently with a portion of the filling to begin the flavor build. The goal is a silky coating that clings but doesn’t smother every bite. A light swirl of the glaze across the chicken at this stage creates a glossy, restaurant-like finish.

Step 7: Bake

For the classic, crispy texture, pan-fry the chicken in batches until golden and cooked through, then transfer to a wire rack to drain. You can finish under the broiler for 1–2 minutes to boost crust color if you like. If you prefer a lighter approach, oven-bake the coated chicken on a rack at 400°F (205°C) for 12–15 minutes, flipping once, until the crust is crisp and the chicken reads 165°F (74°C) inside. Either method works beautifully; I’ve done both depending on how I’m feeling and what else is on the stove. The key is to keep the chicken juicy inside while achieving that crisp, flavorful exterior.

Step 8: Cool & Glaze

Let the cooked chicken rest for a few minutes to reabsorb its juices. Then toss the pieces with a spoonful of the glaze, keeping some to drizzle right before serving. The glaze should look creamy and clingy, not runny. If it’s too thick, whisk in a teaspoon or two of warm water to loosen it slightly. You’ll see your chicken glow a little with that sesame-hinted sheen, a sign you’ve nailed the balance between creamy and spicy.

Step 9: Slice & Serve

Shred or slice the chicken as you like, arrange it over a bed of crisp greens or rice, and finish with a final light drizzle of glaze. Scatter extra sesame seeds and chopped scallions for color and a crisp bite. The smell alone—garlic, sesame, and that warm chili—will pull everyone to the table. My favorite way to serve it is with a cool cucumber salad on the side, a quick lime wedge, and a bowl of steamed jasmine rice. It’s a dish that feels festive enough for guests but simple enough for a weeknight.

What to Serve It With

This Bang Bang Chicken shines with bright, fresh accompaniments that balance the heat and richness. Here are ideas that fit different moods and occasions:

For Breakfast: Use leftover Bang Bang Chicken to jazz up a savory breakfast bowl with poached eggs, avocado, and a light drizzle of yogurt-cilantro dressing. It may sound unusual, but the creamy sauce oddly complements a hearty morning plate, and the bright flavors wake up the senses before coffee.

For Brunch: Create a colorful, effortless spread with thinly sliced cucumbers, shredded cabbage, and cold rice or quinoa salad on the side. Offer a few lime wedges and extra sesame seeds so guests can customize their bowls. A sparkling iced tea or a light lager can be a fun pairing to balance the spice.

As Dessert: Okay, here comes the creative twist—this dish isn’t dessert, but you can pair it with something surprisingly sweet: a small orange-sesame shortbread or a honey-walnut cookie to contrast the chili heat. It’s a playful finish to a savory course that keeps your palate guessing in a good way.

For Cozy Snacks: Turn a couple of cups of leftover chicken into crunchy lettuce cups or a warm, comforting wrap. Add some pickled radish or carrot ribbons for brightness, and you’ve got a snackable plate that’s satisfying without being heavy.

We’ve eaten Bang Bang Chicken in various settings—as a quick dinner, a weekend lunch box, or a playful party dish. The common thread is that it feels special without needing elaborate timing. It’s become a standard around here, and I suspect it will become one at your house, too.

Top Tips for Perfecting Your Bang Bang Chicken

These little tricks are the ones I wish I’d known sooner. They’ve saved me from soggy crusts, bland sauces, and timing chaos more times than I can count.

Chicken Prep: Pat the chicken dry before dredging. Moisture ruins crispness, so a quick tap with a paper towel makes a huge difference. If you’re using thighs, trim excess fat and pat dry for a cleaner crust and juicier interior.

Coating & Texture: Use a two-step dredge (dry coating, then egg wash, then dry again) for maximum crunch. If you’re gluten-free, swap the flour with a mixture of rice flour and cornstarch and you’ll still get a crisp crust that holds the glaze nicely.

Sauce Balance: Start with less chili and gradually add more. Mayonnaise provides the creaminess, but you don’t want it to taste flat. A touch of rice vinegar brightens the whole thing; a little honey smooths the heat. If your sauce is too thick, whisk in a teaspoon of warm water or a little chicken stock until it pours like a light cream.

Swirl Customization: When you toss the chicken with the sauce, do it off the heat so the warmth of the chicken helps the sauce cling without breaking. For a more dramatic marbling appearance, swirl in a touch of the glaze just before serving to create a shiny, appetizing coat.

Ingredient Swaps: If you’re dairy-free, try a mayo made from olive oil and a little dairy-free yogurt to mimic the creaminess. For extra oomph, add a pinch of Sichuan peppercorns, which gives a tiny citrus-numbing sensation that pairs beautifully with chili oil.

Baking Tips: If you’re baking, use a wire rack so air can circulate around the chicken. This keeps the crust crisp on all sides. Don’t crowd the pan—give each piece space to crisp rather than steam.

Glaze Variations: For a brighter, citrusy finish, add a splash of lime juice to the glaze. If you want deeper color, brush on a little extra sesame oil at the end and give it a quick blast under the broiler for 30 seconds to caramelize lightly.

Lessons learned: I’ve found that poaching the chicken first, then chilling it, makes shredding easier and yields a juicier final product. I’ve also learned that you don’t need to overdo the glaze—a light coat is tastier and keeps textures distinct rather than mushy. My friend once tried to skip the glazing step entirely and was surprised by how much the sauce on its own carries the dish. It does, but the glaze adds the finishing kiss that makes Bang Bang Chicken feel special.

Storing and Reheating Tips

Storage and reheating require a little care with a mayo-based sauce, but it’s absolutely doable without losing flavor.

Room Temperature: Don’t leave cooked chicken out for more than two hours. If it’s hot or you’re eating outside, it’s safer to refrigerate sooner rather than later.

Refrigerator Storage: Store in an airtight container for up to 3 days. The chicken can be shredded beforehand or kept as whole pieces and shredded just before serving to maintain texture.

Freezer Instructions: Freezing a mayo-based glaze or sauce isn’t ideal because it can separate. If you must freeze, freeze the cooked, uncoated chicken in an airtight container and mix with the sauce after reheating. For best results, I’d recommend freezing only the chicken and making fresh sauce when you thaw it, then tossing before serving.

Glaze Timing Advice: If you’re serving leftovers, add the glaze just before serving rather than freezing with it. It helps preserve the glaze’s brightness and the sauce’s creaminess.

Quality indicators: The chicken should be tender and still juicy after reheating, with the coating crisp rather than soggy. The sauce should taste bright and creamy, with a gentle kick of heat. If it tastes flat after reheating, a quick pinch of salt, a splash of vinegar, or a touch more chili oil works wonders.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely. Use a gluten-free all-purpose flour blend or a mix of cornstarch and rice flour for the coating. Check your chili sauce and mayo ingredients to confirm they’re gluten-free. The texture stays crisp, and the sauce remains silky and bold. If you’re avoiding gluten entirely, you can skip the coating for a lighter version and rely on the sauce to carry the flavor—but I’d recommend the light crust for texture.

Do I need to peel the zucchini?

We’re not actually calling for zucchini in this version, so no peeling is required here. If you want to serve alongside, cucumber ribbons or thinly sliced zucchini can add freshness and crunch. The important thing is keeping the chicken the star—zucchini would be a lovely, cool balance on the side if you’re feeling extra veggie-forward.

Can I make this as muffins instead?

Muffins aren’t the natural home for Bang Bang Chicken, but you can borrow the flavors for a savory muffin concept by folding shredded chicken into a light batter with a hint of sesame and chili, then baking briefly. It won’t be a true “Bang Bang Chicken muffin,” but you can create a bite-sized, savory muffin that echoes the flavors. I’ve toyed with versions like that for kids’ lunch boxes—just ensure the texture remains tender and not crumbly.

How can I adjust the sweetness level?

Start with less honey or sugar in the sauce, then taste and add as needed. If you prefer a sharper zing, up the vinegar a bit and reduce the sugar. You can also use a light mayo to reduce richness, then balance with a more aggressive chili or a touch of lemon juice to lift the flavors.

What can I use instead of the glaze?

If you’re out of mayo or want something lighter, try a yogurt-based glaze with a bit of lemon zest and chili oil. For a completely dairy-free option, use a tahini-lemon sauce with chili. The goal is a glossy, spicy-sour element that coats the chicken without overpowering the meat’s natural flavor.

Final Thoughts

Bang Bang Chicken is one of those recipes that feels like a warm hug from a friend: familiar, a little cheeky, and always ready to party in a skillet. The creaminess of the sauce, the brightness of the vinegar, and the gentle kick from the chili all come together in a way that makes the kitchen smell like a celebration. It’s the kind of dish that makes you grin when you take the first bite and think, “Why didn’t I make this sooner?” I love how adaptable it is—leftovers become another meal, a quick lunch, or a playful topping for a salad or wrap. If you’re new to this style of cooking, give yourself permission to adjust as you go—play with the heat, the sweetness, or the tang, and you’ll find your own perfect balance. I can’t wait to hear how yours turns out. Happy baking—well, happy cooking actually—and may your Bang Bang Chicken bring smiles to your table. If you try it, drop a comment below with your tweaks or a photo; I love seeing how you bring your own family’s touch to this dish.

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