Let me tell you something real quick about chicken.
Chicken gets disrespected.
People treat it like the boring cousin at the barbecue.
Dry, bland, safe… the kind of meat you eat because you “should,” not because you want to.
But then I met Bang Bang Chicken.
And my whole chicken worldview shifted like a hot pan on a slick stove.
The first time I had it – I was standing barefoot in a friend’s tiny kitchen.
It wasn’t fancy.
There were dishes in the sink, music a little too loud, and somebody’s dog lurking under the table like a certified chicken thief.
But that sauce… oh man.
It hit like the friend who texts “u up?” at midnight – sweet, spicy, sticky… no shame.
The chicken itself?
Crispy enough to hear it crack when you bit down, but somehow still stupidly juicy inside.
Not dry.
Not shy.
Just perfect.
This is not diet chicken. This is not clean-eating chicken.
This is “grab a napkin because you’re about to get saucy” chicken.
And I’ve been making it ever since.
Sometimes on purpose… sometimes as a bribe to get people to stay for dinner… sometimes just for me with zero plans to share.
What I love about this Bang Bang Chicken is simple:
- The skin is loud (crispy like a chip)
- The sauce is unapologetic (sweet, spicy, creamy… fully extra)
- And the whole thing feels like eating chicken at its best self
This is the kind of chicken that makes people look at you different after they eat it. Respectfully. Like “Oh, so you really cook.”
And the best part?
No deep fryer.
No special equipment.
No weird ingredients you have to Google.
Just chicken… treated like it deserves better.
Ingredients List: Stuff You Actually Need – No Weird Grocery Store Adventures
For The Chicken:
- 1 and ½ pounds boneless, skinless chicken thighs
(Look… could you use chicken breast? Sure. Will I judge you quietly from across the room? Also yes. Thighs stay juicy and are way harder to mess up.) - ½ cup cornstarch
(Cornstarch is the reason this chicken gets that addicting crunch. Flour just doesn’t slap the same way.) - 1 teaspoon kosher salt
(More if your heart says so. Always taste, always adjust.) - ½ teaspoon garlic powder
(Optional… but highly recommended.) - ½ teaspoon smoked paprika
(Adds that little whisper of smoky magic.) - Vegetable oil, for frying
(Enough to cover the bottom of your pan — we’re not deep frying, we’re just giving the chicken a little hot tub moment.)
For The Bang Bang Sauce (AKA The Star of the Show):
- ½ cup mayonnaise
(Full-fat only. This is not the time for “light” anything.) - 2 tablespoons sweet chili sauce
(You want that bright red bottle from the Asian section. It’s sweet, a little tangy, and absolutely essential.) - 1 tablespoon Sriracha
(More if you like living dangerously.) - 1 tablespoon honey
(Balance, baby.) - 1 tablespoon fresh lemon juice
(Bottled lemon juice? Hard pass. Fresh only. Trust me.)
For Serving (Optional but like… not really):
- Chopped scallions
(Looks fancy. Tastes fresh.) - Sesame seeds
(Crunch. Vibes.) - Steamed rice or lettuce leaves
(Depending if you’re feeling cozy or like you’re at a fancy restaurant.)
Step-by-Step Instructions: Cook Like You Mean It
Step 1: Pat That Chicken Dry Like Rent’s Due
Let me be super clear about this… wet chicken will never crisp up.
Grab some paper towels and get in there like you’re mad at it.
Pat every piece down until it’s dry enough to squeak.
Moisture is the enemy of crunch.
Moisture is how you end up sad with floppy chicken that looks like it just came back from a jog.
Step 2: Season With Love, Not Fear
This is not a time to be shy.
In a big bowl, toss your chicken thighs with kosher salt, garlic powder, and smoked paprika.
Get in there with your hands.
Feel the chicken.
Make sure every piece is seasoned like it owes you money.
Salt is a right, not a privilege.
If you’re wondering if it’s enough… it’s probably not.
Step 3: The Magic Dredge (Cornstarch Is Queen)
Now toss those seasoned beauties into a bowl with cornstarch.
Make sure each piece gets a light, even coat.
Not clumpy… not snowed in… just that nice dusty finish like a donut from heaven.
Cornstarch = crispiness you can hear. Flour just doesn’t do the same thing.
Sorry, grandma.
Step 4: Hot Oil, Cold Nerves
Grab a big pan, pour in enough vegetable oil to coat the bottom real good… and heat it over medium-high until it’s shimmering.
Here’s how to test if it’s ready: drop in a tiny pinch of cornstarch.
If it sizzles immediately, you’re ready. If it just sits there looking awkward… wait.
Add your chicken in batches – don’t crowd the pan.
Crowding = steam = sadness.
Cook about 3 to 4 minutes per side, until that crust is golden, crispy, and straight-up gorgeous.
And yes… your kitchen is about to smell like absolute heaven.
Transfer the finished chicken to a wire rack or paper towel situation to drain.
Step 5: Sauce Like You Mean It
While your chicken is doing its little cool-down, stir together your mayo, sweet chili sauce, Sriracha, honey, and fresh lemon juice in a bowl.
Taste it.
Taste it again.
If you’re not low-key ready to drink it… adjust the heat or sweetness until you are.
Now here’s the call:
- Toss the chicken in the sauce for that full sticky, messy vibe
- Drizzle the sauce over the chicken for crispy purists
- Or serve it on the side for dipping like a civilized person (but where’s the fun in that)
Me?
I toss half and leave half crispy.
Best of both worlds.
Step 6: Plate With No Shame
Pile that chicken high.
Shower it with scallions and sesame seeds like you’re feeling extra generous.
Serve it over steamed rice or wrap it in lettuce leaves like a fancy little chicken taco.
And do not, I repeat do not skimp on the extra sauce.
Extra sauce is love.
Real Talk: Things I Messed Up So You Don’t Have To
I Forgot To Preheat The Oil… And Paid The Price
Look… I get it.
You’re hungry.
You’re impatient.
But throwing chicken into oil that’s not hot enough?
That’s how you end up with soggy regret.
Hot oil changes everything.
Cold oil just makes greasy sadness.
Be patient.
Do the little cornstarch test like I said.
The wait is worth it.
I Tried Air Frying This Once… Never Again
Yeah… I fell for it. “Healthier!” they said. “Less oil!” they promised.
Guess what?
It was fine… but this chicken isn’t meant to be fine.
It’s meant to be outrageously crispy and shiny with sauce.
Air fryers do a lot of things great… this is not one of them.
If you want air fryer Bang Bang Chicken, this is probably not your recipe.
We use real oil around here. We are not afraid of flavor.
I Thought Yogurt Could Replace Mayo… It Absolutely Cannot
Listen… I love yogurt.
I put it on everything.
But in Bang Bang Sauce?
Nah.
It broke the sauce.
It messed with the texture. It was like watching a bad sequel of a great movie.
Use mayo. Full fat. No swaps. No regrets.
Bottled Lemon Juice? That’s Cute… But No
If you think it doesn’t matter, I dare you to taste test fresh vs bottled side by side.
Fresh lemon juice hits different.
Bright, clean, sharp… bottled just tastes like sadness and fridge life.
Get a real lemon.
Squeeze it like your dinner depends on it.
Final Bite: Eat It Hot, Eat It Messy, Eat It Happy
Let me just say this loud so it sticks…
Bang Bang Chicken is not polite food.
This is the food you eat leaning over your plate, with sauce on your chin and not a single care in the world.
If your fingers aren’t sticky by the end… did you even eat it right?
This chicken comes out hot, crispy, juicy, and dangerously hard to stop eating.
Like… don’t plan on leftovers unless you live alone or have the reflexes of a jungle cat when people reach across your plate.
And that sauce?
It’s straight-up addictive. Sweet. Spicy. Creamy. Tangy. It’s everything at once in the best possible way.
Sometimes I double the sauce just so I can dip random things in it later… fries, shrimp, a spoon, my feelings… it doesn’t matter.
If you’re lucky enough to have leftovers (lol), cold Bang Bang Chicken straight from the fridge hits harder than it has any right to.
But honestly?
Most of the time this chicken doesn’t survive the night.
This isn’t just dinner.
This is “shut up and take another bite” food.
This is “why do I feel like licking the plate” food.
And once you make it… you’ll never look at plain old boring chicken the same way again.
Print
Bang Bang Chicken (Crispy, Juicy, Saucy Perfection)
Super crispy chicken thighs tossed in a bold, creamy, sweet-spicy Bang Bang sauce. No deep fryer needed… just juicy chicken with golden crust and messy, addictive flavor that hits every single time.
- Total Time: 30 minutes
- Yield: 2 to 4 1x
Ingredients
For The Chicken:
- 1 and ½ pounds boneless, skinless chicken thighs
- ½ cup cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Vegetable oil, for frying
For The Bang Bang Sauce:
- ½ cup full-fat mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
For Serving:
- Chopped scallions (optional)
- Sesame seeds (optional)
-
Steamed rice or lettuce leaves
Instructions
- Pat chicken thighs completely dry with paper towels.
- Season chicken all over with salt, garlic powder, and smoked paprika.
- Coat chicken evenly in cornstarch, shaking off excess.
- Heat enough oil to coat the bottom of a large pan over medium-high heat.
- Once oil is hot, fry chicken in batches for 3 to 4 minutes per side until golden and crispy. Transfer to a paper towel or wire rack.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and fresh lemon juice until smooth.
- Toss chicken in sauce, drizzle over the top, or serve sauce on the side.
- Garnish with chopped scallions and sesame seeds if desired. Serve over rice or wrapped in lettuce leaves.
Notes
- Chicken thighs are highly recommended for juicy results.
- Fresh lemon juice makes a noticeable difference in the sauce flavor.
- Cornstarch creates a crispier crust than flour.
- For extra crispy chicken, let fried pieces rest on a wire rack instead of paper towels.
- Double the sauce if you love things extra saucy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Chicken
- Method: Pan-fried
- Cuisine: Asian-inspired, American-style comfort food
Nutrition
- Serving Size: 1 portion (based on 4 servings)
- Calories: 480
- Sugar: 9g
- Sodium: 870mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 125mg
