This bang bang chicken recipe is a lighter, fresher take on the classic deep-fried dish. No breading required and quick cooking in the oven or air fryer for juicy chicken with crispy caramelized edges. A deliciously creamy, sweet and spicy Bang Bang sauce makes this an easy and flavorful dish perfect for a quick weeknight dinner.
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Bang Bang Sauce was made popular by Bonefish Grill’s menu item, Bang Bang Shrimp. It’s all about a simple bang bang sauce that is incredibly delicious. It goes well not only with shrimp but also with chicken.
I love bang bang chicken. However, I don’t like the extra fat and calories in the battered and fried bang bang chicken version. And the great flavor of this dish is all in the delicious bang bang sauce. This recipe yields a creamy, flavorful sauce without the extra fat and calories, without the hassle of breading or frying.
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Why you’ll love this bang bang chicken
Quick and easy. This bang bang chicken recipe is easy to assemble and ready in under 30 minutes. Versatile. You can serve it for dinner with rice and vegetables, or skewer the chicken and serve it as an appetizer. You can also make bang bang chicken bowls using rice, quinoa, and fresh vegetables, making them perfect for meal prep. healthier. This recipe does not require battering, breading, or frying. Roasting chicken in the oven or air fryer reduces fat and calories without sacrificing flavor. Allergy friendly. This bang bang chicken recipe is gluten-free and dairy-free so everyone can enjoy it.
Ingredient memo
Ingredient measurements and complete instructions are provided in the printable recipe card at the end of this post.
chicken
Chicken thigh. I use boneless, skinless chicken thighs, but you can also use chicken breasts. oil. You can use any oil with a high smoke point, such as vegetable oil, peanut oil, or avocado oil. Although it is fine to use refined olive oil, avoid using extra virgin olive oil in this recipe. It cannot withstand the high heat that we are cooking with here. cornstarch. Coating the chicken with cornstarch will give it a crispy exterior and help the seasonings absorb. It also acts as a moisture barrier and locks in the juices for tender chicken. seasoning. This recipe is simply seasoned with garlic powder, paprika, salt, and pepper. The flavor impact of this dish comes from the bang bang sauce.
bang bang sauce
mayonnaise. Use real mayonnaise made with whole eggs. Thai sweet chili sauce. This can be found in the Asian section of most grocery stores. Check the label if you need it to be gluten-free. Sriracha. I also made this sauce with Sambal Oelek, a similar tangy hot chili sauce.
How to make, step by step
Combine sauce ingredients in a medium bowl. Store in the refrigerator while you prepare the chicken. Cut the chicken into bite-sized pieces and place in a large bowl. Add oil to coat. Add cornstarch and mix until all pieces are coated. Add seasonings and mix.
Spray the air fryer basket with cooking spray. Add the chicken in a single layer, leaving gaps between the pieces. Fry for 15 minutes, turning halfway through.
Place the cooked chicken in a large bowl and add half of the sauce, then add more if desired. If you have leftover sauce, serve it for dipping. Garnish with sliced ​​green onions and sesame seeds.
tips for success
spice level. You can increase or decrease spiciness by varying the amount of Sriracha in the sauce. If you want a less spicy sauce, reduce the amount from 3 to 2 tablespoons, or increase the amount if you want a spicier sauce. Add a tablespoon every now and then and taste until you reach your desired level of spiciness. You can also add a pinch of cayenne pepper when seasoning the chicken. pieces of chicken. I like to cut the chicken into bite-sized pieces before cooking. As a result, each piece of chicken becomes crispy and has more surface area to hold the sauce. However, you can use a whole chicken if you prefer, but you will need to increase the cooking time by up to 10 minutes. You can also skewer the chicken and grill it. Grill for 10 minutes on each side or until the cornstarch reaches an internal temperature of 165°. Don’t omit the cornstarch. The result is crispier, juicier chicken. You can also substitute potato starch or tapioca starch. Don’t crowd. Be sure to cook the chicken in a single layer, leaving space around it. Otherwise, you’ll end up with steamed chicken instead of brown and crispy. cooking time. Cooking times for this recipe are approximate, as air fryers and ovens may vary. The best way to tell if your chicken is perfectly cooked is to use an instant-read thermometer. Internal temperature must be 165°. You can cook the chicken and make the sauce ahead of time. Store separately in the refrigerator. Reheat the chicken on a baking sheet in the oven at 350° for 10 minutes or in the air fryer at 400° for 5 minutes. Storage. Bang Bang Chicken can be stored in an airtight container in the refrigerator for up to 3 days. It’s freezing. Freeze cooked and completely cooled chicken, without sauce, in a freezer-safe container or resealable bag for up to 3 months. Thaw the chicken in the refrigerator overnight, make the sauce, and reheat as above. Toss with Bang Bang sauce before eating.
Proposal to offer
Serve Bang Bang Chicken Overrice or Cauliflower Rice with steamed broccoli, broccolini, or sautéed green beans.
Other side dishes I love to accompany this dish include miso stir-fried sweet potatoes, stir-fried cabbage, and tahini-roasted cauliflower.
Another great way to serve this chicken is as a bang bang chicken bowl. Use grains like long-grain white or brown rice or quinoa as your base.
Add lots of your favorite vegetables like cucumbers, shredded cabbage, kale, carrots, and grape tomatoes.
Place the bang bang chicken sashimi on top and cover with bang bang sauce. Garnish with avocado slices or try some easy pickled red cabbage. These are great for meal prep.
More delicious dinners with chicken
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bang bang chicken recipe
This bang bang chicken recipe is a lighter, fresher take on the classic deep-fried dish. No breading required and quick cooking in the oven or air fryer for juicy chicken with crispy caramelized edges. A deliciously creamy, sweet and spicy Bang Bang sauce makes this an easy and flavorful dish perfect for a quick weeknight dinner.
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Quantity: 6 for one person
calorie: 363kcal
Instructions
Make bang bang sauce by combining mayonnaise, sweet chili sauce, and sriracha in a small bowl and mixing well. Refrigerate until chicken is cooked.
If you’re using the oven to cook the chicken instead of the air fryer, preheat the chicken to 425° and line a baking sheet with parchment paper.
Remove excess fat from the chicken thighs and cut into 1cm cubes.
In a large bowl, fry the chicken in the oil.
Add cornstarch, mix and coat chicken.
Stir in garlic powder, paprika, salt, and pepper.
Spread the chicken in a single layer in the air fryer basket or on a baking sheet lined with parchment paper. Be sure to leave space around the pieces.
Air fry at 400° for 10-12 minutes, flipping halfway through. Depending on the size of your airfryer, you may need to cook in multiple batches. Alternatively, bake in a preheated 425° oven for 20 to 25 minutes, turning halfway through. For both cooking methods, the chicken must be cooked to an internal temperature of 165°.
In a large bowl, toss the chicken with the sauce. Start with half the sauce and add more to taste. Serve and set the remaining sauce aside for dipping.
Serve with rice and vegetables, garnished with green onion slices and sesame seeds.
Precautions
spice level. You can increase or decrease spiciness by varying the amount of Sriracha in the sauce. If you want a less spicy sauce, reduce the amount from 3 to 2 tablespoons, or increase the amount if you want a spicier sauce. Add a tablespoon every now and then and taste until you reach your desired level of spiciness. You can also add a pinch of cayenne pepper when seasoning the chicken. pieces of chicken. I like to cut the chicken into bite-sized pieces before cooking. As a result, each piece of chicken becomes crispy and has more surface area to hold the sauce. However, you can use a whole chicken if you prefer, but you will need to increase the cooking time by up to 10 minutes. You can also skewer the chicken and grill it. Grill for 10 minutes on each side or until the cornstarch reaches an internal temperature of 165°. Don’t omit the cornstarch. The result is crispier and juicier chicken. You can also substitute potato starch or tapioca starch. Don’t crowd. Be sure to cook the chicken in a single layer, leaving space around it. Otherwise, you’ll end up with steamed chicken instead of brown and crispy. cooking time. Cooking times for this recipe are approximate, as air fryers and ovens may vary. The best way to tell if your chicken is perfectly cooked is to use an instant-read thermometer. Internal temperature must be 165°. You can cook the chicken and make the sauce ahead of time. Store separately in the refrigerator. Reheat the chicken on a baking sheet in the oven at 350° for 10 minutes or in the air fryer at 400° for 5 minutes. Storage. Bang Bang Chicken can be stored in an airtight container in the refrigerator for up to 3 days. It’s freezing. Freeze cooked and completely cooled chicken, without sauce, in a freezer-safe container or resealable bag for up to 3 months. Thaw the chicken in the refrigerator overnight, make the sauce, and reheat as above. Toss with Bang Bang sauce before eating.
nutrition
Provided by: 1waiter | calorie: 363kcal | carbohydrates: 9g | protein: 30g | fat: twenty threeg | Saturated fat: 4g | Polyunsaturated fats: 11g | Monounsaturated fats: 6g | Trans fat: 0.1g | cholesterol: 151mg | sodium: 726mg | potassium: 402mg | fiber: 0.4g | sugar: 5g | Vitamin A: 225IU | Vitamin C: 5mg | calcium: 18mg | iron: 1mg
