20-Minute Bang Bang Chicken Recipe That’s Addictively Good

Oh my gosh, you have to try this Bang Bang Chicken recipe – it’s seriously addictive! I still remember my first bite at this little Asian fusion spot years ago. That perfect combo of creamy, spicy, and slightly sweet sauce clinging to juicy chicken pieces? Absolute magic. The best part? You can whip this up faster than ordering takeout (and trust me, it tastes better). My version keeps things simple with pantry staples like mayo and sweet chili sauce, plus a kick of sriracha that you can dial up or down. Twenty minutes from fridge to plate for a flavor explosion that’ll have everyone asking for seconds!

Why This Bang Bang Chicken Will Become Your New Obsession

Listen, I don’t blame you if you start making this weekly – I certainly do! Here’s why this Bang Bang Chicken recipe deserves a permanent spot in your rotation:

• 20-minute wonder: From chopping to serving in less time than it takes to watch an episode of your favorite show
• Flavor fireworks: That creamy-spicy-sweet sauce coats every bite with the perfect balance – not too heavy, not too mild
• Crazy versatile: Serve it over rice, stuff it in lettuce wraps, or even pile it on nachos (trust me on this!)
• Pantry-friendly: Uses ingredients you probably have right now (who doesn’t have mayo and sriracha lurking in their fridge?)

The first time I made this, my husband ate it straight from the pan – that’s when I knew it was a keeper!

Bang Bang Chicken Ingredients

Here’s everything you’ll need to make this flavor-packed dish – and I promise, you won’t need to make a special trip to the store for anything fancy!

• 2 boneless, skinless chicken breasts (about 1 pound) – diced into 1-inch pieces (trust me, uniform size means even cooking!)
• 1/2 cup mayonnaise (the real deal – this is no time for light mayo!)
• 1/4 cup sweet chili sauce (the kind with the rooster on the bottle works perfectly)
• 1 tablespoon honey – for that perfect touch of sweetness
• 1 teaspoon sriracha (or more if you’re feeling brave!)
• 1/2 teaspoon garlic powder – our quick flavor booster
• 1/2 teaspoon paprika – for color and that subtle smoky note
• 1/4 teaspoon each of salt and black pepper – the dynamic duo for seasoning
• 1 tablespoon vegetable oil – for getting that beautiful golden sear
• 1 tablespoon chopped green onions (the green parts only) – for that fresh pop of color
• 1 tablespoon sesame seeds – because everything’s better with a little crunch

See? Nothing crazy – just simple ingredients that work magic together. Now let’s get cooking!

How to Make Bang Bang Chicken

Okay, let’s dive into making this ridiculously tasty dish! I’ll walk you through each step – it’s so easy you’ll wonder why you ever ordered takeout. Just follow along and you’ll have restaurant-quality Bang Bang Chicken in no time.

Preparing the Sauce

First things first – let’s whip up that magical sauce! Grab a medium bowl and add:

• The mayonnaise (go ahead, use the full-fat stuff – we’re not counting calories today!)
• Sweet chili sauce (I like to give the bottle a good shake first)
• Honey (pro tip: microwave it for 5 seconds if it’s too thick to pour)
• Sriracha (start with 1 teaspoon – you can always add more later)

Now whisk it all together until it’s completely smooth and creamy. Taste it – is it spicy enough for you? If not, add more sriracha 1/4 teaspoon at a time. The sauce should be sweet with a slow-building heat that makes you go “Wow!” after a second or two.

Cooking the Chicken

Heat your oil in a large skillet over medium-high heat. While that’s warming up, toss your diced chicken with:

• Garlic powder
• Paprika
• Salt and pepper

When the oil shimmers (that’s when you know it’s hot enough), add the chicken in a single layer – don’t crowd the pan! Let it cook undisturbed for 3-4 minutes until you get that beautiful golden crust on the bottom. Flip the pieces and cook another 3-4 minutes until they’re cooked through (165°F if you’re using a thermometer).

Here’s my secret: turn off the heat but leave the chicken in the pan for 1 minute – this helps keep it juicy. Then transfer to a bowl and immediately toss with that amazing sauce you made earlier. The heat helps the sauce cling perfectly to every piece.

Finish with a sprinkle of green onions and sesame seeds – not just for looks, but for that extra flavor and crunch!

Tips for Perfect Bang Bang Chicken

Want to take your Bang Bang Chicken from good to “Oh my gosh, what IS this magic?” level? Here are my tried-and-true tricks:

• Dry chicken = golden crust: Pat those chicken pieces dry with paper towels before seasoning – it makes all the difference for getting that perfect sear!
• Heat control: Start with 1 teaspoon sriracha, then add more to the sauce after tasting. Remember – you can always add heat but you can’t take it away!
• Sauce timing: Toss the chicken in the sauce while it’s still piping hot from the pan – the warmth helps the sauce cling beautifully to every nook and cranny.
• Resting trick: Let the sauced chicken sit for 2 minutes before serving – this lets the flavors marry perfectly.

Follow these simple tips and you’ll have Bang Bang Chicken that rivals any restaurant version!

Serving Suggestions for Bang Bang Chicken

Now for the fun part – how to serve this flavor bomb! My absolute favorite way is over steaming hot jasmine rice – the sauce soaks in just enough to make every bite heavenly. Feeling carb-conscious? Crisp butter lettuce leaves make perfect little wraps (add some shredded carrots for crunch!). For noodle lovers, toss it with udon or rice noodles – the sauce clings to them beautifully. And don’t forget the chopsticks – they make everything taste better!

Storing and Reheating Bang Bang Chicken

Okay, let’s be real – leftovers rarely happen with this dish in my house! But if you somehow manage to have some Bang Bang Chicken left (lucky you!), here’s how to keep it tasting amazing:

Storing: Pop it in an airtight container and refrigerate for up to 3 days. The sauce actually gets more flavorful as it sits – bonus! Just keep the sesame seeds and green onions separate if you can – they lose their crunch overnight.

Reheating: My favorite trick? Microwave it at 50% power in 30-second bursts, stirring between each. This gentle reheating keeps the chicken juicy instead of turning it rubbery. If you’re feeling fancy, warm it in a skillet over low heat with a splash of water to loosen the sauce.

Pro tip: The sauce might separate a bit when chilled – just give it a good stir when reheating and it’ll come right back together. And whatever you do, don’t freeze it – mayo-based sauces don’t play nice with the freezer!

Bang Bang Chicken Variations

One of the best things about this recipe? It’s crazy adaptable! Swap the mayo for Greek yogurt if you want it lighter (though I’ll admit, the full-fat version tastes better). Chicken thighs work beautifully too – just cook them a few minutes longer. Feeling veggie-forward? Toss in some bell peppers or broccoli florets with the chicken. And for extra crunch, top with crushed peanuts instead of sesame seeds. The possibilities are endless!

Bang Bang Chicken FAQs

I get asked about this recipe all the time – here are answers to the most common questions that pop up in my kitchen (and my DMs!):

Can I use chicken thighs instead of breasts?
Absolutely! Thighs actually stay juicier since they have more fat. Just dice them the same way and cook for an extra minute or two. The richer flavor pairs beautifully with the spicy-sweet sauce.

How can I make it less spicy?
Easy fix! Skip the sriracha entirely and use just the sweet chili sauce – it’s mild with a gentle kick. You could also swap in some plain yogurt for half the mayo to mellow things out. Taste as you go – that’s the golden rule!

What’s the best substitute for sweet chili sauce?
In a pinch? Mix 2 tablespoons ketchup with 1 tablespoon honey and 1/2 teaspoon rice vinegar. It won’t be identical, but it’ll give you that sweet-tangy vibe. (Though honestly, the rooster-brand sauce is worth keeping stocked!)

Can I prep this ahead for meal prep?
You bet! Cook and sauce the chicken, then refrigerate separately from any rice or noodles. It actually tastes better on day two as the flavors meld. Just hold off on the garnishes until serving so they stay fresh and crunchy.

Why does my sauce look runny?
Ah, this usually happens if the chicken wasn’t hot enough when tossed. No worries – just simmer the sauced chicken on low for 1-2 minutes to thicken it up. And remember: the sauce will thicken slightly as it cools too!

Bang Bang Chicken Nutritional Information

Okay, let’s be real – we’re not eating Bang Bang Chicken because it’s a salad! But for those curious minds (or meal planners), here’s the nutritional breakdown per serving. Remember, these are estimates – your exact numbers might vary depending on your specific ingredients and portion sizes.

• Calories: About 450 per generous serving
• Protein: A solid 25g (thanks to all that chicken!)
• Carbs: Around 20g (mostly from that sweet chili sauce goodness)
• Fat: 30g (hey, that’s where the creamy magic comes from!)

A quick heads-up: If you’re watching sodium, you might want to go easy on the extra salt since sweet chili sauce packs quite a bit already. And if you’re serving this over rice or noodles, obviously those will add to the totals. But honestly? Some dishes are worth every delicious calorie – and this is definitely one of them!

Alright, now it’s your turn! Did you make this Bang Bang Chicken? I’d absolutely love to hear how it turned out for you. Drop a rating below (five stars if it rocked your world like it does mine every time!) and tell me about your experience in the comments. Did you add extra sriracha? Try it with shrimp instead of chicken? Maybe your kids went nuts for it? Every bit of feedback helps me create even better recipes for you. And hey, if you snapped a photo of your masterpiece, tag me – nothing makes me happier than seeing my recipes come to life in your kitchens. Happy cooking, friends!

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