What is bang bang chicken?

Bang bang chicken is a popular Chinese-inspired dish featuring crispy or tender chicken pieces coated in a creamy, spicy sauce made from mayonnaise, sweet chili sauce, sriracha, and garlic. It originated from Sichuan province, where "bang bang" refers to the traditional method of pounding chicken with a stick. This oven-baked version uses marinated chicken thighs brushed with sauce for a caramelized finish, served cold or warm. It's quick to prepare in about 30 minutes and serves 4 people. Each serving has around 450 calories, with 35g protein, making it a high-protein meal. Pair it with rice or salads for a complete dinner. For a full recipe, check our baked bang bang chicken post. Adjust sriracha for heat level—mild for kids or extra for spice lovers.

What sides go with bang bang chicken?

Bang bang chicken pairs well with fresh, crunchy sides to balance its creamy sauce. Try steamed rice or rice noodles as a base. Add veggies like shredded cabbage, julienned carrots, napa cabbage, bell peppers, red onions, snow peas, green beans, baby corn, or sautéed mushrooms. Leafy options include shredded iceberg lettuce, gem lettuce, or mixed salads with coriander. For variety, serve over creamy mash, sweet potato mash, or egg noodles. Steamed broccoli or cauliflower adds nutrition without overpowering flavors. These sides keep the meal light and colorful, ready in under 10 minutes. A simple sesame-dressed slaw recipe is in our Asian side dishes guide—link in the blog for easy prep ideas.

Can I use chicken breast instead of thighs for bang bang chicken?

Yes, chicken breast works great for bang bang chicken and stays juicy if prepared right. Pound breasts to ½-inch even thickness using a meat mallet or rolling pin between plastic wrap—this ensures uniform cooking. Marinate as usual, then bake at 425°F for 18-20 minutes until golden and internal temp reaches 165°F. For extra crisp, broil on high for 2-3 minutes at the end, watching closely to prevent burning. Breast is leaner (lower fat, about 30g protein per serving vs. 25g in thighs), ideal for calorie-conscious eaters. No other changes needed to the sauce or recipe. Test doneness with a thermometer for safety. See our chicken breast tips article for more substitution ideas.

How do I make bang bang chicken ahead of time?

Prepare bang bang chicken up to 48 hours in advance for easy meals. Marinate chicken in the fridge for 2-48 hours to boost flavor—longer is better for tenderness. Make the full sauce batch and store three-quarters in an airtight jar in the fridge; use the reserved quarter for brushing before baking. Cook fresh on the day, or bake ahead and chill the chicken (without final sauce drizzle) for up to 24 hours. Reheat in a 350°F oven for 5-7 minutes. This saves time for weeknight dinners. Sauce stays fresh 48 hours refrigerated. Avoid freezing raw marinated chicken. Pro tip: Portion into meal prep containers with rice for grab-and-go lunches. Full storage guide in our make-ahead recipes section.

How long does leftover bang bang chicken last and can it be frozen?

Store leftover bang bang chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave on medium power for 1-2 minutes, covered, to avoid drying out—add a splash of water if needed. Stir in extra sauce after reheating for creaminess. It's not ideal for freezing due to the mayo-based sauce separating upon thaw, resulting in a watery texture. If you must freeze plain cooked chicken (no sauce), wrap tightly and use within 1 month; thaw overnight in fridge and sauce fresh. Consume within safety guidelines to prevent spoilage. Track with dates on containers. For best taste, eat fresh. Check our food safety basics for more reheating tips and common mistakes to avoid.

Bang Bang Chicken Recipe: Crispy, Spicy, Simple

Name: Bang Bang Chicken
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: – 1/2 cup (125ml) whole-egg mayonnaise for Bang Bang sauce base; – 1/4 cup (60ml) sweet chili sauce for sweet and tangy kick to sauce; – 1/4 cup (60ml) sriracha or hot chili sauce (optional) for adjustable spiciness; – 2 tablespoons honey for sweetening Bang Bang sauce; – 1 tablespoon fresh lime juice for zesty note in marinade; – 800g (1.8 lbs or about 6 pieces) boneless chicken thighs (skin on or off) for main protein; – 1 teaspoon sweet paprika for mild smoky flavor; – 1 teaspoon onion powder for subtle depth to marinade; – 1 teaspoon freshly cracked black pepper for sharp peppery note; – 2 tablespoons tamari or soy sauce for savory umami base in marinade; – 1 tablespoon brown sugar for sweetness and caramelization; – 2 tablespoons olive oil for even marinade coating and browning; – 1 cup shredded red cabbage for crunchy side; – 1 cup grated or julienned carrots for sweet fresh contrast; – 1 cucumber, sliced for cool hydrating element; – 2 spring onions, finely sliced (for garnish) for garnish; – Steamed rice for base

Ingredients

– 1/2 cup (125ml) whole-egg mayonnaise for Bang Bang sauce base

– 1/4 cup (60ml) sweet chili sauce for sweet and tangy kick to sauce

– 1/4 cup (60ml) sriracha or hot chili sauce (optional) for adjustable spiciness

– 2 tablespoons honey for sweetening Bang Bang sauce

– 1 tablespoon fresh lime juice for zesty note in marinade

– 800g (1.8 lbs or about 6 pieces) boneless chicken thighs (skin on or off) for main protein

– 1 teaspoon sweet paprika for mild smoky flavor

– 1 teaspoon onion powder for subtle depth to marinade

– 1 teaspoon freshly cracked black pepper for sharp peppery note

– 2 tablespoons tamari or soy sauce for savory umami base in marinade

– 1 tablespoon brown sugar for sweetness and caramelization

– 2 tablespoons olive oil for even marinade coating and browning

– 1 cup shredded red cabbage for crunchy side

– 1 cup grated or julienned carrots for sweet fresh contrast

– 1 cucumber, sliced for cool hydrating element

– 2 spring onions, finely sliced (for garnish) for garnish

– Steamed rice for base

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Instructions

1-First Step: Preheat your oven to 220°C (425°F) and line a baking tray with parchment paper to prevent sticking and ensure easy cleanup for your Bang Bang Chicken.

2-Second Step: In a bowl, whisk together the Bang Bang sauce ingredients: 1/2 cup whole-egg mayonnaise, 1/4 cup sweet chili sauce, 1/4 cup sriracha (if using), 2 tablespoons honey, and 1 tablespoon fresh lime juice until smooth and well combined.

3-Third Step: Reserve 1/4 cup of the Bang Bang sauce for brushing later, then set the rest aside for serving to keep flavors fresh in your Bang Bang Chicken.

4-Fourth Step: Pound the 800g boneless chicken thighs to an even 1cm (1/2-inch) thickness using a meat mallet, then cut each piece in half vertically for uniform cooking in Bang Bang Chicken.

5-Fifth Step: In a large bowl, mix the chicken with 1 teaspoon sweet paprika, 1 teaspoon onion powder, 1 teaspoon freshly cracked black pepper, 2 tablespoons tamari, 1 tablespoon brown sugar, and 2 tablespoons olive oil, tossing everything to coat evenly and let the marinade work its magic on Bang Bang Chicken.

6-Sixth Step: Arrange the marinated chicken pieces on the prepared baking tray, making sure they don’t overlap to promote even roasting and that crispy exterior for Bang Bang Chicken.

7-Seventh Step: Brush the tops of the chicken with the reserved Bang Bang sauce, then bake in the preheated oven for 25-30 minutes until golden and the internal temperature reaches 75°C (165°F), adapting for dietary needs like using tamari for gluten-free options.

8-Eighth Step: For extra caramelization, broil the Bang Bang Chicken for 1-2 minutes at the end, keeping a close eye to avoid burning and ensuring it’s perfectly crispy.

9-Final Step: Serve your Bang Bang Chicken over steamed rice, topped with 1 cup shredded red cabbage, 1 cup grated carrots, sliced cucumber, and a drizzle of the remaining sauce, garnished with 2 finely sliced spring onions for a complete, adaptable meal that suits busy families or food enthusiasts.

Last Step:

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Notes

🔨 Pound the chicken thighs to uniform thickness for even cooking, ensuring juicy results without dry spots.
🌶️ Adjust sriracha amount to control spice; start low for kids and build up for bolder flavors in this versatile dish.
🥬 Prep veggies in advance and store separately to keep them crisp, making assembly quick for fresh meal bowls every time.

Author: Brandi Oshea
Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Main Dishes
Method: Baking
Cuisine: Asian-Inspired
Diet: Gluten-Free

Nutrition

Serving Size: 2 pieces of chicken with sides
Calories: 754
Sugar: 21 grams
Sodium: 1168 milligrams
Fat: 58 grams
Saturated Fat: 10 grams
Unsaturated Fat: 48 grams
Trans Fat: 0 grams
Carbohydrates: 27 grams
Fiber: 2 grams
Protein: 32 grams
Cholesterol: 169 milligrams