Bang Bang Chicken makes dinner exciting! Perfectly seasoned chicken and a 4-ingredient sauce that’s next-level delicious.
Bang Bang Chicken
“Bang Bang” sauce became a hit after Bonefish Grill’s Bang Bang Shrimp made it famous. That sweet, creamy, spicy combo was so good, I had to make my own easy chicken version—and it’s a total winner!
I’ve been loving quick air fryer meals, so I simplified the spice blend from my chicken fajita bowls to make this recipe even easier. The sauce? Just 4 ingredients and done in minutes.
For the ultimate combo, I serve the chicken over coconut rice with a quick cucumber avocado salad. It’s quick to toss together while the chicken cooks and is the perfect finishing touch!
Ingredients
Here’s what you’ll need to make Bang Bang Chicken:
- Chicken: Boneless, skinless chicken breasts (2 small, about 1 pound). Slice horizontally into thin pieces for even cooking and crisp, flavorful edges.
- Spices: Paprika adds flavor and color, while garlic and onion powder bring a nice savoriness.
- Cornstarch: Helps the spices stick and adds a slight crispiness.
- Olive oil: Keeps the chicken juicy and ensures it cooks evenly.
Bang Bang Sauce
- Mayo: Makes the sauce creamy. Choose a good-quality brand.
- Sweet chili sauce: Adds sweetness and mild heat. Add Sriracha for extra spice.
- Garlic powder: For a touch of garlic flavor.
- Soy sauce: Brings salty, savory flavor. Don’t skip it!
What To Serve With Bang Bang Chicken
Here’s what to serve with Bang Bang Chicken:
- Coconut Rice: Sweet and creamy, it’s so perfect with the chicken and sauce.
- Asian Cucumber Salad: Fresh and crunchy for a nice balance.
- Steamed Veggies: Broccoli, snap peas, or carrots work great.
- Quinoa: Soaks up the sauce and adds a nutty flavor.
- Flatbread: Perfect for scooping up extra sauce.
- Lime Wedges: A little squeeze makes everything pop.
Recipe Tips
Here are some quick tips for the best Bang Bang Chicken:
- Don’t overcrowd: Leave space in the air fryer for even cooking and to help the chicken get a nice crisp.
- Check temp: Cook to 160°F; it’ll rise to 165°F as it rests.
- Let it rest: Rest chicken for 5 minutes to lock in juices and make cutting easier.
- Serve fresh: Enjoy it hot for the best texture and flavor!
Storage
- Cooked chicken: Best fresh, but store in the fridge up to 3 days. Reheat in the air fryer.
- Uncooked chicken: Keep coated chicken in the fridge and air fry within 24 hours.
- Sauce: Store in the fridge up to 5 days and stir before using.
More Easy Dinner Recipes
- Beef Burrito Bowl Recipe with a creamy cilantro sauce
- Honey Garlic Chicken made in one skillet!
- Chicken Gnocchi Soup Olive Garden copycat
- Chili Mac made in one pot!
- Lemon Parmesan Chicken with crispy chicken
Bang Bang Chicken
Bang Bang Chicken is a flavor-packed dinner! Juicy, seasoned chicken topped with the ultimate 4-ingredient bang bang sauce.
Equipment
- Air Fryer
Ingredients
Chicken
- 1-1/2 teaspoons paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- 1 teaspoon cornstarch
- 1 tablespoon oilve oil
- 1 pound boneless skinless chicken breasts thinly sliced (2 small breasts)
Sauce
- 1/4 cup mayo
- 2 tablespoons sweet chili sauce
- 1/2 teaspoon garlic powder
- 1 teaspoon soy sauce
For Serving
- 1 batch coconut rice or plain rice
- 1/2 batch Asian cucumber salad optional, see note 1
- 1 large lime optional
Instructions
- Start with the rice. Follow directions for coconut rice or plain rice.
Chicken
- Thinly slice chicken breasts lengthwise into thinner pieces. I cut each breast in half then half again to get 4 thin pieces from each breast. Pat chicken dry.
- In a large bowl, mix paprika, garlic powder, onion powder, salt, and cornstarch. Add the chicken and toss with a spatula until evenly coated. Drizzle with olive oil and toss again to coat evenly.
- Arrange chicken pieces in a single layer in the air fryer basket, leaving space for air circulation (no overlapping). Air fry at 400°F for 8–12 minutes, or until the chicken reaches an internal temperature of 160°F (carryover heat will raise it to 165°F). Let chicken rest for 5 minutes, then thinly slice.
Bowl Toppings
- Sauce: Whisk together mayo, sweet chili sauce, garlic powder, and soy sauce in a small bowl until smooth.
- Salad: If desired, whip together Asian-Cucumber salad or a simpler version found in note 1.
- Divide cooked rice evenly among 4 bowls. Top each bowl with sliced chicken and Asian cucumber salad (if using). Drizzle or brush the sauce over the top. Serve promptly.
Video
Recipe Notes
Note 1: A fresh cucumber-avocado salad takes this dish to the next level! If you don’t want to make a whole separate salad, try this: Toss together 1 ripe diced avocado with 1-1/4 cup diced English cucumber. Drizzle in a touch of honey, olive oil, and lime juice plus a pinch of salt and pepper.
Storage: Cooked chicken is best fresh but keeps in the fridge for 3 days. Reheat in the air fryer. Store coated (uncooked) chicken in the fridge and air fry within 24 hours. Keep the sauce in the fridge for 5 days and stir before using.
Nutrition: Nutrition facts include the chicken and bang bang sauce only. Calories for rice and toppings will vary.
Nutrition
Serving: 1serving | Calories: 272kcal | Carbohydrates: 2.9g | Protein: 26.1g | Fat: 16.9g | Cholesterol: 88.5mg | Sodium: 651.9mg | Fiber: 0.4g | Sugar: 0.7g
Nutrition information is automatically calculated, so should only be used as an approximation.
Do not have air fryer, how would you make in oven
Hey Karen, I haven’t tested this in the oven yet. I’ll put that on my list of things to do and get back to you when I can!