⏱ Prep: 10 min 🔥Cook: 20 min 👤Serves: 4 💰Cost: Under $12
Bang bang Thai chicken is the dish that made sweet chili sauce famous outside of Thailand, and the one that is genuinely better made at home than ordered anywhere. Chicken thighs cut into bite-sized pieces, tossed in seasoned cornstarch and fried until shatteringly crispy, then coated in a sauce of Kewpie mayo, Thai sweet chili sauce, sriracha and honey that clings to every piece in a sweet, creamy, gently fiery glaze. Thirty minutes. One sauce. Completely addictive.
Ingredients for Bang bang Thai chicken
For the chicken
- 1½ lbs (680g) boneless skinless chicken thighs, cut into 1½-inch pieces. Thighs stay juicy under the high frying heat where breast dries out. Pat completely dry before coating, wet chicken makes cornstarch paste instead of a crispy crust.
- ½ cup (60g) cornstarch, the coating that produces the light, shattering crispiness. Do not substitute with flour, flour produces a heavier, doughy crust that softens immediately under the sauce.
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2–3 tablespoons vegetable oil, for pan-frying. Or enough for 1–2 inches depth for shallow frying. See step 3 for both methods.
For the bang bang sauce
- ½ cup (110g) Kewpie mayonnaise, Japanese Kewpie mayo is richer, creamier and slightly sweeter than regular mayo, it is what makes the bang bang sauce taste like a restaurant rather than a home kitchen. Available at H Mart, Whole Foods and most Asian grocery stores. Substitute: regular full-fat mayonnaise in equal amounts, the sauce is still excellent.
- ⅓ cup (80ml) Thai sweet chili sauce, Mae Ploy or Maggi brands. This is the defining flavor of bang bang sauce, sweet, sticky and mildly spiced. Available at any grocery store in the Asian foods aisle.
- 2 tablespoons sriracha, adjust to heat preference. 1 tablespoon for mild, 3 for genuinely spicy.
- 1 tablespoon honey, the ingredient confirmed across 6 of 8 sources as what makes the sauce addictive, it adds a specific glossy sweetness that rounds the sriracha and ties the mayo and chili sauce together.
- 1 tablespoon fresh lime juice, adds brightness that balances the richness of the mayo
- ¼ teaspoon red pepper flakes, optional for extra heat
To serve
- Steamed jasmine rice or rice bowls
- Shredded red cabbage and julienned cucumber, the cool crunch against the warm sticky chicken is essential
- Sliced scallions and toasted sesame seeds
- Extra bang bang sauce for drizzling
- Lime wedges
Step by step
- Make the bang bang sauce first. Whisk Kewpie mayo, Thai sweet chili sauce, sriracha, honey, lime juice and red pepper flakes together until completely smooth and glossy. Taste, it should be sweet, creamy, tangy and have a gentle building heat. Adjust sriracha for more heat, honey for more sweetness. Divide into two portions, half for tossing the chicken, half for drizzling at serving.Make the sauce before everything else and set it beside the stove. Once the chicken is fried you need to move quickly, hot crispy chicken tossed in the sauce immediately is the best version. Sauce that sits cold while you scramble to make it loses the window.
- Coat the chicken. Pat the chicken pieces completely dry with paper towels. In a large bowl, combine cornstarch, smoked paprika, garlic powder, onion powder, salt and black pepper. Add the chicken pieces and toss until every piece is evenly and lightly coated, shake off any excess. The coating should be dry and powdery, not clumped.Completely dry chicken is the single most important step for crispiness. Any moisture on the surface turns the cornstarch to paste and produces soft, chewy chicken instead of the shattering crispy crust that defines bang bang chicken.
- Cook the chicken.Pan-fry method:Heat 2–3 tablespoons of oil in a wide skillet over medium-high heat until very hot. Add the chicken in a single layer, work in two batches, no crowding. Cook 3–4 minutes without moving until the bottom is golden and crispy. Flip and cook 2–3 more minutes. Internal temperature 165°F (74°C). Air fryer method:Spray the air fryer basket with oil. Add chicken in a single layer with space between each piece. Air fry at 400°F (200°C) for 12–15 minutes, flipping halfway, until golden and crispy. Spray with a little extra oil before cooking for a crispier result.Shallow fry method (crispiest):Heat 1–2 inches of vegetable oil in a heavy skillet to 350°F (175°C). Fry in batches 3–4 minutes total until deep golden all over. Drain on a wire rack.The wire rack is better than paper towels for draining, paper towels trap steam underneath and soften the crust. A rack lets air circulate and keeps the chicken crispy while you finish the remaining batches.
- Toss and serve immediately. Transfer the hot chicken to a large bowl. Pour half the bang bang sauce over the chicken. Toss quickly until every piece is coated in a glossy layer. Serve immediately over rice with shredded red cabbage and cucumber. Drizzle the reserved bang bang sauce over the top. Scatter scallions and sesame seeds. Serve with lime wedges alongside.
The sauce is the recipe
Bang bang sauce is made by mixing mayonnaise with chili sauce and sweet chili sauce, it was popularised by American chain restaurants and quickly spread because people discovered it makes everything better.
Kewpie mayo is the upgrade that most recipes note but few insist on. Kewpie is made with egg yolks only (not whole eggs), which produces a richer, creamier, more velvety sauce than regular mayonnaise. The difference in the finished bang bang sauce is noticeable, richer, glossier, more restaurant-like. Find it at H Mart or any Asian grocery store. It is worth the trip.
The honey is the ingredient most home cooks skip and the one that makes the sauce addictive. Without it the sauce is sweet-spicy-creamy. With it the sauce has a specific rounded glossiness that ties all three flavors together. Do not skip it.
Make it work for you
Claire’s note
Bang bang sauce is one of the most versatile sauces in the Asian recipe collection, make a double batch and use it all week. It keeps refrigerated for 5 days. Use it as a drizzle over the Asian crunch salad, as a dipping sauce for spring rolls, smeared inside a wrap with grilled chicken, or drizzled over the Korean beef bowl. The chicken itself is excellent meal-prepped, cook a large batch, refrigerate and reheat in the air fryer at 375°F for 4 minutes to restore the crispiness. Do not microwave, the coating goes soft and rubbery. For a lighter version without frying: bake the cornstarch-coated chicken at 425°F on a lightly oiled rack for 20–22 minutes until golden, then toss in the sauce.
Serve with
Bang bang Thai chicken over jasmine rice with shredded cabbage is the complete weeknight meal. The Asian crunch salad alongside is the natural partner, the fresh crunchy salad against the warm sticky chicken is exactly the contrast the bowl needs. For more from the Asian recipes guide have everything.
Add bang bang Thai chicken to your weekly meal planner, make a double batch of the sauce Sunday and use it three different ways before Friday. And for more recipes, follow us on Pinterest.
Print
Bang Bang Thai Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Poultry
Description
Crispy chicken thighs coated in a creamy, sweet, and spicy bang bang sauce that’s better than takeout.
Ingredients
- 1½ lbs (680g) boneless skinless chicken thighs, cut into 1½-inch pieces
- ½ cup (60g) cornstarch
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2–3 tablespoons vegetable oil, for pan-frying
- ½ cup (110g) Kewpie mayonnaise
- ⅓ cup (80ml) Thai sweet chili sauce
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- ¼ teaspoon red pepper flakes (optional)
- Steamed jasmine rice or rice bowls, for serving
- Shredded red cabbage and julienned cucumber, for garnish
- Sliced scallions and toasted sesame seeds, for garnish
- Extra bang bang sauce, for drizzling
- Lime wedges, for serving
Instructions
- Make the bang bang sauce first. Whisk Kewpie mayo, Thai sweet chili sauce, sriracha, honey, lime juice and red pepper flakes together until completely smooth and glossy.
- Coat the chicken. Pat the chicken pieces dry with paper towels, then coat with cornstarch mixture.
- Cook the chicken using your preferred method: pan-fry, air fry, or shallow fry until golden and crispy.
- Toss the hot chicken with half of the bang bang sauce in a large bowl until coated.
- Serve immediately over rice with garnishes and the reserved sauce drizzled on top.
Notes
This bang bang sauce can be used in various dishes and keeps well in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
