Sweet, creamy, a little spicy, and no deep frying in sight. These bang bang chicken bowls are the easy way to get all that bang bang flavor without breading a single piece of chicken or standing over a pot of oil. Juicy chicken piled over rice with that famous sauce drizzled on top, this is the one you'll want on repeat.
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Here's the whole trick: the bang bang sauce is also the marinade. You mix one batch, save half for drizzling, and let the chicken soak up the rest for 30 minutes. Then you grill, pan fry, or air fry, whatever you feel like that night. I tested this three ways before landing on the sauce ratio, and marinating in the sauce is what makes it taste like more than chicken with sauce on top.
I thought it would be too spicy for my boys and its not. The kewpie mayo and sweet chili sauce balances out the flavors. This is
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How to make (VIDEO)
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This whole recipe rides on the air fryer doing what a deep fryer usually does, and this one nails it. Big enough to fit the chicken without crowding, hot enough for a real crust, and zero oil to clean up after. This is the one I use almost daily.
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How to make (PICTURES)
- Step 1: Whisk the kewpie mayo, sweet chili sauce, and sriracha into a smooth bang bang sauce. Reserve half the sauce in a separate bowl for drizzling later.
- Step 2: Season the chicken thighs with salt, pepper, garlic powder, and paprika.
- Step 3: Add half the sauce and toss to coat. Marinate.
- Step 4: Grill, pan fry or air fry!
What to serve
- Steamed jasmine
- A crunchy Asian slaw or simple cucumber salad
- Air fryer or steamed broccoli
- Extra bang bang sauce for dipping
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Bang Bang Chicken Thighs
Ingredients
Equipment
Method
- Season the chicken thighs with salt, black pepper, garlic powder and paprika.1 pound boneless skinless chicken thighs, 1 teaspoon salt , 1 teaspoon garlic powder, ½ teaspoon black pepper , 1 teaspoon paprika
- Mix the kewpie mayo, sweet chili sauce, lime juice and sriracha in a bowl until smooth.½ cup mayonnaise, ¼ cup sweet chili sauce, 3 tablespoon sriracha, 1 lime, juiced
- Reserve half the sauce in a separate bowl for serving. Do not let raw chicken touch this half.
- Add the chicken to the remaining sauce, toss to coat, and marinate 30 minutes, or up to overnight in the fridge.
- Grill: preheat to medium-high and grill 8 minutes per side until 165 degrees F. Pan fry: cook in a lightly oiled pan over medium-high 8 minutes per side until 165 degrees F. Air fryer: air fry at 400 degrees F for 25 minutes, flipping halfway, until 165 degrees F.
- Rest 5 minutes, drizzle with the reserved bang bang sauce, and serve over rice with a salad.
Notes
- Reserve half the sauce before the chicken goes in. That half is your finishing drizzle, and you should never reuse the marinade raw.
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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Frequently Asked Questions for Bang Bang Chicken recipe
Do I have to marinate the chicken?
No, but 30 minutes makes a real difference. Marinating in the bang bang sauce gets the flavor into the meat instead of just on top. Even 15 minutes helps if you're rushed.
Can I air fry bang bang chicken thighs?
Yes. Air fry at 400 degrees F for 10 to 12 minutes, flipping halfway, until the internal temperature reaches 165 degrees F. It's the least messy of the three methods.
Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well. Cook them a little less so they stay juicy, and pull them at 165 degrees F.
Is bang bang chicken spicy?
It's mild to medium as written with one tablespoon of sriracha. Add more sriracha for real heat, or cut it back for a kid-friendly version.
Can I reuse the marinade as sauce?
No. Never reuse the sauce the raw chicken sat in. That's why you reserve half up front for drizzling.
Can I make it ahead?
Yes. Marinate the chicken up to overnight in the fridge, then cook when you're ready. Cooked chicken also keeps 3 to 4 days.
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