Sriracha Bang Bang Chicken Breast

I’ll never forget the first time I tried bang bang chicken at a restaurant and immediately knew I had to recreate it at home. The secret to nailing that addictive sweet-and-spicy sauce is the perfect combo of sweet chili sauce and sriracha, which creates that signature creamy kick that keeps everyone coming back for more. Trust me, once you make this crispy, saucy chicken at home, it’ll become a regular on your dinner rotation!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 120-135 g
• Fat: 120-135 g
• Carbohydrates: 100-120 g

Ingredients

For the sauce:

• 1/2 cup mayo (I prefer Hellmann's for the creamiest texture)
• 1/3 cup chili sauce (I use Mae Ploy sweet chili sauce)
• 5 tsp sriracha

For the breading:

• 2 tsp sriracha
• 2 eggs (room temperature, about 70°F)
• 2 tbsp flour
• 2 1/2 cups breadcrumbs (Panko style gives a much better crunch)
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp smoked paprika

For the chicken and frying:

• 1 3/4 lb chicken breasts (cut into 1-inch chunks)
• 3/4 tsp salt
• 1 1/4 cups vegetable oil (or any other neutral oil like canola)
• scallions (thinly sliced on the bias for garnish)

Step 1: Prepare the Bang Bang Sauce and Set Up Breading Station

• 1/2 cup mayo
• 1/3 cup chili sauce
• 5 tsp sriracha
• 2 tsp sriracha
• 2 eggs
• 2 tbsp flour
• 2 1/2 cups breadcrumbs
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp smoked paprika

In a small bowl, whisk together the mayo, chili sauce, and 5 teaspoons sriracha until smooth and well combined.

Set aside half of this sauce in another bowl for serving later.

In a second bowl, whisk together the eggs, flour, and 2 teaspoons sriracha until you have a smooth egg wash.

In a third bowl, combine the panko breadcrumbs, 1 teaspoon salt, garlic powder, and smoked paprika, mixing thoroughly so the seasonings are evenly distributed.

Arrange these three bowls in order so you have a clear breading station ready for the chicken.

Step 2: Season and Bread the Chicken

• 1 3/4 lb chicken breasts
• 3/4 tsp salt
• sriracha egg wash from Step 1
• seasoned panko mixture from Step 1

Pat the chicken breast chunks dry with paper towels—this helps the coating adhere better.

Season the chicken pieces with the 3/4 teaspoon salt.

Working in batches to avoid overcrowding, dip each chicken piece into the sriracha egg wash from Step 1, allowing excess to drip off, then immediately roll it in the seasoned panko mixture, pressing gently so the coating adheres.

Place the breaded chicken on a clean plate as you work.

I like to let the breaded chicken sit for about 5 minutes before frying—this helps the coating set and creates an even crunchier crust.

Step 3: Fry the Chicken Until Golden and Crispy

• 1 1/4 cups vegetable oil
• breaded chicken from Step 2

Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (use a thermometer for accuracy, or test with a small piece of panko—it should sizzle immediately).

Carefully add the breaded chicken pieces to the hot oil in a single layer, working in batches if needed to maintain temperature and avoid crowding.

Fry for 3 to 5 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

Transfer the fried chicken to a paper towel-lined plate to drain excess oil.

Step 4: Coat with Bang Bang Sauce and Serve

• fried chicken from Step 3
• reserved bang bang sauce from Step 1
• scallions

While the chicken is still warm, transfer it to a large bowl and pour the reserved bang bang sauce from Step 1 over the top.

Toss gently but thoroughly until all pieces are well coated.

Transfer to a serving plate and garnish generously with thinly sliced scallions on the bias for a fresh, bright finish.

Serve immediately with the remaining half of the sauce on the side for dipping or drizzling.

Sriracha Bang Bang Chicken Breast

Delicious Sriracha Bang Bang Chicken Breast recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 2000

Ingredients Method

Ingredients

  

For the sauce

• 1/2 cup mayo (I prefer Hellmann's for the creamiest texture)
• 1/3 cup chili sauce (I use Mae Ploy sweet chili sauce)
• 5 tsp sriracha

For the breading

• 2 tsp sriracha
• 2 eggs (room temperature, about 70°F)
• 2 tbsp flour
• 2 1/2 cups breadcrumbs (Panko style gives a much better crunch)
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp smoked paprika

For the chicken and frying

• 1 3/4 lb chicken breasts (cut into 1-inch chunks)
• 3/4 tsp salt
• 1 1/4 cups vegetable oil (or any other neutral oil like canola)
• scallions (thinly sliced on the bias for garnish)

Method

 

1. In a small bowl, whisk together the mayo, chili sauce, and 5 teaspoons sriracha until smooth and well combined. Set aside half of this sauce in another bowl for serving later. In a second bowl, whisk together the eggs, flour, and 2 teaspoons sriracha until you have a smooth egg wash. In a third bowl, combine the panko breadcrumbs, 1 teaspoon salt, garlic powder, and smoked paprika, mixing thoroughly so the seasonings are evenly distributed. Arrange these three bowls in order so you have a clear breading station ready for the chicken.
2. Pat the chicken breast chunks dry with paper towels—this helps the coating adhere better. Season the chicken pieces with the 3/4 teaspoon salt. Working in batches to avoid overcrowding, dip each chicken piece into the sriracha egg wash from Step 1, allowing excess to drip off, then immediately roll it in the seasoned panko mixture, pressing gently so the coating adheres. Place the breaded chicken on a clean plate as you work. I like to let the breaded chicken sit for about 5 minutes before frying—this helps the coating set and creates an even crunchier crust.
3. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (use a thermometer for accuracy, or test with a small piece of panko—it should sizzle immediately). Carefully add the breaded chicken pieces to the hot oil in a single layer, working in batches if needed to maintain temperature and avoid crowding. Fry for 3 to 5 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
4. While the chicken is still warm, transfer it to a large bowl and pour the reserved bang bang sauce from Step 1 over the top. Toss gently but thoroughly until all pieces are well coated. Transfer to a serving plate and garnish generously with thinly sliced scallions on the bias for a fresh, bright finish. Serve immediately with the remaining half of the sauce on the side for dipping or drizzling.