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Bang Bang Chicken: The Ultimate Guide to This Delicious Dish

Bang Bang Chicken is a vibrant, flavor-forward dish that balances creamy, sweet-spicy sauce with crispy, savory chicken and a bright, crunchy slaw. Friendly and approachable, this version uses boneless thighs for juiciness and an easy homemade bang bang sauce that can be adjusted from mild to seriously spicy. If you love bold sauces and fast weeknight wins, this recipe will become a regular in your rotation — and for inspiration on other crunchy-sweet treats, check out this churro cookies guide that pairs great with tea or coffee.

Why make this recipe
If you’re tired of bland weeknight chicken and want something that’s quick, crowd-pleasing, and layered with texture, this Bang Bang Chicken delivers on all fronts. The sauce is addictive and adaptable, the slaw keeps everything fresh, and the whole dish comes together in under an hour (less if you marinate ahead). It’s perfect for lunches, dinners, or nailing a casual dinner party where everyone goes back for seconds.

Step-by-Step Guide to Making Bang Bang Chicken

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 teaspoon ginger, grated
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons vegetable oil, for cooking

Bang Bang Sauce

1/2 cup mayonnaise
1/4 cup sweet chili sauce
2 tablespoons sriracha (adjust to your spice preference)
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger

Slaw

4 cups shredded cabbage (green and/or red)
1 cup shredded carrots
1/2 cup chopped green onions
1/4 cup chopped cilantro
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt

Garnishes (optional)

Sesame seeds
Chopped peanuts
Extra chopped green onions
Chili flakes

Directions

Marinate the Chicken: In a medium bowl, combine the chicken pieces with soy sauce, rice vinegar, cornstarch, grated ginger, minced garlic, salt, and white pepper. Mix well to coat. Cover and refrigerate for at least 30 minutes (up to overnight).
Prepare the Bang Bang Sauce: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, sesame oil, garlic powder, and ground ginger. Mix until smooth. Adjust seasonings to taste. Cover and refrigerate.
Make the Slaw: In a large bowl, combine the shredded cabbage, shredded carrots, chopped green onions, and chopped cilantro. In a small bowl, whisk together the rice vinegar, sesame oil, soy sauce, sugar, and salt. Pour the dressing over the cabbage mixture and toss to coat. Cover and refrigerate.
Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade and discard the marinade. Add the chicken to the hot pan in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches to ensure that it cooks evenly. Cook the chicken for about 5–7 minutes per side, or until it’s cooked through and golden brown. The internal temperature of the chicken should reach 165°F (74°C). Remove from the pan and drain on paper towels.
Assemble the Bang Bang Chicken: In a large bowl, combine the cooked chicken with the Bang Bang sauce. Toss to coat.
Serve: Place a generous portion of the slaw on a plate or in a bowl. Top with the Bang Bang chicken. Garnish with sesame seeds, chopped peanuts, extra chopped green onions, and chili flakes, if desired. Serve immediately.

Why each step matters

Marinating the chicken with cornstarch and vinegar creates a lightly tacky surface that helps the chicken brown evenly while keeping it tender.
The sauce balances creaminess (mayo) with tang (rice vinegar), sweetness (honey and sweet chili) and heat (sriracha)—this interplay is what makes “bang” happen.
The quick slaw adds crunch and acid to cut through the richness of the sauce, keeping every bite lively.

Best Way to Store Bang Bang Chicken

Refrigerator: Store in an airtight container for up to 3–4 days at 40°F (4°C). Keep the chicken separate from the slaw and sauce if possible to preserve texture.
Freezer: Cooked chicken with sauce can be frozen for up to 2 months at 0°F (-18°C) in a freezer-safe container; slaw does not freeze well.
Reheating: Reheat chicken in a skillet over medium-low heat until warmed through (internal temp 165°F / 74°C), adding a splash of water or oil if needed to prevent sticking. Avoid microwaving the dressed slaw — serve it cold or at room temperature.

Serving Suggestions for Bang Bang Chicken

Serve over steamed jasmine rice or coconut rice to soak up the sauce.
Make it into tacos by stuffing warm tortillas with slaw, chicken, and extra cilantro and peanuts.
Use as a salad topper: pile the chicken over mixed greens with a squeeze of lime and a drizzle of extra sauce.
For a shareable platter, arrange the slaw on a large board, top with sauced chicken, and sprinkle sesame seeds and peanuts; provide lime wedges and extra sauce on the side.

Tips to make Bang Bang Chicken
Q: How do I keep the chicken moist?
A: Use boneless, skinless thighs instead of breasts—thighs stay juicier during high-heat cooking. Also, don’t overcook; pull chicken when it reaches 165°F (74°C) and let it rest for a few minutes.

Q: How can I adjust the heat level?
A: Reduce the sriracha or swap it out for a milder chili paste; to increase heat, add more sriracha or a pinch of cayenne.

Q: Can I prep ahead?
A: Yes—marinate the chicken and make the sauce up to a day ahead; toss the slaw shortly before serving to keep it crisp.

Variations and Substitutions

Vegetarian option: Swap chicken for crispy tofu—press and cube firm tofu, dust with cornstarch, pan-fry or bake until crisp, then toss in the bang bang sauce.
Lighter swap: Use Greek yogurt or a light mayonnaise instead of full-fat mayo for a tangier, lower-calorie sauce; thin with a splash of rice vinegar if needed.

Flavor and pairing notes

Crunchy roasted peanuts add texture contrast and a toasty flavor that echoes the sesame notes in the sauce.
Fresh herbs—especially cilantro—lift the dish; if you dislike cilantro, parsley works well as a substitute.
Lime wedges on the side brighten the entire plate and are especially good when serving over rice.

Common mistakes and how to avoid them

Overcrowding the pan: This steams the chicken instead of browning it. Cook in batches for a better crust.
Dressed slaw too early: The slaw will wilt and get soggy if dressed hours before serving. Dress it just before plating, or keep dressing separate until serving time.
Too much sauce on the chicken when storing: If you plan to refrigerate leftovers, keep some sauce aside to refresh the chicken when reheating so the texture stays appealing.

FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes, you can use chicken breasts; cut them into even pieces and be careful not to overcook. Consider pounding to even thickness or cutting into smaller cubes to cook evenly.

Q: How long can I keep the bang bang sauce in the fridge?
A: Store the sauce in an airtight container for up to 4–5 days. Give it a stir before using; if it separates slightly, it will emulsify again when whisked.

Q: Is sweet chili sauce necessary?
A: Sweet chili sauce provides both sweetness and a mild chili flavor that’s central to the classic bang bang taste. You can substitute a mix of honey, rice vinegar, and a bit more sriracha if needed, but the flavor will be slightly different.

What to serve with it (quick ideas)

Simple cucumber salad with rice vinegar and sesame seeds.
Steamed bok choy or blanched broccolini tossed with a touch of soy and sesame oil.
Crunchy napa cabbage slaw as an alternative when you want a lighter veg option.

Plating and presentation tips

Contrast textures: pile the slaw first, then spoon sauced chicken atop it to keep the slaw crisp.
Use colorful garnishes like red cabbage shreds or extra cilantro to make the plate pop.
A small bowl of extra sauce on the side helps guests who want more heat or creaminess.

Scaling and meal prep

To feed a crowd, multiply ingredients and cook in batches. Keep chicken warm in a low oven (200°F / 95°C) on a baking sheet until ready to serve.
For meal prep, keep components separate (protein, sauce, slaw) and assemble fresh each day—this maintains the best texture.

Nutrition and dietary swaps

To reduce calories and saturated fat, swap mayonnaise for plain Greek yogurt and use less oil for cooking; flavor will be tangier and lighter.
For gluten-free: ensure soy sauce is replaced with a tamari or gluten-free soy sauce and confirm sweet chili sauce is GF.

Troubleshooting

If the sauce is too thick: whisk in a teaspoon or two of water or rice vinegar until it reaches the desired consistency.
If the sauce is too sweet: add a squeeze of lime or a splash more rice vinegar to balance the sweetness.

Occasions where Bang Bang Chicken shines

Casual weeknight dinners when you want something different but simple.
Potlucks or buffet-style meals—prepare components separately and toss to serve.
Cookout-friendly alternative to wings, especially when served with crunchy slaw and lime wedges.

Final thoughts
Bang Bang Chicken is one of those dishes that feels special but is simple to pull off: a creamy, spicy sauce coats tender chicken while a bright slaw keeps the bite lively. It’s endlessly adaptable—scale it up for guests, tone down the heat for kids, or transform it into tacos or salads for variety. With a few small swaps, you can make it lighter, vegetarian, or more indulgent depending on what you’re craving.

Conclusion

For a take on the Cheesecake Factory style of bang bang chicken and a home-cook friendly breakdown, see this detailed copycat recipe at Cheesecake Factory Bang Bang Chicken – Jen Around the World. If you’re interested in a smoked, wing-focused variation that leans into smoky heat and char, check out this spin on the concept at SMOKED BANG BANG CHICKEN WINGS – Pretend it’s a Donut.