I LOVE making new recipes, but I especially love it when I create one that Corey LOVES, and this recipe happens to be one of those! I love take-out on a Friday night (or any night really) and this recipe is a ‘better than take out” bang bang chicken recipe! The sauce is a perfect blend of spicy and sweet, that combines with the crunchy veggies and fresh cucumber perfectly. Throw in that crispy, fried chicken and OH MY LORD. 

The If you’re craving a bold, flavorful dinner that’s easy to make and naturally gluten-free, this Bang Bang Chicken is going to be a new favorite. Crispy, golden chicken is tossed in a creamy, spicy-sweet sauce and served alongside tender-crisp vegetables and fluffy rice for a satisfying meal the whole family will love. Not only is this recipe packed with fresh, wholesome ingredients, but it also comes together quickly—perfect for busy weeknights. Plus, it makes fantastic leftovers, so you can meal prep it for lunches or enjoy it the next day without sacrificing flavor. This dish proves you don’t need complicated ingredients to make something truly crave-worthy!

Why You Will Love This Recipe

• Incredible Flavor – Every bite is a perfect balance of crispy chicken coated in a creamy, spicy-sweet sauce, paired with fresh, colorful veggies. The bang bang sauce truly takes it over the top.
• Great Leftovers – This dish reheats beautifully, making it ideal for next-day lunches or easy dinners. The flavors continue to meld, so it tastes just as delicious—if not better—the next day.
• Simple, Wholesome Ingredients – Made with real, everyday ingredients you can feel good about, this recipe avoids complicated steps or hard-to-find items. Plus, it’s naturally gluten-free when using cornstarch and gluten-free mayo.
• Quick & Easy to Make – With minimal prep and straightforward steps, this dish comes together in about 30 minutes. It’s perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.

Ingredients:

For the Crispy Fried Chicken

• 2 pounds boneless, skinless chicken thighs – cut into bite-sized chunks (you can also substitute chicken breast if preferred)
• ¼ cup oil – for frying (avocado oil or olive oil also work well)
• 1 teaspoon salt – to season the chicken pieces
• 1/2 teaspoon pepper – to season the chicken pieces
• 2 large eggs, beaten – helps the coating stick
• 1 cup cornstarch – creates a crispy, gluten-free coating (you could also use arrowroot starch for a lighter crust)

For the Pairings

• 2 cups cooked rice – use your favorite variety (white jasmine rice for classic flavor, brown rice for extra fiber, or cauliflower rice for a low-carb option. You could also use rice noodles)
• 2 cups mixed veggies – a colorful mix of bell pepper (sliced), carrots (julienned), broccoli, or snow peas chopped into bite-sized pieces – Pick your favorite veggie combo!
• ¼ cup olive oil – for sautéing the vegetables (or use sesame oil for extra depth of flavor)
• 1 cucumber, thinly sliced – adds a refreshing crunch (I like to run mine over a cheese grater or mandoline for paper-thin slices)
• Pickled onions – for garnish, adding tangy brightness that balances the creamy sauce
• Salt and black pepper, to taste – for seasoning the rice and vegetables

For the Bang Bang Sauce

• 1 cup mayonnaise – creamy base (regular or light, or use a dairy-free mayo if needed)
• 3 tablespoons sriracha – for heat and flavor (adjust up or down depending on spice preference)
• 2 tablespoons honey – balances the heat with sweetness (maple syrup or agave can also be used)
• 2 teaspoons garlic powder – for a savory punch (fresh minced garlic can be used for more bite)
• 2 teaspoons lime juice – brightens and cuts through the richness of the sauce

Instructions:

1. Cook the Rice

• Begin by cooking your rice according to the package directions. You can use a rice cooker, stovetop, or even microwave-ready rice for convenience.
• Once fully cooked, fluff the rice with a fork to separate the grains and keep it light. Cover and set aside to keep warm until serving.

2. Mix the Sauce

• In a small mixing bowl, whisk together the mayonnaise, sriracha, honey, garlic powder, and lime juice until smooth and creamy.
• Taste and adjust: add more sriracha if you want extra heat, or a little more honey for extra sweetness. The goal is a sauce that’s balanced, slightly spicy, a little sweet, and tangy.
• Cover and refrigerate while you prepare the chicken—this allows the flavors to meld together.

3. Prepare the Chicken

• Pat the chicken pieces dry with a paper towel—this helps the coating stick better and ensures crispier results.
• Season the chicken evenly with salt and black pepper.
• In a shallow bowl, whisk the eggs until frothy. Place the cornstarch in a separate shallow dish.
• Set up a dredging station: dip each piece of chicken first into the egg mixture, shaking off the excess, then dredge in the cornstarch, coating all sides. Place coated pieces on a plate until ready to fry.

4. Sauté the Chicken

• Heat 2–3 tablespoons of avocado oil (or vegetable oil) in a large skillet over medium-high heat until shimmering. To test if the oil is hot enough, drop in a tiny bit of cornstarch—it should sizzle immediately.
• Working in small batches (don’t overcrowd the pan), add the chicken pieces in a single layer. Fry for about 4–5 minutes per batch, turning occasionally, until golden brown and crisp on the outside and cooked through (internal temperature should reach 165°F).
• Transfer cooked chicken to a wire cooling rack set over a baking sheet to drain excess oil and stay crisp. Continue until all chicken is cooked.

5. Add the Vegetables

• Carefully drain the oil from the skillet and wipe it clean. Add a drizzle of fresh olive oil (or sesame oil for deeper flavor).
• Toss in your chopped bell peppers, carrots, and broccoli, and sauté over medium-high heat for 2–3 minutes. The veggies should be bright, slightly softened, but still crisp for best texture and nutrition.

6. Combine and Sauce

• Return the cooked chicken to the skillet with the veggies.
• Pour the prepared bang bang sauce over the top and toss until everything is coated in the creamy, spicy mixture. Work quickly here so the chicken stays crisp.

7. Serve

• Spoon a generous portion of rice onto each plate or bowl. Top with saucy chicken and vegetables.
• Garnish with thin cucumber slices, pickled onions, fresh cilantro, sesame seeds, green onions, or an extra drizzle of sriracha sauce for a restaurant-style finish.

Make-Ahead Tips

• Prep the sauce in advance – The bang bang sauce can be made up to 3 days ahead and stored in the refrigerator in an airtight container. Give it a quick stir before using.
• Pre-chop the vegetables – Chop your bell peppers, carrots, and broccoli 1–2 days ahead and keep them in a sealed container in the fridge. This makes cooking night-of a breeze.
• Rice options – Cook rice ahead of time and refrigerate in an airtight container for up to 4 days. Reheat with a splash of water or broth to soften. You can also use frozen rice for convenience.
• Chicken prep – Cut and season the chicken up to 1 day in advance and keep refrigerated until you’re ready to dredge and fry.

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Keep the sauce separate if possible—this helps maintain the crispiness of the chicken when reheating.
• For longer storage, the cooked chicken (without sauce) can be frozen for up to 2 months. Lay pieces on a baking sheet to flash-freeze, then transfer to a freezer bag.

Reheating Tips

• Oven (best method): Preheat oven to 375°F (190°C). Spread chicken pieces on a baking sheet lined with parchment and bake for 8–10 minutes until heated through and crispy again. Add sauce after reheating.
• Air fryer: Reheat chicken at 375°F for 5–6 minutes, shaking halfway through. This brings back the crunch beautifully.
• Microwave (quick but less crisp): Heat chicken in 30-second bursts until warm. For best results, reheat the chicken separately, then drizzle with fresh or reserved sauce before serving.
• Rice and veggies: Reheat in the microwave with a splash of water or toss quickly in a skillet.

Perfect Pairings

• Fresh Garnishes – Sprinkle with sesame seeds, chopped cilantro, or sliced green onions for a restaurant-worthy finish.
• Crispy Side – Pair with gluten-free spring rolls or egg rolls for extra crunch.
• Light Salad – A simple cucumber salad with rice vinegar or an Asian slaw adds freshness and balance to the rich sauce.
• Refreshing Drinks – Serve with iced green tea, sparkling water with lime, or even a chilled glass of white wine like Riesling to complement the sweet heat.
• Dipping Bonus – Double the bang bang sauce and set some aside for dipping veggies or drizzling over rice.

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Bang Bang Crispy Chicken Recipe | Easy & Gluten Free

The If you’re craving a bold, flavorful dinner that’s easy to make and naturally gluten-free, this Bang Bang Chicken is going to be a new favorite. Crispy, golden chicken is tossed in a creamy, spicy-sweet sauce and served alongside tender-crisp vegetables and fluffy rice for a satisfying meal the whole family will love. Not only is this recipe packed with fresh, wholesome ingredients, but it also comes together quickly—perfect for busy weeknights. Plus, it makes fantastic leftovers, so you can meal prep it for lunches or enjoy it the next day without sacrificing flavor. This dish proves you don’t need complicated ingredients to make something truly crave-worthy!

Print Recipe

Prep Time:15 minutes mins

Cook Time:15 minutes mins

Ingredients

Crispy Fried Chicken

• 2 pounds boneless skinless chicken thighs – cut into bite-sized chunks (you can also substitute chicken breast if preferred)
• ¼ cup oil – for frying avocado oil or olive oil also work well
• 1 teaspoon salt – to season the chicken pieces
• 1/2 teaspoon pepper – to season the chicken pieces
• 2 large eggs beaten – helps the coating stick
• 1 cup cornstarch – creates a crispy gluten-free coating (you could also use arrowroot starch for a lighter crust)

For the Pairings

• 2 cups cooked rice – use your favorite variety white jasmine rice for classic flavor, brown rice for extra fiber, or cauliflower rice for a low-carb option. You could also use rice noodles
• 2 cups mixed veggies – a colorful mix of bell pepper sliced, carrots (julienned), broccoli, or snow peas chopped into bite-sized pieces – Pick your favorite veggie combo!
• ¼ cup olive oil – for sautéing the vegetables or use sesame oil for extra depth of flavor
• 1 cucumber thinly sliced – adds a refreshing crunch (I like to run mine over a cheese grater or mandoline for paper-thin slices)
• Pickled onions – for garnish adding tangy brightness that balances the creamy sauce
• Salt and black pepper to taste – for seasoning the rice and vegetables

For the Bang Bang Sauce

• 1 cup mayonnaise – creamy base regular or light, or use a dairy-free mayo if needed
• 3 tablespoons sriracha – for heat and flavor adjust up or down depending on spice preference
• 2 tablespoons honey – balances the heat with sweetness maple syrup or agave can also be used
• 2 teaspoons garlic powder – for a savory punch fresh minced garlic can be used for more bite
• 2 teaspoons lime juice – brightens and cuts through the richness of the sauce

Instructions

• Begin by cooking your rice according to the package directions. You can use a rice cooker, stovetop, or even microwave-ready rice for convenience.
• Once fully cooked, fluff the rice with a fork to separate the grains and keep it light. Cover and set aside to keep warm until serving.
• In a small mixing bowl, whisk together the mayonnaise, sriracha, honey, garlic powder, and lime juice until smooth and creamy.
• Taste and adjust: add more sriracha if you want extra heat, or a little more honey for extra sweetness. The goal is a sauce that’s balanced, slightly spicy, a little sweet, and tangy.
• Cover and refrigerate while you prepare the chicken—this allows the flavors to meld together.
• Pat the chicken pieces dry with a paper towel—this helps the coating stick better and ensures crispier results.
• Season the chicken evenly with salt and black pepper.
• In a shallow bowl, whisk the eggs until frothy. Place the cornstarch in a separate shallow dish.
• Set up a dredging station: dip each piece of chicken first into the egg mixture, shaking off the excess, then dredge in the cornstarch, coating all sides. Place coated pieces on a plate until ready to fry.
• Heat 2–3 tablespoons of avocado oil (or vegetable oil) in a large skillet over medium-high heat until shimmering. To test if the oil is hot enough, drop in a tiny bit of cornstarch—it should sizzle immediately.
• Working in small batches (don’t overcrowd the pan), add the chicken pieces in a single layer. Fry for about 4–5 minutes per batch, turning occasionally, until golden brown and crisp on the outside and cooked through (internal temperature should reach 165°F).
• Transfer cooked chicken to a wire cooling rack set over a baking sheet to drain excess oil and stay crisp. Continue until all chicken is cooked.
• Carefully drain the oil from the skillet and wipe it clean. Add a drizzle of fresh olive oil (or sesame oil for deeper flavor).
• Toss in your chopped bell peppers, carrots, and broccoli, and sauté over medium-high heat for 2–3 minutes. The veggies should be bright, slightly softened, but still crisp for best texture and nutrition.
• Return the cooked chicken to the skillet with the veggies.
• Pour the prepared bang bang sauce over the top and toss until everything is coated in the creamy, spicy mixture. Work quickly here so the chicken stays crisp.
• Spoon a generous portion of rice onto each plate or bowl. Top with saucy chicken and vegetables.
• Garnish with thin cucumber slices, pickled onions, fresh cilantro, sesame seeds, green onions, or an extra drizzle of sriracha sauce for a restaurant-style finish.

Servings: 6