Go Back
–+ servings
No ratings yet

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
Cook Time:15 minutes

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