20-Minute Bang Bang Chicken Bites – Irresistibly Crispy

Oh my gosh, you HAVE to try these Bang Bang Chicken Bites! They’re seriously the best little party snack – crispy on the outside, juicy on the inside, and coated in this addictive spicy-sweet sauce that’ll have everyone begging for the recipe. I first fell in love with these at a potluck years ago (my friend Lisa brought them) and now they’re my go-to whenever I need something that’s guaranteed to disappear fast.

The magic is in that perfect balance – just enough heat from the sriracha to make things interesting, but sweet enough that even my spice-wary niece devours them. And talk about easy! We’re talking 20 minutes from chopping board to plate. I’ve made these for game nights, book club meetings, even just random Tuesday dinners when I need something quick but exciting. Trust me, once you taste that crispy-crunchy chicken coated in creamy-spicy-sweet sauce with the little sesame seed garnish… oh wow, your snack game will never be the same.

The best part? You probably have most of these ingredients already. Some chicken, pantry staples, and whatever hot sauce you’ve got lurking in your fridge – that’s it! Let me show you how ridiculously simple (and ridiculously delicious) these Bang Bang Chicken Bites are.

Why You’ll Love These Bang Bang Chicken Bites

Okay, let me tell you why these little bites of heaven are about to become your new obsession:

• Lightning fast – Seriously, 20 minutes from fridge to table. Even on my laziest nights, I can muster the energy for these.
• That perfect flavor dance – Sweet honey and chili sauce tangoing with spicy sriracha, all smoothed out by creamy mayo. It’s magic in every bite.
• Crowd-pleaser alert – I’ve never brought these to a party without someone asking for the recipe. Game day? Book club? Just because? They always steal the show.
• Heat to your beat – My husband adds extra sriracha (showoff), while my mom does just a drizzle. And guess what? Both versions rock.
• Crispy-crunchy perfection – That cornstarch coating? Chef’s kiss. It’s like the chicken is wearing a tiny golden jacket of deliciousness.

Basically, these checks all the boxes – easy, fast, and so good you’ll lick the bowl. No shame.

Ingredients for Bang Bang Chicken Bites

Here’s everything you’ll need to make these addictive little bites – I promise it’s all simple stuff you probably have already (or can grab in one quick store run):

• 1 lb boneless, skinless chicken breast – cut into 1-inch pieces (about the size of a large grape)
• 1/2 cup cornstarch – leveled off, not packed (this is key for that perfect crispy coating!)
• 1/2 tsp salt – plus more to taste if you’re like me and love that salty bite
• 1/2 tsp black pepper – freshly ground if you’ve got it
• 1/4 cup mayonnaise – I use full-fat because life’s too short
• 2 tbsp sweet chili sauce – the kind from the Asian aisle, not the spicy kind
• 1 tbsp sriracha – squeeze bottle means no messy measuring!
• 1 tbsp honey – just a regular spoonful, no fancy measuring needed
• 1 tsp lime juice – fresh is best but bottled works in a pinch
• 2 tbsp vegetable oil – for frying (peanut or canola work great too)
• 1 tbsp sesame seeds – for that final pretty sprinkle
• 2 green onions – thinly sliced (green parts only if you’re fancy)

See? Nothing weird or hard to find – just pantry staples that come together in the most magical way!

How to Make Bang Bang Chicken Bites

Alright, let’s get cooking! I promise this is so easy you’ll be amazed at how restaurant-quality these turn out. The secret is all in the order of operations – trust me, I’ve messed this up enough times to know the right way!

Step 1: Coat and Fry the Chicken

First, grab a big bowl and toss your chicken pieces with the cornstarch, salt, and pepper. Really get in there with your hands – you want every nook and cranny coated like you’re breading tiny chicken snowballs. Let it sit for just a minute while you heat about 2 tablespoons of oil in a large skillet over medium-high heat.

Here’s my pro tip: test if the oil is ready by dropping in a tiny bit of cornstarch – if it sizzles immediately, you’re golden (literally). Fry the chicken in batches – don’t overcrowd the pan or you’ll steam instead of crisp! About 3-4 minutes per side until they’re that perfect golden brown with little crispy edges. Drain them on paper towels while you make the sauce (this keeps them extra crunchy).

Step 2: Make the Bang Bang Sauce

While the chicken drains, grab a medium bowl and whisk together the mayo, sweet chili sauce, sriracha, honey, and lime juice. Go ahead and taste it – that’s the fun part! Want more heat? Add another squirt of sriracha. Too spicy? More honey to balance it out. You’re going for a creamy, slightly thick sauce that coats the back of a spoon.

My grandma always said “Sauce should have personality” – so adjust until yours makes you happy. I usually end up adding an extra teaspoon of lime juice because I love that bright tang against the spicy-sweet.

Step 3: Toss and Serve

Now for the best part – return all the chicken to the pan (heat off!) and pour that glorious sauce over top. Gently toss until every piece is lovingly coated – I use two spatulas for this like I’m tossing a salad. The residual heat from the pan helps the sauce cling perfectly.

Plate them up quick (they disappear fast!) and sprinkle with sesame seeds and green onions. The sesame seeds add this amazing little crunch, and the green onions give that fresh pop of color. Serve immediately with extra napkins – these are finger-licking good in the truest sense!

Tips for Perfect Bang Bang Chicken Bites

Over the years (and many, many batches), I’ve picked up some tricks that take these from good to “Oh-my-gosh-can-I-have-the-recipe?” amazing:

• Double-fry for ultimate crunch – After the first fry, let the chicken rest 5 minutes, then fry again for 1-2 minutes. This makes them extra crispy – just like my favorite takeout spot!
• Thermometer is your friend – Oil should be 350°F for perfect frying. Too hot burns the coating; too low makes them greasy. I learned this the hard way with a sad, soggy batch.
• Make extra sauce – Trust me, you’ll want it for dipping! I always double the sauce recipe – it keeps for a week in the fridge and is amazing on everything from eggs to sandwiches.
• Pat chicken dry first – A quick blot with paper towels helps the cornstarch stick better for that perfect crispy jacket.
• Rest before saucing – Let fried chicken drain 2 minutes so the coating sets – prevents sogginess when you add that delicious sauce.

Follow these little tips, and you’ll have people convinced you’re a professional chef – our little secret!

Ingredient Substitutions

Don’t stress if you’re missing something – I’ve made this recipe work with all sorts of swaps when the pantry gets bare! Here are my tried-and-true substitutions that’ll still give you awesome results:

• No mayo? Plain Greek yogurt works (just add a pinch extra honey to balance the tang).
• Out of honey? Maple syrup or even brown sugar dissolved in warm water does the trick.
• Need gluten-free? Cornstarch is already GF, but arrowroot powder makes a great sub.
• Too spicy? Use just 1 tsp sriracha and add a dash of garlic powder instead.
• No lime juice? Lemon works, or even a tiny splash of rice vinegar for that tang.

The moral? Don’t let missing ingredients stop you – improvising is half the fun!

Serving Suggestions for Bang Bang Chicken Bites

Now for the fun part – how to serve these little flavor bombs! My absolute favorite way is piled high on a platter with toothpicks for easy grabbing at parties (they disappear faster than you can say “bang bang”). But here are all the ways I’ve served them over the years:

• Over steamed rice – The sauce makes the most amazing glaze for the rice underneath. Add some sautéed veggies and you’ve got a full meal!
• In lettuce wraps – Butter lettuce leaves make perfect little cups for these bites. Top with extra sauce and shredded carrots for crunch.
• With pickled veggies – The tangy crunch of quick-pickled cucumbers or carrots cuts through the richness perfectly.
• On skewers – Alternate with pineapple chunks or bell peppers for a fun appetizer presentation.
• As nachos – Seriously! Pile them on chips with melted cheese and jalapeños – game day favorite at our house.

Honestly? They’re so good I’ve eaten them straight from the pan with a fork. No judgment!

Storage and Reheating

Okay, confession time: these rarely last long enough to store in my house! But when I do have leftovers (miracle of miracles), here’s how I keep them tasting fresh:

Pop them in an airtight container in the fridge – they’ll stay tasty for about 3 days. When you’re ready to revive them, skip the microwave (it makes them sad and soggy). Instead, reheat in a 375°F oven or air fryer for 5-7 minutes until they’re crispy again. The sauce might have thickened in the fridge, so I sometimes drizzle a little fresh sauce on top after reheating. Pro tip: if you know you’ll have leftovers, store the sauce separately and toss just before serving to keep that perfect crispiness!

Bang Bang Chicken Bites Nutrition

Okay, let’s talk nutrition – because balance is everything, right? Each serving (about 1/4 of the recipe) packs roughly 320 calories with 25g of protein to keep you full. Now, these numbers are estimates – your exact counts will vary based on ingredients and brands. The sauce adds about 8g of sugar per serving (totally worth it!), while that crispy cornstarch coating brings carbs to about 22g. Here’s my chef’s philosophy: enjoy these flavorful bites mindfully as part of your overall diet – nobody ever regretted eating something this delicious!

Bang Bang Chicken Bites FAQs

I get asked about these chicken bites ALL the time – here are the questions that pop up most often (and my hard-earned answers from many, many batches):

Can I bake instead of fry? Absolutely! For baked bang bang bites, toss the coated chicken with 1 tbsp oil and bake at 425°F for 15-18 minutes, flipping halfway. They won’t get quite as crispy, but still delicious. My trick? Finish under the broiler for 1 minute!

How do I reduce the heat? Easy! Skip the sriracha and use extra sweet chili sauce instead. Or mix just 1 tsp sriracha with 1 tbsp ketchup – gives that mild kick without setting your mouth on fire.

Can I make these ahead? You bet! Fry the chicken up to 2 hours before serving and keep it warm in a 200°F oven. Make the sauce separately and toss together right before serving – keeps everything perfectly crispy.

What can I use instead of sriracha? No problem! Try 1 tbsp gochujang (Korean chili paste) for deeper flavor, or even Frank’s Red Hot mixed with a bit of honey. In a real pinch, a dash of cayenne pepper works too!

Why cornstarch instead of flour? Cornstarch creates that ultra-crispy, almost glass-like coating that flour just can’t match. It’s the secret behind that perfect crunch – though arrowroot powder works similarly if you’re out.

Alright, you’ve got all my secrets now – it’s your turn to make these irresistible Bang Bang Chicken Bites! I can’t wait to hear how yours turn out. Did you go extra spicy? Try them baked instead of fried? Maybe added pineapple to the skewers? Whatever twist you put on them, come back and tell me all about it in the comments below. Cooking is all about making recipes your own, and I love hearing your creative spins almost as much as I love eating these little bites of joy myself. Now get cooking – your taste buds will thank you!

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