Bang Bang Chicken Pasta is the recipe that finally convinced me you don’t need a restaurant reservation to enjoy something spectacular on a Tuesday night. I still remember the first time I tasted that unmistakable combination — crunchy golden chicken coated in a sweet, creamy, fire-kissed sauce — and thought, “I have to figure out how to make this at home.” After a few rounds of testing in my kitchen, I did exactly that.
Growing up in the Midwest, my mother always said the best meals come from the heart of your kitchen, not a fancy menu. Sunday afternoons at Grandma’s farm smelled like simmering sauces and sizzling pans — that’s where I learned that real comfort food is bold, satisfying, and made with care. This bang bang chicken pasta carries that same spirit: a dish that looks and tastes impressive but comes together in just 30 minutes with ingredients you can find at any grocery store. Whether you’re feeding a hungry family on a weeknight or wanting to wow friends at dinner, this recipe delivers every single time. Your kitchen is about to smell absolutely incredible — let’s get cooking!
Why Bang Bang Chicken Pasta Belongs in Your Recipe Box
Over the years, I’ve made hundreds of pasta dishes, but this bang bang chicken pasta keeps coming back to my weekly rotation — and for good reason. It hits every note: creamy, spicy, a little sweet, and utterly satisfying. It’s the kind of dish my kids ask for by name, and one that never fails to impress guests who assume I spent hours in the kitchen.
- Uses simple pantry staples — flour, cornstarch, mayo, and sweet chili sauce are all you need for something that tastes restaurant-quality.
- Ready in just 30 minutes, making it a lifesaver on busy weeknights when you want something homemade without the fuss.
- Delivers consistently crowd-pleasing results — that creamy, spicy-sweet bang bang sauce is practically foolproof once you’ve made it once.
- Easily adapts to your heat preference — dial the sriracha up or down depending on who’s sitting at your table.
- Creates that perfect crispy-meets-creamy texture combination that makes every forkful genuinely exciting.
- Great for meal prep — make a double batch of the bang bang sauce to keep in the fridge all week.
Key Players in This Recipe
Chicken Breast: I always choose boneless, skinless chicken breast cut into uniform bite-sized pieces — about 1-inch cubes — so they cook evenly and stay juicy inside while crisping up beautifully on the outside.
Cornstarch: In my kitchen, I consider cornstarch the secret weapon for extra-crispy chicken. When combined with flour, it creates a lighter, crunchier coating that holds up even after being tossed in the creamy sauce. Don’t skip it!
Sweet Chili Sauce: This is the backbone of the bang bang sauce — it brings a gentle heat with just the right amount of sweetness. I prefer Mae Ploy brand for its balance of flavor, but any good quality sweet chili sauce will work.
Sriracha: This is where the “bang” comes from! Start with 2 tablespoons and taste as you go — it’s much easier to add heat than to take it away.
Mayonnaise: Full-fat mayonnaise gives the bang bang sauce its signature creamy richness. I’ve tried lighter versions and they simply don’t have the same luscious consistency.
Honey: Just a tablespoon rounds out the spice and balances the vinegar’s tang. After years of making this sauce, I’ve found that honey gives better depth than plain sugar.
Pasta: Penne and rigatoni are my top choices because their ridged tubes catch every drop of that glorious bang bang sauce, but fettuccine works beautifully if you prefer a silkier presentation.
Pasta Water: Don’t skip reserving that starchy pasta water — it’s the secret trick that helps the sauce cling to every piece of pasta instead of pooling at the bottom of the bowl.
How to Make Bang Bang Chicken Pasta
- Cook your pasta according to package directions until just al dente — I’ve learned that slightly underdone pasta holds up much better when it gets tossed in the hot skillet. Before draining, scoop out at least ½ cup of that cloudy pasta water and set it aside.
- Mix your coating — In a wide bowl, combine the flour, cornstarch, paprika, garlic powder, salt, and pepper. Through trial and error, I learned that whisking these together first ensures every piece of chicken gets evenly coated.
- Coat the chicken — Toss your chicken pieces in the flour mixture a handful at a time, pressing gently so the coating really adheres. Shake off any excess — too much coating causes clumping in the oil.
- Heat your oil — Heat ½ inch of vegetable oil in a large skillet over medium-high heat until shimmering. Betty’s tip: test the oil with a pinch of flour — if it sizzles immediately, you’re ready to fry.
- Fry the chicken in batches, never crowding the pan, for 3–4 minutes per side until deep golden brown and cooked through. I’ve found that patience here is everything — resist the urge to flip too early.
- Make the bang bang sauce — In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until silky smooth. Taste and adjust sriracha to your liking.
- Build the flavor base — Wipe out the skillet, then melt butter over medium heat. Add the minced garlic and sauté for about 30 seconds — my family always jokes they can tell what’s for dinner from the moment that garlic hits the butter.
- Toss the pasta — Add the drained pasta and pour the bang bang sauce over everything. Toss to coat evenly, splashing in reserved pasta water a little at a time until the sauce reaches a glossy, clingy consistency.
- Add the chicken — Gently fold in the crispy chicken pieces, then immediately remove from heat. The key I discovered is to add chicken at the very end so it stays gloriously crunchy.
- Garnish and serve — Top with sliced green onions, sesame seeds, and fresh cilantro, then serve immediately while everything is hot and the chicken is still crispy. This bang bang chicken pasta is best enjoyed the moment it hits the table!
Keeping This Pasta Fresh
I typically store leftovers in an airtight container in the refrigerator, where they stay good for up to 3 days. Just keep in mind that the crispy chicken coating will soften as it sits — the one trade-off with fried chicken in a creamy sauce. The flavor is still wonderful, so leftovers make a great next-day lunch even without the crunch.
Freezing is not recommended for this dish. The mayonnaise-based bang bang sauce tends to separate when frozen and thawed, resulting in an unpleasant texture. Betty’s approach has always been to make just enough for the meal, or a little extra for the following day.
For reheating, I warm leftovers in a skillet over medium heat, adding a splash of water or milk to loosen the sauce and bring it back to a creamy consistency. The microwave works in a pinch, but the stovetop gives you much better control over texture. Stir gently and heat just until warmed through — don’t overdo it or the sauce can break.
Perfect Partners for Bang Bang Chicken Pasta
This dish is rich and bold, so I like to pair it with sides that bring some freshness or crunch to round out the meal:
- Simple green salad with cucumber, avocado, and a light sesame-ginger dressing — the cool crunch is a beautiful contrast to the spicy, creamy pasta.
- Steamed broccoli or broccolini — lightly seasoned with a squeeze of lemon, these bring a bright freshness that cuts through the richness of the bang bang sauce.
- Buttery garlic bread — my family considers this non-negotiable for any pasta night, and it’s perfect for mopping up every last bit of sauce.
- Asian-style coleslaw with a rice vinegar dressing — the tangy crunch provides a great textural counterpoint to the soft pasta and crispy chicken.
- Roasted edamame with sea salt — a quick, protein-packed side that keeps the Asian-inspired flavor profile going.
- Sliced watermelon or a fresh fruit bowl — for a seasonal summer twist, the natural sweetness is a wonderfully refreshing finish after all that savory heat.
FAQs
I recommend making the bang bang sauce and cooking the pasta up to a day ahead, then frying the chicken fresh right before serving. This way you get that essential crispy texture without any soggy disappointment.
Greek yogurt works as a lighter substitute and still produces a creamy sauce, though the flavor will be tangier and less rich. Many home cooks find that a 50/50 mix of mayo and Greek yogurt is a great middle ground.
Simply reduce or omit the sriracha — the dish is still packed with flavor from the sweet chili sauce and honey. Betty’s solution when cooking for little ones is to set a small bowl of extra sriracha on the table so adults can spice up their own portions.
Bang Bang Chicken Pasta
Ingredients
Equipment
Method
- Cook pasta according to package directions until al dente. Before draining, reserve 1/2 cup pasta water. Drain and set aside.
- Toss chicken pieces in the flour mixture until well coated. Shake off any excess.
- Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
- Fry chicken in batches for 3-4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar to make the bang bang sauce.
- Wipe the skillet clean and melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add cooked pasta and bang bang sauce to the skillet. Toss to coat evenly, adding reserved pasta water as needed.
- Gently fold in crispy chicken pieces and remove from heat.
- Garnish with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately.
