Bang Bang Chicken Pasta is one of those dishes that feels indulgent and special but comes together faster than you’d think. I made this on a busy Tuesday night and my family was completely hooked from the first bite. That creamy, sweet-spicy sauce coated every piece of pasta, and the crispy chicken took it to a whole new level.
This recipe is a game-changer for weeknight cooking. The bang bang sauce is simple to pull together with pantry staples, and that flour-cornstarch coating gives the chicken a satisfying crunch that holds up beautifully in the sauce. I love how the reserved pasta water brings everything together into a silky, cohesive dish. From start to finish, you are looking at about 35 minutes, making this one of those reliable go-to dinners that feels restaurant-worthy without any stress.
Table of Contents
Ingredients for Bang Bang Chicken Pasta
I always reach for fresh chicken breast for this recipe because it stays tender inside while getting that perfect golden crust on the outside. The combination of flour and cornstarch is the real secret to that crispy coating, and I never skip it.
- 1 lb chicken breast (cut into bite-sized pieces)
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch – Pro tip: do not skip this, it is what creates that restaurant-style crunch
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil (for frying)
- 1/2 cup mayonnaise – I recommend Duke’s or Hellmann’s for the best creamy texture
- 1/4 cup sweet chili sauce
- 2 tbsp sriracha (adjust to your heat preference)
- 1 tbsp honey
- 1 tsp rice vinegar
- 12 oz pasta (penne, rigatoni, or fettuccine) – In my experience, penne holds the sauce best
- 2 tbsp butter
- 2 cloves garlic (minced)
- 1/4 cup green onions (sliced)
- 1 tbsp sesame seeds
- Fresh cilantro (for garnish)
Step-by-Step Instructions
In my experience, the key to getting this dish right is working in the right order so your chicken stays crispy when it hits the pasta. Take a few minutes to prep everything before you start cooking and it all comes together smoothly.
Step 1: Cook your pasta in a large pot of salted water according to package directions until al dente. Before you drain it, scoop out and reserve 1/2 cup of the starchy pasta water. This step is easy to forget but makes a real difference in how the sauce clings to the pasta. Set the cooked pasta aside.
Step 2: In a mixing bowl, combine the flour, cornstarch, paprika, garlic powder, salt, and pepper. Add the chicken pieces and toss until every piece is thoroughly coated. Make sure there are no bare spots, as that coating is your crunch foundation.
Step 3: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F. You can test it by dropping in a small pinch of the coating mixture. It should sizzle right away. Fry the chicken in batches, never crowding the pan, for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a paper towel-lined plate to drain.
Step 4: While the chicken rests, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl. Taste it and adjust the heat now. It is much easier to balance the flavor before it hits the pan.
Step 5: Wipe the skillet clean and melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Watch it closely because burnt garlic will make the entire dish taste bitter.
Step 6: Add the cooked pasta and bang bang sauce to the skillet. Toss everything together, adding the reserved pasta water one tablespoon at a time until the sauce is silky and coats every strand. Gently fold in the crispy chicken last to keep that crunch intact. Garnish with green onions, sesame seeds, and fresh cilantro and serve immediately.
What to Serve with Bang Bang Chicken Pasta
This rich, creamy pasta shines brightest when paired with lighter sides that bring freshness, crunch, and contrast to the table.
Crisp Asian Slaw: A tangy cabbage slaw dressed with rice vinegar cuts right through the richness of the bang bang sauce and adds a refreshing crunch that balances every bite perfectly.
Steamed Broccoli: Simple steamed broccoli with a squeeze of lemon is a mild, nutritious counterpoint that lets the pasta flavors take center stage while rounding out the meal.
Cucumber Salad: A quick cucumber salad with rice vinegar and sesame oil delivers a cooling contrast to the spicy sauce and keeps the overall meal feeling light and balanced.
Garlic Green Beans: Sautéed green beans with garlic complement the Asian-inspired flavors of the dish while adding a satisfying snap and a boost of vegetables to your plate.
Simple Mixed Greens Salad: A basic green salad with a light ginger dressing adds fresh, crisp elements that balance the creamy pasta without competing with the main event.
Storage and Serving Tips
Store leftover bang bang chicken pasta in an airtight container in the refrigerator for up to 3 days. Keep in mind that the chicken will soften over time as it absorbs the sauce, but the flavors stay delicious.
When reheating, use a skillet over medium heat rather than the microwave for the best texture. Add a splash of milk to help loosen the sauce and bring back that creamy consistency as it warms through. I recommend reheating only what you plan to eat rather than the whole batch.
This dish is also easy to riff on. Try it with different pasta shapes like rotini or linguine for a fun variation, and feel free to dial the sriracha up or down to match your crowd.
Frequently Asked Questions
Can I bake the chicken instead of frying it?
Yes. Place the coated chicken pieces on a wire rack set over a baking sheet and bake at 425°F for 15 to 20 minutes, flipping halfway through. It will not be quite as crispy as fried but still very tasty.
What if I do not like spicy food?
Simply reduce or leave out the sriracha entirely and use only sweet chili sauce. You can always serve extra sriracha on the side for anyone who wants more heat.
Can I make this gluten-free?
Absolutely. Use your favorite gluten-free pasta and swap the all-purpose flour for a gluten-free blend. The cornstarch is already gluten-free, so that part stays the same.
Conclusion
Bang bang chicken pasta is proof that a truly impressive weeknight dinner does not have to be complicated. With crispy chicken, a creamy sweet-spicy sauce, and pasta that soaks up every bit of flavor, this dish delivers every single time. Give it a try tonight and watch it become a regular request at your table.
Bang Bang Chicken Pasta
Ingredients
Equipment
Method
- Cook pasta in a large pot of salted water according to package directions until al dente. Before draining, scoop out and reserve 1/2 cup of pasta water. Set cooked pasta aside.
- In a mixing bowl, combine flour, cornstarch, paprika, garlic powder, salt, and pepper. Toss chicken pieces in the mixture until every piece is thoroughly coated with no bare spots.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat to 350°F. Test by dropping in a pinch of coating — it should sizzle immediately. Fry chicken in batches for 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined plate.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Taste and adjust heat level to your preference.
- Wipe the skillet clean and melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned. Watch carefully to avoid burning.
- Add cooked pasta and bang bang sauce to the skillet. Toss together, adding reserved pasta water one tablespoon at a time until the sauce is silky and coats every piece. Gently fold in the crispy chicken last to preserve crunch.
- Remove from heat and garnish with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately while chicken is still crispy.
