Bang Bang Chicken Pasta is the kind of dinner that stops everyone mid-bite. Crispy golden chicken tossed with tender pasta in a creamy, sweet, and spicy sauce — it is bold, satisfying, and on the table in 35 minutes. I threw this together on a Friday night when I needed something exciting but had zero energy left, and it immediately earned a spot in our regular rotation.
The sauce is what really does it. That mix of mayo, sweet chili sauce, sriracha, and honey hits every note at once — creamy, tangy, a little sweet, and just enough heat to keep things interesting. My girls practically licked their bowls clean. This is about to become your new favorite.
Table of Contents
Ingredients for Bang Bang Chicken Pasta
Every ingredient in this recipe pulls its weight. The combination of flour and cornstarch in the coating is what gives the chicken that signature crunch — I always use both and never skip either one. Here is everything you need to make Bang Bang Chicken Pasta from scratch.
- 1 lb chicken breast (cut into bite-sized pieces)
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch — I recommend using both for the crispiest coating you will ever get on pan-fried chicken
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying (about 1/2 inch deep in the skillet)
- 1/2 cup mayonnaise — My preference is full-fat mayo for the richest, creamiest bang bang sauce
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 12 oz pasta (penne, rigatoni, or fettuccine) — In my experience, penne holds the sauce in every ridge far better than flat pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- Fresh cilantro, for garnish
If you love bold Asian-inspired chicken dishes, my Crispy Chinese Honey Garlic Chicken uses a similar frying technique and is just as weeknight-friendly.
Step-by-Step Instructions
I recommend reading through all the steps before you start. Once the oil is hot and the chicken starts frying, this recipe moves quickly and you want to stay ahead of it.
Step 1: Cook the pasta according to package directions until just al dente. Before you drain it, scoop out 1/2 cup of the starchy pasta water and set it aside. You will use it later to loosen the sauce. Drain the pasta and set aside.
Step 2: In a mixing bowl, whisk together the flour, cornstarch, paprika, garlic powder, salt, and pepper. Add the chicken pieces and toss until every single piece is thoroughly and evenly coated. Uncoated spots will not crisp up, so take your time here.
Step 3: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350 degrees F. To test, drop a small pinch of coating into the oil — it should sizzle right away. Fry the chicken in batches, never crowding the pan. Cook 3 to 4 minutes per side until deep golden brown and the internal temperature reaches 165 degrees F. Transfer to a paper towel-lined plate to drain. Crowding the pan drops the oil temperature fast and makes the coating greasy and soft instead of crispy.
Step 4: While the chicken drains, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl. Taste it and adjust the sriracha up or down based on your heat preference.
Step 5: Carefully wipe the skillet clean. Melt the butter over medium heat, add the minced garlic, and saute for about 30 seconds until fragrant. Watch it closely — burned garlic will make the whole sauce taste bitter and there is no fixing it once it goes too far.
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 reaches the right consistency and coats every piece evenly. Then gently fold in the crispy chicken at the very end so it stays as crunchy as possible.
Step 7: Serve immediately, topped with sliced green onions, sesame seeds, and fresh cilantro.
What Goes Well with Bang Bang Chicken Pasta
This dish is rich and bold on its own, but the right side pulls the whole meal together. Here are my top pairings for the best sides to serve with Bang Bang Chicken Pasta.
Broccoli and Mushroom Stir Fry: The earthy, savory flavor of stir-fried vegetables is a natural contrast to the creamy sweetness of the bang bang sauce. My Broccoli and Mushroom Stir Fry is quick, easy, and adds a satisfying crunch to the plate.
Easy Vegetable Stir Fry: A crisp, garlicky vegetable stir fry adds color and freshness alongside the rich pasta. My Easy Vegetable Stir Fry comes together in minutes using whatever vegetables you have on hand.
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Bang Bang Chicken Sliders: If you are feeding a crowd and want to keep the bang bang theme going, serve a platter of my Bang Bang Chicken Sliders alongside this pasta as a fun party spread. Same bold sauce, different format.
Easy Garlic Bread: A warm, buttery slice of garlic bread is always the right call with pasta. It is perfect for scooping up any extra sauce left on the plate. My Easy Garlic Bread with Sliced Bread is ready in 10 minutes flat.
Simple Green Salad: A lightly dressed salad with romaine, shredded cabbage, or mixed greens adds a cool, fresh contrast to the spicy-sweet richness of the pasta. A quick rice vinegar dressing ties right into the Asian-inspired flavor profile of the dish.
If you love this sweet-spicy flavor profile, you will also want to try my Sweet Chili Chicken and Honey Sriracha Chicken — both are weeknight-ready and hit those same bold, crave-worthy notes.
Keeping and Serving Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that the crispy coating on the chicken will soften overnight as it absorbs moisture from the sauce — that is completely normal and the flavor is still great the next day.
To reheat, warm the pasta in a skillet over medium-low heat with a small splash of water or chicken broth to loosen the sauce back up. I recommend skipping the microwave for this one since it tends to dry out the pasta and turn the chicken rubbery.
Pro tip: if crispy chicken on day two matters to you, store the chicken separately from the pasta and sauce in its own container. Reheat the chicken in a dry skillet or air fryer for a few minutes, then combine everything fresh when you serve it.
FAQs
Can I make bang bang sauce less spicy?
Yes, easily. Reduce the sriracha to 1 tablespoon or even 1 teaspoon if you are cooking for kids or spice-sensitive eaters. The sweet chili sauce still gives it plenty of flavor and a gentle heat without the burn.
Can I bake the chicken instead of frying it?
You can, but the texture will be noticeably different. For a baked option, toss the coated pieces in a thin layer of oil and bake at 425 degrees F on a wire rack for 20 to 25 minutes, flipping halfway through. It will not be quite as crunchy as fried, but it is still a solid dinner.
What pasta shape works best for Bang Bang Chicken Pasta?
Penne and rigatoni are the top picks because their ridged tubes trap the creamy sauce inside every bite. Fettuccine is a good choice if you prefer a longer noodle. Avoid very thin pasta shapes like angel hair — they tend to clump together in thicker sauces.
Conclusion
Bang Bang Chicken Pasta is one of those recipes that looks impressive but is genuinely simple to pull off on a busy weeknight. Crispy chicken, bold sauce, and a big bowl of pasta — it checks every box. Make it tonight and watch it disappear before you can even sit down. Your family is going to love this one.
Bang Bang Chicken Pasta
Ingredients
Equipment
Method
- Cook pasta according to package directions until al dente. Before draining, reserve 1/2 cup of starchy pasta water and set aside. Drain the pasta and set aside.
- In a mixing bowl, whisk together flour, cornstarch, paprika, garlic powder, salt, and pepper. Add chicken pieces and toss until every piece is thoroughly and evenly coated.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat to 350 degrees F. Test by dropping a small pinch of coating into the oil — it should sizzle right away. Fry chicken in batches without crowding the pan, 3 to 4 minutes per side, until deep golden brown and internal temperature reaches 165 degrees F. Transfer to a paper towel-lined plate to drain.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Taste and adjust sriracha as needed.
- Carefully wipe the skillet clean. Melt butter over medium heat. Add minced garlic and saute for about 30 seconds until fragrant but not browned.
- Add cooked pasta and bang bang sauce to the skillet. Toss together, adding reserved pasta water one tablespoon at a time until the sauce reaches the desired consistency and coats every piece evenly. Gently fold in the crispy chicken pieces at the very end to keep them as crunchy as possible.
- Serve immediately topped with sliced green onions, sesame seeds, and fresh cilantro.
