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Bang Bang Chicken Tacos Recipe Easy Homemade with Spicy Sriracha Mayo

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Bold, bright flavors come together in these quick and easy Bang Bang Chicken Tacos with a spicy sriracha mayo, crispy chicken, and fresh slaw. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup all-purpose flour (or almond flour for gluten-free)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 large eggs, beaten
  • Vegetable oil, for frying (enough to cover the chicken)
  • ½ cup mayonnaise
  • 2 tbsp sriracha sauce
  • 1 tbsp lime juice
  • 1 tsp honey
  • 8 small corn or flour tortillas, warmed
  • 1 cup green cabbage, shredded
  • ½ cup fresh cilantro leaves, roughly chopped
  • 1 small red onion, thinly sliced (optional)
  • Lime wedges, for serving

Instructions

  1. In a large bowl, mix the flour, smoked paprika, garlic powder, salt, and pepper. In a separate bowl, beat the eggs. Pat the chicken pieces dry with paper towels.
  2. Dip each chicken piece into the egg mixture, letting excess drip off, then dredge in the flour mixture, pressing lightly to create an even coating. Place coated pieces on a plate.
  3. Pour enough vegetable oil into your skillet to cover about ½ inch depth. Heat over medium-high heat until the oil reaches about 350°F (175°C).
  4. Carefully add chicken pieces in batches to avoid overcrowding. Fry for 4-5 minutes per side, turning once, until golden brown and cooked through (internal temp 165°F). Drain on paper towels.
  5. While the chicken fries, whisk together mayonnaise, sriracha, lime juice, and honey in a small bowl. Adjust heat or sweetness if needed.
  6. Place fried chicken pieces in a large bowl and drizzle with the sriracha mayo. Toss gently to coat evenly without sogginess.
  7. Heat tortillas in a dry cast iron or non-stick pan for about 30 seconds per side until pliable and slightly charred. Keep warm wrapped in a clean towel.
  8. Divide the coated chicken among tortillas, top with shredded cabbage, red onion slices, and cilantro. Serve immediately with lime wedges.

Notes

Maintain oil temperature around 350°F to avoid greasy or burnt chicken. Pat chicken dry before coating for crispiness. Toss chicken gently in sauce just before serving to keep coating crunchy. Fry in batches to avoid overcrowding. For gluten-free, use almond flour; for dairy-free, use plant-based mayo.

Nutrition

Keywords: Bang Bang Chicken Tacos, spicy sriracha mayo, crispy chicken tacos, easy taco recipe, homemade tacos, quick dinner, weeknight meal

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