Description
Crispy Bang Bang Chicken features succulent chicken coated in a remarkably crisp batter, drenched in a vibrant, creamy sauce that perfectly balances sweet heat.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch (divided)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 1/4 cup milk or water
- 4 cups vegetable oil, canola oil, or peanut oil (for frying)
- 1 cup mayonnaise
- 1/2 cup sweet chili sauce
- 2–4 tablespoons Sriracha (to taste)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (optional)
- 1 clove garlic, minced
- 2 tablespoons chopped fresh green onions
- 1 tablespoon toasted sesame seeds
- Cooked white rice or a bed of fresh lettuce (for serving)
Instructions
- Prepare Chicken: Pat chicken pieces thoroughly dry and cut into uniform 1-inch pieces.
- Set Up Dredging Station: In three shallow dishes, prepare: (1) 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp black pepper (whisked); (2) 2 beaten large eggs with 1/4 cup milk or water; (3) the remaining 1/4 cup cornstarch.
- Coat Chicken: Working in batches, dredge chicken in the seasoned flour, then dip in egg wash, and finally toss in the separate cornstarch dish. Place coated chicken on a wire rack and let rest for 10-15 minutes.
- Make Bang Bang Sauce: In a medium bowl, whisk together 1 cup mayonnaise, 1/2 cup sweet chili sauce, 2-4 tbsp Sriracha, 2 tbsp honey (or maple syrup), 1 tbsp rice vinegar, 1 tsp sesame oil (optional), and 1 finely minced garlic clove until smooth. Taste and adjust to your preferred level of sweetness, spiciness, or tang. Cover and chill.
- Heat Oil: In a large, heavy-bottomed pot or deep fryer, heat 4 cups vegetable, canola, or peanut oil to 350°F (175°C). Use a deep-fry thermometer for accuracy.
- Fry Chicken: Carefully add coated chicken pieces to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes per batch, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
- Drain & Keep Warm: Remove fried chicken with a slotted spoon to a clean wire rack set over a baking sheet to drain excess oil. Keep cooked batches warm in a low oven (around 200°F/95°C) while frying the remaining chicken, ensuring the oil temperature returns to 350°F between batches.
- Assemble & Serve: Once all chicken is fried, you can either toss the hot crispy chicken with about half to two-thirds of the chilled Bang Bang Sauce in a large bowl, or serve the sauce on the side for dipping. Plate the chicken with fluffy white rice or on a bed of fresh lettuce.
- Garnish & Enjoy: Garnish generously with 2 tbsp chopped fresh green onions and 1 tbsp toasted sesame seeds. Serve immediately and enjoy this delightful culinary creation!
Notes
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 8g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg