Spicy Bang Bang Chicken (Printable)
Golden crispy chicken coated in spicy creamy sauce for bold flavors and crunch.
# What You'll Need:
→ For the Chicken
01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 4.2 oz all-purpose flour
03 - 2 large eggs
04 - 4.2 oz cornstarch
05 - 1 tsp garlic powder
06 - 1 tsp paprika
07 - 0.5 tsp salt
08 - 0.5 tsp black pepper
09 - Vegetable oil, for frying
→ For the Bang Bang Sauce
10 - 4.2 oz mayonnaise
11 - 2 tbsp sweet chili sauce
12 - 1 tbsp Sriracha, adjust to taste
13 - 1 tbsp honey
14 - 1 tsp rice vinegar
15 - Pinch of salt
→ For Garnish
16 - 2 tbsp chopped scallions
17 - 1 tbsp toasted sesame seeds
18 - Fresh cilantro leaves, optional
# How To Make It:
01 - Set up three shallow bowls: combine flour, garlic powder, paprika, salt, and pepper in the first; beat eggs in the second; place cornstarch in the third.
02 - Dredge each chicken piece in the flour mixture, dip in beaten eggs, then coat thoroughly with cornstarch.
03 - Pour 2-3 inches of vegetable oil into a deep skillet and heat over medium-high temperature.
04 - Cook chicken in batches, turning occasionally, until golden brown and cooked through, approximately 5-6 minutes per batch. Drain on paper towels.
05 - Whisk mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and salt until completely smooth.
06 - Toss the fried chicken pieces in the Bang Bang sauce until evenly coated.
07 - Transfer to a serving platter and sprinkle with chopped scallions, sesame seeds, and cilantro if desired. Serve immediately.
# Expert Tips:
01 -
- The sauce creates this incredible sticky coating that makes every bite feel like a special occasion
- You get restaurant-quality results without needing any fancy techniques or hard to find ingredients
02 -
- The oil temperature matters more than you think, too cool and the coating gets soggy, too hot and it burns before the chicken cooks through
- Let the coated chicken rest for about 10 minutes before frying, this tiny step makes the coating adhere much better
03 -
- Pat the chicken really dry before coating, any moisture prevents the coating from sticking properly
- If the sauce feels too thick after refrigerating, whisk in a teaspoon of warm water to loosen it up