Spicy Bang Bang Chicken (Printable)
Crispy chicken coated in creamy spicy sauce with sweet chili and sriracha flavors.
# 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
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
# 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 into beaten eggs, then press firmly into cornstarch to coat completely.
03 - Pour 2-3 inches of vegetable oil into a deep skillet and heat over medium-high heat until shimmering.
04 - Fry chicken pieces in batches, turning occasionally, until golden brown and cooked through, approximately 5-6 minutes per batch. Drain on paper towels.
05 - Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and salt until completely smooth.
06 - Toss hot chicken pieces with Bang Bang sauce until evenly coated. Transfer to platter, garnish with scallions, sesame seeds, and cilantro. Serve immediately.
# Expert Advice:
01 -
- The contrast between shatteringly crisp chicken and that creamy, tangy, slightly sweet sauce creates pure magic in every bite
- It comes together faster than ordering takeout, yet tastes like you spent hours perfecting the flavor balance
- This recipe transforms ordinary chicken into something that makes people ask for seconds and the recipe
02 -
- The sauce clings best when the chicken is piping hot, so have everything ready before you start frying
- Do not overcrowd the pan because crowded oil creates steam, which is the enemy of crispy chicken
- The cornstarch coating needs to sit for about five minutes after dredging before frying for the crispiest results
03 -
- If the sauce feels too thick, add water one teaspoon at a time until it reaches the desired consistency
- For even more authentic flavor, add a drop of toasted sesame oil to the sauce mixture