Spicy Bang Bang Chicken (Printable version)
Crispy fried chicken coated in a creamy, spicy sauce with sweet chili and Sriracha. Bold Asian-American flavors ready in 40 minutes.
# 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 - 1/2 tsp salt
08 - 1/2 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 Prepare:
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 flour mixture, dip into beaten eggs, then press into cornstarch to coat thoroughly.
03 - Pour vegetable oil to depth of 1 inch in deep skillet; heat over medium-high until shimmering.
04 - Fry chicken in batches, turning occasionally, until golden brown and cooked through, 5-6 minutes per batch. Drain on paper towels.
05 - Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and salt until smooth and creamy.
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 sauce hits that perfect sweet-spicy harmony that keeps you reaching for just one more piece
- Crunchy chicken stays crispy even after tossing, no soggy disappointment
- Ready in under an hour but tastes like you spent all day perfecting it
02 -
- Cornstarch burns faster than flour, so watch your heat and dont walk away
- Sauce the chicken right before serving or it will lose its crunch
- Letting coated chicken sit for 10 minutes before frying helps the coating adhere better
03 -
- Keep finished chicken in a 200°F oven while frying remaining batches
- If sauce is too thick, add water 1 teaspoon at a time until pourable