Spicy Bang Bang Chicken (Printable)

Crispy chicken coated in creamy spicy sauce with bold Asian-American flavors and satisfying 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 - ½ tsp salt
08 - ½ 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 bowl. Beat eggs in the second bowl. Place cornstarch in the third bowl.
02 - Dredge each chicken piece first in the flour mixture, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Finally, coat thoroughly with cornstarch.
03 - Pour vegetable oil to a depth of 1 inch in a deep skillet. Heat over medium-high heat until oil reaches 350°F, or a small pinch of cornstarch sizzles immediately upon contact.
04 - Fry chicken pieces in batches, being careful not to overcrowd the pan. Turn occasionally until golden brown and cooked through, approximately 5 to 6 minutes per batch. Remove and drain on paper towels.
05 - Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and salt in a medium bowl until completely smooth and well combined.
06 - Transfer hot, fried chicken to a large bowl. Pour Bang Bang sauce over chicken and toss gently until every piece is evenly coated. Plate immediately and garnish with scallions, sesame seeds, and cilantro.

# Expert Advice:

01 -
  • The sauce comes together in literally two minutes but tastes like you simmered it all day
  • That crunch stays crispy even after tossing in the creamy sauce
  • You can adjust the heat from family friendly to make you sweat
02 -
  • Do not overcrowd the pan or the oil temperature drops and you get soggy chicken
  • The cornstarch coating needs to be pressed onto the chicken firmly or it will slide off during frying
  • Sauce the chicken right before serving, timing is everything for that perfect crunch
03 -
  • Use a kitchen spider or slotted spoon for easy removal from hot oil
  • The sauce thickens as it sits, thin with a teaspoon of water if needed
  • Air fry at 200°C for 12 to 15 minutes for a lighter version

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