Spicy Bang Bang Chicken (Printable Version)
Crispy fried chicken coated in creamy spicy Bang Bang 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 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup 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 - 1/2 cup 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. In the first, combine flour, garlic powder, paprika, salt, and black pepper. Beat the eggs in the second bowl. Place cornstarch in the third bowl.
02 - Dredge each chicken piece in the flour mixture, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Finally, press into cornstarch to coat completely.
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 shimmering.
04 - Fry chicken pieces in batches without overcrowding, turning occasionally, until golden brown and cooked through, about 5-6 minutes per batch. Transfer to a paper towel-lined plate to drain.
05 - Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and salt in a medium bowl until smooth and fully combined.
06 - Add hot fried chicken to the bowl with Bang Bang sauce. Toss gently until each piece is evenly coated. Transfer to a serving platter and garnish with chopped scallions, toasted sesame seeds, and fresh cilantro if desired. Serve immediately.
# Expert Suggestions:
01 -
- The sauce comes together in literally two minutes and keeps in the fridge for weeks
- You get that restaurant-quality crunch without any special equipment or technique
- The heat level is completely customizable based on your mood
02 -
- Crowding the pan drops the oil temperature dramatically and results in soggy, greasy chicken instead of crispy perfection
- The sauce thickens up in the fridge, so let it come to room temperature and give it a good whisk before tossing with the chicken
03 -
- Pat the chicken pieces completely dry with paper towels before coating—this one step makes a huge difference in how well the coating adheres
- Keep the finished chicken in a 150°C oven while you fry remaining batches so everything stays crispy and hot