Spicy Bang Bang Chicken (Printable)

Crispy fried chicken coated in a 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 - 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
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 bowl. Beat the 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 the beaten eggs, allowing excess to drip off. Finally, coat thoroughly with cornstarch.
03 - Pour vegetable oil to a depth of 2-3 inches in a deep skillet or pan. Heat over medium-high heat until the oil reaches 350°F.
04 - Fry chicken pieces in batches, turning occasionally, until golden brown and cooked through, approximately 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 - Transfer the hot fried chicken to a large bowl. Pour the Bang Bang sauce over the chicken and toss until evenly coated. Plate the chicken and garnish with chopped scallions, toasted sesame seeds, and fresh cilantro. Serve immediately.

# Expert Suggestions:

01 -
  • The sauce comes together in literally two minutes but tastes like you spent hours perfecting the balance
  • That crispy exterior stays crunchy even after being tossed in the creamy sauce
  • You can dial the heat up or down and it still delivers that restaurant quality punch
02 -
  • Do not skip the cornstarch coating, it is the only thing that gives you that restaurant style crunch that survives the sauce
  • Let fried chicken drain properly on paper towels or a wire rack before tossing in sauce or you will lose the crispiness immediately
  • The sauce thickens slightly as it sits on warm chicken so do not panic if it looks thin at first
03 -
  • Pat chicken completely dry before starting the coating process or the breading will slide right off
  • Let the coated chicken rest for ten minutes before frying, this helps the coating set and reduces breading loss

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