Crispy Bang Bang Chicken is a bold, flavorful dish featuring crunchy chicken coated in a sweet, spicy, and creamy sauce. This recipe combines a golden, crisp exterior with a sticky, zesty sauce that’s both addictive and satisfying. It can be served as a main dish with rice, noodles, or as a party appetizer.
Ingredients
For the Crispy Chicken
- 500 grams boneless chicken breast or thighs, cut into bite-sized pieces
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 large eggs, beaten
- Oil for frying (vegetable, canola, or peanut oil)
For the Bang Bang Sauce
- ¼ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1–2 tablespoons sriracha (adjust to taste)
- 1 tablespoon honey or sugar (optional, for extra sweetness)
- 1 teaspoon rice vinegar or lime juice
- 1 clove garlic, minced (optional)
Garnish
- 2 tablespoons chopped green onions
- 1 tablespoon sesame seeds (optional)
Preparation Steps
Step 1: Prepare the Chicken
- Pat chicken pieces dry with a paper towel to remove excess moisture.
- In a shallow bowl, combine flour, cornstarch, salt, black pepper, and garlic powder.
- Place beaten eggs in a separate bowl.
Step 2: Coat the Chicken
- Dip each piece of chicken into the egg, ensuring it is fully coated.
- Roll the chicken in the flour-cornstarch mixture until evenly coated.
- Shake off any excess coating and place on a plate.
Step 3: Fry the Chicken
- Heat oil in a deep frying pan or skillet over medium-high heat. The oil should be around 175–180°C (350°F).
- Fry chicken pieces in batches to avoid overcrowding the pan.
- Cook for 3–5 minutes per side, until golden brown and cooked through.
- Remove chicken and place on paper towels to drain excess oil.
Step 4: Prepare the Bang Bang Sauce
- In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, honey (if using), rice vinegar, and minced garlic.
- Whisk until smooth and creamy.
- Taste and adjust heat or sweetness according to preference.
Step 5: Toss the Chicken in Sauce
- Place the crispy chicken in a large mixing bowl.
- Pour the Bang Bang sauce over the chicken.
- Toss gently to coat each piece evenly without breaking the crispy crust.
Serving Suggestions
- Serve hot over steamed white rice, fried rice, or noodles.
- As an appetizer, serve in a platter with extra sauce on the side.
- Garnish with chopped green onions and sesame seeds for color and texture.
- Pair with lightly sautéed vegetables or a simple cucumber salad to balance richness.
Tips and Variations
- For extra crunch, double-coat the chicken: dip in egg and flour mixture twice before frying.
- Bake instead of fry: Preheat oven to 200°C (400°F), bake coated chicken on a parchment-lined tray for 20–25 minutes, flipping halfway, then toss with sauce.
- Adjust spice by increasing or decreasing sriracha in the sauce.
- For a lighter version, air fry the chicken at 180°C (350°F) for 12–15 minutes until crispy.
- Sweet chili sauce can be substituted with Korean gochujang mixed with honey for a unique twist.
Storage and Reheating
- Best enjoyed immediately to maintain crispiness.
- Store leftovers in an airtight container in the refrigerator for up to 1 day.
- Reheat in an oven or air fryer at 180°C (350°F) for 5–7 minutes to restore crunch. Avoid microwaving if possible.
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