Spicy Bang Bang Chicken (Printable)
Golden crispy chicken coated in creamy spicy Bang Bang sauce with sweet chili and Sriracha flavors.
# What You Need:
→ For the Chicken
01 - 1 lb 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 - ½ tsp salt
08 - ½ tsp black pepper
09 - Vegetable oil, for frying
→ For the Bang Bang Sauce
10 - ½ 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:
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 in flour mixture, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Press into cornstarch to coat completely.
03 - Pour 2–3 inches of vegetable oil into a deep skillet or pan. Heat over medium-high heat until oil reaches 350°F.
04 - Fry chicken pieces in batches, turning occasionally, until golden brown and cooked through, about 5–6 minutes per batch. Transfer to paper towel-lined plate to drain.
05 - Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and salt until smooth and fully combined.
06 - Toss hot chicken pieces with Bang Bang sauce until evenly coated. Transfer to serving platter. Garnish with scallions, sesame seeds, and cilantro. Serve immediately.
# Expert Tips:
01 -
- The sauce comes together in literally two minutes but tastes like you spent hours developing the flavor balance
- That crispy exterior stays crunchy even after tossing in the sauce, which is something I learned through some seriously disappointing early batches
02 -
- The cornstarch coating needs to rest for about 5 minutes before frying for maximum crunch, I learned this after making disappointingly soft chicken countless times
- Sauce the chicken right before serving, not ahead, or you lose that signature crispy texture that makes this dish so addictive
03 -
- Keep your oil temperature steady, too cool and the chicken gets greasy, too hot and the coating burns before the meat cooks through
- Let the coated chicken sit for 10 minutes before frying to help the coating set, this small step makes a huge difference in how well it stays on during frying