Spicy Bang Bang Chicken (Printer-Friendly)
Golden crispy chicken coated in a creamy spicy sauce with scallions and sesame seeds.
# 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 the egg wash, allowing excess to drip off. Finally, 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 or a drop of batter sizzles immediately.
04 - Fry chicken pieces in batches, turning occasionally, until golden brown and cooked through, about 5–6 minutes per batch. Remove and drain on a paper towel-lined plate.
05 - Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and salt until completely smooth and well combined.
06 - Toss hot chicken pieces with the Bang Bang sauce until evenly coated. Transfer to a serving platter and garnish with chopped scallions, sesame seeds, and cilantro if desired. Serve immediately.
# Helpful Hints:
01 -
- The sauce hits that perfect sweet heat balance that keeps you reaching for just one more piece
- Crispy chicken stays crunchy even after tossing in the sauce
- Ready in 40 minutes but tastes like restaurant takeout
02 -
- Cornstarch loses its crunch over time, so toss the sauce right before serving
- Overcrowding the pan drops oil temperature and makes chicken soggy
- The sauce thickens if made ahead, thin with a teaspoon of water
03 -
- Let coated chicken sit for 10 minutes before frying for better adhesion
- Use a thermometer and maintain oil at 350-375°F for crispiest results