Spicy Bang Bang Chicken (Printable View)

Crispy chicken coated in creamy spicy sauce with sweet chili flavors.

# What You 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 - 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 Steps:

01 - Set up three shallow bowls: combine flour, garlic powder, paprika, salt, and pepper in the first; beat eggs in the second; place cornstarch in the third.
02 - Dredge each chicken piece first in the flour mixture, then dip in the egg, and finally coat thoroughly with cornstarch.
03 - Pour 2–3 inches of vegetable oil into a deep skillet and heat over medium-high heat until shimmering.
04 - Fry chicken pieces in batches, turning occasionally, until golden brown and cooked through, approximately 5–6 minutes per batch. Drain on paper towels.
05 - Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and salt until completely smooth.
06 - Toss the hot chicken pieces with the Bang Bang sauce until well coated. Transfer to a platter and garnish with scallions, sesame seeds, and cilantro if desired.

# Expert Advice:

01 -
  • The sauce hits that perfect sweet spot between creamy and fiery, with just enough honey to tame the heat
  • That crunch when you bite into the first piece is absolutely worth the 20 minutes of frying
  • Works as party food, weeknight dinner, or midnight snack straight from the fridge
02 -
  • Overcrowding the pan drops oil temperature and makes chicken soggy, work in small batches for best results
  • Let chicken drain on paper towels only about 30 seconds before saucing, too long and it loses that perfect heat
  • The sauce thickens slightly if it sits, add a teaspoon of water if needed to get that pourable consistency back
03 -
  • Pat chicken completely dry with paper towels before starting the coating process, moisture is the enemy of crunch
  • Let your coated chicken sit for about 5 minutes before frying, this helps the coating set and adhere better

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