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Crispy Bang Bang Chicken

Crispy Bang Bang Chicken

Crispy Bang Bang Chicken is a flavorful and satisfying dish that brings a restaurant-quality experience right to your kitchen, proving that delicious doesn't have to be complicated. This recipe guides you through creating perfectly crispy chicken coated in a luscious, sweet, and spicy Bang Bang sauce, making it an ideal weeknight meal or impressive appetizer.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs or breasts cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 large eggs beaten
  • 1/4 cup milk
  • Vegetable oil or canola oil for frying
Bang Bang Sauce Ingredients
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tablespoons sriracha or more, to taste
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ginger powder
Optional Garnishes
  • Chopped fresh cilantro or green onions
  • Toasted sesame seeds

Equipment

  • Shallow bowls
  • Large skillet or Dutch oven
  • Wire rack
  • Baking Sheet
  • Medium Bowl
  • Slotted spoon or spider strainer

Method
 

  1. In a shallow bowl or plate, whisk together the all-purpose flour, cornstarch, salt, black pepper, and paprika. In a separate shallow bowl, whisk together the beaten eggs and milk until well combined. This creates your two-stage dredging system, crucial for achieving that signature crispy coating.
    1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 2 large eggs, 1/4 cup milk
  2. Working in batches to avoid overcrowding, dip each piece of chicken into the egg mixture, ensuring it's fully coated. Let any excess egg drip off before transferring it to the flour mixture. Press the chicken gently into the flour mixture to ensure an even, thick coating. Shake off any excess flour.
    1.5 pounds boneless, skinless chicken thighs or breasts, 2 large eggs, 1 cup all-purpose flour
  3. Pour enough vegetable or canola oil into a large skillet or Dutch oven to reach a depth of about 1-2 inches. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). You can test the oil temperature by dropping a tiny bit of the flour mixture into it; it should sizzle immediately.
    Vegetable oil or canola oil
  4. Carefully add the coated chicken pieces to the hot oil, again working in batches to prevent the oil temperature from dropping too much. Fry for about 4-6 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a slotted spoon or spider strainer to remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. This ensures maximum crispiness.
    1.5 pounds boneless, skinless chicken thighs or breasts, Vegetable oil or canola oil
  5. While the chicken is frying or draining, whisk together all the Bang Bang sauce ingredients in a medium bowl: mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, garlic powder, and ginger powder. Taste and adjust the sriracha for your desired level of heat, or the honey for sweetness. The sauce should be thick and creamy.
    1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 2 tablespoons sriracha, 1 tablespoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon garlic powder, 1/4 teaspoon ginger powder
  6. Once the chicken is fried and slightly cooled, gently toss it in a large bowl with the prepared Bang Bang sauce until each piece is generously coated. Ensure all the crispy chicken pieces are thoroughly coated in the luscious sauce.
    1.5 pounds boneless, skinless chicken thighs or breasts, 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 2 tablespoons sriracha, 1 tablespoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon garlic powder, 1/4 teaspoon ginger powder
  7. Transfer the Crispy Bang Bang Chicken to a serving platter. Garnish with chopped fresh cilantro or green onions and toasted sesame seeds, if desired. Serve immediately for the best crispy texture.
    Chopped fresh cilantro or green onions, Toasted sesame seeds

Notes

For best results when reheating, place the chicken in a single layer on a baking sheet in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until heated through and slightly crisped. Store in an airtight container in the refrigerator for up to 3 days.