Description
Bang Bang Crispy Chicken is a quick and flavorful dish featuring tender chicken pieces coated in a perfect blend of flour and cornstarch for an irresistible crunch. Fried to golden perfection and tossed in a creamy, spicy, and tangy bang bang sauce made with mayo, sweet chili sauce, and sriracha, it offers a delicious balance of heat and sweetness that is loved by the whole family. Ideal for weeknight dinners, sandwiches, or salads, this recipe combines minimal prep time with maximum flavor.
Ingredients
Scale
Chicken
- 1 lb chicken thighs or breasts, cut into bite-size pieces
Coating
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs, beaten
Bang Bang Sauce
- 1/3 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1–2 tsp sriracha or hot sauce (adjust to taste)
- 1 tsp fresh lime juice (optional, for tanginess)
Other
- Oil for frying (vegetable or canola oil), enough for deep frying
Instructions
- Prepare the Chicken: Cut chicken thighs or breasts into bite-size pieces. Pat them dry thoroughly with paper towels to remove all excess moisture, which helps the coating stick better and stay crispy after cooking.
- Make the Coating Mixture: In a bowl, whisk together all-purpose flour, cornstarch, garlic powder, paprika, salt, and pepper. In a separate bowl, beat the eggs until smooth. The dry mixture will give the chicken its distinctive crunch, while the eggs help the coating adhere well.
- Coat the Chicken: Dip each piece of chicken first into the beaten eggs, letting excess drip off, then dredge it thoroughly in the flour mixture. Ensure an even and thick coating on all sides for maximum crispiness.
- Fry the Chicken: Heat oil in a deep pan or skillet over medium-high heat until hot but not smoking. Fry the coated chicken pieces in batches to avoid overcrowding the pan. Turn occasionally and cook for 4-6 minutes or until the chicken is golden brown and cooked through. Remove and drain on paper towels.
- Mix the Bang Bang Sauce: While frying, combine mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl. Stir well until the sauce is smooth and well blended. Adjust spice or sweetness as desired.
- Toss and Serve: Once all chicken is fried, toss the crispy pieces gently in the sauce until each bite is generously coated. Serve immediately to maintain the crispy texture and vibrant flavor.
Notes
- Pat chicken dry thoroughly before coating to ensure maximum crispiness.
- Fry chicken in small batches to prevent oil temperature from dropping and ensure even cooking and crisping.
- Using a combination of flour and cornstarch yields a lighter and crunchier crust than just flour alone.
- Adjust sauce consistency by adding water or more mayonnaise to your preference for creaminess.
- Allow fried chicken to rest briefly before tossing in sauce to avoid sogginess and help sauce adhere properly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg