Crispy Bang Bang Chicken is a flavor-packed dish featuring tender chicken pieces coated in a light, crunchy crust and tossed in a creamy, tangy, and mildly spicy sauce. Perfect as an appetizer or a main dish, this recipe combines the satisfying crunch of fried chicken with the irresistible flavors of a sweet and spicy bang bang sauce.

Ingredients:

For the Chicken:

1 lb (450 g) chicken breasts, cut into bite-sized pieces
1 cup all-purpose flour
1/2 cup cornstarch
2 large eggs
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
Oil for frying

For the Bang Bang Sauce:

1/2 cup mayonnaise
1/4 cup sweet chili sauce
2 tablespoons sriracha (adjust for spice level)
1 tablespoon honey

Directions:

In a medium bowl, combine flour, cornstarch, garlic powder, paprika, salt, and black pepper. In another bowl, beat the eggs.
Dip the chicken pieces into the flour mixture, then into the eggs, and back into the flour mixture, ensuring each piece is well-coated.
Heat oil in a deep pan or skillet over medium-high heat. Once the oil is hot, fry the chicken in batches until golden brown and fully cooked, about 4–5 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey to make the bang bang sauce.
Toss the fried chicken pieces in the sauce until evenly coated, or serve the sauce on the side for dipping.

Time and Servings:

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 4

Variations:

Substitute chicken with shrimp or tofu for a twist.
Add a sprinkle of sesame seeds or chopped green onions for garnish.
For a healthier version, bake the chicken at 400°F (200°C) for 20 minutes, flipping halfway through, or use an air fryer.

FAQs:

Q: Can I make this sauce in advance?
A: Yes! The bang bang sauce can be made up to 3 days ahead and stored in the refrigerator in an airtight container.

Q: How do I store leftovers?
A: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.

Q: What can I serve with Bang Bang Chicken?
A: This dish pairs well with steamed rice, a fresh salad, or a side of roasted vegetables.

Crispy Bang Bang Chicken

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Author: Jake
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x

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Description

Instructions

In a medium bowl, combine flour, cornstarch, garlic powder, paprika, salt, and black pepper. In another bowl, beat the eggs.
Dip the chicken pieces into the flour mixture, then into the eggs, and back into the flour mixture, ensuring each piece is well-coated.
Heat oil in a deep pan or skillet over medium-high heat. Once the oil is hot, fry the chicken in batches until golden brown and fully cooked, about 4–5 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey to make the bang bang sauce.
Toss the fried chicken pieces in the sauce until evenly coated, or serve the sauce on the side for dipping.

Notes

For a lighter version, you can bake the coated chicken pieces at 400°F (200°C) for 20-25 minutes, flipping halfway through, until crispy and cooked through.
Adjust the amount of Sriracha in the sauce to suit your preferred level of spiciness

Nutrition

Serving Size: 1/4 of recipe
Calories: 450
Sugar: 5g
Sodium: 800mg
Fat: 25g
Saturated Fat: 4g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 20g
Cholesterol: 70mg