Description
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
Units
Scale
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
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