Bang Bang Chicken Recipe
Crispy Bang Bang Chicken Recipe featuring fried chicken tossed in mayo, sweet chili sauce, and sriracha for a bold, sweet-and-spicy bite.
Equipment
- Cutting board
- Sharp knife
- Mixing bowls
- Whisk
- Shallow bowls for dredging
- Large skillet or frying pan
- Tongs
- Paper towels
Ingredients
Chicken
- 1½ pounds boneless skinless chicken breast or thighs, cut into bite-sized pieces
- 1 cup cornstarch
- 2 large eggs
- Salt and black pepper to taste
- Neutral oil for frying
Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 –2 tablespoons sriracha adjust to taste
- 1 tablespoon honey or sugar
- 1 teaspoon rice vinegar or lime juice
Optional Garnishes:
- Sliced green onions
- Sesame seeds
- Fresh cilantro
Instructions
Step 1: Prep the Chicken
- Season the chicken pieces generously with salt and pepper. Dip each piece into beaten eggs, then coat thoroughly with cornstarch. The coating should feel dry and powdery—this is what gives you that irresistible crunch.
Step 2: Heat the Oil
- Heat about 1 inch of oil in a large skillet over medium-high heat. When a small piece of chicken sizzles immediately upon contact, you’re ready to fry.
Step 3: Fry Until Golden
- Working in batches, fry the chicken for 3–4 minutes per side until deeply golden and crispy. Transfer to a paper towel–lined plate. You’ll hear that satisfying crunch as they land—that’s how you know you did it right.
Step 4: Make the Bang Bang Sauce
- In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and vinegar. Taste and adjust—this sauce should hit sweet, creamy, and spicy all at once.
Step 5: Toss or Drizzle
- You can either toss the chicken gently in the sauce or drizzle it over the top for extra crunch. I usually drizzle first, then add a little extra sauce on the side.
Step 6: Garnish and Serve
- Finish with green onions, sesame seeds, or fresh herbs. Serve immediately while the chicken is hot and crispy.