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Crispy Bang Bang Chicken Recipe Easy Homemade Sweet Chili Sauce Guide

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A quick and easy crispy bang bang chicken recipe featuring a double-coated chicken with a homemade sweet chili sauce that delivers a perfect balance of crunchy, sweet, and spicy flavors.

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 cup (120 g) all-purpose flour (or substitute with almond flour for gluten-free option)
  • 1/2 cup (60 g) cornstarch (for extra crispiness)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 2 large eggs, beaten, room temperature
  • Vegetable oil for frying (avocado oil preferred)
  • 1/2 cup (120 ml) water
  • 1/2 cup (120 ml) rice vinegar
  • 1/2 cup (100 g) granulated sugar
  • 2 tbsp (30 g) sambal oelek or chili garlic sauce
  • 2 cloves garlic, minced
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
  • Optional garnishes: chopped green onions, toasted sesame seeds, fresh cilantro leaves

Instructions

  1. Pat the chicken pieces dry with paper towels and season lightly with salt and pepper.
  2. In a large bowl, combine all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir well.
  3. In a separate bowl, whisk the eggs until smooth and at room temperature.
  4. Dip each chicken piece first into the egg mixture, then coat thoroughly in the flour mixture. For extra crunch, double dip by repeating the egg and flour steps once more.
  5. Pour vegetable oil into a heavy-bottomed skillet or deep fryer about 2 inches deep and heat to 350°F (175°C).
  6. Fry chicken pieces in batches for about 4-5 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F/74°C).
  7. Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil.
  8. While frying, combine water, rice vinegar, sugar, chili garlic sauce, and minced garlic in a small saucepan over medium heat. Stir until sugar dissolves and sauce simmers.
  9. Slowly whisk in the cornstarch slurry and cook for 2-3 minutes until sauce thickens to a glossy consistency.
  10. Place fried chicken in a large bowl, pour sweet chili sauce over, and toss gently to coat.
  11. Garnish with chopped green onions, toasted sesame seeds, or fresh cilantro leaves if desired.

Notes

Pat chicken dry before coating to ensure crispiness. Maintain oil temperature at 350°F to avoid soggy or burnt coating. Fry in small batches to keep oil temperature steady. Use a wire rack to drain excess oil and keep chicken crispy. The sweet chili sauce thickens better when simmered gently with cornstarch slurry. Leftovers reheat best in an oven at 375°F on a wire rack to maintain crispiness.

Nutrition

Keywords: crispy bang bang chicken, sweet chili sauce, fried chicken, easy chicken recipe, homemade sauce, Asian fusion, quick dinner, crowd-pleaser

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