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Crispy Bang Bang Chicken

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A quick and easy recipe for crispy chicken coated in a sweet, spicy, and tangy homemade bang bang sauce. Perfect for a flavorful weeknight dinner or crowd-pleasing appetizer.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 cup (120g) all-purpose flour or cornstarch for extra crispiness
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper, to taste
  • 2 large eggs, beaten
  • Vegetable oil (such as peanut oil) for frying
  • ½ cup (120g) mayonnaise
  • ¼ cup (80g) sweet chili sauce
  • 1 tbsp sriracha or other hot sauce
  • 1 tsp honey or sugar
  • 1 tsp rice vinegar or lime juice
  • Optional: 1 tsp minced garlic
  • Chopped green onions or chives for garnish
  • Sesame seeds (toasted if possible) for garnish
  • Fresh cilantro leaves for garnish

Instructions

  1. Pat the chicken pieces dry with paper towels. Season with salt, pepper, garlic powder, and paprika.
  2. Set up dredging stations: whisk eggs in one bowl; combine flour with a pinch of salt and pepper in another.
  3. Dip each chicken piece into the egg, then coat thoroughly with the flour mixture.
  4. Pour about 2 inches of oil into a deep frying pan or wok and heat over medium-high until 350-375°F (175-190°C).
  5. Fry chicken pieces in batches for 3-4 minutes until golden but not fully cooked. Drain on a wire rack.
  6. Increase oil temperature slightly and fry chicken again for 1-2 minutes until deep golden and crispy.
  7. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a bowl. Adjust seasoning to taste.
  8. Toss the crispy chicken in the sauce until evenly coated.
  9. Garnish with chopped green onions, sesame seeds, and cilantro. Serve immediately.

Notes

Double frying the chicken ensures an ultra-crispy exterior that holds up under the sauce. Pat chicken dry before dredging to maximize crispiness. Keep cooked chicken warm on a wire rack in a low oven while frying remaining batches. Toss chicken in sauce just before serving to maintain crispiness. For gluten-free, use rice or almond flour; for dairy-free, use vegan mayo. Baking alternative: bake at 425°F (220°C) for 20-25 minutes on a wire rack, flipping halfway.

Nutrition

Keywords: crispy chicken, bang bang chicken, sweet spicy sauce, fried chicken, easy dinner, quick recipe

Find it online: https://yumnode.com/crispy-bang-bang-chicken-recipe-easy-sweet-spicy-sauce-guide-2/