Description

Crispy Bang Bang Chicken is a flavorful and crunchy fried chicken dish coated in a spicy, creamy sauce made with mayonnaise, sriracha, honey, and a blend of Asian-inspired ingredients. Perfect as an appetizer or main dish, it features tender chicken cubes fried to golden perfection and tossed in a zesty Bang Bang sauce for an irresistible treat.

Ingredients

Scale

Chicken and Coating

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 large egg, lightly beaten
1 cup cornstarch
Vegetable oil, for frying

Bang Bang Sauce

1/2 cup mayonnaise
1/4 cup sriracha (or more, to taste)
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 clove garlic, minced
1/4 teaspoon black pepper

Garnish

Chopped green onions (optional)
Sesame seeds (optional)

Instructions

Prepare the seasoning mix: In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). Mix thoroughly to create a well-blended coating mixture.
Beat the egg: In a separate shallow dish, lightly beat the egg until smooth and set aside, preparing it for coating the chicken.
Prepare cornstarch dish: Place the cornstarch in another shallow dish, ready for the final dredging step before frying.
Coat the chicken: Take each chicken cube and dredge it first into the seasoned flour mixture, then dip into the beaten egg, and finally coat in cornstarch. Ensure each piece is fully covered and continue working in small batches to maintain coating quality.
Heat the oil: In a large pot or deep fryer, heat about 3 inches of vegetable oil to 350°F (175°C). Use a candy thermometer to monitor the temperature precisely for optimal frying.
Fry the chicken: Carefully add the coated chicken cubes in batches, avoiding overcrowding to ensure even cooking. Fry for 6-8 minutes per batch, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).
Drain the fried chicken: Use a slotted spoon to remove the chicken from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil. Repeat frying with remaining batches.
Make the Bang Bang sauce: In a medium bowl, whisk together mayonnaise, sriracha, honey, rice vinegar, soy sauce, sesame oil, minced garlic, and black pepper until smooth and well combined. Adjust seasoning and add water to thin the sauce if necessary.
Toss chicken with sauce: Once the chicken has cooled completely, gently toss it with the prepared Bang Bang sauce, ensuring every piece is evenly coated.
Garnish and serve: Serve immediately, garnished with chopped green onions and sesame seeds if desired, for added flavor and visual appeal.

Notes

For extra heat, increase the amount of sriracha in the sauce or add more cayenne pepper to the flour mix.
Make sure the oil temperature stays consistent at 350°F to achieve a crispy crust without greasy chicken.
You can use chicken thighs instead of breasts for juicier results, adjusting fry time slightly.
To keep the chicken crispy while frying in batches, place cooked pieces on a wire rack rather than paper towels.
Adjust the honey in the sauce depending on your preferred balance of sweetness vs. spice.
Use fresh garlic for best flavor in the sauce, but garlic powder can be substituted if needed.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Frying
Cuisine: American

Keywords: Bang Bang Chicken, Crispy Fried Chicken, Spicy Chicken, Asian-Style Chicken, Fried Chicken Recipe