Description
Bang Bang Crispy Chicken is a flavorful, crunchy fried chicken recipe coated with a deliciously creamy and spicy bang bang sauce. Perfect as an appetizer or main dish, this recipe combines tender bite-sized chicken pieces deep-fried to golden perfection and tossed in a tangy sweet chili, mayonnaise, and sriracha sauce for an explosion of textures and bold flavors.
Ingredients
Scale
Chicken and Coating
- 1 lb chicken thighs or breasts, cut into bite-size pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs, beaten
- Oil for frying (vegetable or canola oil), enough for deep frying
Bang Bang Sauce
- 1/3 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1-2 tsp sriracha or hot sauce (adjust to taste)
- 1 tsp fresh lime juice (optional, for tanginess)
Instructions
- Prepare the Chicken: Cut chicken thighs or breasts into bite-sized pieces. Pat them dry thoroughly with paper towels to remove all excess moisture, which helps the coating stick better and stay crispy after cooking.
- Make the Coating Mixture: In a bowl, whisk together all-purpose flour, cornstarch, garlic powder, paprika, salt, and black pepper. In a separate bowl, beat the eggs until smooth. The dry mixture will give the chicken its distinctive crunch, while the eggs help the coating adhere well.
- Coat the Chicken: Dip each piece of chicken first into the beaten eggs, letting excess drip off, then dredge thoroughly in the flour mixture. Ensure an even and thick coating on all sides for maximum crispiness.
- Fry the Chicken: Heat oil in a deep pan or skillet over medium-high heat until hot but not smoking. Fry the coated chicken pieces in batches to avoid overcrowding the pan. Turn occasionally and cook for 4-6 minutes or until the chicken is golden brown and cooked through. Remove and drain on paper towels.
- Mix the Bang Bang Sauce: While frying, combine mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl. Stir well until the sauce is smooth and well blended. Adjust spice or sweetness as desired.
- Toss and Serve: Once all chicken pieces are fried, toss them gently in the sauce until each bite is generously coated. Serve immediately to maintain the crispy texture and vibrant flavor.
Notes
- Patting the chicken dry is essential to ensure the coating sticks and crisps properly.
- Adjust the sriracha quantity to control the heat level according to your preference.
- Frying in batches prevents oil temperature from dropping, ensuring the chicken stays crispy.
- Serve immediately for best texture, as the sauce can soften the coating if left too long.
- Can substitute chicken thighs with breasts for leaner meat, but thighs offer more flavor and juiciness.
