Introduction

Crispy Bang Bang Chicken is a mouthwatering dish featuring perfectly fried chicken cubes coated in a spicy, sweet, and tangy sauce. This recipe combines a crunchy exterior with a creamy, flavorful Bang Bang sauce, making it a favorite for gatherings or a tasty weeknight meal.

Crispy Bang Bang Chicken Recipe - Recipe Image

Ingredients

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
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
Chopped green onions, for garnish (optional)
Sesame seeds, for garnish (optional)

Instructions

Step 1: In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). Mix well to create the seasoned flour coating.
Step 2: In a separate shallow dish, lightly beat the egg; in another shallow dish, place the cornstarch for dredging.
Step 3: Dredge each chicken cube first in the seasoned flour, then dip into the beaten egg, and finally coat fully with cornstarch. Work in batches to avoid clumping.
Step 4: Set the coated chicken pieces aside while heating 3 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C). Use a candy thermometer for accuracy.
Step 5: Carefully fry the chicken in batches, avoiding overcrowding the pot. Cook for 6 to 8 minutes per batch, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Step 6: Remove the chicken with a slotted spoon and let it drain on a wire rack or a paper towel-lined plate. Repeat with remaining chicken.
Step 7: In a medium bowl, whisk together mayonnaise, sriracha, honey, rice vinegar, soy sauce, sesame oil, minced garlic, and black pepper to make the Bang Bang sauce. Adjust seasoning and thin with a little water if needed.
Step 8: Once the chicken has cooled slightly, gently toss it in the Bang Bang sauce until well coated.
Step 9: Serve immediately, garnished with chopped green onions and sesame seeds if desired.

Tips & Variations

For extra crispiness, double fry the chicken: fry once until just cooked, let rest, then fry again until golden and crisp.
Adjust the spiciness by varying the amount of sriracha or cayenne pepper based on your preference.
Use a stand mixer with a paddle attachment to cut the chicken evenly and quickly if prepping large batches.
Swap mayonnaise for Greek yogurt or a mix of Greek yogurt and mayo for a lighter sauce version.

Storage

Store leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven or air fryer to maintain crispiness. The sauce can be stored separately for up to 3 days and added fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and ensure your soy sauce is gluten-free. Also, verify that your cornstarch hasn’t been cross-contaminated.

What if I don’t have a deep fryer?

You can use a large, heavy-bottomed pot to deep fry the chicken. Just be sure to monitor the oil temperature carefully to keep it around 350°F (175°C) for the best results.

Crispy Bang Bang Chicken Recipe

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4.5 from 91 reviews

Crispy Bang Bang Chicken is a delicious, spicy, and creamy dish featuring perfectly fried chicken cubes coated in a flavorful, sweet, and tangy bang bang sauce. This recipe guides you through coating and frying the chicken to achieve crispiness and tossing it in a homemade creamy sriracha sauce for the ultimate flavor experience.

Author: Elias
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Frying
Cuisine: American-Asian Fusion

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 (Optional)

Chopped green onions
Sesame seeds

Instructions

Prepare the Flour Mixture: In a large bowl, combine the all-purpose flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper if using. Mix thoroughly to blend all spices evenly.
Beat the Egg: In a separate shallow dish, lightly beat one large egg until smooth and set aside.
Prepare Cornstarch: Place the cornstarch in another shallow dish for dredging the chicken cubes after flour and egg coating.
Coat the Chicken: Working in batches, dredge each chicken cube first in the flour mixture, then dip into the beaten egg, and finally coat with cornstarch, ensuring each piece is fully covered to create a crispy exterior when fried.
Set Coated Chicken Aside: Arrange the coated chicken pieces on a plate or tray while preparing the oil for frying.
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 or deep-fry thermometer to monitor the temperature precisely.
Fry the Chicken in Batches: Carefully add the coated chicken pieces in batches to the hot oil, avoiding overcrowding to maintain oil temperature and crispiness.
Cook Until Golden and Done: Fry each batch for 6-8 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Drain the Chicken: Remove the fried chicken using a slotted spoon and place onto a wire rack or paper towel-lined plate to drain excess oil.
Repeat Frying: Continue frying remaining chicken batches until all pieces are cooked and crispy.
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 Sauce Consistency and Flavor: Taste the sauce and adjust seasoning or add a little water to thin the sauce if needed for easier coating.
Toss Chicken with Sauce: Once chicken is completely cool, gently toss the crispy chicken cubes in the bang bang sauce, coating evenly.
Serve and Garnish: Serve the sauced chicken immediately, garnished with chopped green onions and sesame seeds if desired for added flavor and presentation.

Notes

Use a candy or deep-frying thermometer to monitor oil temperature for best frying results.
Do not overcrowd the frying pot; frying in batches ensures crispiness and even cooking.
Adjust the level of sriracha in the sauce to control the spiciness to your liking.
The fried chicken can be kept warm on a wire rack in a low oven (around 200°F) while frying remaining batches.
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend and confirm the soy sauce is gluten-free.

Keywords: Bang Bang Chicken, Crispy Chicken, Fried Chicken, Spicy Chicken, Asian Sauce, Appetizer, Chicken Bites, Homemade Bang Bang Sauce