Print

Crispy Bang Bang Chicken Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. Beat the Egg: In a separate shallow dish, lightly beat one large egg until smooth and set aside.
  3. Prepare Cornstarch: Place the cornstarch in another shallow dish for dredging the chicken cubes after flour and egg coating.
  4. 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.
  5. Set Coated Chicken Aside: Arrange the coated chicken pieces on a plate or tray while preparing the oil for frying.
  6. 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.
  7. 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.
  8. 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).
  9. 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.
  10. Repeat Frying: Continue frying remaining chicken batches until all pieces are cooked and crispy.
  11. 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.
  12. 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.
  13. Toss Chicken with Sauce: Once chicken is completely cool, gently toss the crispy chicken cubes in the bang bang sauce, coating evenly.
  14. 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

Find it online: https://tastygenius.com/crispy-bang-bang-chicken-recipe/