Description
Bang Bang Crispy Chicken is a flavorful and crunchy dish featuring bite-sized chicken pieces coated in a crispy flour and cornstarch mixture, deep-fried to golden perfection, then tossed in a creamy, spicy, and tangy bang bang sauce. This quick and easy recipe delivers a satisfying combination of textures and bold flavors, perfect for a family meal or snack.
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-size 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 gives the chicken its distinctive crunch, while the eggs help the coating adhere well.
- Coat the Chicken: Dip each chicken piece first into the beaten eggs, letting excess drip off, then dredge it 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. 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 to taste.
- Toss and Serve: Once all chicken pieces are fried, toss them gently in the bang bang sauce until each piece is generously coated. Serve immediately to maintain the crispy texture and vibrant flavors.
Notes
- Patting the chicken dry before coating is crucial for a crunchy exterior.
- Use fresh oil at the right temperature to avoid greasy chicken.
- Adjust the amount of sriracha to control the heat level.
- For extra crispiness, double coat the chicken by repeating the egg and flour dredging step.
- Serve immediately as the sauce can soften the crispy coating over time.
