Homemade Bang Bang Chicken with Sweet Chili Sauce

TahiraJaved

Homemade Bang Bang Chicken with Sweet Chili Sauce

This Bang Bang Chicken Recipe fries bite sized chicken in a cornstarch coating until deep golden and crisp, then tosses it in a creamy, sweet, and spicy sauce. Ready in about 40 minutes, this homemade bang bang chicken is perfect over rice, in lettuce cups, or as a party appetizer.

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Prep Time 15

Cook Time 15

Rest Time 10

Total Time 40

Servings: 4 People

Course: Main Course

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

For the Chicken:

1 1/2 lb boneless skinless chicken breasts or thighs, cut into 1 inch pieces
1/2 tsp fine salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika

For the Crispy Coating:

1 large egg
1/2 cup cornstarch
1/4 cup all purpose flour
1/2 tsp baking powder
1 cup neutral oil for frying

For the Bang Bang Sauce:

1/3 cup mayonnaise
1/3 cup Thai sweet chili sauce
1 tbsp sriracha
1 tbsp honey
1 tsp rice vinegar
1 small garlic clove finely grated

For Garnish and Serving:

2 green onions thinly sliced
1 tsp sesame seeds
Lime wedges
Cooked jasmine rice or lettuce cups

Equipment

1 12 inch heavy skillet holds steady heat for even frying
1 Instant read thermometer checks the oil at 350°F and the chicken at 165°F
1 Wire rack over a baking sheet keeps the underside of the chicken crisp
1 Large zip top bag coats the chicken evenly with almost no mess
1 Slotted spoon or tongs lifts the chicken out without breaking the crust
1 Microplane grates the garlic into a fine paste for the sauce

Method

Season the chicken and rest it for 10 minutes.
Whisk the mayonnaise, sweet chili sauce, sriracha, honey, vinegar, and garlic until smooth.
Stir the egg into the chicken, then shake it in a bag with the cornstarch, flour, and baking powder.
Heat the oil in a 12 inch skillet to 350°F.
Fry the chicken in two batches for 4 to 6 minutes, turning once, until deep golden and 165°F inside.
Rest on a wire rack for 2 minutes, then toss with the sauce and serve with rice, green onions, sesame seeds, and lime.

Keep the oil at 350°F and fry in two batches; cool oil and a crowded pan are the main causes of greasy, soggy chicken.

Notes

Pat the chicken completely dry for the crispiest coating.
Toss with the sauce only right before serving.
Taste the sauce first, since sweet chili and sriracha brands vary in heat.

STORAGE: Refrigerate chicken and sauce separately up to 3 days, or freeze the fried, unsauced chicken up to 2 months.