Crispy Bang Bang Chicken
Crispy Bang Bang Chicken is a quick and tasty dish with crunchy fried chicken and a creamy, spicy sauce. Perfect for any meal, it’s ready in 35 minutes and sure to impress!
Ingredients
- 500 g boneless skinless chicken breasts or thighs
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 eggs beaten
- 1 tsp salt
- 1/2 tsp black pepper
- Oil for frying
- For the Sauce:
- 1/2 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp honey
- 1 tbsp sriracha adjust to taste
- 1/2 tsp garlic powder
- 1 tsp rice vinegar
Instructions
- Prepare the Chicken:
- Cut the chicken into bite-sized pieces.
- Season with salt and pepper.
- Coat the Chicken:
- In one bowl, mix cornstarch and flour.
- In another bowl, beat the eggs.
- Dip each chicken piece into the egg, then coat with the flour mixture.
- For extra crispiness, repeat the coating process.
- Fry the Chicken:
- Heat oil in a deep pan or fryer to 350°F (175°C).
- Fry the chicken in batches for 4-5 minutes until golden brown and crispy.
- Drain on a wire rack or paper towels.
- Make the Sauce:
- In a bowl, combine mayonnaise, sweet chili sauce, honey, sriracha, garlic powder, and rice vinegar. Mix well.
- Serve:
- Toss the crispy chicken in the sauce or serve the sauce on the side.
- Garnish with sesame seeds or chopped green onions if desired.
Notes
- For Extra Crispiness: Double-coat the chicken by dipping it in the egg and flour mixture twice before frying.
- Sauce Adjustments: Adjust the spiciness of the sauce by adding more or less sriracha to suit your taste.
- Healthier Option: Bake or air-fry the chicken instead of deep-frying for a lighter version.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer to maintain crispiness.
- Serving Tip: Serve the sauce on the side to keep the chicken crispy until ready to eat.