Description
Crispy Bang Bang Chicken is a flavorful and crunchy dish featuring tender bite-sized chicken pieces fried to golden perfection and tossed in a creamy, spicy, and sweet bang bang sauce. Perfect as an appetizer or a main course, this recipe combines a crispy corn starch coating with a vibrant sauce made of mayonnaise, Thai sweet chili sauce, honey, and rice vinegar, garnished with fresh scallions for a burst of freshness.
Ingredients
Scale
Chicken and Coating
- 2 pounds boneless, skinless chicken breasts
- 1 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Vegetable oil, for frying (about 2 cups)
Bang Bang Sauce
- 2/3 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1/4 cup chopped scallions or green onions
Instructions
- Pat Dry Chicken: Pat the chicken breasts dry thoroughly with paper towels to remove excess moisture, which helps the coating adhere better.
- Cut Chicken: Cut the chicken breasts into bite-sized pieces ensuring uniform size for even cooking.
- Prepare Coating Mixture: In a shallow dish, mix together cornstarch, salt, black pepper, paprika, and cayenne pepper until well combined.
- Coat Chicken Pieces: Dredge each chicken piece in the cornstarch mixture, shaking off any excess to avoid clumps.
- Heat Oil: Pour vegetable oil into a large skillet and heat over medium-high until hot enough for frying (around 350°F/175°C).
- Fry Chicken in Batches: Carefully add chicken pieces to the hot oil without overcrowding. Fry for 5-6 minutes on each side or until golden brown and crispy, cooking in batches if necessary.
- Drain Excess Oil: Remove cooked chicken with a slotted spoon and place on a paper towel-lined plate to drain any excess oil.
- Make Bang Bang Sauce: In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, honey, and rice vinegar until smooth and well combined.
- Toss Chicken in Sauce: Transfer the fried chicken to a large bowl, pour the sauce over it, and gently toss to coat each piece evenly.
- Garnish and Serve: Sprinkle chopped scallions or green onions on top for freshness and serve the crispy bang bang chicken hot and enjoy!
Notes
- For extra crispiness, double dredge the chicken by dipping in cornstarch mixture twice.
- Adjust the cayenne pepper to control the spiciness level according to your preference.
- Use a thermometer to maintain the oil temperature for optimal frying results.
- The sauce can be made ahead and refrigerated for up to 2 days.
- This dish pairs well with steamed rice or a crisp green salad.
