Crispy Bang Bang Chicken: Spicy & Sweet Weeknight Win (Print Version)

Bang Bang Chicken recipe: Get crispy, tender chicken with a spicy-sweet sauce & satisfying crunch. An easy, flavorful dish youll love - my secret recipe!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Asian Fusion
Dietary: Dairy-Free, Nut-Free (check mayo/sauce labels)

# Ingredients:

→ For the Crispy Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1 large egg, whisked
03 - 1/2 cup cornstarch
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
06 - Vegetable oil for frying

→ For the Bang Bang Sauce

07 - 1/2 cup full-fat mayonnaise
08 - 1/4 cup sweet chili sauce
09 - 1-2 tablespoons sriracha (to taste)
10 - 1 tablespoon honey
11 - 1 teaspoon rice vinegar
12 - 1/2 teaspoon garlic powder

→ For Serving & Garnish

13 - Cooked jasmine rice or noodles
14 - 2 green onions, thinly sliced
15 - 1 tablespoon sesame seeds

→ Optional Extras

16 - Red pepper flakes for extra heat
17 - Cucumber slices for a cool side
18 - Stir-fried bell peppers or snap peas

# Instructions:

01 - First, grab those chicken thighs and pat them super dry. This is a crucial step, honestly, for getting that crispy coating. Then, cut them into bite-sized pieces, about 1-inch chunks. I usually just eyeball it, no need for perfection! In a bowl, whisk that egg, then toss the chicken in it. Next, in another bowl, combine the cornstarch, salt, and pepper. Dredge the chicken pieces, ensuring they're fully coated. This is where things can get a little messy, but it’s worth it for the crispy Bang Bang Chicken!
02 - While the chicken is chilling (literally, sometimes I pop it in the fridge for a bit to let the coating really adhere), let's get that Bang Bang sauce going. In a medium bowl, whisk together the mayo, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder. Taste it! This is your moment to adjust the spice or sweetness. I always add a tiny bit more honey because I like it on the sweeter side, but you do you! Remember, it's easier to add more spice than to take it away, trust me on that one.
03 - Heat a good amount of oil in a large skillet or wok over medium-high heat. You want about an inch of oil. When a drop of water sizzles, it’s ready! Carefully add the chicken in batches – don't overcrowd the pan, or it won't get crispy, it’ll just steam. Fry for about 3-4 minutes per side, until it's golden brown and cooked through. I always peek at the first piece to make sure it's done. Transfer the crispy chicken to a wire rack set over a paper towel-lined plate to drain any excess oil. Honestly, the smell at this point is incredible!
04 - Once all your crispy chicken pieces are fried, transfer them to a large clean bowl. Pour that glorious Bang Bang sauce over the chicken. Toss gently until every single piece is coated in that creamy, spicy-sweet goodness. This is where the magic happens, and the aroma in your kitchen will be out of this world! I usually sneak a piece right here, shh, don't tell anyone. It’s hard to resist.
05 - Plate up your Crispy Bang Bang Chicken over a bed of fluffy rice or a tangle of noodles. Sprinkle generously with fresh green onions and sesame seeds. I always go heavy on the green onions, they add such a nice, fresh contrast to the rich sauce. Sometimes, if I'm feeling fancy, I'll add a few red pepper flakes for an extra pop of color and heat. Don’t be afraid to make it your own!
06 - Take a moment to admire your handiwork, honestly. This dish looks as good as it tastes. The crispy texture, the vibrant sauce, the fresh garnishes – it’s a feast for the eyes and the stomach. Dive in and savor every bite. It’s that perfect blend of comfort and excitement, and you made it! I always feel a little proud when this dish comes together, especially after a slight kitchen mishap or two.

# Notes:

01 - Always pat your chicken super dry before coating; it’s the secret to real crispiness, I learned that the hard way.
02 - Don't overcrowd the pan when frying; I’ve done it, and the chicken gets soggy instead of crispy - total bummer.
03 - Taste the Bang Bang sauce as you go! Adjusting the sriracha and honey is key to getting it just right for your palate.
04 - This dish is fantastic with jasmine rice, but noodles work great too for a different vibe.

# Equipment Needed:

01 - Large skillet or wok
02 - mixing bowls
03 - whisk
04 - wire rack

# Nutrition (Per Serving):

Calories: Approx. 550-650 kcal
Total Fat: Approx. 35-45g
Total Carbohydrate: Approx. 30-40g
Protein: Approx. 35-45g

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