This Crispy Bang Bang Chicken is a tasty treat! The chicken is coated in a crunchy coating and fried to golden perfection, giving every bite a satisfying crunch.
And let’s not forget about the easy bang bang sauce! It’s creamy with a bit of spice that makes everything nice, perfect for dipping. You’ll want to keep this recipe handy for your next gathering! 😊
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless thighs because they are juicy and tender. If you prefer breast meat, those work too! If you’re looking for a lighter option, shrimp or tofu can substitute neatly.
Flour and Cornstarch: This combination gives a great crunch. If you’re gluten-free, almond flour and cornstarch or a gluten-free flour blend can work well too.
Sweet Chili Sauce: Perfect for this dish, but if it’s not available, you can make a quick version by mixing sugar, vinegar, and a bit of hot sauce. You could also use honey or maple syrup for sweetness.
Sriracha: For a milder sauce, reduce the amount or use a sweet hot sauce instead. If you’re a sriracha fan, feel free to add more for a spicier kick!
How Do I Get the Chicken Extra Crispy?
Crispiness is essential in this recipe, so pay close attention to the coating technique. Coating your chicken in a mixture of flour and cornstarch helps achieve that crispy texture. Here’s how to nail it:
- After mixing the flour, cornstarch, salt, and pepper, ensure the chicken is evenly coated. The egg wash helps the flour stick better.
- Double-dipping is key! Do the egg wash and flour coating twice for an extra crunchy texture.
- Fry in small batches to avoid crowding; too many pieces at once can bring down the oil temperature, leading to sogginess. Keep the oil hot.
Always drain the fried chicken on paper towels to absorb excess oil, keeping it crispy. Enjoy your cooking!
Crispy Bang Bang Chicken Recipe With Easy Sauce
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- Vegetable oil, for frying
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 to 2 teaspoons sriracha sauce (adjust to spice preference)
- 1 teaspoon honey or sugar (optional, for extra sweetness)
- 1 teaspoon lime juice (optional, for brightness)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 20 minutes to cook. Overall, you should plan for about 35 minutes from start to finish! Perfect for a weeknight dinner or a fun appetizer for your next gathering.
Step-by-Step Instructions:
1. Prepare the Chicken Coating:
In a large bowl, mix together the all-purpose flour, cornstarch, salt, and black pepper. This coating will give your chicken that amazing crispy texture!
2. Prepare the Egg Wash:
In another bowl, beat the eggs until they’re well mixed. This egg wash helps the coating stick to the chicken perfectly.
3. Coat the Chicken:
Take each piece of chicken and first dip it into the egg wash, allowing any excess to drip off. Then, dredge it in the flour mixture, making sure it’s fully coated. For an extra crunchy finish, you can double dip by repeating the egg and flour steps!
4. Heat the Oil:
In a deep pan or skillet, pour vegetable oil to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches around 350°F (175°C). You can test by dropping a small piece of coating into the oil; if it sizzles, you’re ready to go!
5. Fry the Chicken:
Carefully add the coated chicken pieces to the hot oil in batches to avoid overcrowding. Fry them until they’re golden brown and cooked through, about 4 to 6 minutes. Remove the cooked chicken and place it on a paper towel-lined plate to drain any excess oil.
6. Make the Bang Bang Sauce:
In a separate bowl, mix together the mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice. Stir until smooth. Taste your sauce and adjust the spiciness or sweetness to your liking!
7. Serve:
Arrange the crispy chicken on a serving plate. You can either drizzle the bang bang sauce over the top or serve it on the side for dipping. For a pop of color, garnish with sliced green onions or chopped cilantro if you’d like.
8. Enjoy:
Serve immediately for the best crunch and flavor! This dish is perfect as an appetizer or a main course, and it’s guaranteed to be a hit!
This recipe yields crispy, flavorful chicken with a creamy, mildly spicy sauce that’s easy to prepare and sure to impress. Happy cooking!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just ensure it is fully thawed before cooking. Thaw chicken in the fridge overnight or quickly in a sealed plastic bag submerged in cold water. Pat it dry before coating for the best results.
What Can I Substitute for Mayonnaise in the Bang Bang Sauce?
If you’re looking for a lighter option or need a substitute, Greek yogurt works great in place of mayonnaise. It will still give you that creamy texture, while adding a bit of tanginess!
How Do I Store Leftovers?
Store any leftover crispy chicken in an airtight container in the fridge for up to 3 days. To reheat, you can warm it in the oven at 350°F (175°C) for about 10-15 minutes to help maintain its crispiness.
Can I Make This Recipe Spicier?
Absolutely! To ramp up the heat, add more sriracha to the bang bang sauce or even include crushed red pepper flakes in the chicken coating. Adjust according to your taste preference for a spicier kick!
