This Crispy Bang Bang Chicken is a tasty treat! It’s wonderfully crunchy on the outside and juicy on the inside, smothered in a spicy, creamy sauce that packs a punch.
Best part? This dish is perfect for sharing, or just keeping all to yourself—no judgment here! I like to pair it with rice or veggies for a full meal. Yum!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless thighs for tenderness and flavor. However, chicken breasts work great too. If you’re looking for a lighter option, you could even use firm tofu cut into bite-sized pieces for a vegetarian version!
Flour & Cornstarch: The combination gives a crispy texture. You can substitute with gluten-free flour if needed. Some people love using rice flour for an extra crunch, so feel free to experiment!
Mayonnaise: It adds creaminess to the sauce. If you’re vegan, you can use plant-based mayo or even yogurt. For a lighter version, Greek yogurt does the trick too!
Sriracha: This sauce adds heat. Adjust the amount to your liking! If sriracha isn’t available, try chili paste or a few dashes of hot sauce instead.
How Do I Get the Crispiest Chicken?
Getting perfectly crispy chicken is all about the right batter and frying technique. Here’s how to achieve that:
- Ensure the oil is hot enough (350°F/175°C) before frying. This keeps the batter light and crispy.
- Don’t overcrowd the pan; fry in batches to maintain oil temperature.
- Let the chicken drain on paper towels after frying. This ensures excess oil is removed, keeping the chicken crispy.
- If you want an extra crunch, dip the chicken in the batter, then again in a light coating of flour or cornstarch before frying.
Crispy Bang Bang Chicken with Spicy 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
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup cold water or sparkling water
- Vegetable oil, for frying
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 2 tbsp Thai sweet chili sauce
- 1-2 tbsp sriracha sauce (adjust to taste for spice level)
- 1 tbsp honey or sugar
- 1 tsp rice vinegar or lime juice
- 1 clove garlic, minced
For Garnish (optional):
- Chopped green onions
- Sesame seeds
- Cilantro leaves
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and around 15 minutes for frying, totaling about 35 minutes. This includes mixing the batter, frying the chicken, and whipping up the spicy Bang Bang sauce. A quick and delicious addition to your dinner or snack-time routine!
Step-by-Step Instructions:
1. Prepare the Batter:
In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Gradually add the cold water (or sparkling water for extra crunchiness), whisking until the mixture is smooth and slightly thick. This is the batter that will give the chicken its crispy coating!
2. Heat the Oil:
Pour vegetable oil into a deep frying pan or pot so it’s about 2-3 inches deep. Heat the oil over medium-high heat until it reaches around 350°F (175°C). You can test if the oil is hot enough by dropping a small spoonful of batter into it; it should sizzle and rise to the surface.
3. Coat and Fry the Chicken:
Dip each piece of chicken into the batter, letting the excess drip off. Carefully add the chicken pieces to the hot oil in batches; don’t overcrowd the pan! Fry each piece for about 4-6 minutes or until they are golden brown and crispy, turning occasionally to cook evenly. Once cooked, remove the chicken and place it on paper towels to drain the excess oil.
4. Make the Bang Bang Sauce:
While the chicken is frying, you can whip up the Bang Bang sauce! In a bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, honey, rice vinegar, and minced garlic until everything is well combined. Taste and adjust the spice or sweetness as you like!
5. Combine:
In a large bowl, toss the freshly fried chicken pieces with the Bang Bang sauce until each piece is well coated in the delicious, spicy mixture.
6. Serve:
Plate your crispy Bang Bang chicken and garnish with chopped green onions, sesame seeds, and cilantro if desired. Serve immediately with steamed rice or on its own as a delightful appetizer. Enjoy every crunchy, spicy bite!
Enjoy your crispy, spicy Bang Bang Chicken!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to thaw the chicken completely before using it. The best way to thaw chicken is to leave it in the refrigerator overnight. If you need it quickly, you can also thaw it in a sealed plastic bag submerged in cold water for about an hour.
Can I Make the Bang Bang Sauce Ahead of Time?
Absolutely! You can prepare the sauce a day in advance and store it in an airtight container in the refrigerator. Just give it a good stir before tossing it with the chicken to refresh the flavors.
How Should I Store Leftovers?
If you have any leftovers, store the crispy chicken in an airtight container in the refrigerator for up to 3 days. To keep the coating crispy, you can place paper towels at the bottom of the container. Reheat in the oven at 350°F (175°C) for about 10-15 minutes for best results.
Can I Make This Recipe Spicier or Milder?
Definitely! Adjust the level of spiciness by increasing or decreasing the sriracha sauce in the Bang Bang sauce. You could also add some chopped fresh chilies for extra heat or substitute with less spicy sauces if you prefer a milder flavor.
