Description
Bang Bang Chicken features crispy, double-fried chicken bites coated in a creamy, sweet, and spicy sauce made with mayonnaise, Thai sweet chili sauce, and a touch of Sriracha. It’s a bold, comforting dish that’s easy to make and full of flavor.
Ingredients
-
- For the chicken:
- ⅓ cup milk
- 1 large egg
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- ¼ cup potato starch
- ¼ cup all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- Vegetable oil, for frying
- For the sauce:
- 1 cup mayonnaise
- 1 cup Thai sweet chili sauce
- 1 tsp Sriracha sauce (adjust to taste)
Instructions
- In a bowl, whisk together milk and egg. Add chicken cubes and soak briefly.
- In a separate bowl, combine potato starch, flour, salt, pepper, garlic powder, and paprika.
- Remove chicken from the milk mixture, shaking off excess, then coat evenly in the dry mixture.
- Heat vegetable oil in a deep pan to 350°F (175°C). Fry chicken in batches until golden, then transfer to paper towels.
- Fry the chicken a second time for extra crispiness, then set aside.
- In a bowl, mix mayonnaise, Thai sweet chili sauce, and Sriracha until smooth.
- Toss chicken in the sauce just before serving to maintain crispiness.
Notes
- Use boneless chicken thighs for a juicier version.
- Reduce Sriracha or omit for a milder sauce.
- For a lighter option, bake or air fry the chicken.
- Double-frying ensures maximum crunch.
- Keep sauce separate when storing leftovers to retain crisp texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 1/4 recipe
- Calories: 560
- Sugar: 14g
- Sodium: 840mg
- Fat: 38g
- Saturated Fat: 6g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 135mg
