Crispy Spicy Bang Bang Chicken: A Weeknight Treat (Print Version)

Get ready for crispy, spicy Bang Bang Chicken! This easy recipe brings takeout flavors home with a kick. Perfect for busy weeknights!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Asian
Dietary: Contains Gluten, Contains Dairy (can be made GF/DF)

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
02 - 1/2 cup cornstarch
03 - 1 large egg, lightly beaten
04 - 2-3 cups vegetable oil, for frying

→ Bang Bang Sauce Essentials

05 - 1/2 cup mayonnaise (full-fat for best results)
06 - 1/4 cup sweet chili sauce
07 - 2-4 tbsp sriracha (to taste, start with 2)
08 - 1 tbsp honey or granulated sugar
09 - 1 tbsp rice vinegar
10 - 1 tbsp soy sauce
11 - 1 tsp sesame oil

→ Garnish & Finishing Touches

12 - 2 green onions, thinly sliced
13 - 1 tbsp sesame seeds (toasted, optional)

# Instructions:

01 - First things first, let's get that chicken ready for its big moment. Take your boneless, skinless chicken breasts and cut them into nice, even, bite-sized pieces. I aim for about 1-inch chunks, give or take. Pat them super dry with a paper towel—this is key for that crispy coating later! In a medium bowl, whisk up your egg. In another shallow dish, put your cornstarch. Dip each chicken piece into the egg, letting any excess drip off, then dredge it thoroughly in the cornstarch, making sure it's fully coated. Honestly, this part gets a bit messy, but it's worth it for the crispy Bang Bang Chicken!
02 - Now for the fun part! Heat about 1-inch of vegetable oil in a large skillet or a Dutch oven over medium-high heat. You want it hot enough to sizzle immediately when a piece of chicken goes in, around 350-375°F (175-190°C). Carefully add the coated chicken pieces to the hot oil, making sure not to overcrowd the pan. Work in batches if you need to; overcrowding drops the oil temperature and you'll end up with soggy chicken, which is a major 'oops' moment I've had way too many times. Fry for about 3-4 minutes per side, until golden brown and cooked through. I love the sound of the chicken sizzling, it just smells like good things are coming!
03 - While your chicken is frying, let's get that glorious Bang Bang Sauce ready. In a medium bowl, combine the mayonnaise, sweet chili sauce, sriracha (start with a little and add more to taste!), honey (or sugar), rice vinegar, soy sauce, and sesame oil. Whisk it all together until it's super smooth and creamy. Give it a taste! Does it need more heat? More sweetness? This is your chance to adjust it to your perfect flavor profile. I always taste it here, sometimes adding an extra dash of sriracha if I'm feeling extra spicy that day. This sauce is what makes Bang Bang Chicken, well, Bang Bang Chicken!
04 - As each batch of chicken finishes cooking, use a slotted spoon to transfer it to a wire rack set over a paper towel-lined baking sheet. This lets any excess oil drain off and helps keep the chicken super crispy while you finish frying the rest. Don't just dump it on paper towels directly, that can make the bottom soggy, and we worked too hard for that crisp! I usually take a peek at the first batch to make sure it's cooked through; sometimes, if my oil wasn't hot enough, I'll give it an extra minute. Resting here is crucial for the best texture for your Bang Bang Chicken.
05 - Once all your chicken is fried and resting, it's time to bring it all together. In a large bowl, gently add the crispy chicken. Pour about two-thirds of your amazing Bang Bang Sauce over the chicken. Using tongs or a spatula, gently toss the chicken until each piece is beautifully coated in that creamy, spicy goodness. You want every piece to be enveloped in flavor! I usually add a bit less sauce first, just to make sure I don't drown it, then add more if needed. You can always add more, but you can't take it away!
06 - Transfer your perfectly coated Bang Bang Chicken to a serving platter. Now for the pretty part! Sprinkle generously with sliced green onions and toasted sesame seeds. The vibrant green against the saucy chicken just looks so inviting, doesn't it? Serve immediately, while the chicken is still warm and at its crispiest. The aroma of the sauce and the fresh green onions is honestly irresistible. This is the moment you've been waiting for, that first bite of crispy, spicy, sweet Bang Bang Chicken!

# Notes:

01 - My biggest Bang Bang Chicken lesson: Don't overcrowd the pan when frying! It'll drop the oil temp and make your chicken less crispy, which is just sad.
02 - Always taste your Bang Bang Sauce before tossing the chicken. It's your chance to tweak the spice or sweetness to your exact liking.
03 - Patting the chicken *super* dry before coating is a small step that makes a huge difference in crispiness. I learned that the hard way with a few soggy batches!
04 - For serving, a simple bed of jasmine rice really lets the Bang Bang Chicken shine, soaking up all that delicious sauce.

# Tools You'll Need:

01 - Large skillet or Dutch oven
02 - mixing bowls
03 - whisk
04 - tongs
05 - wire rack
06 - paper towels

# Nutrition Facts (Per Serving):

Calories: 550
Total Fat: 35g
Total Carbohydrate: 30g
Protein: 30g

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