Crispy Bang Bang Chicken: Spicy, Crunchy, & Easy (Print Version)

Get ready for Crispy Bang Bang Chicken! This recipe delivers crunchy fried chicken tossed in a creamy, spicy-sweet sauce. Perfect for a weeknight kick.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Fusion
Dietary: Contains Dairy, Egg, Soy (in mayo/sweet chili sauce), Gluten (if using flour for coating)

# Ingredients:

→ Chicken & Coating Essentials

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1 large egg, whisked
03 - 1/2 cup cornstarch (plus more if needed)
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
06 - 2-3 cups neutral oil for frying (like vegetable or canola)

→ Creamy Bang Bang Sauce

07 - 1/2 cup mayonnaise
08 - 1/4 cup sweet chili sauce
09 - 1-2 tbsp Sriracha (adjust to taste)
10 - 1 tbsp honey
11 - 1 tbsp rice vinegar

→ Garnish & Freshness

12 - 2 green onions, thinly sliced
13 - 1 tsp sesame seeds

# Instructions:

01 - First things first, let's get that chicken ready. Grab your boneless, skinless chicken thighs and cut them into bite-sized pieces, maybe about 1-inch chunks. You want them to cook evenly, you know? Then, in a bowl, toss those chicken pieces with a good pinch of salt and pepper. Don't be shy with the seasoning! In another bowl, whisk up an egg. And in a third, pour out your cornstarch. My kitchen always looks like a disaster zone at this point, but it's worth it, I swear.
02 - Now for the fun part! Take each piece of seasoned chicken, dip it into the whisked egg, letting any excess drip off. Then, really get it coated in that cornstarch. Press it in there; you want a good, even layer for maximum crispiness. I usually do this in batches so I don't overcrowd the bowls. Sometimes, a piece slips out of my grasp, and I find cornstarch in the weirdest places later, but hey, that's home cooking!
03 - Heat about 1-2 inches of neutral oil (like vegetable or canola) in a large skillet or Dutch oven over medium-high heat. You're looking for it to hit around 350-375°F (175-190°C). If you don't have a thermometer, a little piece of chicken should sizzle immediately when dropped in. Carefully place your coated chicken pieces in the hot oil, making sure not to overcrowd the pan. Cook them for about 4-6 minutes, flipping halfway, until they're golden brown and wonderfully crispy. This is where the magic happens, honestly! You'll hear that satisfying sizzle.
04 - While your chicken is frying, let's make that irresistible sauce! In a medium bowl, combine your mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar. Whisk it all together until it's smooth and creamy. Give it a taste. Need more heat? Add more Sriracha! Want it sweeter? A little more honey. This is your chance to customize it. I always taste it like five times, just to be sure, you know? It should be this perfect balance of spicy, sweet, and tangy.
05 - Once all your chicken is cooked and beautifully crispy, transfer it to a large bowl. Pour that glorious Bang Bang sauce over the warm chicken. Toss everything gently until every piece of chicken is coated in that creamy, vibrant sauce. I usually find myself sneaking a piece or two at this stage – it's just too good to resist! This is when the kitchen starts smelling incredible, honestly, like a fancy takeout spot.
06 - Plate your Crispy Bang Bang Chicken immediately. Garnish generously with chopped green onions and a sprinkle of sesame seeds. The green onions add a lovely fresh crunch and color, and the sesame seeds just complete the look. It's meant to be enjoyed right away when that chicken is at its crispiest. Trust me, it's worth every single step. You'll see that golden chicken, smell the amazing sauce, and know you've made something truly special.

# Notes:

01 - Always taste your Bang Bang sauce before tossing the chicken; you want that perfect balance of sweet, spicy, and tangy.
02 - For best results, store the crispy chicken and sauce separately if you anticipate leftovers, then combine right before serving.
03 - If you're out of honey, maple syrup or even a touch of brown sugar can work as a sweetener in the sauce.
04 - Serve this over fluffy white rice to soak up all that amazing extra sauce – it's a game-changer!

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - whisk
03 - mixing bowls
04 - tongs
05 - paper towels for draining

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 25-35g
Protein: 25-35g

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