Bang Bang Chicken

Dive into this irresistibly crispy Bang Bang Chicken, where tender, bite-sized chicken pieces meet a spicy, tangy, and sweet bang bang sauce for the ultimate flavor experience.

JUMP TO RECIPE

This Bang Bang Chicken recipe combines the crunch of perfectly fried chicken with the bold and zesty flavors of a homemade bang bang sauce. Seasoned with a hint of garlic and a touch of spice, each bite offers a delightful mix of textures and tastes. The chicken is first coated in a light rice flour and egg mixture, then dredged in potato starch for a crispy finish. Tossed in a creamy, spicy bang bang sauce, this dish is perfect as an appetizer or a main course that’s sure to impress.

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Why This Recipe Will Win You Over:

The combination of crispy fried chicken and a tangy, spicy sauce makes for a dish that’s both comforting and exciting. The easy-to-follow steps ensure that you get perfectly cooked chicken every time, while the bang bang sauce adds an addictive flavor that will keep you coming back for more.

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Making It Your Own

Adjust the heat level by varying the amount of Sriracha in the sauce, or add extra garlic powder for a more intense flavor. You can also experiment with different dipping sauces or serve the chicken over a bed of rice or alongside a fresh salad for a complete meal.

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Hungry Yet? Dive Right In!

Whether you’re hosting a game day gathering or simply craving something deliciously different, this Bang Bang Chicken is sure to satisfy. Let’s get cooking and enjoy a dish that’s as fun to make as it is to eat.

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INGREDIENTS

For the Chicken:

1-2 lb - 6 pieces of boneless chicken thigh with skin on
¾ teaspoon salt
Few cracks of black pepper

For the Fry Dredge:

3-4 tbsp rice flour or cornstarch (if less than 6 pieces, use 3 tbsp. If 6 pieces, use 4 tbsp)
1 large egg
2 cups potato starch
1 tsp garlic powder
½ tsp salt

For the Bang Bang Sauce:

½ cup mayonnaise
3 tbsp Sriracha
2 tsp honey

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INSTRUCTIONS

Prepare the Chicken:
- Cut 1-2 lb of boneless chicken thigh into small bite-sized 2” pieces.
- In a mixing bowl, season the chicken pieces with ¾ teaspoon salt and a few cracks of black pepper. Mix well and set aside.

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Prepare the Fry Dredge:
- In a medium mixing bowl, combine 2 cups potato starch, 1 teaspoon garlic powder, and ½ teaspoon salt. Mix well.
- In another bowl, whisk 1 large egg.
- In a separate bowl, place 3-4 tablespoons of rice flour or cornstarch (use 3 tablespoons if less than 6 pieces, 4 tablespoons if 6 pieces).
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Coat the Chicken:
- Add the rice flour and whisked egg to the seasoned chicken pieces and mix well to coat.
- Dredge the chicken pieces in the potato starch mixture, ensuring they are fully coated. Let the coated chicken sit for 5-10 minutes to prevent the coating from falling off.

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Fry the Chicken:
- Heat oil in a deep fryer or a large pot to 350°F (175°C).
- Fry the chicken pieces in batches for 4-5 minutes or until golden brown and cooked through.
- Optional: Turn the heat up to 375°F (190°C) and double fry the chicken for an additional 1 minute for extra crispiness.
- Remove the fried chicken and place on a paper towel-lined plate to drain excess oil.

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Prepare the Bang Bang Sauce:
- In a bowl, mix together ½ cup mayonnaise, 3 tablespoons Sriracha, and 2 teaspoons honey until well combined. Adjust the amount of Sriracha to your spice level preference.

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Coat the Chicken with Sauce:
- Place the fried chicken pieces into a large bowl and add the bang bang sauce. Toss well until the chicken is evenly coated with the sauce.

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Serve:
- Serve the Bang Bang Chicken hot, garnished with additional green onions or sesame seeds if desired.

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Additional Tips:

For a healthier version, consider baking the chicken instead of frying.
Serve the Bang Bang Chicken over rice or with a side of vegetables for a complete meal.

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Enjoy! ♡

Connie Cooks

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Keywords: Bang Bang Chicken, Spicy Chicken, Fried Chicken, Asian Cuisine, Appetizer, Main Dish

Bang Bang Chicken

Total Time:
30 minutes
Yield:
4 servings

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Dive into this irresistibly crispy Bang Bang Chicken, where tender, bite-sized chicken pieces meet a spicy, tangy, and sweet bang bang sauce for the ultimate flavor experience.

INGREDIENTS

For the Chicken:

1-2 lb - 6 pieces of boneless chicken thigh with skin on
¾ teaspoon salt
Few cracks of black pepper

For the Fry Dredge:

3-4 tbsp rice flour or cornstarch (if less than 6 pieces, use 3 tbsp. If 6 pieces, use 4 tbsp)
1 large egg
2 cups potato starch
1 tsp garlic powder
½ tsp salt

For the Bang Bang Sauce:

½ cup mayonnaise
3 tbsp Sriracha
2 tsp honey

‍

INSTRUCTIONS

Cut the chicken into bite-sized pieces and season with salt and pepper.
Coat the chicken in a rice flour and egg mixture.
Prepare the bang bang sauce by mixing mayonnaise, Sriracha, and honey.
Dredge the chicken in potato starch mixed with garlic powder and salt.
Fry the chicken until golden brown and optionally double fry for extra crispiness.
Toss the fried chicken in the bang bang sauce and serve hot.

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Nutrition Facts

4 servings
500
per serving

(% Daily Value)

Total Fat: 25g (38%)

Sodium: 800mg. (33%)

Dietary Fiber: 1g (4%)

Protein: 25g

Vitamin C: 2%

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Cholesterol: 110mg (37%)

Total Carbohydrate: 30g (10%)

Sugars: 6g

Vitamin A: 4%

Iron 10%

Keywords:

Bang Bang Chicken, Spicy Chicken, Fried Chicken, Asian Cuisine, Appetizer, Main Dish