Spicy Bang Bang Chicken (Printable)

Crispy chicken coated in creamy spicy sauce with garnish

# What You'll Need:

→ For the Chicken

01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 4.2 oz all-purpose flour
03 - 2 large eggs
04 - 4.2 oz cornstarch
05 - 1 tsp garlic powder
06 - 1 tsp paprika
07 - ½ tsp salt
08 - ½ tsp black pepper
09 - Vegetable oil, for frying

→ For the Bang Bang Sauce

10 - 4.2 oz mayonnaise
11 - 2 tbsp sweet chili sauce
12 - 1 tbsp Sriracha (adjust to taste)
13 - 1 tbsp honey
14 - 1 tsp rice vinegar
15 - Pinch of salt

→ For Garnish

16 - 2 tbsp chopped scallions
17 - 1 tbsp toasted sesame seeds
18 - Fresh cilantro leaves (optional)

# How To Make:

01 - Set up three shallow bowls: combine flour, garlic powder, paprika, salt, and pepper in the first; beat eggs in the second; place cornstarch in the third.
02 - Dredge each piece of chicken first in the flour mixture, then dip in the egg, and finally coat thoroughly with cornstarch.
03 - Pour about 1 inch of vegetable oil into a deep skillet and heat over medium-high heat until shimmering.
04 - Fry chicken pieces in batches, turning occasionally, until golden brown and cooked through, approximately 5–6 minutes per batch. Transfer to a paper towel-lined plate to drain.
05 - Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and salt until smooth and fully combined.
06 - Toss the hot chicken pieces with the Bang Bang sauce until evenly coated. Transfer to a serving platter and garnish with chopped scallions, sesame seeds, and cilantro if desired. Serve immediately.

# Expert Tips:

01 -
  • The sauce strikes that perfect balance between creamy sweetness and fiery heat that keeps you reaching for just one more piece
  • You get restaurant quality crispy chicken without any fancy equipment or hard to find ingredients
  • It comes together in under 45 minutes but tastes like you spent all day perfecting it
02 -
  • The oil temperature matters more than you think—too cool and the coating gets soggy, too hot and it burns before the chicken cooks through
  • Letting the coated chicken rest for 5 minutes before frying helps the coating set and reduces the chance of it falling off in the oil
  • The sauce clings best when the chicken is still hot, so time your sauce prep to finish right as the last batch comes out of the fryer
03 -
  • Pat the chicken pieces completely dry before starting the coating process for maximum crunch
  • Let your dredged chicken rest on a wire rack for 10 minutes before frying to help the coating adhere better
  • If reheating leftovers, skip the microwave and use your oven or air fryer to maintain that crispy texture

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