Why Crispy Bang Bang Chicken Hero Dinner
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 large eggs whisked
- Oil for frying vegetable or canola oil
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha adjust to taste
- 1 tbsp honey
- 1 tsp lime juice optional, for a tangy kick
Garnish:
- 2 tbsp toasted sesame seeds
- 2 green onions thinly sliced
Instructions
Prepare the Chicken
- In a large bowl, mix the flour, cornstarch, garlic powder, paprika, salt, and black pepper.
- Dip the chicken pieces into the whisked eggs, then coat them evenly in the flour mixture. Shake off excess.
Fry the Chicken
- Heat oil in a deep skillet or heavy-bottomed pan to 350°F (175°C).
- Fry the chicken in batches for 4-5 minutes or until golden brown and fully cooked. Remove and place on a wire rack or paper towel to drain excess oil.
Make the Sauce
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth.
- Coat the Chicken
- Toss the crispy chicken in the bang bang sauce until evenly coated.
Garnish and Serve
- Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with steamed rice, noodles, or as an appetizer.
Notes
Chef Sarah’s Notes:
- Customize the Heat: Adjust the sriracha to suit your spice preference.
- Baking Option: For a lighter version, bake the chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven to retain crispiness.
- Make It Gluten-Free: Use gluten-free flour and cornstarch for the coating, and check that your sauces are gluten-free.