Description
Bang Bang Chicken Recipe featuring crispy golden bites tossed in a creamy sweet-spicy sauce. Perfect as an appetizer or easy dinner. Save and try it today!
Ingredients
For the Chicken:
450 g (1 lb) boneless chicken, cut into bite-size pieces
¾ tsp salt
½ tsp white pepper powder
⅓ cup milk
2 eggs, whisked
Dry Batter:
½ cup all-purpose flour
½ cup corn flour
½ tsp salt
½ tsp black pepper powder
Sauce:
3 tbsp sweet chili sauce
2 tbsp sriracha sauce
2 tbsp honey
2 tbsp mayonnaise
For Tossing:
2 tbsp sesame oil
2 tsp sesame seeds
1 tbsp sriracha sauce
1 tsp red chili flakes
½ cup chopped spring onion greens
Instructions
- Marinate the Chicken
- In a bowl, combine salt, white pepper, milk, and whisked eggs. Add the chicken pieces and stir to coat evenly.
- Cover and refrigerate for about 30 minutes to let flavors penetrate.
- Prepare the Sauce
- While the chicken is marinating, combine the sweet chili sauce, 2 tablespoons of sriracha, honey, and mayonnaise in a mixing bowl, whisking until smooth.
- Make the Dry Batter Mix
- In a separate bowl, mix together the all-purpose flour, corn flour, salt, and black pepper until well blended.
- Fry the Chicken
- Take half of the marinated chicken, allowing any excess liquid to drip off, and coat it thoroughly in the dry batter mixture.
- Heat oil in a deep pan or kadhai over medium heat.
- Fry the chicken for another 5–6 minutes, turning occasionally, until it becomes golden brown and crispy.
- Remove to a plate lined with paper towels. Repeat with the remaining chicken in batches.
- Finish in the Sauce
- In a wok or large skillet, heat sesame oil over low heat. Add the prepared sauce and warm it through for about a minute.
- Add all the fried chicken pieces to the sauce, increase heat to medium‑high, and toss to coat thoroughly.
- Stir in sesame seeds and the extra sriracha sauce, then stir‑fry for another minute to bring flavors together.
- Finish by sprinkling red chili flakes and chopped spring onion greens. Give a final toss over high heat for about a minute.
- Serve hot, immediately after tossing – ideal with steamed rice, greens, or as a finger‑food appetizer.
Notes
For extra crispiness, fry chicken in small batches.
Adjust spice levels by increasing or reducing sriracha and chili flakes.
Store leftovers in the fridge for up to 3 days; reheat in oven or air fryer.
To make it gluten-free, use rice flour and gluten-free sauces.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course, Appetizer
- Method: Frying
- Cuisine: Asian, Fusion
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 8g
- Carbohydrates: 30g
- Protein: 30g