Go Back
–+ servings
Bang Bang Chicken

Bang Bang Chicken

Crispy pan-fried chicken bites tossed in a creamy sweet chili and sriracha bang bang sauce.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Dinner
Cuisine: Asian-Inspired
Servings: 4 servings

Ingredients

  • 1 1/2 lbs boneless, skinless chicken thighs cut into bite-size pieces
  • 1/2 cup cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup vegetable oil for frying
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1-2 tbsp sriracha
  • 1 tsp honey
  • 2 green onions sliced

Instructions

  • Coat the chicken: Toss the chicken pieces with the cornstarch, salt, and pepper until evenly coated, making sure every piece gets a light dusting.
  • Fry: Heat the vegetable oil in a large skillet over medium-high heat. Working in batches so the pan isn't crowded, fry the chicken for 3-4 minutes per side, until golden and cooked through, 165°F internal. Transfer to a paper-towel-lined plate to drain.
  • Make the sauce: While the chicken fries, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey in a large bowl until smooth.
  • Toss: Add the crispy chicken to the bowl with the sauce and toss gently until every piece is coated, being careful not to knock off too much of the crust.
  • Serve: Top with sliced green onions and serve right away, while the chicken is still crispy.

Notes

Fry the chicken in a single layer without crowding the pan so the cornstarch coating crisps up. Cook chicken to 165°F, and toss it in the sauce right before serving to keep the crust crunchy.