Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 2 large eggs
- Salt and pepper to taste
- Vegetable oil for frying
sauce ingredients:
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha or chili garlic sauce (adjust to spice preference)
- 1 tsp rice vinegar
- 1 tsp honey (optional for sweetness)
Instructions
- Prepare the Chicken: Cut the chicken into bite-sized pieces. Season with salt and pepper. In a bowl, whisk the eggs and set aside.
- Breading and Frying: In a shallow dish, mix cornstarch and flour. Dip each piece of chicken into the egg, then coat thoroughly with the dry mixture. Heat vegetable oil in a deep pan or wok over medium-high heat. Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels.
- Making the Spicy Bang Bang Sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey. Adjust spice level to your taste. For extra flavor, add a touch of sesame oil or chopped green onions.
- Combine and Serve: Once the chicken is crispy, toss it in the spicy sauce until well coated. Serve immediately, garnished with chopped scallions or sesame seeds.
Notes
- For an extra crunch, double fry the chicken— fry once for color, then half fry again for crispiness.
- If you prefer a milder dish, reduce the sriracha or chili sauce in the recipe.
- Use a deep, heavy-bottomed pan to ensure even frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 110 mg