Description
How to make crispy bang bang chicken with creamy spicy sauce and fluffy rice that brings restaurant flavors straight to your kitchen table.
Ingredients
Scale
Chicken and Coating
- 1½ lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 large eggs, beaten
- Vegetable oil for frying
Bang Bang Sauce
- ½ cup mayonnaise
- 3 tbsp sweet chili sauce
- 2 tbsp sriracha sauce
- 1 tbsp rice vinegar
- 1 tsp garlic powder
Rice Bowl Assembly
- 3 cups cooked jasmine rice
- 2 green onions, sliced thin
- 1 tbsp sesame seeds
Instructions
- Prep Chicken: Cut chicken thighs into bite-sized pieces, about 1-inch each. Pat completely dry with paper towels since any moisture will make the coating soggy and prevent proper crisping.
- Make Coating: Whisk together flour, cornstarch, garlic powder, onion powder, salt, and pepper in a large bowl. This dry mixture creates our crispy coating foundation.
- Coat Chicken: Dip each chicken piece in beaten eggs, then toss in flour mixture until completely coated. Let coated pieces rest for 5 minutes to help coating stick.
- Fry Chicken: Heat oil to 350°F and fry chicken in batches for 4-5 minutes until golden brown and cooked through. Don’t overcrowd the pan or temperature drops.
- Make Sauce: While chicken cooks, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and garlic powder until smooth. Taste and adjust spice level as needed.
- Toss Together: Add hot fried chicken to the bang bang sauce and toss gently until every piece is coated. The residual heat helps the sauce stick perfectly.
- Assemble Bowls: Serve sauced chicken over warm jasmine rice, then garnish with sliced green onions and sesame seeds. Serve immediately while chicken is still warm and crispy.
Notes
- Pat chicken completely dry before coating or it won’t stick properly and will be soggy.
- Store leftover components separately in airtight containers for up to 3 days in refrigerator.
- Adjust sriracha amount based on your family’s spice tolerance preferences.
- Double-coat chicken for extra crispy texture by repeating egg and flour dipping process.
- Maintain oil temperature at 350°F for perfectly golden, non-greasy results every time.
- Serve immediately after tossing with sauce to maintain the crispiest texture possible.
Allergy Information: Eggs, Soy
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 48g
- Protein: 28g