Ingredients
- 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- ½ cup cornstarch or flour (for coating)
- 2 eggs, beaten
- 1 tsp garlic powder
- Salt and black pepper, to taste
- Oil, for frying (canola, vegetable, or peanut oil)
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1–2 tbsp sriracha (to taste)
- 1 tbsp honey or sugar
- 1 tsp rice vinegar or lime juice (optional, for brightness)
Instructions
- Season chicken with garlic powder, salt, and pepper.
- Dip each piece into the beaten eggs, then coat with cornstarch or flour.
- Heat oil in a skillet over medium-high heat. Fry chicken in batches for 3–4 minutes per side until golden brown and cooked through. Drain on paper towels.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
- Toss hot chicken pieces in the sauce until well coated.
- Serve immediately, garnished with green onions, sesame seeds, or cilantro if desired.
Notes
- For a lighter version, bake at 400°F for 20 minutes or air fry at 375°F for 10–12 minutes, flipping halfway.
- Adjust spice by adding more or less sriracha to the sauce.
- Best served immediately to keep the coating crispy.
- Try with shrimp instead of chicken for Bang Bang Shrimp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying or Air Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 140mg
