Crispy Bang Bang Chicken: Weeknight Wow
Calories: 420kcal
Ingredients
- 1 pounds boneless, skinless chicken thighs (or breasts if you insist on drama)
- Salt and pepper to taste
- 1/2 cup cornstarch
- 2 eggs beaten (optional but helpful for extra cling)
- Oil for frying (neutral oil works best)
- 2 tbsp mayo
- 1-2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to your heat tolerance)
- 1 tsp honey or sugar (to balance the heat)
- 1 tsp rice vinegar or apple cider vinegar
- Chili flakes, green onions, and sesame seeds for garnish
Instructions
- Prep the chicken: Slice into bite-sized pieces. Season with salt and pepper. If you’ve got time, marinate for 15 minutes—otherwise, we’re still good to go.
- Breading setup: Place cornstarch in one bowl and beaten eggs in another. Dip each piece in eggs, then coat in cornstarch. Shake off the excess—you want crunch, not a snowstorm.
- Fry time: Heat oil in a skillet over medium-high heat. Fry the chicken in batches until each piece is golden and crispy, about 3-4 minutes per side. No crowding the pan; give each piece space to sizzle.
- Make the bang-bang glaze: In a small bowl, whisk mayo, sweet chili sauce, sriracha, honey, and vinegar. Taste and adjust heat or sweetness until it sings to you.
- Toss or dunk: Either toss the hot crispy chicken in the glaze to coat, or drizzle the glaze over the chicken for a more dramatic presentation. Garnish with chili flakes, green onions, and sesame seeds.
- Serve immediately: Crunchy, saucy, perfect. If you’re feeling extra, plate with a side of steamed rice or a crisp cucumber salad.