This dish is a true flavor explosion that combines crispy fried chicken with a bold, creamy, and spicy sauce that keeps you coming back for more. Here’s the breakdown of what makes it so special:
Ingredients and Flavor Highlights
Chicken Wings or Boneless Chicken Thighs: Traditional wings or boneless thighs work beautifully. Both turn juicy on the inside and crispy on the outside.
Flour & Cornstarch: This dynamic duo creates the ultimate crunchy coating. Cornstarch gives it that light, crispy texture, while flour provides structure.
Seasonings (Garlic Powder, Onion Powder, Paprika, Salt, and Pepper): These pantry staples add depth, aroma, and a smoky touch to the chicken.
Eggs: Beaten eggs serve as the glue, helping the flour mixture cling to the chicken perfectly.
Oil for Frying: Vegetable or peanut oil works best due to their high smoke points.
The Star of the Show: Bang Bang Sauce
This luscious sauce is what sets this recipe apart. A combination of mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey, this sauce is creamy, spicy, and slightly sweet—pure magic. Top it off with a sprinkle of garlic powder for added flavor and optional red pepper flakes for extra heat.
Garnishes
Finish with sliced green onions and sesame seeds for a fresh, nutty crunch that beautifully complements the bold flavors.
Ingredients
For the Chicken:
1 lb chicken wings (or boneless chicken thighs)
1 cup all-purpose flour
½ cup cornstarch
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp black pepper
½ tsp paprika
2 eggs, beaten
Oil for frying
For Bang Bang Sauce:
½ cup mayonnaise
¼ cup sweet chili sauce
2 tbsp sriracha (adjust for heat)
1 tsp rice vinegar
1 tsp honey
½ tsp garlic powder
Optional Garnishes:
Sliced green onions
Sesame seeds
How to Make Bang Bang Chicken
Prepare the Coating: In a bowl, combine flour, cornstarch, garlic powder, onion powder, salt, pepper, and paprika. In a separate bowl, beat the eggs.
Coat the Chicken: Dip each chicken piece into the beaten egg, then roll it in the flour mixture until fully coated.
Heat the Oil: Heat oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C).
Fry the Chicken: Fry chicken in small batches for 8-10 minutes or until golden and cooked through (internal temp: 165°F/75°C). Place on paper towels to drain excess oil.
Make the Sauce: Mix mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, and garlic powder in a bowl until smooth.
Toss in Sauce: Gently toss the fried chicken in the sauce until evenly coated.
Garnish and Serve: Plate the chicken, drizzle extra sauce, and top with green onions and sesame seeds. Serve immediately.
Tips & Variations
Baked Version: For a lighter option, bake the chicken at 400°F (200°C) for 40-45 minutes, flipping halfway through.
Adjust the Heat: Add more sriracha or red pepper flakes for extra spice.
Pairings: Serve with a fresh salad, veggie sticks, or steamed rice for a balanced meal.
