Bang Bang Chicken with Spicy Mayo and Crispy Fried Chunks Recipe
Bang Bang Chicken is a crispy, flavorful fried chicken dish coated in a spicy-sweet bang bang sauce. This recipe features tender chicken chunks that are dredged in a seasoned flour mixture and fried to a golden brown, then served with a creamy, tangy sauce made from mayonnaise, sweet chili sauce, honey, and sriracha. Perfect for a quick yet indulgent meal, it pairs wonderfully with rice or sautéed veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: American Asian Fusion
- Diet: Gluten Free
Ingredients
Bang Bang Sauce
- 1/3 cup mayonnaise (or plain Greek yogurt)
- 4 Tbsp sweet chili sauce
- 1 Tbsp honey
- 2 tsp sriracha (or gochujang sauce)
Chicken
- 1 pound boneless skinless chicken thighs or breasts, chopped into 2 inch chunks
- 1 large egg
- 2 Tbsp milk (or water)
- 1/3 cup gluten-free all-purpose flour (or regular all-purpose flour)
- 1/3 cup tapioca flour (or potato starch)
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 4 to 5 Tbsp avocado oil for frying (as needed)
Instructions
- Prepare the Bang Bang Sauce: Mix all the sauce ingredients (mayonnaise, sweet chili sauce, honey, and sriracha) in a small bowl until smooth and combined. Adjust sweetness or heat to taste by adding more sweet chili sauce or a splash of lemon juice or chili oil. Refrigerate until ready to serve.
- Prepare the Chicken: Pat chicken pieces dry with paper towels to remove excess moisture. Chop into 2-inch chunks if not already done.
- Make Egg Wash: In a large bowl, whisk together the egg and milk (or water) until fully blended.
- Mix Dry Coating: On a plate, combine gluten-free all-purpose flour, tapioca flour, garlic powder, sea salt, black pepper, and paprika.
- Dredge the Chicken: Dip chicken pieces first into the egg wash, then coat evenly with the seasoned flour mixture. Place coated chicken on a clean plate.
- Heat Oil: Warm 4 to 5 tablespoons avocado oil in a large nonstick skillet over medium-high heat. Wait until the oil shimmers and sizzles when tested with a flick of water.
- Fry Chicken – First Side: Using tongs, add chicken pieces in a single layer to the hot oil, leaving space between pieces. Cook for 3 to 5 minutes until the underside is deeply golden brown.
- Fry Chicken – Second Side: Flip chicken pieces carefully and fry for another 3 to 5 minutes until all sides are golden brown and chicken is cooked through. Check doneness by inserting a digital thermometer: chicken thighs should reach 180°F, breasts 165°F.
- Serve: Transfer the fried chicken to a plate and serve hot with the prepared bang bang sauce for dipping.
- Serving Suggestions: Enjoy bang bang chicken as a main dish alongside steamed white or brown rice, fried rice, or sautéed vegetables for a complete meal.
Notes
- You can substitute mayonnaise with plain Greek yogurt to reduce fat content.
- Adjust the spiciness of the sauce by adding more or less sriracha or gochujang.
- Use avocado oil or any high smoke point oil suitable for frying.
- The sauce will keep well refrigerated in an airtight container for up to 4 days.
- Chicken breasts cook faster than thighs; carefully monitor cooking time to prevent dryness.
- For a gluten-free version, use gluten-free all-purpose flour; otherwise, regular flour works fine.
