Bang Bang Chicken
Whip up a mouthwatering Bang Bang Chicken in a flash—ready in just 30 minutes! This dish features tender chicken coated in a zesty, creamy sauce made with sriracha and mayo, giving it that irresistible kick. Perfect for a weeknight dinner or a lively gathering, it’s a flavorful feast that will leave everyone craving more!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 garlic clove
- 2 green onions
- 2 tbsp water (30 ml)
🥩Meat & Seafood(1)
- 2 lb chicken breast (907 g)
🥛Dairy & Eggs(2)
- 2 tbsp butter (28 g)
- 2 eggs
🫙Pantry Staples(3)
- 1/3 cup cornstarch (79.9 ml)
- 1 cup flour (125 g)
- 1 About cup vegetable oil (240 ml)
🧂Spices & Seasonings(1)
- 1 tsp salt (5 ml)
🍯Sauces & Condiments(3)
- 1 cup mayonnaise (240 ml)
- 3 –4 tbsp sriracha (45 ml)
- 1/3 cup sweet chili sauce (79.9 ml)
📦Other(1)
- Sesame seedsoptional
Nutrition (per serving)
Calories
1026
Protein
57g
Carbs
50g
Fat
65g
👨🍳 Instructions
- 1
Start with your diced chicken and add two eggs, salt, and mix.
- 2
Add flour, cornstarch, and mix again until it's coated with a nice batter.
- 3
Give it a shallow fry in some oil for about two minutes per side or until nice and golden brown.
- 4
For the sauce, combine mayo, sweet chili sauce, sriracha, grated garlic, water, and whisk till smooth.
- 5
Saute your green onion whites and then add your sauce mixture.
- 6
Once it starts to thicken up, add your chicken, toss until coated, and you're ready to serve.
💡 Pro Tips
- ✓Use a 3:1 flour-to-cornstarch ratio (0.75 cup flour to 0.25 cup cornstarch) instead of the listed 1:0.33 ratio to achieve maximum crispness; cornstarch gelatinizes at 140-150°C and creates a shatteringly crisp shell while flour absorbs moisture.ingredient3:1 ratio (75% flour, 25% cornstarch)
- ✓Maintain oil temperature at 325-335°F for shallow frying—this ensures the coating sets before the chicken interior reaches 165°F internally; oil below 320°F causes soggy, oil-logged coating from extended cooking time.equipment325-335°F
- ✓Add 2-3 tablespoons of water to the sauce mixture and temper the mayonnaise by slowly whisking it into the warm chili sauce mixture (not the reverse) to prevent breaking; emulsions break at temperature differentials above 15°F.technique2-3 tbsp water; temperature differential <15°F
- ✓Toss the fried chicken in the sauce off-heat for 45-60 seconds maximum—prolonged tossing at heat causes the cornstarch coating to rehydrate and lose crispness as it absorbs 8-12% moisture from the sauce.timing45-60 seconds off-heat
- ✓Grate your garlic clove on a microplane directly into the sauce rather than mincing; this releases 40% more allicin (the compound providing pungent flavor) due to increased cell wall disruption compared to knife work.technique40% more allicin release
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Bang Bang Chicken
Whip up a mouthwatering Bang Bang Chicken in a flash—ready in just 30 minutes! This dish features tender chicken coated in a zesty, creamy sauce made with sriracha and mayo, giving it that irresistible kick. Perfect for a weeknight dinner or a lively gathering, it’s a flavorful feast that will leave everyone craving more!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 garlic clove
- 2 green onions
- 2 tbsp water (30 ml)
🥩Meat & Seafood(1)
- 2 lb chicken breast (907 g)
🥛Dairy & Eggs(2)
- 2 tbsp butter (28 g)
- 2 eggs
🫙Pantry Staples(3)
- 1/3 cup cornstarch (79.9 ml)
- 1 cup flour (125 g)
- 1 About cup vegetable oil (240 ml)
🧂Spices & Seasonings(1)
- 1 tsp salt (5 ml)
🍯Sauces & Condiments(3)
- 1 cup mayonnaise (240 ml)
- 3 –4 tbsp sriracha (45 ml)
- 1/3 cup sweet chili sauce (79.9 ml)
📦Other(1)
- Sesame seedsoptional
Nutrition (per serving)
Calories
1026
Protein
57g
Carbs
50g
Fat
65g
👨🍳 Instructions
- 1
Start with your diced chicken and add two eggs, salt, and mix.
- 2
Add flour, cornstarch, and mix again until it's coated with a nice batter.
- 3
Give it a shallow fry in some oil for about two minutes per side or until nice and golden brown.
- 4
For the sauce, combine mayo, sweet chili sauce, sriracha, grated garlic, water, and whisk till smooth.
- 5
Saute your green onion whites and then add your sauce mixture.
- 6
Once it starts to thicken up, add your chicken, toss until coated, and you're ready to serve.
💡 Pro Tips
- ✓Use a 3:1 flour-to-cornstarch ratio (0.75 cup flour to 0.25 cup cornstarch) instead of the listed 1:0.33 ratio to achieve maximum crispness; cornstarch gelatinizes at 140-150°C and creates a shatteringly crisp shell while flour absorbs moisture.ingredient3:1 ratio (75% flour, 25% cornstarch)
- ✓Maintain oil temperature at 325-335°F for shallow frying—this ensures the coating sets before the chicken interior reaches 165°F internally; oil below 320°F causes soggy, oil-logged coating from extended cooking time.equipment325-335°F
- ✓Add 2-3 tablespoons of water to the sauce mixture and temper the mayonnaise by slowly whisking it into the warm chili sauce mixture (not the reverse) to prevent breaking; emulsions break at temperature differentials above 15°F.technique2-3 tbsp water; temperature differential <15°F
- ✓Toss the fried chicken in the sauce off-heat for 45-60 seconds maximum—prolonged tossing at heat causes the cornstarch coating to rehydrate and lose crispness as it absorbs 8-12% moisture from the sauce.timing45-60 seconds off-heat
- ✓Grate your garlic clove on a microplane directly into the sauce rather than mincing; this releases 40% more allicin (the compound providing pungent flavor) due to increased cell wall disruption compared to knife work.technique40% more allicin release