Description
How to make crispy bang bang chicken with spicy-sweet sauce and fresh vegetables served over rice that brings restaurant flavors to your kitchen.
Ingredients
Scale
Chicken and Coating
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1/4 cup buttermilk
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha sauce
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
Bowl Assembly
- 3 cups cooked jasmine rice
- 2 cups shredded lettuce
- 1 cucumber, diced
- 1/4 cup green onions, sliced
- 2 tablespoons sesame seeds
- Vegetable oil for frying
Instructions
- Prep Chicken: Cut chicken thighs into bite-sized pieces and pat completely dry with paper towels. Mix beaten eggs with buttermilk in a shallow bowl for the wet coating station.
- Make Coating: Whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper in a large bowl. This creates your crispy coating mixture that will turn golden brown.
- Create Sauce: Combine mayonnaise, sweet chili sauce, sriracha, rice vinegar, and garlic powder in a bowl. Whisk until smooth and taste for heat level, adjusting sriracha as needed.
- Coat Chicken: Dip each chicken piece in the egg mixture, then toss in the flour mixture until well coated. Let coated pieces rest on a plate for 5 minutes.
- Heat Oil: Heat 2 inches of vegetable oil in a heavy pot to 350°F. Use a thermometer to maintain temperature – too low and chicken gets greasy, too high and it burns.
- Fry Chicken: Fry chicken pieces in small batches for 4-5 minutes until golden brown and cooked through. Don’t overcrowd the pot or temperature will drop and coating won’t crisp properly.
- Assemble Bowls: Toss hot fried chicken with bang bang sauce, then serve over rice with lettuce, cucumber, green onions, and sesame seeds. Serve immediately while chicken is still crispy.
Notes
- Don’t skip the resting time after coating – it helps the flour adhere better.
- Store components separately to maintain textures and prevent sogginess.
- Double the sauce recipe because everyone always wants more on their bowls.
- Chicken thighs stay more tender than breasts but either works fine.
- Fry in small batches to maintain proper oil temperature throughout.
- Serve immediately after saucing to keep the coating crispy.
Allergy Information: Eggs, Soy
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 48g
- Protein: 28g