Ingredients
Equipment
Method
- Pat the chicken pieces dry with paper towels. This is crucial for ensuring the coating adheres well and gets extra crispy. In a medium bowl, combine the flour, salt, black pepper, garlic powder, and paprika. Mix well to ensure all the seasonings are evenly distributed throughout the flour.1.5 lbs boneless, skinless chicken thighs or breasts, 1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika
- Set up three shallow dishes or bowls. In the first dish, place the seasoned flour mixture. In the second dish, pour the lightly beaten eggs. In the third dish, add the panko breadcrumbs.1 cup all-purpose flour, 2 large eggs, 1 cup panko breadcrumbs
- Working in batches, take each chicken piece and first dredge it thoroughly in the seasoned flour, shaking off any excess. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, press the chicken piece into the panko breadcrumbs, making sure it's fully coated. Place the breaded chicken pieces on a clean plate or baking sheet, ensuring they don't touch each other.1.5 lbs boneless, skinless chicken thighs or breasts, 1 cup all-purpose flour, 2 large eggs, 1 cup panko breadcrumbs
- Pour enough vegetable oil or canola oil into a deep skillet or Dutch oven to reach a depth of about 1-2 inches. Heat the oil over medium-high heat until it reaches approximately 360°F (180°C). You can test if the oil is hot enough by dropping a tiny piece of breadcrumb; it should sizzle immediately and float to the surface.vegetable oil or canola oil
- Carefully add the breaded chicken pieces to the hot oil in batches, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy chicken. Fry the chicken for 5-7 minutes, flipping occasionally, until it's golden brown and cooked through. The internal temperature should reach 165°F (74°C).1.5 lbs boneless, skinless chicken thighs or breasts
- Once cooked, remove the crispy chicken pieces from the oil using a slotted spoon or spider strainer. Place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain off any excess oil.
- While the chicken is draining, prepare the sauce. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, soy sauce, and sesame oil until smooth and well combined. Taste the sauce and adjust the sriracha for more heat or honey for more sweetness to suit your preference.1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 2 tablespoons sriracha, 1 tablespoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon soy sauce, 1/4 teaspoon sesame oil
- In a large bowl, gently toss the hot, crispy fried chicken pieces with the prepared Bang Bang sauce until they are evenly coated.1.5 lbs boneless, skinless chicken thighs or breasts, 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 2 tablespoons sriracha, 1 tablespoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon soy sauce, 1/4 teaspoon sesame oil
- Transfer the saucy chicken to a serving platter. Garnish generously with chopped green onions, toasted sesame seeds, and red pepper flakes, if desired, for an extra pop of flavor and color. Serve immediately and savor every bite of your homemade Crispy Bang Bang Chicken!green onions, sesame seeds, red pepper flakes
Notes
Allow the Crispy Bang Bang Chicken to cool completely before storing in an airtight container in the refrigerator for up to 2-3 days. For reheating, use the oven (375°F for 8-12 mins) or air fryer (350°F for 5-7 mins) to maintain crispiness. Freezing is best done with un-sauced fried chicken pieces.
