Ingredients
- Chicken breasts: 2 large (about 1.5 lbs), cut into 1-inch cubes
- Cornstarch: 1/2 cup
- Vegetable oil: 2 cups, for frying
- Mayonnaise: 1/2 cup
- Sweet chili sauce: 1/4 cup
- Sriracha: 1-2 tablespoons, adjust to taste
- Honey: 1 tablespoon
- Rice vinegar: 1 teaspoon
Instructions
- Step 1: In a bowl, toss the chicken cubes thoroughly with the cornstarch until evenly coated.
- Step 2: Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the chicken in batches for 3-5 minutes, until golden brown and crispy. Remove and drain on paper towels.
- Step 3: While the chicken is frying, prepare the Bang Bang sauce. In a separate bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until smooth.
- Step 4: Once all the chicken is fried, add it to the bowl with the Bang Bang sauce and toss to coat evenly.
- Step 5: Serve immediately over rice or noodles, garnished with sesame seeds and chopped green onions (optional).
Notes
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days, but it will lose some crispness.
- To reheat, bake the chicken in a preheated oven at 350°F (175°C) for about 10 minutes to help restore some crispness.
- Serve this Bang Bang Chicken over a bed of fluffy coconut rice and steamed broccoli for a complete and satisfying meal.
- For an extra flavor boost, try marinating the chicken in a little soy sauce and ginger for 30 minutes before coating it in cornstarch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American