Description
Crispy bite-sized chicken coated in a creamy, sweet and spicy bang bang sauce, perfect served over rice for a quick and flavorful meal.
Ingredients
- 1.4 lbs boneless skinless chicken thighs, diced into bite-sized pieces
- 2 tsp paprika
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 egg, beaten
- 5 oz cornstarch
- Oil spray (for air frying)
- 1/2 cup vegetable oil (for pan frying)
- 1/2 cup mayonnaise
- 1/4 cup sweet chilli sauce
- 2 tbsp sriracha
- 1 tbsp milk
- 1 tsp soy sauce
- Cooked rice
- Spring onion, thinly sliced
Instructions
- In a large bowl, coat the chicken with paprika, salt, onion powder, garlic powder, and black pepper. Add the beaten egg and mix until fully coated.
- Place cornstarch in a shallow dish. Coat each piece of chicken thoroughly, shaking off excess, and set aside.
- For pan frying: Heat vegetable oil in a pan over medium-high heat to 350°F (180°C). Fry chicken in batches for 3–4 minutes per side until golden, crispy, and cooked through. Drain on paper towels.
- For air frying: Arrange chicken in a single layer, spray lightly with oil, and cook at 400°F (200°C) for 12 minutes until crispy and cooked through.
- In a bowl, mix mayonnaise, sweet chilli sauce, sriracha, milk, and soy sauce to make the bang bang sauce.
- Add the cooked chicken to the sauce and toss until evenly coated.
- Serve over cooked rice and garnish with sliced spring onion.
Notes
- Chicken breast can be used instead of thighs, but may be slightly less juicy.
- Adjust sriracha to control spice level.
- Air frying uses less oil for a lighter version.
- Best served immediately to keep the chicken crispy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 9 g
- Sodium: 980 mg
- Fat: 42 g
- Saturated Fat: 8 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 160 mg
