Description
Spicy Sichuan “bang bang chicken” delivers a flavor explosion of tender shredded chicken drenched in a complex chili oil sauce. Numbing Sichuan peppercorns and rich sesame notes create a memorable dish you won’t forget, inviting your taste buds on a thrilling culinary journey through southwestern China.
Ingredients
Scale
Proteins:
- 2 chicken breasts (or thighs), cut into bite-sized pieces
Dry Coating Ingredients:
- 1/2 cup (120 milliliters) cornstarch
- 1/4 cup (60 milliliters) all-purpose flour
- Salt, to taste
- Black pepper, to taste
Sauce and Cooking Ingredients:
- Vegetable oil, for frying
- 1/2 cup (120 milliliters) mayonnaise
- 2 tablespoons (30 milliliters) sriracha sauce
- 1 tablespoon (15 milliliters) honey
- 1 teaspoon (5 milliliters) rice vinegar
Instructions
- Craft a spice blend by combining cornstarch, flour, and salt in a mixing vessel.
- Thoroughly coat each chicken piece with the seasoned powder mixture, ensuring complete and uniform coverage.
- Warm vegetable oil in a spacious skillet, maintaining a consistent medium-high temperature.
- Carefully introduce chicken segments into the hot oil, working in batches to prevent overcrowding.
- Fry each piece for approximately 3-4 minutes per side, rotating to achieve a rich golden-brown exterior and crisp texture.
- Remove fried chicken and place on absorbent paper towels to eliminate excess oil.
- Craft a vibrant sauce by whisking together mayonnaise, sriracha, honey, and rice vinegar in a separate bowl.
- Taste and adjust the sauce’s spice intensity according to personal preference.
- Gently tumble the crisp chicken pieces in the prepared sauce, ensuring thorough and even coating.
- For enhanced presentation, sprinkle chopped green onions or toasted sesame seeds over the sauced chicken.
- Serve alongside steamed rice, warm noodles, or a crisp side salad to complete the dish.
Notes
- Choose bone-in chicken thighs for maximum flavor and juiciness, ensuring each piece remains tender during cooking.
- Maintain consistent oil temperature around 350°F to prevent greasy or unevenly cooked chicken, using a kitchen thermometer for precision.
- Use gluten-free flour alternatives like rice flour or almond flour for those with wheat sensitivities, creating a crispy coating that’s dietary-friendly.
- Experiment with sauce variations by adding grated ginger, minced garlic, or a splash of soy sauce to enhance the Bang Bang Chicken’s complex flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 2
- Calories: 625
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 36 g
- Saturated Fat: 5 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 95 mg