Bang Bang Chicken
Ingredients:
For the Chicken:
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized chunks
1/2 cup cornstarch
1/2 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
Salt and pepper, to taste
2 large eggs, beaten
Vegetable oil, for frying
For the Bang Bang Sauce:
1/2 cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha (adjust to your heat preference)
1 tbsp honey
1 tsp rice vinegar or lemon juice
1/2 tsp garlic powder
1/2 tsp ginger powder (optional)
Salt, to taste
For Garnish:
Chopped green onions
Sesame seeds (optional)
Instructions:
Prepare the Chicken:
In a large bowl, whisk together the cornstarch, flour, garlic powder, onion powder, paprika, salt, and pepper.
Dip each piece of chicken into the beaten eggs, allowing any excess to drip off, then coat with the flour mixture. Repeat with all chicken pieces.
Fry the Chicken:
Heat about 1-2 inches of vegetable oil in a large skillet or wok over medium-high heat (or use a deep fryer if you prefer).
Once the oil is hot (around 350°F/175°C), carefully add the chicken pieces in batches, frying until golden brown and cooked through (about 4-5 minutes). Be sure not to overcrowd the pan to maintain the oil temperature.
Remove the chicken and place it on a paper towel-lined plate to drain.
Make the Bang Bang Sauce:
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar (or lemon juice), garlic powder, and ginger powder. Adjust the seasoning with salt and additional sriracha if you prefer more heat.
Toss the Chicken:
Once the chicken is fried and drained, place it in a large mixing bowl. Pour the Bang Bang sauce over the chicken and toss gently to coat the chicken evenly with the sauce.
Serve:
Garnish with chopped green onions and sesame seeds, if desired. Serve immediately with steamed rice, noodles, or as an appetizer.