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Crispy Bang Bang Chicken Recipe Easy Homemade Sweet Chili Sauce

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A crispy fried chicken coated in a homemade sweet chili sauce that balances heat and sweetness perfectly. This recipe is quick, easy, and perfect for casual gatherings or a flavorful weeknight meal.

Ingredients

Scale
  • Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 cup all-purpose flour (120g)
  • 1/2 cup cornstarch (60g)
  • 2 large eggs, beaten
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • Vegetable oil or canola oil for frying
  • For the sweet chili sauce:
  • 1/2 cup sugar (120ml)
  • 1/4 cup rice vinegar (60ml)
  • 1/4 cup water (60ml)
  • 2 minced garlic cloves
  • 1 teaspoon red chili flakes
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon fresh lime juice
  • 1 teaspoon minced fresh ginger (optional)

Instructions

  1. Cut the boneless chicken into 1 to 1.5-inch bite-sized pieces. Pat dry with paper towels to remove moisture. Season lightly with salt, pepper, and garlic powder.
  2. In a shallow bowl, whisk together the all-purpose flour, cornstarch, and a pinch of salt and pepper. In a separate bowl, beat the eggs until smooth.
  3. Dip each chicken piece first into the beaten eggs, then coat thoroughly with the flour and cornstarch mixture. Press gently to ensure the coating adheres well. Set aside on a plate.
  4. Pour 2 to 3 inches of vegetable oil into a deep frying pan or heavy-bottomed skillet and heat over medium-high heat to 350°F (175°C). Use a thermometer to maintain temperature.
  5. Carefully add chicken pieces in small batches to avoid overcrowding. Fry each batch for 4 to 5 minutes, turning occasionally until golden brown and cooked through (internal temperature 165°F/74°C).
  6. Remove chicken with tongs or a slotted spoon and place on a wire rack or paper towels to drain excess oil.
  7. In a small saucepan, combine sugar, rice vinegar, water, minced garlic, red chili flakes, and soy sauce. Bring to a simmer over medium heat, stirring until sugar dissolves. Let simmer for 5 minutes until slightly thickened.
  8. Stir in honey and fresh lime juice. Remove from heat.
  9. Place fried chicken in a large bowl, pour the warm sweet chili sauce over, and toss gently to coat every piece. Serve immediately while hot and crispy.

Notes

Pat chicken dry before dredging to ensure crispiness. Maintain oil temperature at 350°F to avoid soggy or burnt coating. Fry in small batches to keep oil temperature steady. Toss chicken in sauce just before serving to keep crust crisp. For gluten-free, substitute all-purpose flour with almond or rice flour but keep cornstarch.

Nutrition

Keywords: crispy chicken, bang bang chicken, sweet chili sauce, fried chicken, homemade sauce, easy recipe, quick dinner, crowd-pleaser

Find it online: https://tastytuck.com/crispy-bang-bang-chicken-recipe-easy-homemade-sweet-chili-sauce/