Bang Bang Chicken
Bang Bang Chicken
Ingredients
For the Chicken
- 1 1/2 pounds chicken thighs, diced
- 1/2 tablespoon vegetable oil
- 1 pinch salt
- 1 pinch pepper
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
For the Bang Bang Sauce
- 1 cup mayonnaise
- 3 tablespoons sriracha
- 4 tablespoons honey
- 1 pinch salt
- 2 teaspoons lemon juice
- 2 teaspoons teriyaki sauce
For Serving
- 4 cups cooked rice
- 2 green onions, chopped, for garnish
Instructions
- 1
Place the diced chicken thighs into a large mixing bowl.
⏱️ 2 min
- 2
To the chicken, add a pinch of salt, a pinch of pepper, 1/2 teaspoon of paprika, and 1 teaspoon of garlic powder. Toss to combine.
⏱️ 2 min
- 3
Sprinkle 3 tablespoons of cornstarch and 2 tablespoons of all-purpose flour over the seasoned chicken. Mix well until all the chicken pieces are evenly coated.
⏱️ 3 min
- 4
Heat 1/2 tablespoon of vegetable oil in a large skillet or pan over medium heat. Once the oil is hot, add the coated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Remove cooked chicken to a plate lined with paper towels to drain excess oil.
⏱️ 10 min
- 5
While the chicken cooks, prepare the sauce. In a separate medium bowl, combine 1 cup of mayonnaise, 3-4 tablespoons of sriracha (adjust to your spice preference), 4 tablespoons of honey, a pinch of salt, 2 teaspoons of lemon juice, and 2 teaspoons of teriyaki sauce. Whisk thoroughly until the sauce is well combined and smooth.
⏱️ 5 min
- 6
Add the cooked chicken to the bowl with the prepared bang bang sauce. Toss the chicken until each piece is generously coated with the sauce.
⏱️ 3 min
- 7
Serve the Bang Bang Chicken immediately over a bed of cooked rice. Garnish with chopped green onions, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bang Bang Chicken
For the Chicken
- 1 1/2 pounds chicken thighs, diced
- 1/2 tablespoon vegetable oil
- 1 pinch salt
- 1 pinch pepper
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
For the Bang Bang Sauce
- 1 cup mayonnaise
- 3 tablespoons sriracha
- 4 tablespoons honey
- 1 pinch salt
- 2 teaspoons lemon juice
- 2 teaspoons teriyaki sauce
For Serving
- 4 cups cooked rice
- 2 green onions, chopped, for garnish
Instructions
- 1
Place the diced chicken thighs into a large mixing bowl.
⏱️ 2 min - 2
To the chicken, add a pinch of salt, a pinch of pepper, 1/2 teaspoon of paprika, and 1 teaspoon of garlic powder. Toss to combine.
⏱️ 2 min - 3
Sprinkle 3 tablespoons of cornstarch and 2 tablespoons of all-purpose flour over the seasoned chicken. Mix well until all the chicken pieces are evenly coated.
⏱️ 3 min - 4
Heat 1/2 tablespoon of vegetable oil in a large skillet or pan over medium heat. Once the oil is hot, add the coated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Remove cooked chicken to a plate lined with paper towels to drain excess oil.
⏱️ 10 min - 5
While the chicken cooks, prepare the sauce. In a separate medium bowl, combine 1 cup of mayonnaise, 3-4 tablespoons of sriracha (adjust to your spice preference), 4 tablespoons of honey, a pinch of salt, 2 teaspoons of lemon juice, and 2 teaspoons of teriyaki sauce. Whisk thoroughly until the sauce is well combined and smooth.
⏱️ 5 min - 6
Add the cooked chicken to the bowl with the prepared bang bang sauce. Toss the chicken until each piece is generously coated with the sauce.
⏱️ 3 min - 7
Serve the Bang Bang Chicken immediately over a bed of cooked rice. Garnish with chopped green onions, if desired.
⏱️ 5 min