Creamy Bang Bang Chicken
Creamy Bang Bang Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 2 garlic, cloves, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg white
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon sriracha, or to taste
- 1 tablespoon lemon juice, freshly squeezed
For Frying and Serving
- 1/2 cup potato starch
- 3 cups cooking oil, for frying, such as vegetable or canola
- 4 cups hot steamed rice, for serving
- 2 tablespoons chives or scallions, chopped, for garnish
- 1 tablespoon chili oil, for garnish, or as needed
Instructions
- 1
In a medium mixing bowl, combine the cut chicken pieces with soy sauce, sake, mirin, sesame oil, minced garlic, grated ginger, salt, black pepper, and egg white. Mix thoroughly by hand, ensuring all chicken pieces are well-coated. Cover the bowl and let the chicken marinate at room temperature for at least 15 minutes.
⏱️ 5 min
- 2
While the chicken marinates, prepare the Bang Bang sauce. In a separate bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and lemon juice until smooth and well combined. Set aside.
⏱️ 5 min
- 3
Place the potato starch in a shallow dish. Take the marinated chicken pieces, one by one, and dredge them thoroughly in the potato starch, ensuring each piece is completely and evenly coated. Shake off any excess starch.
⏱️ 5 min
- 4
Heat the cooking oil in a large pot or deep skillet over medium-high heat until it reaches 350°F (175°C). Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes per batch, or until golden brown and crispy, and cooked through.
⏱️ 10 min•🌡️ 350
- 5
Using a slotted spoon or spider, remove the fried chicken from the oil and transfer it to a wire rack set over a paper towel-lined baking sheet to drain any excess oil.
⏱️ 2 min
- 6
Once all the chicken is fried, add the crispy chicken pieces to the bowl with the prepared Bang Bang sauce. Toss gently with a spatula or spoon until every piece of chicken is generously coated with the sauce.
⏱️ 3 min
- 7
Serve the Creamy Bang Bang Chicken immediately over hot steamed rice. Garnish with chopped chives or scallions and a drizzle of chili oil, as desired. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Creamy Bang Bang Chicken
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 2 garlic, cloves, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg white
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon sriracha, or to taste
- 1 tablespoon lemon juice, freshly squeezed
For Frying and Serving
- 1/2 cup potato starch
- 3 cups cooking oil, for frying, such as vegetable or canola
- 4 cups hot steamed rice, for serving
- 2 tablespoons chives or scallions, chopped, for garnish
- 1 tablespoon chili oil, for garnish, or as needed
Instructions
- 1
In a medium mixing bowl, combine the cut chicken pieces with soy sauce, sake, mirin, sesame oil, minced garlic, grated ginger, salt, black pepper, and egg white. Mix thoroughly by hand, ensuring all chicken pieces are well-coated. Cover the bowl and let the chicken marinate at room temperature for at least 15 minutes.
⏱️ 5 min - 2
While the chicken marinates, prepare the Bang Bang sauce. In a separate bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and lemon juice until smooth and well combined. Set aside.
⏱️ 5 min - 3
Place the potato starch in a shallow dish. Take the marinated chicken pieces, one by one, and dredge them thoroughly in the potato starch, ensuring each piece is completely and evenly coated. Shake off any excess starch.
⏱️ 5 min - 4
Heat the cooking oil in a large pot or deep skillet over medium-high heat until it reaches 350°F (175°C). Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes per batch, or until golden brown and crispy, and cooked through.
⏱️ 10 min•🌡️ 350 - 5
Using a slotted spoon or spider, remove the fried chicken from the oil and transfer it to a wire rack set over a paper towel-lined baking sheet to drain any excess oil.
⏱️ 2 min - 6
Once all the chicken is fried, add the crispy chicken pieces to the bowl with the prepared Bang Bang sauce. Toss gently with a spatula or spoon until every piece of chicken is generously coated with the sauce.
⏱️ 3 min - 7
Serve the Creamy Bang Bang Chicken immediately over hot steamed rice. Garnish with chopped chives or scallions and a drizzle of chili oil, as desired. Enjoy!