Description
Crispy chicken thighs coated in a creamy, sweet, and spicy bang bang sauce that’s better than takeout.
Ingredients
Scale
- 1½ lbs (680g) boneless skinless chicken thighs, cut into 1½-inch pieces
- ½ cup (60g) cornstarch
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2–3 tablespoons vegetable oil, for pan-frying
- ½ cup (110g) Kewpie mayonnaise
- ⅓ cup (80ml) Thai sweet chili sauce
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- ¼ teaspoon red pepper flakes (optional)
- Steamed jasmine rice or rice bowls, for serving
- Shredded red cabbage and julienned cucumber, for garnish
- Sliced scallions and toasted sesame seeds, for garnish
- Extra bang bang sauce, for drizzling
- Lime wedges, for serving
Instructions
- Make the bang bang sauce first. Whisk Kewpie mayo, Thai sweet chili sauce, sriracha, honey, lime juice and red pepper flakes together until completely smooth and glossy.
- Coat the chicken. Pat the chicken pieces dry with paper towels, then coat with cornstarch mixture.
- Cook the chicken using your preferred method: pan-fry, air fry, or shallow fry until golden and crispy.
- Toss the hot chicken with half of the bang bang sauce in a large bowl until coated.
- Serve immediately over rice with garnishes and the reserved sauce drizzled on top.
Notes
This bang bang sauce can be used in various dishes and keeps well in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg