Irresistible Bang Bang Chicken Spicy Bites
Savor the bold, crispy, and spicy goodness of Bang Bang Chicken Spicy Bites — perfectly fried chicken tossed in a creamy, tangy sauce with a satisfying crunch. Ideal for parties, game nights, or easy weeknight dinners!
Equipment
- Mixing Bowls
- Whisk
- Frying Pot or Deep Fryer
- Slotted spoon
- Paper Towels
Ingredients
Marinated Chicken
- 4 pieces chicken thighs cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- 1 tsp sesame oil
- 4 cloves garlic minced
- 2 tsp ginger minced
- ½ tsp salt
- ½ tsp white pepper
- 1 egg white beaten
- potato starch for coating
Sauce
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 3 tbsp sriracha or chili sauce
- 1 tbsp lemon juice freshly squeezed
For Frying
- neutral oil for deep frying
Instructions
- Cut chicken thighs into bite-sized pieces and place them in a large mixing bowl.
- Combine soy sauce, sake, mirin, sesame oil, garlic, ginger, salt, white pepper, and egg white. Mix well to coat evenly.
- Cover and refrigerate for at least 1 hour to allow flavors to develop.
- In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, and lemon juice. Set aside.
- Heat neutral oil in a deep pot or fryer to 350°F (175°C).
- Dredge marinated chicken pieces in potato starch until evenly coated.
- Fry chicken in small batches for 5–6 minutes until golden brown and crispy. Avoid overcrowding the pot.
- Use a slotted spoon to remove chicken and drain on paper towels.
- Toss the hot fried chicken with the prepared Bang Bang sauce until fully coated.
- Serve immediately with rice, salad, or as a standalone appetizer. Garnish with green onions or sesame seeds.
Notes
For a gluten-free version, use gluten-free soy sauce and chili sauce. Substitute cornstarch for potato starch if unavailable. To make ahead, marinate the chicken overnight for deeper flavor. Reheat leftovers in the oven for crispiness.