Crispy Bang Bang Chicken Recipe

Prepare chicken

Pat chicken pieces dry with paper towels. Season with 1 tsp salt, 1/2 tsp black pepper and 1 tablespoon soy sauce; toss to coat and let sit for 10 minutes to marinate briefly.

Batter and dredge

Whisk the beaten egg in a shallow bowl. In another bowl, combine 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1/2 tsp baking powder and 1/2 tsp garlic powder. Working in batches, dip each chicken piece into the egg, then dredge thoroughly in the flour-cornstarch mixture, pressing lightly so the coating adheres. Place coated pieces on a rack while heating the oil.

Heat oil

Pour about 2 cups of neutral oil into a heavy-bottomed pan to a depth of roughly 1 to 1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C) or until a small bit of batter sizzles and browns in about 30 seconds. If you don't have a thermometer, maintain a steady medium-high heat and test with one piece first.

Fry chicken

Fry the chicken in batches to avoid crowding, 3–4 minutes per batch or until golden brown and cooked through (internal temperature 165°F / 74°C). Adjust heat to maintain 325–350°F as needed. Remove to a wire rack set over a sheet pan to drain and stay crisp. Keep warm in a low oven (200°F / 95°C) if needed while frying remaining batches.

While the chicken fries, make the sauce: in a bowl combine 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 teaspoon sriracha, 1 tablespoon rice vinegar, 1 teaspoon light brown sugar, 1 teaspoon minced garlic, 1/2 teaspoon sesame oil and 1/2 tablespoon fresh lime juice (if using). Whisk until smooth and taste; adjust heat (add more sriracha) or sweetness (add more sweet chili) to preference. Keep chilled until ready to toss with chicken.

Quick-pickle the vegetables: in a small bowl combine 2 tablespoons rice vinegar, 2 tablespoons warm water, 1 teaspoon granulated sugar and 1/2 teaspoon salt; stir until dissolved. Add 2 cups shredded napa cabbage, 1/2 cup matchstick carrot and 1/2 cup thinly sliced cucumber; toss to coat and let sit at room temperature for at least 10 minutes (or refrigerate up to 1 hour) to mellow and crisp the vegetables.

Toast sesame seeds in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 1–2 minutes. Thinly slice scallions and pick cilantro leaves if using.

Assemble: place a bed of the pickled salad on serving plates. Toss the hot fried chicken briefly with the bang bang sauce — use just enough to coat (about 3–4 tablespoons sauce for 1 lb chicken) so the crust stays crisp. Arrange sauced chicken on top of the salad. Sprinkle toasted sesame seeds and sliced scallions over the chicken, and garnish with cilantro if desired. Serve immediately.