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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Bang Bang Chicken
...in your mind.
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Bang Bang Chicken

Bang Bang Chicken

Crispy, juicy chicken coated in a creamy, sweet-hot sauce - this quickly became one of the favorite things we shot for YouTube. And interestingly the Bang Bang part is not from the heat though, it's from the original Chinese version and the sound of a wooden stick pounding cooked chicken to tenderize it and shred it into strips.

Serves 4-6

Ingredients

Chicken

  • 4 chicken thighs, cut into bite-sized pieces
  • 2 tablespoons soy
  • 2 tablespoons Shaoxing Chinese cooking wine, or dry sherry will work
  • 1 teaspoon sesame oil
  • 4 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon white or black pepper
  • 1 egg white
  • Corn starch for coating
  • Neutral oil for frying
  • Diced green onions for garnish

Bang Bang Sauce

  • 1/2 cup mayo
  • 1/4 cup sweet chili sauce
  • 3 tablespoons sriracha or chili sauce

Directions

  1. Combine chicken with soy, shaoxing, sesame oil, garlic, ginger, salt, pepper and egg white in a bowl and mix really well, refrigerate at least an hour
  2. Mix the mayo, sweet chili sauce and sriracha until combined - set aside
  3. When ready to cook, heat oil to 350 degrees
  4. Coat the chicken pieces in the corn starch, shake off any excess then deep fry 5 to 6 minutes to 175 degrees, and golden brown and crispy. Do this in batches so you don't overcrowd your pot. When all the chicken is done, get the oil back to 350 degrees and fry once more 45-60 seconds for a final crisping
  5. Toss fried chicken with the sauce, a little at a time until coated the way you want
  6. Plate and garnish with green onions