Ingredients:

  • 5 lbs boneless, skinless chicken breast or thighs, cut into 1-inch cubes
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Cornstarch (or Potato Starch)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 Large Eggs, lightly whisked
  • 3/4 cup Ice Cold Water (or Soda Water)
  • Neutral Oil (Vegetable, Canola), as needed for frying
  • 1/2 cup Mayonnaise (full fat recommended)
  • 1/4 cup Sweet Chili Sauce
  • 1–2 tablespoons Sriracha (adjust to taste)
  • 1 tablespoon Honey or Maple Syrup
  • 1 teaspoon Rice Vinegar
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Fresh Lime Juice (optional)
  • Toasted Sesame Seeds, for garnish
  • Sliced Spring Onions (green parts only), for garnish

Instructions:

  1. Cube the chicken into uniform 1-inch pieces. Pat the chicken cubes thoroughly dry with paper towels.
  2. In a large bowl, whisk together the dry ingredients: Flour, Cornstarch, Baking Powder, Salt, and Pepper. In a separate bowl, whisk the Eggs, then add the Ice Cold Water. Gradually pour the wet ingredients into the dry ingredients, whisking just until combined. Do not overmix; lumps are desired for a lighter batter.
  3. Toss the dry chicken pieces directly into the prepared batter, ensuring every piece is fully coated. Let any excess batter drip off slightly.
  4. While the oil heats, whisk together all Bang Bang Sauce ingredients (Mayonnaise, Sweet Chili Sauce, Sriracha, Honey/Maple Syrup, Rice Vinegar, Garlic Powder, Lime Juice) in a medium bowl until smooth. Set aside.
  5. Heat about 2 inches of neutral oil in a heavy-bottomed skillet to 350°F (175°C). Use a thermometer if possible.
  6. Gently lower the battered chicken pieces into the hot oil, working in small batches to avoid overcrowding the pan. Fry for 4–6 minutes, turning occasionally, until deeply golden brown and cooked through (internal temperature 165°F/74°C).
  7. Use tongs or a slotted spoon to remove the chicken and place it immediately onto a wire rack set over a baking sheet. Sprinkle lightly with a pinch of salt while hot.
  8. Once all the chicken is cooked, place the hot, crispy bites into the bowl with the Bang Bang Sauce. Gently toss until every piece is evenly coated.
  9. Transfer the coated chicken immediately to a serving platter. Garnish generously with toasted sesame seeds and sliced spring onions before serving.