Crispy Bang Bang Chicken Bites

Name: Crispy Bang Bang Chicken Bites
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 servings
Cuisine: Chinese, American, Fusion
Ingredients: 0.5 tsp Black Pepper; 2 tbsp Bread Crumbs; 0.5 tsp Cayenne Pepper; 1.5 lb Chicken Breast; 0.33 cup Cornstarch; 0.5 tsp Garlic Powder; 0.33 cup Green Onion; 2 tbsp Honey; 0.75 cup Mayonnaise; 1 tsp Paprika; 3 tbsp Rice Vinegar; 1.5 tsp Salt; 0.33 cup Self-Rising Flour; 0.5 tsp Sichuan Peppercorns; 1 tbsp Soy Sauce; 3 tbsp Sriracha; 1 tsp Toasted Sesame Oil; 1 tbsp Vegetable Oil

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 Chinese 🇨🇳American Fusion High-Protein 💪Low-Carb Comfort-Food

Crispy Bang Bang Chicken Bites feature tender, juicy pieces with a crunchy coating and a creamy, tangy-sweet heat from a Sriracha-mayo sauce kissed with honey and rice vinegar. The balance of spice, umami, and a hint of sesame makes them stand out as a game-day snack or a fun dinner centerpiece. Serve hot with extra sauce and a sprinkle of green onions for brightness.

Prep30 mins
Cook10 mins
Serves6
DifficultyMedium

1

Cut the chicken into roughly 1- to 1 1/2-inch pieces; add to the bowl of a food processor. Add bread crumbs, salt, paprika, black pepper, cayenne, garlic powder, and the 1 tablespoon vegetable oil to the food processor, and pulse on and off until the mixture is finely ground but not a smooth puree.
2

Scoop 2-tablespoon portions onto a sheet pan, making 24 total. Cover and chill for about 30 minutes. Meanwhile, shake self-rising flour and cornstarch together in a bag, and set aside (if using all-purpose flour, add 1/2 teaspoon baking powder).
3

With slightly damp hands, shape each portion into a ball; add 5 to 6 at a time to the flour mixture in the bag. Toss to coat, shake off any excess, and place them back on the sheet pan. Once coated, form each into the nugget shape you prefer. A ball shape works well for deep frying; for pan-frying, a flatter nugget works best.
4

Chill in the refrigerator for at least 1 to 2 hours, or until ready to fry. Nuggets can be prepared a day ahead.
5

While the nuggets chill, whisk mayonnaise, honey, Sriracha, soy sauce, sesame oil, rice vinegar, and Sichuan pepper together in a bowl; cover and refrigerate until ready to serve.
6

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry the nuggets until no longer pink in the center and golden brown on the outside, about 4 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Alternatively, heat oil as needed in a skillet over medium-high heat, and shallow fry until cooked as above, 2 to 3 minutes per side.
7

Transfer the cooked nuggets to a mixing bowl, and add half the sliced green onions. Pour in about 1/2 cup of the sauce, and toss to coat. Extra sauce can be served alongside, or used for other purposes such as a sandwich spread or a dip.
8

Transfer to a serving platter, top with more Sriracha and the remaining green onions. Serve immediately.