Bang Bang Chicken Thai Recipe

Chicken breast: Cut into bite-sized pieces for easy cooking and even coating.

Cornstarch: Used to coat the chicken, giving it a crispy texture when fried.

Vegetable oil: For frying the chicken to a golden brown perfection.

Mayonnaise: Forms the base of the creamy sauce that coats the chicken.

Sriracha: Adds a spicy kick to the sauce, balancing the creaminess of the mayonnaise.

Honey: Provides a touch of sweetness to the sauce, complementing the heat from the sriracha.

Rice vinegar: Adds a slight tanginess to the sauce, enhancing the overall flavor profile.

When coating the chicken with cornstarch, make sure each piece is evenly covered to ensure a crispy texture. Shake off any excess cornstarch before adding the chicken to the skillet. This will help achieve a more even and golden-brown crust.

• chicken breast - Substitute with tofu: Tofu is a great vegetarian alternative that absorbs flavors well and has a similar texture when cooked.

• cornstarch - Substitute with potato starch: Potato starch provides a similar crispiness when frying and can be used in the same quantity.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a suitable replacement for frying.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor, making it a healthier alternative to mayonnaise.

• sriracha - Substitute with chili garlic sauce: Chili garlic sauce provides a similar heat and flavor profile, making it a good substitute for sriracha.

• honey - Substitute with maple syrup: Maple syrup adds a similar sweetness and depth of flavor, making it a suitable alternative to honey.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a comparable acidity and mild flavor, making it a good replacement for rice vinegar.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.
• Transfer the chicken to an airtight container. This will help maintain its crispiness and prevent it from absorbing other odors in the fridge.
• Store the sauce separately in a small airtight container. This ensures the chicken remains crispy until you're ready to eat.
• Refrigerate the chicken and sauce for up to 3-4 days. When ready to serve, reheat the chicken in an oven or air fryer to regain its crispiness, then toss with the sauce.
• For freezing, place the cooled chicken on a baking sheet in a single layer and freeze until solid. This prevents the pieces from sticking together.
• Once frozen, transfer the chicken to a freezer-safe bag or container. Label with the date for easy tracking.
• Freeze the sauce in a separate container or ice cube tray. Once frozen, transfer the sauce cubes to a freezer bag.
• The chicken can be frozen for up to 2 months. To reheat, bake the frozen chicken in a preheated oven at 375°F (190°C) for 15-20 minutes or until heated through and crispy.
• Thaw the sauce in the refrigerator overnight or in a bowl of warm water. Toss the reheated chicken with the sauce just before serving.

• Preheat your oven to 350°F (175°C). Place the Bang Bang Chicken on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes until warmed through.

• For a quicker option, use a microwave. Place the Bang Bang Chicken in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Add the Bang Bang Chicken and stir occasionally for about 5-7 minutes until heated through.

• For an air fryer, preheat it to 350°F (175°C). Place the Bang Bang Chicken in the basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• To retain the crispy texture, avoid reheating the Bang Bang Chicken in a sauce. Instead, reheat the chicken and sauce separately, then toss them together just before serving.

• Mixing bowl: Use this to combine the chicken pieces with cornstarch until they are well-coated.

• Skillet: Heat the vegetable oil in this to cook the chicken until it is golden brown and cooked through.

• Whisk: Use this to mix together the mayonnaise, sriracha, honey, and rice vinegar to make the sauce.

• Tongs: Handy for turning the chicken pieces in the skillet to ensure they cook evenly.

• Measuring cups: Essential for accurately measuring out the cornstarch, mayonnaise, sriracha, honey, and rice vinegar.

• Spatula: Useful for tossing the cooked chicken in the sauce to ensure it is well-coated.

• Cutting board: Use this as a surface to cut the chicken breast into bite-sized pieces.

• Knife: Essential for cutting the chicken breast into bite-sized pieces.

Prep ingredients ahead: Cut the chicken breast into bite-sized pieces and measure out the cornstarch and sauce ingredients in advance.

Use a large skillet: A bigger skillet allows you to cook more chicken at once, reducing cooking time.

Make sauce in bulk: Prepare a larger batch of the sauce and store it in the fridge for future use.

Quick cleanup: Line your prep area with parchment paper to minimize mess and save time on cleaning.

Double the recipe: Cook extra chicken and freeze it for a quick meal later.