Lunch

Bang Bang Chicken Nuggets

Servings

6

Prep time

30 mins

Cooking time

10 min

Bang Bang Chicken Nuggets: The Ultimate Flavor Explosion! 🍗🔥

Craving something crispy, juicy, and packed with bold flavors? Say hello to Bang Bang Chicken Nuggets the snack you didn’t know you needed but won’t be able to live without!

Crispy Perfection: Each nugget is coated in a crispy, golden breading that’s impossibly crunchy on the outside, while remaining tender and juicy on the inside. Every bite is pure heaven!

Sweet & Spicy Sauce: The magic lies in the Bang Bang Sauce—a creamy, spicy, and slightly sweet blend that takes these chicken nuggets to a whole new level. It’s the perfect balance of heat and richness that’ll keep you coming back for more!

Easy to Make, Impossible to Resist: Ready in just a few simple steps, these nuggets are perfect for busy weeknights, parties, or game day snacks. They’re guaranteed to be a hit with everyone!

Endless Pairing Options: Whether you serve them as a stand-alone snack, dip them in your favorite sauce, or pair them with a fresh salad, these Bang Bang Chicken Nuggets are incredibly versatile. The flavor combination is so addicting, you’ll find yourself coming up with excuses to make them again and again!

A Crowd-Pleaser Every Time: You won’t just make a meal you’ll make memories. Whether it’s a family dinner, a gathering with friends, or a solo indulgence, these nuggets are always the star of the show!

So, if you’re ready for an explosion of flavor with each bite, it’s time to get cooking with Bang Bang Chicken Nuggets. Once you try them, there’s no going back! 🍽️💥

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Ingredients

  • 1 1/2 pounds skinless, boneless chicken breasts and/or thighs

  • 2 tablespoons fine dry breadcrumbs

  • 1 1/2 teaspoons kosher salt

  • 1 teaspoon paprika

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon cayenne pepper

  • 1/2 teaspoon garlic powder

  • 1 tablespoon vegetable oil

  • 1/3 cup cornstarch

  • 1/3 cup self-rising flour

  • 1/3 cup sliced green onions

  • 3 cups vegetable oil for frying, or as needed

  • Sauce:

  • 3/4 cup mayonnaise

  • 2 tablespoons honey, or to taste

  • 3 tablespoons Sriracha hot sauce, plus more for serving

  • 1 tablespoon soy sauce

  • 1 teaspoon sesame oil

  • 3 tablespoons rice vinegar

  • 1/2 teaspoon ground Sichuan pepper (optional)

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Directions

  • Cut chicken into about 1 to 1 1/2- inch pieces; add to the bowl of a food processor. Add breadcrumbs, salt, paprika, black pepper, cayenne, garlic powder, and the 1 tablespoon vegetable oil to the food processor, and pulse on and off until mixture is finely ground, but not yet a smooth puree.
  • Scoop 2 tablespoon-sized 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 in 1/2 teaspoon baking soda).
  • Using 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 excess, and place back on the sheet pan. Once coated, form each into the nugget shape of your choice. A ball shape works well for deep frying; if pan-frying, a flat nugget works best.
  • Chill in the refrigerator for at least 1 to 2 hours, or until ready to fry. Nuggets can be made a day ahead. 
  • While 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.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry nuggets until no longer pink at 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. Alternately, heat oil as needed in a skillet over medium-high heat, and shallow fry until cooked as above, 2 to 3 minutes per side.
  • Transfer cooked nuggets to a mixing bowl, and add half the sliced green onions. Pour in about 1/2 cup sauce, and toss to coat. Extra sauce can be served alongside, or used for other applications—as sandwich spread or as a dip.
  • Transfer to a serving platter, top with more Sriracha and remaining green onions. Serve immediately.