Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) cubes
  • 1 large egg, lightly beaten
  • 1/4 cup (30g) cornstarch (corn flour)
  • 1/4 tsp salt
  • 1/4 tsp ground white pepper
  • 2 tablespoons vegetable oil, for cooking
  • 1/2 cup (120ml) mayonnaise (full-fat recommended for best flavour)
  • 2 tablespoons sweet chili sauce (like Mae Ploy)
  • 1 tablespoon sriracha (adjust to taste)
  • 1 tablespoon rice vinegar (or white vinegar)
  • 1 tablespoon soy sauce (low sodium)
  • 1 teaspoon sesame oil
  • 1 teaspoon honey (or maple syrup)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 2 tablespoons chopped green onions (scallions)
  • 2 tablespoons toasted sesame seeds
  • Chili flakes, to taste

Instructions:

  1. In a large bowl, toss the chicken cubes with salt and white pepper.
  2. Add the beaten egg to the bowl with the chicken. Mix well to coat. Then add the cornstarch and toss to coat evenly.
  3. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, soy sauce, sesame oil, honey, garlic powder, and ground ginger until smooth. Taste and adjust seasonings as needed.
  4. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer (work in batches if needed to avoid overcrowding). Cook, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
  5. Remove the chicken from the skillet and place it in a clean bowl. Pour the Bang Bang sauce over the chicken and toss to coat evenly.
  6. Garnish with chopped green onions, toasted sesame seeds, and chili flakes, if desired.
  7. Serve hot over rice, noodles, or in lettuce wraps.