Ingredients
Equipment
Method
- Cook pasta according to package directions until al dente. Before draining, reserve 1/2 cup pasta water. Drain and set aside.
- In a bowl, whisk together flour, cornstarch, paprika, garlic powder, salt, and pepper.
- Toss chicken pieces in the flour mixture until well coated. Shake off any excess.
- Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
- Fry chicken in batches for 3-4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar to make the bang bang sauce.
- Wipe the skillet clean and melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add cooked pasta and bang bang sauce to the skillet. Toss to coat evenly, adding reserved pasta water as needed.
- Gently fold in crispy chicken pieces and remove from heat.
- Garnish with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately.
Notes
Adjust sriracha for desired heat level. Don't skip the cornstarch — it's key to extra-crispy chicken. Add chicken at the very end to maintain crunch. Make extra bang bang sauce; it keeps in the fridge for up to a week.
