Description
Bang Bang Chicken is a crispy, flavorful Asian-inspired dish featuring bite-sized pieces of battered and fried chicken tossed in a creamy, sweet, and spicy sauce. This recipe combines a crunchy panko coating with a tangy blend of mayonnaise, sweet chili sauce, sriracha, and honey, garnished with fresh green onions for an irresistible appetizer or main course.
Ingredients
Scale
Chicken and Breading
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Vegetable oil for frying (about 1 inch in skillet)
Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
Garnish
- Sliced green onions
Instructions
- Season the Chicken: In a bowl, season the bite-sized chicken pieces evenly with salt, black pepper, garlic powder, and paprika to enhance flavor.
- Set Up Breading Station: Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs for dredging the chicken.
- Bread the Chicken: Coat each chicken piece first in flour, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs to ensure a crispy crust.
- Heat Oil and Fry: In a large skillet, heat about 1 inch of vegetable oil over medium heat. Fry the chicken pieces in batches for about 3 to 4 minutes per side until golden brown and cooked through. Transfer fried chicken to a paper towel-lined plate to drain excess oil.
- Prepare the Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth and well combined for a creamy, spicy glaze.
- Toss Chicken with Sauce: While the chicken is still warm, toss it with the prepared sauce until evenly coated or optionally drizzle the sauce on top.
- Garnish and Serve: Sprinkle sliced green onions over the sauced chicken for a fresh, mild onion flavor and serve immediately while crispy.
Notes
- For a lighter version, bake the breaded chicken at 400°F for 20 to 25 minutes or air fry until crispy instead of frying.
- Adjust the amount of sriracha sauce in the sauce to control the level of spiciness according to your preference.
- Ensure the oil temperature is medium to prevent burning and to cook chicken thoroughly without sogginess.
- Use fresh panko breadcrumbs for best crispiness.
- This recipe can be doubled to serve more people.
