Description
Bang Bang Chicken is a crispy, spicy, and sweet dish featuring breaded fried chicken pieces tossed in a creamy and tangy bang bang sauce made from mayo, sweet chili sauce, and sriracha. This recipe yields a delicious appetizer or main course with a perfect balance of heat and flavor.
Ingredients
Scale
Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 5 teaspoons Sriracha hot sauce, divided
Chicken Coating
- 2 large eggs
- 2 tablespoons all-purpose flour
- 2 1/2 cups panko breadcrumbs
- 1 3/4 teaspoons kosher salt, divided
- 1 teaspoon garlic powder
Chicken
- 1 3/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup neutral oil (vegetable or canola), for frying
Garnish (optional)
- Thinly sliced scallions
Instructions
- Prepare the sauce: In a large bowl, stir together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, and 4 teaspoons of the Sriracha hot sauce. Transfer half of this sauce mixture into a small bowl for serving alongside the chicken.
- Prepare the coating stations: In a medium shallow bowl or pie plate, whisk together the remaining 1 teaspoon Sriracha, 2 large eggs, and 2 tablespoons all-purpose flour. In a second shallow bowl or pie plate, combine 2 1/2 cups panko breadcrumbs, 1 teaspoon kosher salt, and 1 teaspoon garlic powder.
- Season and coat the chicken: Season 1 1/2 pounds of the chicken pieces with the remaining 3/4 teaspoon kosher salt. Working in batches, dip the chicken pieces into the egg mixture, turning to coat fully, then transfer to the panko mixture. Press and turn the chicken in the breadcrumbs until completely coated. Arrange coated pieces in a single layer on a rimmed baking sheet.
- Fry the chicken: Heat 1 cup neutral oil in a large, high-sided skillet over medium heat until it reaches 350°F (175°C). Line a second baking sheet with a wire rack and/or paper towels. Fry about 8 pieces of chicken at a time, cooking and flipping halfway through, until golden brown and cooked through, approximately 3 to 5 minutes total per batch. Transfer the fried chicken to the rack or paper towels to drain excess oil.
- Toss chicken in sauce and serve: Add the fried chicken to the large bowl of sauce and toss gently to coat each piece evenly. Garnish with thinly sliced scallions if desired. Serve immediately with the reserved sauce drizzled on top or on the side for dipping.
Notes
- The bang bang sauce can be made up to 2 days in advance and stored covered in the refrigerator for convenience.
- Leftover chicken and sauce should be stored separately in airtight containers in the refrigerator for up to 4 days to maintain crispiness.
- If chicken is tossed with sauce before storing, the breading will soften upon refrigeration.
- Using a thermometer to maintain oil temperature at 350°F ensures crispy, evenly cooked chicken without greasiness.
Nutrition
- Serving Size: 1 cup (approx. 5 oz)
- Calories: 420
- Sugar: 4 g
- Sodium: 670 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 120 mg
