Description
Bang Bang Chicken is a crispy, spicy, and sweet fried chicken dish coated in a flavorful mayonnaise-based sauce with sweet chili and Sriracha. Perfect as an appetizer or main, it features panko-crusted chicken pieces fried to golden perfection and tossed in a creamy, tangy sauce, garnished with scallions for a fresh finish.
Ingredients
Scale
Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 5 teaspoons Sriracha hot sauce, divided
Breading and Chicken
- 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
- 1 3/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
Frying
- 1 cup neutral oil, such as vegetable or canola
Garnish
- Thinly sliced scallions, for serving (optional)
Instructions
- Prepare the sauce: Stir together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, and 4 teaspoons of the Sriracha in a large bowl until well combined. Transfer half of this sauce to a small bowl to keep aside for serving.
- Mix the egg and flour coating: In a medium shallow bowl or pie plate, whisk together the remaining 1 teaspoon of Sriracha, 2 large eggs, and 2 tablespoons all-purpose flour until smooth and combined.
- Prepare the panko coating: In a separate shallow bowl or pie plate, stir together 2 1/2 cups panko breadcrumbs, 1 teaspoon kosher salt, and 1 teaspoon garlic powder.
- Season the chicken: Sprinkle the remaining 3/4 teaspoon kosher salt over 1 1/2 pounds of the cut chicken pieces and toss to distribute evenly.
- Bread the chicken: Working in batches, dip the seasoned chicken pieces into the egg mixture, ensuring they are fully coated, then transfer to the panko mixture. Press and turn the chicken pieces gently in the panko until completely coated. Place the coated pieces in a single layer on a rimmed baking sheet.
- Heat the oil and fry the chicken: Heat 1 cup of neutral oil in a large high-sided skillet over medium heat until the oil temperature reaches 350°F. Prepare a second baking sheet lined with a wire rack or paper towels for draining. Fry about 8 pieces of chicken at a time, frying and flipping halfway through, for 3 to 5 minutes total or until cooked through and golden brown.
- Drain and toss in sauce: Remove the fried chicken pieces and transfer them to the wire rack or paper towels to drain. Then place the chicken into the large bowl with the reserved half of the sauce and toss gently until each piece is well coated.
- Serve: Garnish with thinly sliced scallions, if desired. Serve the chicken with the remaining sauce drizzled on top or on the side for dipping.
Notes
- The sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
- 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 coated with sauce before storage, the breading will soften.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked chicken with sauce)
- Calories: 480
- Sugar: 6g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
