Description
Bang Bang Chicken delivers a flavor explosion that makes weeknight dinners seriously exciting. Crunchy chicken coated in a spicy-sweet sauce brings restaurant-quality excitement directly to your kitchen table.
Ingredients
Scale
Main Proteins:
- 2 large boneless, skinless chicken breasts
Dry Coating Ingredients:
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 ½ cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Wet Ingredients and Sauce:
- 2 eggs
- ½ cup milk
- Vegetable oil (for frying)
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tablespoon honey
- 1 teaspoon sriracha
- 1 teaspoon lime juice
- ½ teaspoon garlic powder
Instructions
- Slice 2 chicken breasts into uniform bite-sized pieces, approximately 1-inch cubes. Thoroughly pat chicken dry using paper towels to help breading adhere perfectly.
- Create three separate coating stations: first bowl with flour mixture (1 cup flour, 1 cup cornstarch, 1 teaspoon each garlic and onion powder, ½ teaspoon paprika, salt, and pepper), second bowl with 2 whisked eggs and ½ cup milk, third bowl with 1½ cups panko breadcrumbs.
- Meticulously coat each chicken piece first in seasoned flour mixture, ensuring complete coverage. Immediately dip into egg wash, allowing excess to drip off for clean coating.
- Roll chicken pieces in panko breadcrumbs, pressing gently to create a thick, even crust that will become deliciously crispy when fried.
- Pour 2 inches vegetable oil into a deep pan, heating to precisely 350°F (175°C). Use a thermometer for accuracy.
- Carefully lower chicken pieces into hot oil, working in small batches to maintain oil temperature. Fry 4-5 minutes until golden brown and internal temperature reaches 165°F (74°C).
- Remove chicken using slotted spoon, placing on wire rack to drain excess oil and maintain crispiness.
- Prepare Bang Bang sauce by combining ½ cup mayonnaise, ¼ cup sweet chili sauce, 1 tablespoon honey, 1 teaspoon sriracha, 1 teaspoon lime juice, and ½ teaspoon garlic powder.
- Transfer fried chicken to large mixing bowl. Drizzle sauce over chicken, gently tossing to ensure even coating without breaking crispy breading.
- Serve immediately while chicken remains hot and crunchy.
Notes
- Marinate chicken in buttermilk for at least 2 hours to ensure maximum tenderness and help the coating stick perfectly.
- Use a digital thermometer to check oil temperature, keeping it steady at 350°F for consistently crispy, golden-brown chicken pieces.
- Crush cornflakes or panko extra fine for an ultra-light, crackly breading that provides amazing texture and crunch.
- Let chicken rest on a wire rack after frying to maintain crispiness and prevent soggy bottoms, allowing excess oil to drip away.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 620 kcal
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.2 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg