Description
Bang Bang Chicken brings a zesty Chinese-inspired flavor explosion straight to your dinner table. Crispy chicken tenders drizzled with a creamy, spicy sauce make this quick meal a total crowd-pleaser that’ll have everyone asking for seconds.
Ingredients
Scale
Main Proteins:
- 1 ¾ pounds boneless, skinless chicken breasts
- 2 large eggs
Coating and Seasonings:
- 2 ½ cups panko breadcrumbs
- 2 tablespoons all-purpose flour
- 1 ¾ teaspoons kosher salt
- 1 teaspoon garlic powder
Sauces and Garnish:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 2 ½ teaspoons Sriracha hot sauce
- 1 cup neutral oil
- Thinly sliced scallions
Instructions
- Whip together ½ cup mayonnaise, ¼ cup sweet chili sauce, and 2 ½ teaspoons Sriracha in a mixing bowl. Set the zesty sauce aside for later.
- Create three separate stations: one with 2 large beaten eggs, another with 2 tablespoons all-purpose flour, and the third with 2 ½ cups panko breadcrumbs mixed with 1 ¾ teaspoons kosher salt and 1 teaspoon garlic powder.
- Take each 1-inch chicken breast piece and first dust it lightly in flour, shaking off excess.
- Dunk the floured chicken into beaten eggs, ensuring complete coverage.
- Roll the egg-coated chicken in the seasoned breadcrumb mixture, pressing gently to help crumbs adhere completely.
- Pour 1 cup neutral oil into a large skillet and heat to 350°F.
- Carefully place breaded chicken pieces into hot oil, cooking for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer fried chicken to a paper towel-lined plate to drain excess oil.
- Pour prepared sauce over hot chicken, tossing gently to coat each piece thoroughly.
- Sprinkle with thinly sliced scallions for a fresh garnish before serving immediately.
Notes
- Chill the sauce ingredients before mixing to create a more stable and flavorful blend.
- Use panko breadcrumbs for extra crispiness and a lighter coating on the chicken.
- For a gluten-free version, swap wheat flour with almond or rice flour and use gluten-free breadcrumbs.
- Control the heat level by adjusting Sriracha sauce – start with less and add more to suit your spice preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 3 to 4
- Calories: 700 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 7 g
- Unsaturated Fat: 36 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 50 g
- Cholesterol: 150 mg