Description
Packed with fiery Szechuan flavors, Bang Bang Chicken delivers a zesty punch that’ll make your taste buds dance with excitement. Grab your chopsticks and prepare for a spicy adventure that brings the bold tastes of China right to your dinner table.
Ingredients
Scale
Main Protein:
- 1.5 lbs boneless, skinless chicken breasts
Coating and Seasoning:
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 egg white
Sauce Components:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 2 tablespoons sriracha
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon honey
- ½ teaspoon sesame oil
- 1 clove garlic
- ½ teaspoon ground ginger
Salad Base:
- 4 cups shredded cabbage
- 1 cup shredded carrots
Salad Dressing:
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- ¼ teaspoon salt
Garnishes:
- ¼ cup chopped green onions
- 2 tablespoons sesame seeds
- Crushed red pepper flakes
Instructions
- Mix 1 tablespoon cornstarch, 1 teaspoon salt, and ½ teaspoon white pepper with 1.5 lbs cubed chicken breasts, ensuring every piece gets an even coating.
- Pour 1 lightly beaten egg white over the chicken and thoroughly blend to create a protective marinade layer.
- Refrigerate the seasoned chicken for 15-30 minutes to help the coating adhere and tenderize the meat.
- Pour 2 tablespoons vegetable oil into a large skillet, heating to medium-high until the surface shimmers with heat.
- Arrange chicken pieces in a single layer without overcrowding, allowing each piece to brown evenly.
- Sauté chicken for 5-7 minutes, rotating occasionally, until golden brown and internal temperature reaches 165F.
- Transfer cooked chicken to a paper towel-lined plate to absorb excess oil and maintain crispness.
- Whisk ½ cup mayonnaise, ¼ cup sweet chili sauce, 2 tablespoons sriracha, and remaining sauce ingredients until smooth.
- Taste the sauce and adjust seasonings to balance heat and sweetness according to your preference.
- Gently fold chicken pieces into the sauce, ensuring each morsel gets thoroughly coated.
- Toss 4 cups shredded cabbage, 1 cup shredded carrots, and ¼ cup green onions in a separate bowl.
- Blend 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon sugar, and ¼ teaspoon salt for slaw dressing.
- Drizzle dressing over vegetable mixture and mix until evenly distributed.
- Chill slaw for 30 minutes to enhance flavor melding and crisp texture.
- Plate chicken over rice or noodles, topping with fresh green onions and toasted sesame seeds.
- Optionally sprinkle crushed red pepper flakes for extra heat and visual appeal.
Notes
- Cornstarch creates a light, crispy coating that helps the chicken stay tender and juicy during cooking.
- Marinating the chicken with egg white helps tenderize the meat and creates a silky texture.
- Cook chicken in a single layer to ensure even browning and prevent steaming, which can make the meat soggy.
- For a gluten-free version, replace soy sauce with tamari and use gluten-free sweet chili sauce.
- Prep Time: 15-30 minutes
- Cook Time: 5-7 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 354 kcal
- Sugar: 10 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 55 mg