Description
Spicy, tangy bang bang chicken brings serious flavor to my weeknight dinner table. Crispy breaded chicken gets drizzled with a creamy chili sauce that makes taste buds dance with excitement.
Ingredients
Scale
Protein:
- 2 large chicken breasts
Dry Ingredients:
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
Wet Ingredients and Seasonings:
- 2 eggs
- vegetable oil
Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 tablespoon lime juice
Instructions
- Slice 2 large chicken breasts into uniform 1-inch bite-sized pieces for consistent cooking and coating.
- Create your breading station with two separate bowls: one with 2 beaten eggs, another with a mixed blend of ½ cup cornstarch, ½ cup all-purpose flour, 1 tsp salt, ½ tsp pepper, 1 tsp garlic powder, and ½ tsp paprika.
- Carefully dunk each chicken chunk into the egg wash, ensuring complete coverage, then transfer to the seasoned flour mixture and roll until thoroughly coated.
- Pour vegetable oil into a skillet, heating to 350°F over medium-high heat, allowing the surface to shimmer before adding chicken.
- Gently place breaded chicken pieces into hot oil, spacing them to prevent overcrowding, and cook 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 absorb excess oil and maintain crispiness.
- Prepare bang bang sauce by whisking ½ cup mayonnaise, ¼ cup sweet chili sauce, 2 tbsp sriracha, 1 tbsp honey, and 1 tbsp lime juice until smooth and well-combined.
- Tumble hot, crispy chicken pieces in the zesty sauce, ensuring each morsel gets an even, glossy coating.
- Sprinkle with chopped green onions or sesame seeds for a fresh, crunchy garnish before serving immediately.
Notes
- Use room temperature eggs for better coating adhesion and even breading coverage.
- Pat chicken dry before breading to help the flour mixture stick and create extra crispiness.
- For a gluten-free version, swap wheat flour with almond flour or gluten-free all-purpose blend.
- Control spice levels by adjusting sriracha amount in the Bang Bang sauce to suit your heat preference.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 445 kcal
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.1 g
- Carbohydrates: 23 g
- Fiber: 1.2 g
- Protein: 27 g
- Cholesterol: 110 mg