Description

Bang Bang Chicken is a dish that’s quickly become a favorite in our household. The first time I made it, my family couldn’t stop raving about the combination of crispy chicken and the creamy, spicy bang bang sauce. It’s perfect for a weeknight dinner or as an appetizer for a gathering. Everyone loves the crunch of the chicken and the bold flavors of the sauce, and it’s surprisingly easy to prepare. Trust me, once you try it, you’ll want to make it again and again!

Ingredients

Scale

1 lb (450g) chicken breast, cut into bite-sized pieces
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper, to taste
2 eggs, beaten
1 cup panko breadcrumbs (for extra crunch)
Vegetable oil, for frying
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tablespoon Sriracha (or more, to taste)
1 tablespoon lime juice
Salt, to taste

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Instructions

Prepare the Chicken: In a bowl, mix the flour, paprika, garlic powder, salt, and pepper. In a separate bowl, beat the eggs. In a third bowl, place the panko breadcrumbs.
Coat the Chicken: Dip each piece of chicken first in the flour mixture, shaking off any excess, then into the beaten eggs, and finally coat with panko breadcrumbs. Ensure each piece is well-coated for maximum crunch.
Fry the Chicken: In a large skillet or frying pan, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot, carefully add the chicken pieces in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove the chicken and place it on a paper towel-lined plate to drain excess oil.
Make the Bang Bang Sauce: In a bowl, combine the mayonnaise, sweet chili sauce, Sriracha, lime juice, and salt. Mix until well combined. Adjust the spiciness by adding more Sriracha if desired.
Toss and Serve: In a large bowl, add the fried chicken and drizzle with the bang bang sauce. Toss gently to coat the chicken evenly. Serve immediately, garnished with green onions or sesame seeds if desired.

Notes

Double coat for extra crunch: For an even crunchier texture, dip the chicken in the egg mixture and then back into the flour mixture before coating with panko.
Air fryer option: You can also make this dish in an air fryer! Cook at 400°F (200°C) for about 10-12 minutes, flipping halfway through.
Spice level: Adjust the amount of Sriracha in the bang bang sauce according to your preferred spice level.
Use chicken thighs: For a juicier option, use boneless, skinless chicken thighs instead of breasts.
Make ahead: You can prepare the chicken and sauce ahead of time. Just fry the chicken and toss it with the sauce when you’re ready to serve.

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 4
Calories: 450