Ingredients

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1–5 tablespoons Sriracha hot sauce (to taste)

1 teaspoon honey

Juice from 1/2 lime

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 eggs

1 pound chicken breasts or thighs, cut into bite-sized pieces

1/8 cup oil (vegetable, avocado, or olive)

3 green onions, sliced (for garnish, optional)

Instructions

Step 1: In a bowl, whisk together mayonnaise, sweet chili sauce, Sriracha hot sauce (starting with 1 tablespoon), honey, and lime juice until fully combined. Taste and adjust the Sriracha if you want it spicier. Cover and refrigerate the sauce.

Step 2: In a large zip-top bag, combine panko breadcrumbs, garlic powder, onion powder, paprika, kosher salt, and black pepper. Seal the bag and shake well to mix. Set aside.

Step 3: In a medium to large bowl, whisk the eggs until fully combined.

Step 4: Add the chicken pieces to the egg mixture, ensuring all pieces are coated.

Step 5: Transfer the egg-coated chicken into the bag with the breadcrumb mixture. Seal and gently shake to coat all chicken pieces evenly. Set aside.

Step 6: Heat oil in a large skillet over medium heat.

Step 7: When the oil is hot, add the chicken pieces without overcrowding the pan. Cook in batches if needed to keep them crispy.

Step 8: Cook each side for 3–5 minutes until the chicken is golden and cooked through, with juices running clear. The internal temperature should reach 165°F (74°C).

Step 9: Serve the chicken over rice, drizzle with the Bang Bang sauce, and garnish with sliced green onions. Enjoy immediately.

Tips & Variations

For extra crispiness, double-dip the chicken by repeating the egg and breadcrumb coating steps before frying.

Try swapping Sriracha with another hot sauce to adjust the heat profile to your liking.

Use boneless, skinless chicken thighs for juicier results, or breasts for a leaner option.

Serve with steamed vegetables or a fresh salad for a balanced meal.

Storage

Store any leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispiness, or warm in the oven at 350°F (175°C) for about 10 minutes. Keep the Bang Bang sauce refrigerated separately and add fresh before serving.

FAQs

Can I bake the chicken instead of frying it?

Yes, you can bake the chicken on a greased baking sheet at 400°F (200°C) for about 20-25 minutes, turning halfway through, until golden and cooked through. This is a healthier alternative but may be slightly less crispy.

What can I substitute for panko breadcrumbs?

If you don’t have panko, regular breadcrumbs can be used, though the texture will be less crunchy. You can also crush cornflakes or use crushed crackers for a crispy coating.