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Bang Bang Chicken Recipe

★★★★★

4.6 from 68 reviews
  • Author: lilan
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Bang Bang Chicken is a flavorful and crispy dish featuring bite-sized chicken pieces coated in a seasoned panko breadcrumb mixture and pan-fried to perfection. The chicken is then generously drizzled with a creamy, spicy, and tangy bang bang sauce made from mayonnaise, sweet chili sauce, sriracha, honey, and fresh lime juice. Garnished with sliced green onions, this dish delivers a perfect balance of heat, sweetness, and zest served over rice for a satisfying meal.

Ingredients

Scale

Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1–5 tablespoons Sriracha hot sauce (to taste)
  • 1 teaspoon honey
  • Juice of 1/2 lime

Breaded Chicken

  • 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 oil)

Garnish

  • 3 green onions, sliced (optional)

Instructions

  1. Prepare the Sauce: In a bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 tablespoon Sriracha hot sauce (add more to taste, up to 5 tablespoons), 1 teaspoon honey, and the juice of half a lime until fully combined. Cover and refrigerate to allow flavors to meld.
  2. Mix the Breadcrumb Coating: In a large resealable plastic bag, combine 1 cup panko breadcrumbs with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Seal the bag and shake well until evenly mixed. Set aside.
  3. Prepare the Egg Wash: In a medium to large bowl, whisk 2 eggs until fully combined.
  4. Coat the Chicken in Egg: Add the bite-sized chicken pieces to the beaten eggs and stir to ensure all pieces are coated.
  5. Coat the Chicken with Breadcrumbs: Transfer the egg-coated chicken into the bag containing the breadcrumb mixture. Seal and gently shake the bag so all chicken pieces are evenly coated with the seasoned breadcrumbs.
  6. Heat the Oil: Pour 1/8 cup oil into a large skillet and heat over medium heat until hot but not smoking.
  7. Cook the Chicken: Place the breaded chicken pieces in the skillet, being careful not to overcrowd the pan to prevent steaming. Cook in batches if necessary. Fry each side for 3 to 5 minutes or until golden crispy and the internal temperature reaches 165°F (74°C).
  8. Serve: Once cooked, serve the crispy chicken over rice. Drizzle generously with the prepared bang bang sauce and garnish with sliced green onions. Serve immediately for best texture and flavor.

Notes

  • Use chicken thighs for juicier chicken or breasts for leaner meat.
  • Adjust Sriracha quantity in the sauce to control spice level.
  • Make sure not to overcrowd the pan while frying to maintain crispiness.
  • Use a meat thermometer to ensure chicken reaches 165°F internal temperature.
  • Can be served with steamed rice, quinoa, or a fresh salad.
  • Leftover sauce can be stored in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American Asian Fusion

Keywords: bang bang chicken, crispy chicken, spicy chicken, panko breaded chicken, quick chicken recipe, Asian inspired chicken

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Find it online: https://cooklilan.com/bang-bang-chicken-recipe/