Bang Bang Chicken
Bang Bang Chicken is a flavorful and spicy dish that features crispy chicken strips coated in a sweet and spicy sauce. It’s perfect as an appetizer or a main dish and can be served with rice or salad.
Equipment
- 1 Medium bowl
- 1 Whisk
- 1 Shallow dish
- 1 Frying pan
- 1 Tongs or spatula
- 1 Paper towels
- 1 Serving plate
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup cornstarch
- 2 large eggs
- 1 cup panko breadcrumbs
- as needed for frying vegetable oil
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
- for garnish green onions
Instructions
- Begin by cutting the chicken breasts into thin strips or bite-sized pieces. Season with salt and pepper.
- In a medium bowl, whisk the eggs until well combined.
- Set up a dredging station: Place the cornstarch in a shallow dish, the beaten eggs in another dish, and the panko breadcrumbs in a third dish.
- Dip each chicken piece first into the cornstarch, coating it evenly, then into the egg mixture, and finally press into the panko breadcrumbs until fully coated.
- In a large frying pan, heat about 1 inch of vegetable oil over medium heat. To check if the oil is ready, drop a small piece of chicken in; if it sizzles, it’s ready.
- Carefully add the coated chicken pieces to the hot oil, frying in batches if necessary, until golden brown and cooked through, about 3-4 minutes per side.
- Use tongs to transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
- In a small bowl, combine the mayonnaise, sweet chili sauce, sriracha, honey, garlic powder, and onion powder. Mix until well blended.
- Serve the crispy chicken drizzled with the Bang Bang sauce and garnish with sliced green onions.
Notes
Adjust the spiciness of the sauce by adding more or less sriracha according to your preference.
This dish can also be served over lettuce for a lighter option.