Bang Bang Chicken is a popular dish known for its irresistible combination of crispy chicken pieces coated in a creamy, spicy, and slightly sweet sauce. This recipe takes crispy chicken bites to the next level with a tangy sauce made from mayonnaise, sweet chili sauce, and a touch of sriracha. Whether served as an appetizer, snack, or main course, this dish is sure to be a crowd-pleaser with its bold flavors and satisfying crunch.
Equipment:
- Large mixing bowl
- Small bowl (for sauce)
- Large skillet or deep fryer
- Tongs or slotted spoon
- Paper towels (for draining)
- Plate for serving
Ingredients:
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Vegetable oil for frying (or use air fryer for a lighter version)
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tablespoon sriracha sauce (adjust for spice preference)
- 1 tablespoon rice vinegar
- 1 teaspoon honey (optional, for extra sweetness)
Instructions:
- Prepare the Chicken
Cut the chicken breasts into bite-sized pieces. In a large bowl, combine the flour, garlic powder, onion 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 into the flour mixture, then into the beaten eggs, and finally coat in the panko breadcrumbs. Press the breadcrumbs onto the chicken to ensure a thick, even coating. - Fry the Chicken
Heat vegetable oil in a large skillet over medium-high heat, or preheat your air fryer. Fry the chicken in batches for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the oil and drain on paper towels. - Make the Bang Bang Sauce
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha sauce, rice vinegar, and honey (if using). Taste and adjust the heat or sweetness level to your preference. - Coat the Chicken with Sauce
Once the chicken is fried and drained, place it in a large bowl. Pour the Bang Bang sauce over the chicken and toss to coat evenly. - Serve
Transfer the coated chicken to a serving platter and serve immediately. Garnish with sliced green onions or sesame seeds, if desired.
Presentation Ideas:
- Serve the Bang Bang Chicken on a platter with a sprinkle of sesame seeds and fresh cilantro or chopped green onions for a pop of color.
- Pair with a side of rice or a fresh cucumber salad to balance the richness of the dish.
- Serve with extra dipping sauce on the side for those who want an extra kick.
Tips:
- For a lighter version, cook the chicken in an air fryer instead of frying. Simply spray the chicken with a little oil and cook at 400°F (200°C) for 10-12 minutes, flipping halfway.
- Adjust the sriracha and sweet chili sauce to your preferred spice level. Add more sriracha for extra heat, or use less for a milder version.
- Leftover Bang Bang Chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispy texture.
Bang Bang Chicken is a quick, easy, and flavorful dish that’s perfect for any occasion. The crispy chicken combined with the creamy, spicy sauce creates a satisfying contrast in textures and flavors that’s sure to delight. Whether you’re serving it as an appetizer, snack, or main course, this dish will quickly become a favorite!
Bang Bang Chicken Recipe
This Bang Bang Chicken recipe features crispy chicken bites tossed in a creamy, spicy, and sweet sauce. Perfect for a quick dinner, appetizer, or party snack, it's sure to impress with bold flavors and crunchy textures!
Equipment
- Large mixing bowl
- Small bowl (for sauce)
- Large skillet or deep fryer
- Tongs or slotted spoon
- Paper towels (for draining)
- Plate for serving
Ingredients
- For the Chicken:
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 eggs beaten
- 2 cups panko breadcrumbs
- Vegetable oil for frying or use air fryer for a lighter version
- For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tablespoon sriracha sauce adjust for spice preference
- 1 tablespoon rice vinegar
- 1 teaspoon honey optional, for extra sweetness
Instructions
- Prepare the Chicken
- Cut the chicken breasts into bite-sized pieces. In a large bowl, combine the flour, garlic powder, onion 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 into the flour mixture, then into the beaten eggs, and finally coat in the panko breadcrumbs. Press the breadcrumbs onto the chicken to ensure a thick, even coating.
- Fry the Chicken
- Heat vegetable oil in a large skillet over medium-high heat, or preheat your air fryer. Fry the chicken in batches for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the oil and drain on paper towels.
- Make the Bang Bang Sauce
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha sauce, rice vinegar, and honey (if using). Taste and adjust the heat or sweetness level to your preference.
- Coat the Chicken with Sauce
- Once the chicken is fried and drained, place it in a large bowl. Pour the Bang Bang sauce over the chicken and toss to coat evenly.
- Serve
- Transfer the coated chicken to a serving platter and serve immediately. Garnish with sliced green onions or sesame seeds, if desired.
- Presentation Ideas:
- Serve the Bang Bang Chicken on a platter with a sprinkle of sesame seeds and fresh cilantro or chopped green onions for a pop of color.
- Pair with a side of rice or a fresh cucumber salad to balance the richness of the dish.
- Serve with extra dipping sauce on the side for those who want an extra kick.
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