Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bang Bang Chicken with Crispy Coating Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 77 reviews
  • Author: Emily
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6 servings 1x
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American

Description

This Bang Bang Chicken recipe features crispy, golden fried chicken pieces coated in a creamy, spicy sauce made from mayonnaise, sweet chili sauce, and Sriracha. Perfect as an appetizer or main dish, it’s quick to prepare and packed with bold flavors.

Ingredients

Scale

Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 5 teaspoons Sriracha hot sauce, divided

Chicken Coating

  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups panko breadcrumbs
  • 1 3/4 teaspoons kosher salt, divided
  • 1 teaspoon garlic powder
  • 1 3/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

Cooking

  • 1 cup neutral oil, such as vegetable or canola

Garnish

  • Thinly sliced scallions, for serving (optional)

Instructions

  1. Prepare the sauce: In a large bowl, stir together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, and 4 teaspoons of the Sriracha hot sauce. Transfer half of this sauce to a small bowl for serving later.
  2. Prepare the coatings: Whisk the remaining 1 teaspoon Sriracha, 2 large eggs, and 2 tablespoons all-purpose flour together in a medium shallow bowl or pie plate. In a second shallow bowl or pie plate, combine 2 1/2 cups panko breadcrumbs, 1 teaspoon kosher salt, and 1 teaspoon garlic powder.
  3. Coat the chicken: Season 1 1/2 pounds of the chicken pieces with the remaining 3/4 teaspoon kosher salt. Working in batches, dip the chicken into the egg mixture, turning to coat well, then transfer to the panko mixture. Press and flip the chicken gently in the panko to cover it completely. Arrange the coated pieces on a rimmed baking sheet in a single layer.
  4. Fry the chicken: Heat 1 cup of neutral oil in a large high-sided skillet over medium heat until it reaches 350°F. Line another baking sheet with a wire rack or paper towels for draining. Fry about 8 pieces at a time, cooking each piece for 3 to 5 minutes total, flipping halfway through, until the chicken is cooked through and golden brown. Transfer the cooked pieces to the wire rack or paper towels to drain.
  5. Toss in sauce and serve: Place the fried chicken in the large bowl containing the prepared sauce and toss until evenly coated. Garnish with thinly sliced scallions if using. Serve immediately with the reserved sauce on the side for dipping or drizzling.

Notes

  • The sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator.
  • Store leftover chicken and sauce separately in airtight containers for up to 4 days to maintain crispiness; mixing chicken with sauce before storing will soften the breading.

Nutrition

  • Serving Size: 1 cup (approx. 6 oz)
  • Calories: 450
  • Sugar: 5g
  • Sodium: 700mg
  • Fat: 30g
  • Saturated Fat: 5g
  • Unsaturated Fat: 22g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 25g
  • Cholesterol: 125mg

Find it online: https://emilyquickdinners.com/bang-bang-chicken-with-crispy-coating-recipe/