Description
Skip the takeout and make this irresistible Bang Bang Chicken at home. Crispy chicken tossed in a sweet-spicy sauce that’s so good you’ll be licking your fingers. Trust me, it’ll vanish before you can say “seconds please!”
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- ¾ cup (90g) all-purpose flour
- 2 large eggs, beaten
- 1½ cups (150g) panko breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil (if pan-frying)
- ½ cup (120ml) mayonnaise
- ¼ cup (60ml) sweet chili sauce
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 3 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Fresh cilantro leaves (optional)
Instructions
- Cut chicken into 1-inch pieces and pat thoroughly dry with paper towels. Season lightly with salt and pepper.
- Set up a breading station: Place flour mixed with salt and pepper in one dish, beaten eggs in a second dish, and panko breadcrumbs in a third dish.
- Dredge chicken pieces in flour, shake off excess, dip in egg, then coat thoroughly with panko breadcrumbs.
- Choose your cooking method: Pan-fry in oil for 3-4 minutes per side until golden and cooked through (165°F internal temperature), air fry at 400°F for 8-10 minutes, or bake at 425°F for 15-18 minutes.
- While chicken cooks, make the sauce by whisking together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and minced garlic until smooth.
- Once chicken is cooked, either drizzle with sauce or gently toss to coat each piece.
- Garnish with sliced green onions, sesame seeds, and optional cilantro.
- Serve immediately while still hot and crispy.