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- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup panko breadcrumbs - 1/2 cup mayonnaise (for the sauce) - 1/4 cup sweet chili sauce (for the sauce) - 1 tablespoon sriracha (for the sauce) - 1 teaspoon lime juice (for the sauce) - 1 teaspoon honey (for the sauce) - 1 teaspoon garlic powder - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper (adjust for spice level) - Salt and pepper to taste - Frying pan - Bowls for mixing - Paper towels When I make Crispy Bang Bang Chicken, I focus on fresh ingredients. The chicken needs to be tender and juicy. I cut it into bite-sized pieces. The coating is key to that perfect crunch. I use flour, eggs, and panko breadcrumbs for a crispy texture. The Bang Bang sauce adds a kick. I mix mayonnaise, sweet chili sauce, sriracha, lime juice, and honey. This sauce is creamy and spicy, a true delight. You can adjust the spice based on your taste. I gather my equipment, too. A frying pan heats the oil just right. Bowls help me mix and coat the chicken. Paper towels are good for draining excess oil after frying. These steps ensure my Crispy Bang Bang Chicken is a hit every time! {{ingredient_image_1}} To start, I gather all my chicken pieces. I cut 1 pound of boneless, skinless chicken breasts into bite-sized pieces. This makes them easy to eat. It also helps them cook faster. Next, I set up my breading station. I use three bowls. In the first bowl, I mix 1 cup of all-purpose flour, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1/2 teaspoon of cayenne pepper, and salt and pepper to taste. This is my dry coating mix. In the second bowl, I beat 2 large eggs. This will help the coating stick. In the third bowl, I pour 1 cup of panko breadcrumbs. These will make the chicken crispy. Now, it’s time for the Bang Bang sauce. I take a small bowl and mix together 1/2 cup of mayonnaise, 1/4 cup of sweet chili sauce, 1 tablespoon of sriracha, 1 teaspoon of lime juice, and 1 teaspoon of honey. I stir until it is smooth. If you want it spicier, you can add more sriracha. Adjust it to match your taste! Next, I heat about 1/2 inch of vegetable oil in a large skillet over medium heat. I wait until the oil is hot. This is important for crispy chicken. Once the oil is ready, I carefully add the breaded chicken pieces. I make sure not to overcrowd the pan. I fry them for about 4-5 minutes on each side. I watch for them to turn golden brown and crispy. I check the doneness by cutting one piece. It should be white inside, not pink. Then, I transfer the cooked chicken to a plate lined with paper towels to drain the extra oil. To get that perfect crunch, the oil must be hot. Heat your oil to about 350°F (175°C). Use a thermometer to check. If your oil is too cool, the chicken will soak up oil and turn soggy. To prevent sogginess, don’t overcrowd the pan. Fry in batches if needed. This helps each piece cook evenly. After frying, place chicken on paper towels to drain excess oil. This keeps them crispy. Adjust the heat by changing the sauce levels. If you like it mild, use less sriracha. If you want more heat, add more. Taste your sauce as you mix. This way, you can find your perfect spice level. You can also try different sauces. Instead of the usual Bang Bang sauce, use honey mustard or barbecue sauce. They add unique flavors and can change the whole dish. Garnishing your dish can make it look special. Try slicing green onions or sprinkling sesame seeds on top. This adds color and texture. Pair the crispy chicken with simple sides. Rice or a fresh salad works well. You can also serve it with steamed veggies for a balanced meal. Think of flavors that complement the chicken's crunch! Pro Tips Double Coating: For an extra crispy texture, after the first coat of panko breadcrumbs, dip the chicken back into the egg and then again into the breadcrumbs before frying. Temperature Check: Ensure the oil is hot enough before frying by dropping a small piece of bread into the oil; it should sizzle and turn golden brown quickly when ready. Resting Time: Allow the fried chicken to rest on a wire rack instead of paper towels to keep it crispy, as paper towels can trap steam and make the coating soggy. Flavor Boost: Marinate the chicken pieces in buttermilk or yogurt for at least an hour before coating to add moisture and flavor to the chicken. {{image_2}} You can enjoy crispy Bang Bang chicken in two ways: baked or fried. Frying gives you that classic crunch. If you want to bake, coat your chicken as usual. Preheat your oven to 400°F (200°C). Place the coated chicken on a baking sheet. Spray lightly with cooking oil. Bake for about 20-25 minutes. Flip halfway through for even cooking. Baking is a healthier option. It cuts down on oil and calories. You still get great flavor and crunch. You don’t have to stick with chicken. You can use turkey or pork instead. Cut them into bite-sized pieces just like the chicken. They will absorb the flavor well. For a vegetarian option, try cauliflower or tofu. Cut cauliflower into florets or cube firm tofu. Follow the same breading method for either. Both will get crispy and delicious. The Bang Bang sauce is key to this dish. You can mix it up with different flavors. Try adding soy sauce for an Asian twist. You can also use hoisin sauce for sweetness. If you want a creamy sauce, mix in more mayo. For more heat, add extra sriracha. Balance is important. Taste your sauce as you go. This way, you find the right level of spice for you. To keep your crispy Bang Bang chicken fresh, store it right. Place the chicken in an airtight container. This keeps it from drying out. Add a paper towel at the bottom to soak up moisture. It helps maintain the crispiness. Store in the fridge for up to three days. Use glass or plastic containers with tight lids. These containers prevent air from getting in. If you plan to eat it in a few days, this works well. For longer storage, follow the freezing tips below. You can reheat your chicken in two ways: the microwave or the oven. - Microwave: This is quick but may make the chicken soft. Heat on medium for one to two minutes. Check to avoid overcooking. - Oven: This method keeps the chicken crispy. Preheat your oven to 375°F (190°C). Place the chicken on a baking sheet. Heat for about 10-15 minutes or until warm. You can freeze Bang Bang chicken before or after cooking. - Freezing Before Cooking: Coat the chicken as you normally would. Place pieces on a baking sheet, making sure they don’t touch. Freeze for a few hours, then move them to a freezer bag. This prevents sticking. They can last for up to three months. - Freezing After Cooking: Let the chicken cool completely. Place it in a freezer-safe container. Store in the freezer for up to three months. To reheat, use the oven method mentioned above for best results. Bang Bang Chicken is a popular dish with roots in Asian cuisine. It features crispy chicken pieces, often tossed in a spicy, creamy sauce. The dish gets its name from the bold flavors that “bang” on your taste buds. Traditionally, it combines a mix of sweet and spicy, making each bite exciting. It's loved for its texture and flavor, making it a favorite for many. Yes! You can prep Bang Bang Chicken in advance. Start by coating the chicken pieces with the flour and panko mixture. Store them in the fridge for a few hours or overnight. This helps the coating stick better when you fry them later. You can also make the Bang Bang sauce ahead and keep it in the fridge. Just give it a good stir before serving. To ensure crispy chicken, follow these tips: - Use panko breadcrumbs instead of regular ones. They add crunch. - Make sure the oil is hot enough before frying. This helps seal the coating. - Avoid overcrowding the pan. Fry in small batches for even cooking. - Let the chicken rest on paper towels after frying to drain excess oil. This keeps it crispy. This article covered how to make Bang Bang Chicken, from ingredients to storage tips. You learned about the key components, like chicken, coating, and sauce, plus the tools you need. The step-by-step instructions guide you through preparation, cooking, and serving. Keeping the chicken crispy and adjusting heat levels will help you get it just right. Whether you bake it or try different proteins, there's a version for everyone. Enjoy your cooking and don't shy away from experimenting with flavors!

Crispy Bang Bang Chicken

Deliciously crispy chicken pieces coated in panko breadcrumbs and tossed in a spicy Bang Bang sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • to taste salt and pepper
  • for frying oil vegetable oil
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 tablespoon sriracha
  • 1 teaspoon lime juice
  • 1 teaspoon honey

Instructions
 

  • In a bowl, combine the flour, garlic powder, paprika, cayenne pepper, salt, and pepper. In a separate bowl, beat the eggs. In a third bowl, place the panko breadcrumbs.
  • Dip each piece of chicken into the flour mixture, then the beaten eggs, and finally coat with panko breadcrumbs. Ensure each piece is well-coated and set aside.
  • In a small bowl, mix together the mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth. Adjust the spice level to your liking.
  • In a large skillet or frying pan, heat about 1/2 inch of vegetable oil over medium heat. Once hot, carefully add the breaded chicken pieces, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
  • Place the crispy chicken pieces in a large bowl and drizzle with half of the Bang Bang sauce, tossing to coat evenly. Reserve the remaining sauce for dipping.
  • Plate the crispy Bang Bang chicken and drizzle with a little extra sauce on top. Garnish with sliced green onions or sesame seeds if desired.

Notes

Adjust the cayenne pepper and sriracha for your desired spice level.
Keyword bang bang, chicken, crispy, fried