Best Bang Bang Chicken
Crispy bites of chicken are coated in a light crumb and tossed with a creamy, sweet, and gently spicy Bang Bang sauce for an easy meal or party appetizer.
Ingredients
Bang Bang Sauce
- 0.5 cup mayonnaise
- 0.25 cup sweet chili sauce
- 1 tablespoon Sriracha or other hot sauce use less for a milder sauce
- 1 tablespoon honey
Chicken
- 1 pound boneless skinless chicken breasts or thighs cut into small bite-size pieces
- 1 large egg lightly beaten
- 2 tablespoons milk or buttermilk
- 0.5 cup all-purpose flour
- 0.5 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt plus more to taste
- 0.25 teaspoon black pepper
- neutral oil for shallow frying
- sliced green onions for garnish
Instructions
- Mix the sauce: In a small bowl, stir together the mayonnaise, sweet chili sauce, hot sauce, and honey until smooth. Taste and adjust the heat or sweetness if needed, then set the bowl aside.
- Set up the coating: In one shallow dish, whisk the egg with the milk. In a second dish, combine the flour, panko, garlic powder, paprika, salt, and black pepper.
- Coat the chicken: Pat the chicken pieces dry. Dip each piece into the egg mixture, letting extra drip off, then press into the flour and breadcrumb mixture so it is lightly but evenly coated.
- Cook until crisp: Warm a thin layer of neutral oil in a skillet over medium-high heat. Add the coated chicken in a single layer and cook in batches, turning once, until golden brown on the outside and cooked through in the center.
- Sauce and serve: Let the cooked chicken rest for a few minutes on a plate lined with paper towels. Transfer to a clean bowl, drizzle with the Bang Bang sauce, and toss gently until coated. Sprinkle with green onions and serve right away.
Notes
For a lighter option, bake the coated chicken pieces on a lightly oiled baking sheet at high heat and drizzle the Bang Bang sauce on just before serving so the coating stays crisp.