Crispy Bang Bang Chicken (Easy 25-Minute Recipe)
This crispy Bang Bang Chicken is an easy 25-minute recipe made with bite-sized chicken coated in panko and tossed in a creamy, sweet, and spicy sauce. Pan-fried for the best texture, it’s a quick weeknight dinner or party appetizer that tastes even better than takeout.
Servings: 4
Calories: 581kcal
Ingredients
Sauce Ingredients
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tablespoons Sriracha hot sauce
- 1 teaspoon honey
- Juice from half of a lime, a little less than 2 tablespoons
Chicken Ingredients
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¼ teaspoon coarse kosher salt
- ¼ teaspoon black pepper
- 2 eggs
- 1 pound boneless, skinless chicken, at least ½ inch thick, cut into 1-2 inch cubes, white or dark meat
- ¼ cup peanut or pecan oil, may need to add more for a second batch or if the skillet is large
- 3 green onions, for garnish, chopped
Instructions
- Add the sauce ingredients to a bowl. Mix until thoroughly combined. Set aside.
- Add the breadcrumbs and seasonings to a large plastic storage bag. Seal the bag and shake until the ingredients are well combined.
- Add the eggs to a bowl. Whisk the eggs until smooth.
- Add the chicken to the egg mixture and stir until fully coated.
- Transfer the chicken to the plastic bag. Seal the bag and gently shake to coat the chicken with the panko mixture. Place the coated pieces on a wire rack to allow the coating to dry and stick.
- Add the oil to a skillet over medium heat.
- Place the chicken into the pan. Don’t overcrowd the pan. You may need to cook this in batches.
- Cook each side for 2-3 minutes or until the chicken is golden brown and crispy. You want the internal temperature to be 165° F. (If the chicken is browning too quickly, reduce the heat a bit.)
- Toss the chicken in the sauce, or drizzle the sauce on top, and sprinkle the green onions on top.
Notes
Try to cut your chicken into the same size pieces so they will all cook evenly. I found chicken cutlets to be too thin to use in this recipe. The ideal thickness is ½ inch. Use a meat mallet to pound your pieces into the same thickness if needed.
Don’t overcrowd the pan, or the chicken will steam rather than crisp.
Use a wire rack instead of paper towels for cooling; it keeps the bottom from getting soggy.
The sauce is mild to medium in heat. One tablespoon of Sriracha and one teaspoon of honey provide a balanced heat, but you can add more or less to taste. But be sure to taste the sauce and adjust the sweetness or heat to your family's taste before serving.
Wait to add the sauce right before serving to keep the chicken crispy. I think it's better to toss the chicken in the sauce before serving, instead of drizzling it on, but you do you!
Nutrition
Calories: 581kcal | Carbohydrates: 22g | Protein: 30g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 844mg | Potassium: 542mg | Fiber: 1g | Sugar: 11g | Vitamin A: 513IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 2mg
