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Turning plain chicken breasts into mouth-watering magic happens with this crunchy bang bang chicken. It delivers a perfect sweet-heat combo that'll make your taste buds dance. The super crispy outer shell breaks away to tender, juicy meat while the creamy, spicy sauce makes everyone ask for seconds.
I came up with this bang bang chicken when trying to copy our takeout favorite at home. What began as just playing around in the kitchen quickly turned into our end-of-week must-have, with my kids and partner now asking for it by name whenever we need something fast but fancy for dinner.
Ingredients
- Boneless skinless chicken breasts: your main protein that stays tender inside while getting super crispy outside
- Panko breadcrumbs: these special Japanese breadcrumbs make a way crunchier coating than the regular kind
- Mayonnaise: creates the foundation for your sauce and helps stick those crumbs onto your chicken
- Sweet chili sauce: brings that trademark sweet kick that makes bang bang chicken so special
- Honey: adds extra sweetness that works against the spicy elements
- Sriracha sauce: brings the heat that you can dial up or down however you like
- Garlic powder: packs in flavor without burning like fresh garlic might when cooking
- Paprika: gives nice color and subtle smoky notes to your breading
- Salt and pepper: basic but crucial players that bring out all other tastes
- Vegetable oil: grab something neutral that can handle high heat for best frying results
Step-by-Step Instructions
- Prepare the coating:
- Combine panko breadcrumbs with garlic powder, paprika, salt and pepper in a flat dish. Stir until everything's fully mixed. This tasty crumb blend is what gives your chicken that addictive crunch and flavor kick.
- Make the bang bang sauce:
- Stir mayonnaise, sweet chili sauce, honey and Sriracha together in another bowl until smooth and blended. This amazing sauce works two ways both helping breadcrumbs stick and giving that classic bang bang taste.
- Coat the chicken:
- Dunk each chicken breast into your mayo mixture, making sure to cover every bit completely. The thickness helps create a shield that locks moisture inside during cooking.
- Apply the breadcrumbs:
- Put each saucy chicken piece into the seasoned crumbs, pushing down lightly but firmly for maximum sticking power. For extra crispiness, let your coated chicken sit for 5 minutes before cooking so the coating can set up nicely.
- Fry to golden perfection:
- Get your vegetable oil hot in a big skillet over medium heat until it shimmers but doesn't smoke. Carefully drop in your coated chicken pieces with space between them and cook about 6-8 minutes each side until they turn deep gold and reach 165°F inside.
- Rest and drain:
- Move your finished chicken to a plate lined with paper towels and let it sit for 3-5 minutes. This waiting time lets all the juices spread back through the meat while extra oil drips away.
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My folks can't get enough of the sweet chili sauce in this dish. I stumbled on it ages ago while shopping at an Asian grocery and now always keep some in my fridge. The way it blends with creamy mayo and hot Sriracha really makes this meal stand out at our dinner table.
Healthier Alternatives
Want a lighter take on this family favorite? No problem. Try cooking your coated chicken in an air fryer at 375°F for roughly 12-15 minutes, flipping once halfway. You'll use way less oil but still get that awesome crunch. Another trick is swapping half the mayo for Greek yogurt to cut calories while keeping things creamy.
Serving Suggestions
This tasty bang bang chicken goes great with tons of sides for a complete meal. Try it on top of plain rice with some stir-fried veggies for an Asian-style dinner. Going lighter? Just slice it up and put it on a fresh salad with cucumber, carrots and extra bang bang sauce drizzled as dressing. It's also fantastic with some roasted broccoli or simple coleslaw for a quick weeknight dinner.
Make Ahead Tips
Though this chicken tastes best right after cooking, you can get a head start to save time later. The sauce will stay good in the fridge for up to 3 days in a sealed container. You can also mix your seasoned breadcrumbs ahead and keep them in a closed container at room temp. For busy weeks, fully cook your chicken, let it cool, and store in the fridge for up to 3 days. Just warm it in a 350°F oven for about 10 minutes to bring back some of the crunch.
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Frequently Asked Questions
- → Which chicken cut is best for this dish?
Boneless chicken breasts are great because they cook evenly, stay juicy, and are easy to crisp up.
- → Can I bake this instead of frying?
Absolutely! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway for that golden finish.
- → What's in the Bang Bang sauce?
It’s a creamy, sweet, and spicy mix of mayo, honey, Sriracha, and sweet chili sauce.
- → How do I make it spicier?
Add more Sriracha or sprinkle some cayenne pepper on either the sauce or breadcrumb coating.
- → What should I serve with this chicken?
Steamed rice, a crisp salad, or some roasted veggies make great sides for this crispy chicken.