Description
A flavorful dish that combines crunchy chicken with a creamy, spicy sauce, perfect for appetizers or main courses.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (cut into strips or chunks)
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1 1/2 cups panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- Oil for frying (vegetable or canola oil recommended)
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tbsp sriracha (adjust for spice preference)
- 1 tbsp honey
- 1 tbsp lime juice
- Red chili flakes
- Fresh cilantro (chopped)
Instructions
- Start by patting the chicken pieces dry with a paper towel. Season them generously with salt, pepper, garlic powder, and paprika.
- Set up three separate bowls: one for flour, one for the beaten eggs, and one for panko breadcrumbs. Dip each chicken piece in flour, followed by the eggs, and finally roll in panko breadcrumbs.
- Heat oil in a deep skillet to 350°F (175°C) and fry the coated chicken pieces in batches for 3-4 minutes on each side until golden brown. Transfer to a wire rack.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth to create the Bang Bang sauce.
- Drizzle the Bang Bang sauce over the crispy chicken or serve as a dipping sauce on the side, garnishing with red chili flakes and chopped cilantro.
Notes
Ensure chicken pieces are uniform in thickness for even cooking. Monitor oil temperature carefully while frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg