Tangy Garlicky Bang Bang Chicken (Printable version)
Crispy breaded chicken tossed in a sweet, tangy, garlicky Bang Bang sauce; topped with spring onions and sesame.
# What you'll need:
→ Chicken
01 - 1 ⅓ lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 cup all-purpose flour
05 - 2 large eggs, beaten
06 - 1 cup panko or regular breadcrumbs
07 - Vegetable oil, for frying
→ Bang Bang Sauce
08 - ¼ cup mayonnaise
09 - 3 tablespoons sweet chili sauce
10 - 2 tablespoons honey
11 - 2 tablespoons sriracha sauce
12 - 3 tablespoons rice vinegar or lemon juice
13 - 4 cloves garlic, finely minced
14 - 1 teaspoon soy sauce
→ Garnish
15 - 2 spring onions, thinly sliced
16 - 1 tablespoon toasted sesame seeds
17 - Fresh cilantro or parsley, chopped (optional)
# Directions:
01 - Pat the chicken pieces dry and season evenly with salt and black pepper.
02 - Dredge each piece in flour, shaking off excess. Dip into the beaten eggs, then press firmly into breadcrumbs, ensuring an even coating on all sides.
03 - Pour vegetable oil to a depth of about ¾ inch in a deep skillet and heat over medium-high heat until it reaches 350°F.
04 - Carefully lower the breaded chicken into the hot oil in batches, avoiding overcrowding. Fry for 4 to 5 minutes per batch, turning once, until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate lined with paper towels to drain.
05 - While the chicken fries, whisk together the mayonnaise, sweet chili sauce, honey, sriracha, rice vinegar, minced garlic, and soy sauce in a mixing bowl until completely smooth and well combined.
06 - Transfer all the fried chicken to a large mixing bowl. Pour the Bang Bang sauce over the hot chicken and gently toss until every piece is evenly coated.
07 - Arrange the sauced chicken on a serving platter. Scatter the sliced spring onions, toasted sesame seeds, and fresh herbs over the top. Serve immediately while hot and crispy.
# Expert Tips:
01 -
- The sauce is a five ingredient miracle that tastes like you spent an hour developing layers of flavor, but it comes together in about sixty seconds flat.
- Crispy panko coated chicken pieces hold their crunch even after being tossed in sauce, which means glorious leftovers the next day if you are lucky enough to have any.
02 -
- The oil temperature drops every time you add chicken, so work in small batches and give the oil thirty seconds to recover between rounds or your coating will turn greasy instead of crisp.
- Toss the sauce with the chicken right before serving because even the best panko crust softens over time when it sits in that creamy sauce.
03 -
- Let the breaded chicken rest on a wire rack for five minutes before frying so the coating sets and adheres properly instead of sliding off in the oil.
- Taste the sauce before you toss it with the chicken and adjust the sriracha or honey to your liking, because once it is on there, you are committed to whatever balance you created.