Name: Authentic Bang Bang Chicken Recipe – Easy Chinese Dinner Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1/2 cup mayonnaise; 1/4 cup sweet chili sauce; 5 teaspoons Sriracha hot sauce, divided; 2 large eggs; 2 tablespoons all-purpose flour; 2 1/2 cups panko breadcrumbs; 1 3/4 teaspoons kosher salt, divided; 1 teaspoon garlic powder; 1 3/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces; 1 cup neutral oil, such as vegetable or canola, for frying; Thinly sliced scallions, for serving (optional)

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Introduction

Bang Bang Chicken is a flavorful Chinese-inspired dish featuring crispy, golden chicken pieces tossed in a creamy, spicy sauce. It’s easy to prepare at home and perfect for a quick weeknight dinner or entertaining guests. This recipe strikes the perfect balance of crunch and heat.

A close-up shot shows a woman's hand holding a golden brown fried chicken wing coated in a shiny, sticky glaze with small green herb bits on top. The wing is being dipped into a small container filled with a creamy, light orange dipping sauce. The wings rest on a metal tray with more wings visible in the background. The image is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup mayonnaise
1/4 cup sweet chili sauce
5 teaspoons Sriracha hot sauce, divided
2 large eggs
2 tablespoons all-purpose flour
2 1/2 cups panko breadcrumbs
1 3/4 teaspoons kosher salt, divided
1 teaspoon garlic powder
1 3/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup neutral oil, such as vegetable or canola
Thinly sliced scallions, for serving (optional)

Instructions

Step 1: In a large bowl, stir together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, and 4 teaspoons of the Sriracha. Transfer half of this sauce to a small bowl to serve later.
Step 2: In a medium shallow bowl or pie plate, whisk together the remaining 1 teaspoon Sriracha, 2 large eggs, and 2 tablespoons all-purpose flour. In a separate shallow bowl or pie plate, combine 2 1/2 cups panko breadcrumbs, 1 teaspoon kosher salt, and 1 teaspoon garlic powder.
Step 3: Season 1 1/2 pounds chicken pieces with the remaining 3/4 teaspoon kosher salt. Working in batches, dip the chicken pieces into the egg mixture to coat, then transfer to the panko mixture. Press and turn the chicken to fully coat with breadcrumbs. Arrange the coated chicken on a rimmed baking sheet in a single layer.
Step 4: Heat 1 cup neutral oil in a large, high-sided skillet over medium heat until it reaches 350°F. Prepare a second baking sheet lined with a wire rack or paper towels. Fry about 8 pieces of chicken at a time, cooking and turning halfway through until golden brown and cooked through, about 3 to 5 minutes. Transfer fried chicken to the rack or paper towels to drain.
Step 5: Place the fried chicken into the large bowl with the sauce and toss to coat evenly. Garnish with thinly sliced scallions if desired. Serve with the reserved sauce drizzled on top or on the side for dipping.

Tips & Variations

For extra crispiness, double-dip the chicken by repeating the egg and panko coating before frying.
Use a thermometer to maintain oil temperature around 350°F to ensure the chicken cooks evenly without absorbing too much oil.
Try swapping mayonnaise for Greek yogurt to lighten the sauce while keeping the creaminess.
Serve over steamed rice or noodles for a complete meal.

Storage

Store leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F oven on a wire rack for 10-15 minutes to help maintain crispiness. Avoid microwaving if you want to keep the coating crunchy.

How to Serve

A white plate holds three golden brown, crispy fried chicken tenders covered in a shiny glaze with small green herb pieces sprinkled on top. To the back right of the plate, there is a layer of fluffy white rice mixed with small green herbs. The plate is set on a wooden surface with a white marbled texture underneath. In the background, a small bowl with a creamy orange dipping sauce is partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and can add extra juiciness. Adjust frying time slightly as thighs may take a minute or two longer to cook through.

Is it possible to bake the chicken instead of frying?

Absolutely. Preheat the oven to 425°F and bake the coated chicken on a wire rack set over a baking sheet for about 20-25 minutes, flipping halfway, until golden and cooked through. This is a healthier alternative but may not be as crispy as frying.