Authentic Bang Bang Chicken Recipe – Easy Chinese Dinner Recipe
This Authentic Bang Bang Chicken recipe offers a perfect blend of crispy fried chicken coated in a creamy, spicy, and sweet sauce that can be easily prepared on the stovetop. With a crunchy panko crust and a flavorful sauce combining mayonnaise, sweet chili sauce, and Sriracha, this easy Chinese-inspired dish makes an ideal dinner that’s both quick to make and delicious. Garnish with scallions for a fresh touch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 5 teaspoons Sriracha hot sauce, divided
Breading & Coating
- 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
Chicken & Garnish
- 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)
Instructions
- Prepare the Sauce: In a large bowl, stir together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, and 4 teaspoons of the Sriracha until smooth and well combined. Transfer half of this sauce to a small bowl to be used later for serving.
- Prepare the Breading Station: In a medium shallow bowl or pie plate, whisk the remaining 1 teaspoon of Sriracha, 2 large eggs, and 2 tablespoons all-purpose flour until combined. In a separate shallow bowl or pie plate, stir together 2 1/2 cups panko breadcrumbs, 1 teaspoon kosher salt, and 1 teaspoon garlic powder.
- Season and Coat the Chicken: Season 1 1/2 pounds of the 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 them to the panko breadcrumb mixture. Gently press and flip the chicken so it is completely coated. Arrange the breaded chicken in a single layer on a rimmed baking sheet.
- Fry the Chicken: In a large, high-sided skillet, heat 1 cup neutral oil over medium heat until it reaches 350°F. Line a second baking sheet with a wire rack or paper towels for draining. Fry about 8 pieces of chicken at a time, adding them carefully to the hot oil. Cook the chicken, flipping halfway through, until golden brown and cooked through, about 3 to 5 minutes total. Remove from oil and drain on the prepared rack or towels.
- Toss in Sauce and Serve: Transfer the fried chicken pieces to the large bowl with the prepared sauce and toss until evenly coated. Optionally, garnish with thinly sliced scallions for added freshness and garnish. Serve immediately with the reserved sauce drizzled on top or on the side for dipping.
Notes
- Maintaining oil temperature at 350°F is important for crispy, non-greasy chicken.
- Use a wire rack for draining fried chicken to keep it crispy instead of placing directly on paper towels.
- Adjust the amount of Sriracha to suit your preferred spice level.
- Panko breadcrumbs provide extra crunch compared to regular breadcrumbs.
- For a gluten-free option, substitute all-purpose flour and panko with gluten-free alternatives.
Keywords: Bang Bang Chicken, Chinese fried chicken, crispy chicken recipe, spicy mayo chicken, easy Asian dinner
