Bang Bang Chicken

If you are looking for a dinner that will turn even the toughest critics into fans, this Bang Bang Chicken is the answer. Inspired by the famous flavors of Bonefish Grill, this dish features bite-sized pieces of chicken that are shallow-fried to an incredible crunch and then tossed in a legendary three-ingredient sauce. It is the perfect balance of creamy, sweet, and spicy, making it a “lottery win” for family dinners.

Unlike the traditional Sichuan street food version—which is served cold and involves pounding the chicken to absorb a complex sesame and chili oil sauce—this modern American-style bang bang chicken is all about the breading and the kicky mayonnaise-based glaze. Using panko breadcrumbs and a unique “glue” method for the batter, these sweet and spicy chicken bites stay remarkably crispy even after being tossed in the sauce.

Why You’ll Love This Bang Bang Chicken

• Irresistible Sauce: A perfect blend of sweet chili sauce and Sriracha that you’ll want to put on everything.
• Maximum Crunch: The panko breading provides a light, crackly texture without the need for a deep fryer.
• Family Favorite: It transforms basic chicken breasts into a meal that kids and adults alike will request weekly.
• Quick & Easy: Ready in under 45 minutes from prep to table.

Ingredients

The Signature Sauce

• ½ cup Mayonnaise
• ¼ cup Sweet Chili Sauce
• 4 tsp Sriracha Hot Sauce (plus 1 tsp for the breading)

The Crispy Chicken

• 1 ¾ lbs Boneless, Skinless Chicken Breasts, cut into 1-inch pieces
• 2 large Eggs
• 2 Tbsp All-purpose Flour
• 2 ½ cups Panko Breadcrumbs
• 1 ¾ tsp Kosher Salt (divided)
• 1 tsp Garlic Powder
• 1 cup Neutral Oil (vegetable or canola) for frying
• Optional: Thinly sliced scallions for garnish

Instructions

1. Make the Sauce

In a large bowl, whisk together the mayonnaise, sweet chili sauce, and 4 teaspoons of Sriracha. Transfer half of this mixture to a small bowl to save for drizzling or dipping later.

2. Prepare the Breading Station

In a shallow dish, whisk the remaining 1 teaspoon of Sriracha with the eggs and flour to create a thick “glue.” In a second shallow dish, combine the panko breadcrumbs, 1 teaspoon of salt, and the garlic powder.

3. Coat the Chicken

Season the chicken pieces with the remaining ¾ teaspoon of salt. Working in batches, dip the chicken into the egg mixture to coat, then toss in the panko mixture. Press the breadcrumbs firmly into the chicken so they adhere.

4. Shallow-Fry

Heat the oil in a large skillet over medium heat until it reaches 350°F. Fry the chicken in small batches for 3–5 minutes, flipping halfway through, until golden-brown and cooked through. Drain on paper towels or a wire rack.

5. Toss and Serve

Transfer the hot chicken to the large bowl with the sauce. Toss gently until every piece is coated. Garnish with scallions and serve immediately with the reserved sauce on the side.

Expert Tips for Success

• Don’t Overcrowd the Pan: Adding too much chicken at once will drop the oil temperature, leading to greasy rather than crispy chicken.
• The “Glue” Method: Mixing the flour directly into the eggs creates a thicker coating that holds onto the panko much better than the traditional flour-egg-panko three-step method.
• Adjust the Heat: If you prefer a milder sauce, reduce the Sriracha. If you want a real kick, add an extra teaspoon to the final glaze.
• Serve Immediately: For the best experience, eat the chicken right after tossing. The longer it sits in the sauce, the softer the breading will become.

Variations

While the classic bonefish grill style chicken is a winner, you can easily adapt this recipe to suit your preferences:

• Bang Bang Shrimp: Swap the chicken for 1 lb of peeled and deveined large shrimp. They cook even faster—usually just 1-2 minutes per side.
• Air Fryer Version: For a lighter option, spray the breaded chicken generously with oil and air fry at 400°F for 10–12 minutes, shaking the basket halfway through.
• Bang Bang Cauliflower: For a vegetarian twist, use cauliflower florets. Steam them slightly first (par-boil), then bread and fry as directed.
• Extra Tangy Sauce: Add a teaspoon of rice vinegar or lime juice to the sauce to cut through the richness of the mayonnaise.

FAQ: Bang Bang Chicken

Q: Can I make the sauce in advance? A: Yes. The sauce can be made up to 2 days ahead and kept in the refrigerator.

Q: How do I store leftovers? A: Store the chicken and sauce separately if possible. If already tossed, store in an airtight container for up to 4 days. Reheat in an air fryer or oven at 350°F to try and reclaim some of the crunch.

Q: Is this dish very spicy? A: It has a medium kick. The sweet chili sauce and mayonnaise mellow out the Sriracha significantly.

Q: Can I use chicken thighs? A: Absolutely. Thighs will be even juicier, though they may require an extra minute of frying time.