Bang Bang Chicken
This Bang Bang Chicken is inspired by the famous Bonefish Grill favorite. Crispy panko-breaded chicken bites are shallow-fried until golden, then tossed in a creamy, sweet, and spicy bang bang sauce made with mayonnaise, sweet chili sauce, and Sriracha. It’s crunchy, saucy, and completely irresistible.
Equipment
- Large skillet
- Mixing bowls
- shallow dishes
- Wire Rack or Paper Towels
Ingredients
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 5 tsp sriracha hot sauce, divided
- 1.75 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 2 large eggs
- 2 tbsp all-purpose flour
- 2.5 cups panko breadcrumbs
- 1.75 tsp kosher salt, divided
- 1 tsp garlic powder
- 1 cup neutral oil (vegetable or canola), for frying
- sliced scallions, for garnish
Instructions
- In a large bowl, whisk together mayonnaise, sweet chili sauce, and 4 teaspoons of Sriracha. Transfer half of the sauce to a separate bowl and reserve for serving.
- In one shallow bowl, whisk eggs, flour, and the remaining 1 teaspoon of Sriracha to create a thick batter. In another bowl, mix panko breadcrumbs, 1 teaspoon salt, and garlic powder.
- Season chicken with the remaining 3/4 teaspoon salt. Dip each piece into the egg mixture, then press firmly into the panko mixture until well coated.
- Heat oil in a large skillet over medium heat to 350°F. Fry chicken in batches for 3–5 minutes, turning once, until golden brown and cooked through. Drain on paper towels or a wire rack.
- Add hot chicken to the bowl with the sauce and toss gently to coat. Garnish with scallions and serve immediately with reserved sauce on the side.
Notes
For the crispiest results, serve immediately after tossing in the sauce. If you prefer extra crunch, drizzle the sauce over the chicken instead of tossing.