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This crispy bang bang chicken recipe transforms ordinary chicken breasts into an irresistible meal with a perfect balance of sweet and spicy flavors. The crunchy panko coating gives way to juicy chicken inside, while the signature bang bang sauce adds that creamy, spicy kick that keeps everyone coming back for more.
I first created this bang bang chicken when looking for a homemade alternative to our favorite takeout dish. What started as an experiment quickly became our Friday night tradition, with my family now requesting it by name whenever we need a quick but impressive dinner.
Ingredients
- Boneless skinless chicken breasts: the star protein that stays juicy inside while crisping perfectly outside
- Panko breadcrumbs: these Japanese style breadcrumbs create a much crispier coating than regular breadcrumbs
- Mayonnaise: forms the base of the bang bang sauce and helps the breadcrumbs adhere to the chicken
- Sweet chili sauce: adds that signature sweet heat that defines bang bang chicken
- Honey: enhances the sweetness to balance the spice elements
- Sriracha sauce: provides the perfect level of heat that can be adjusted to your preference
- Garlic powder: infuses the breading with savory notes without the risk of burning that fresh garlic has
- Paprika: adds color and a mild smoky flavor to the coating
- Salt and pepper: the essential seasonings that enhance all other flavors
- Vegetable oil: choose a neutral oil with a high smoke point for the best frying results
Step-by-Step Instructions
- Prepare the coating:
- Mix the panko breadcrumbs, garlic powder, paprika, salt, and pepper in a shallow dish until well combined. This seasoned breadcrumb mixture is what gives our chicken that irresistible crunch and flavor.
- Make the bang bang sauce:
- Whisk together mayonnaise, sweet chili sauce, honey, and Sriracha in a separate bowl until completely smooth. This versatile sauce serves double duty as both the adhesive for our breadcrumbs and the distinctive flavor profile of bang bang chicken.
- Coat the chicken:
- Take each chicken breast and dip it thoroughly in the mayonnaise mixture, ensuring every surface is completely covered. The thickness of the sauce helps create a protective layer that keeps the chicken moist during cooking.
- Apply the breadcrumbs:
- Roll each sauce coated chicken breast in the seasoned breadcrumb mixture, pressing gently but firmly to ensure maximum adhesion. For extra crispiness, let the coated chicken rest for 5 minutes before frying to allow the coating to set.
- Fry to golden perfection:
- Heat vegetable oil in a large skillet over medium heat until shimmering but not smoking. Carefully place the coated chicken breasts into the hot oil, leaving space between pieces, and cook for 6 to 8 minutes per side until the coating turns a deep golden brown and the chicken reaches an internal temperature of 165°F.
- Rest and drain:
- Transfer the cooked chicken to a paper towel lined plate and allow it to rest for 3 to 5 minutes. This crucial resting period allows the juices to redistribute throughout the chicken while excess oil drains away.
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My family particularly loves the sweet chili sauce component in this recipe. I discovered it years ago at an Asian market and now always keep a bottle in my refrigerator. The balance it creates with the creamy mayonnaise and spicy Sriracha is truly what makes this dish special in our home.
Healthier Alternatives
For a lighter version of this crowd pleaser, you can make several adjustments without sacrificing flavor. Try air frying the coated chicken at 375°F for about 12 to 15 minutes, flipping halfway through. This method uses significantly less oil while still achieving a crispy exterior. You can also substitute Greek yogurt for half of the mayonnaise to reduce calories while maintaining creaminess.
Serving Suggestions
This versatile bang bang chicken pairs beautifully with several side dishes to create a complete meal. Serve it over steamed rice with stir fried vegetables for an Asian inspired dinner. For a lighter option, slice the chicken and arrange it over a crisp salad with cucumber, carrots, and a drizzle of additional bang bang sauce as dressing. You can also serve it with roasted broccoli or a simple slaw for a satisfying weeknight dinner.
Make Ahead Tips
While this chicken is best enjoyed fresh and hot, you can prepare elements ahead of time to streamline the cooking process. The bang bang sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. You can also season the breadcrumb mixture ahead of time and store it in a sealed container at room temperature. For meal prep, cook the chicken completely, cool it, and refrigerate for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore some crispness.
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Frequently Asked Questions
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts are ideal as they cook evenly and provide tender, juicy results while staying crispy on the outside.
- → Can I bake instead of frying the chicken?
Yes, you can bake the chicken in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through for even crispiness.
- → What is Bang Bang sauce made of?
Bang Bang sauce is a creamy blend of mayonnaise, sweet chili sauce, honey, and Sriracha, creating a perfect balance of sweet, spicy, and tangy flavors.
- → How can I make the dish spicier?
Add extra Sriracha or a pinch of cayenne pepper to the sauce or breadcrumb mixture to increase the heat level to your preference.
- → What side dishes pair well with this chicken?
This dish pairs wonderfully with steamed rice, a fresh salad, or roasted vegetables to complement the crispy chicken and vibrant sauce.