Sweet Tangy Bang Bang Chicken (Printable)
Crispy breaded chicken in sweet, tangy, garlicky Bang Bang sauce, topped with spring onions and sesame.
# What You'll Need:
→ Chicken
01 - 1.3 lb boneless, skinless chicken thighs or breasts, cut into bite-size chunks
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - 1 cup all-purpose flour
05 - 2 large eggs, beaten
06 - 1 cup panko or regular breadcrumbs
07 - Vegetable oil, for frying
→ Bang Bang Sauce
08 - 4 tbsp mayonnaise
09 - 3 tbsp sweet chili sauce
10 - 2 tbsp honey
11 - 2 tbsp sriracha sauce
12 - 3 tbsp rice vinegar or lemon juice
13 - 4 cloves garlic, finely minced
14 - 1 tsp soy sauce
→ Garnish
15 - 2 spring onions, thinly sliced
16 - 1 tbsp toasted sesame seeds
17 - Fresh cilantro or parsley, chopped (optional)
# How-To Steps:
01 - Pat the chicken pieces dry and season evenly with salt and black pepper.
02 - Dredge each chicken piece in flour, shaking off excess. Dip into beaten eggs, then press firmly into breadcrumbs to coat completely.
03 - Pour about ¾ inch of vegetable oil into a deep skillet and heat over medium-high heat until the oil reaches 350°F.
04 - Carefully lower breaded chicken into the hot oil in batches. Fry until golden brown and cooked through, about 4–5 minutes per batch. Transfer to a plate lined with paper towels to drain.
05 - While the chicken fries, whisk together mayonnaise, sweet chili sauce, honey, sriracha, rice vinegar, minced garlic, and soy sauce in a mixing bowl until smooth and well combined.
06 - Transfer all fried chicken to a large mixing bowl. Pour the Bang Bang sauce over the hot chicken and gently toss until every piece is evenly coated.
07 - Arrange the sauced chicken on a serving platter. Scatter spring onions, toasted sesame seeds, and fresh herbs over the top. Serve immediately while hot and crispy.
# Expert Advice:
01 -
- The sauce walks a perfect line between sweet, tangy, and spicy that keeps you reaching for just one more piece.
- Everything comes together in under an hour, which makes it feel like a weeknight secret weapon.
02 -
- If your oil is not hot enough the breading will soak up grease instead of crisping, so always test with a single piece of breadcrumb first.
- Tossing the sauce with the chicken while it is still hot helps the flavors absorb, but if you wait too long the crunch softens, so serve right away.
03 -
- Let the breaded chicken rest for five minutes on a plate before frying so the coating adheres firmly and does not slide off in the oil.
- Use a thermometer to keep your oil around 175 degrees Celsius because consistent temperature is the real secret to even browning.