Sweet Tangy Garlicky Bang Bang (Printable)
Crispy breaded chicken in a sweet, tangy, garlicky Bang Bang sauce; finished with scallions and sesame.
# What You'll Need:
→ Chicken
01 - 1 ⅓ 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 (about ¾ inch depth in skillet)
→ 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 Make It:
01 - Pat the chicken pieces dry and season evenly with salt and black pepper.
02 - Set up a breading station with three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs in the third. Dredge each chicken piece in flour, shaking off excess, then dip into the egg, and finally press into the breadcrumbs until evenly coated.
03 - Pour vegetable oil into a deep skillet to a depth of about ¾ inch and heat over medium-high heat until the oil reaches 350°F.
04 - Carefully lower the breaded chicken pieces into the hot oil in batches, avoiding overcrowding. Fry until golden brown and cooked through to an internal temperature of 165°F, about 4 to 5 minutes per batch. Remove with a slotted spoon or tongs and drain on paper towels.
05 - While the chicken fries, whisk together the 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 the 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 the sliced spring onions, toasted sesame seeds, and chopped herbs over the top. Serve immediately while hot and crispy.
# Expert Hacks:
01 -
- The sauce walks a perfect line between sticky sweet and fiery, with a garlicky punch that clings to every crispy corner of the chicken.
- It comes together fast enough for a weeknight but feels indulgent enough for a crowd gathered around the kitchen counter.
02 -
- If the oil is not hot enough before you add the chicken, the breading will absorb grease and turn soggy instead of shatteringly crisp.
- Tossing the chicken in sauce too far ahead of serving softens the crust, so aim to coat and eat within minutes for the best texture.
03 -
- Let the breaded chicken rest for five minutes on a wire rack before frying so the coating adheres firmly and does not slide off in the oil.
- Warm the honey slightly before mixing it into the sauce so it blends seamlessly instead of clumping in cold mayonnaise.