Print

Crispy Bang Bang Chicken with Creamy Sweet and Spicy Sauce

Pile of crispy, golden-brown pieces of bang bang chicken coated in a shiny, spicy-sweet orange sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this crispy Bang Bang Chicken at home for a flavorful weeknight dinner that tastes like takeout. The chicken tenders are coated in a creamy, sweet, and spicy sauce for a satisfying meal.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or tenders, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • Vegetable oil, for frying (or use air fryer)
  • For the Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tablespoons sriracha (adjust to your spice preference)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • For Serving (Optional):
  • Cooked white rice
  • Sliced green onions
  • Sesame seeds

Instructions

  1. Prepare the chicken coating: In one shallow dish, mix the flour, salt, pepper, garlic powder, and paprika. In a second dish, place the beaten eggs. In a third dish, place the panko breadcrumbs.
  2. Dredge the chicken pieces first in the flour mixture, shaking off excess. Dip the floured chicken into the egg mixture, letting excess drip off. Finally, press the chicken firmly into the panko breadcrumbs to coat completely.
  3. Cook the chicken: If frying, heat 2 inches of oil in a deep skillet to 350°F (175°C). Fry the chicken in batches until golden brown and cooked through, about 4-6 minutes. Drain on a wire rack lined with paper towels. If air frying, spray the coated chicken lightly with cooking spray and air fry at 400°F (200°C) for 10-12 minutes, flipping halfway, until crispy.
  4. Make the sauce: While the chicken cooks, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and sesame oil in a medium bowl until smooth. This is your creamy spicy sauce.
  5. Toss the chicken: Place the hot, crispy chicken pieces in a large bowl. Pour about three-quarters of the sauce over the chicken and toss gently until all pieces are evenly coated. Add more sauce if needed.
  6. Serve immediately over cooked white rice. Garnish with sliced green onions and sesame seeds.

Notes

  • For extra crispy chicken without deep frying, use the double-dredge method: coat in flour, dip in egg, coat in panko, then dip back into the egg, and coat again in panko.
  • Adjust the sriracha in the sauce to control the heat level for your family-friendly chicken.
  • This dish works well as a Bang Bang Chicken Bowl with steamed broccoli or shredded carrots mixed in with the rice.

Nutrition

Find it online: https://delishcraze.com/bang-bang-chicken-crispy-sweet-spicy-recipe/