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crispy Bang Bang Chicken tenders in a rustic tray, glazed with glossy spicy sauce, garnished with parsley, and served with a creamy chili dipping sauce in a ramekin.

Crispy Bang Bang Chicken

Crispy bang bang chicken coated in creamy, sweet and spicy sauce for a restaurant-quality dinner made easy at home.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting 10 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American Fusion, Asian-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lbs boneless chicken breasts cut into strips
  • 1 cup all purpose flour
  • 2 large eggs beaten
  • 2 cups panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • vegetable oil for frying
Bang Bang Sauce
  • ½ cup mayonnaise
  • ¼ cup sweet chili sauce
  • 2 tablespoon sriracha sauce adjust to taste
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar
  • ¼ teaspoon garlic powder
Garnish
  • 2 tablespoon fresh parsley chopped
  • 1 teaspoon sesame seeds
  • red pepper flakes optional

Equipment

  • Heavy bottomed pot For frying chicken safely
  • Wire rack To drain fried chicken
  • Shallow bowls For flour, eggs, and panko
  • Mixing bowl To toss chicken with sauce
  • Candy thermometer For checking oil temperature
  • Spider strainer For removing fried chicken

Method
 

  1. Coat fried chicken in bang bang sauce and garnish with parsley, sesame seeds, and optional red pepper flakes. Serve immediately.
  2. Set Breading – Arrange three shallow bowls with flour, beaten eggs, and panko mixed with garlic powder and paprika.
  3. Coat Chicken – Dredge each strip in flour, dip into egg, and press into seasoned panko to coat evenly.
  4. Heat Oil – In a heavy pot, heat vegetable oil to 350°F (175°C) using a candy thermometer.
  5. Fry Strips – Fry chicken in batches for 4–5 minutes per side until golden brown and cooked through.
  6. Drain Crispy – Remove with a spider strainer and place on a wire rack to drain excess oil.
  7. Make Sauce – In a mixing bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder until smooth.
  8. Toss & Serve – Coat fried chicken in bang bang sauce and garnish with parsley, sesame seeds, and optional red pepper flakes. Serve immediately.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.