Description
Sichuan’s bang bang chicken delivers a spicy, tangy explosion of flavor across tender shredded meat. Crisp cucumber and bold chili oil complement the zesty sauce, creating a memorable dish that will excite your palate with authentic Chinese culinary tradition.
Ingredients
Scale
- 2 chicken breasts
- 1/2 cup cornstarch
- 1/2 cup flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tbsps sriracha
- 2 green onions
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups vegetable oil (for frying)
Instructions
- Transform chicken breasts into uniform, compact morsels ensuring consistent cooking and crispy texture.
- Create a three-stage coating process: dust chicken pieces thoroughly with flour, immerse in whisked egg mixture, then generously roll in panko breadcrumbs for maximum crunch.
- Heat oil to 350°F in a deep skillet, carefully fry chicken pieces until exterior turns golden brown and interior reaches 165°F, approximately 3-4 minutes per batch.
- Remove chicken using slotted spoon and place on wire rack lined with paper towels to drain excess oil and maintain crispiness.
- Whisk mayonnaise, sweet chili sauce, and sriracha in a separate bowl until smooth and well-integrated, creating a vibrant, tangy bang bang sauce.
- Transfer hot chicken pieces into sauce, gently tossing to ensure complete and even coating without compromising the crisp exterior.
- Plate the sauced chicken, sprinkling finely chopped green onions across the top for fresh flavor and visual appeal.
- Serve immediately while chicken remains hot and crispy, accompanied by additional sauce on the side if desired.
Notes
- Ensure chicken pieces are uniform in size for even cooking and consistent crispiness.
- Use a meat thermometer to check internal temperature reaches 165°F for food safety.
- Create a gluten-free version by substituting panko with almond flour or gluten-free breadcrumbs.
- Keep oil temperature consistent around 350°F to prevent soggy or burnt chicken pieces.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 85 mg