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Crispy Bang Bang Chicken: Easy Weeknight Dinner Recipe

Close-up of crispy fried chicken pieces smothered in orange Bang Bang Chicken sauce, served with rice and steamed broccoli.
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Make restaurant-quality Crispy Bang Bang Chicken at home. This easy chicken dinner features crispy chicken tenders tossed in a creamy, sweet, and spicy sauce. It is a flavorful dinner idea perfect for weeknights.

Ingredients

Scale
  • 1.5 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 cup milk or buttermilk (for dredging)
  • 1 large egg, beaten
  • 1.5 cups panko breadcrumbs
  • Vegetable oil, for frying
  • Cooked white rice, for serving
  • Steamed broccoli or sliced green onions, for serving
  • For the Creamy Spicy 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

Instructions

  1. Prepare the chicken: Place the flour, salt, pepper, and garlic powder in a shallow dish. In a second dish, whisk the egg and milk together. In a third dish, place the panko breadcrumbs.
  2. Dredge the chicken: Take each piece of chicken and coat it first in the flour mixture, shaking off excess. Dip it into the egg mixture, letting excess drip off. Finally, press the chicken firmly into the panko breadcrumbs to coat completely. Place coated chicken on a clean plate.
  3. Make the sauce: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and sesame oil until smooth. Set aside.
  4. Fry the chicken: Pour about 1 inch of vegetable oil into a large, heavy-bottomed skillet and heat over medium-high heat until it reaches 350°F (175°C). Work in batches, carefully place the chicken into the hot oil, and fry for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
  5. Drain the chicken: Remove the crispy chicken from the oil using a slotted spoon and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
  6. Toss and serve: Place the hot, crispy chicken in a large bowl. Pour about two-thirds of the creamy spicy sauce over the chicken and gently toss until all pieces are coated. Serve immediately over cooked white rice with steamed broccoli or green onions, drizzling extra sauce on top if desired.

Notes

  • For an air fryer option, spray the coated chicken lightly with cooking spray and air fry at 400°F (200°C) for 10-12 minutes, flipping halfway through, until crispy.
  • If you want to make this a Bang Bang Chicken Bowl, layer the rice, add the sauced chicken, and top with fresh vegetables like shredded carrots or sliced cucumber.
  • You can prepare the sauce up to two days ahead and store it covered in the refrigerator.

Nutrition

Find it online: https://tastethisplate.com/bang-bang-chicken-easy-weeknight-dinner-recipe/