Bang Bang Chicken
Bang Bang Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 3 cups vegetable oil, for frying
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, grated
For Garnish
- 2 green onions, finely sliced
- 4 large egg yolks
Instructions
- 1
Prepare the breading station: Set up three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, whisk the 2 large eggs until well beaten. In the third bowl, add the panko breadcrumbs.
⏱️ 3 min
- 2
Dredge the chicken: Take each piece of chicken and first coat it thoroughly in the flour, shaking off any excess. Next, dip the floured chicken into the beaten eggs, ensuring full coverage. Finally, coat the chicken generously with panko breadcrumbs, pressing gently to adhere. Place the breaded chicken on a clean plate or baking sheet.
⏱️ 10 min
- 3
Heat the oil: In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of breading should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 4
Fry the chicken: Carefully place the breaded chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary. Cook for 3-4 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F or 74°C).
⏱️ 10 min•🌡️ 350
- 5
Drain the chicken: Once cooked, remove the chicken pieces from the pan using a slotted spoon or tongs and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 2 min
- 6
Prepare the Bang Bang Sauce: In a medium bowl, combine the mayonnaise, sweet chili sauce, soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger. Whisk all the ingredients together until well combined and smooth.
⏱️ 5 min
- 7
Assemble the dish: Arrange the crispy fried chicken pieces onto a serving platter or individual bowls. Generously spoon the prepared Bang Bang Sauce over the chicken pieces, ensuring they are well coated.
⏱️ 3 min
- 8
Garnish and serve: Garnish the dish with finely sliced green onions. Carefully place one large egg yolk on top of each serving as a final garnish. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Bang Bang Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 3 cups vegetable oil, for frying
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, grated
For Garnish
- 2 green onions, finely sliced
- 4 large egg yolks
Instructions
- 1
Prepare the breading station: Set up three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, whisk the 2 large eggs until well beaten. In the third bowl, add the panko breadcrumbs.
⏱️ 3 min - 2
Dredge the chicken: Take each piece of chicken and first coat it thoroughly in the flour, shaking off any excess. Next, dip the floured chicken into the beaten eggs, ensuring full coverage. Finally, coat the chicken generously with panko breadcrumbs, pressing gently to adhere. Place the breaded chicken on a clean plate or baking sheet.
⏱️ 10 min - 3
Heat the oil: In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of breading should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 4
Fry the chicken: Carefully place the breaded chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary. Cook for 3-4 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F or 74°C).
⏱️ 10 min•🌡️ 350 - 5
Drain the chicken: Once cooked, remove the chicken pieces from the pan using a slotted spoon or tongs and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 2 min - 6
Prepare the Bang Bang Sauce: In a medium bowl, combine the mayonnaise, sweet chili sauce, soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger. Whisk all the ingredients together until well combined and smooth.
⏱️ 5 min - 7
Assemble the dish: Arrange the crispy fried chicken pieces onto a serving platter or individual bowls. Generously spoon the prepared Bang Bang Sauce over the chicken pieces, ensuring they are well coated.
⏱️ 3 min - 8
Garnish and serve: Garnish the dish with finely sliced green onions. Carefully place one large egg yolk on top of each serving as a final garnish. Serve immediately.
⏱️ 2 min