Sweet Tangy Garlicky Bang Bang (Print Version)
Crispy breaded chicken coated in a sweet, tangy garlic-spiked bang bang sauce; garnished with scallions and sesame.
# What You Need:
→ Chicken
01 - 1.3 lb boneless, skinless chicken thighs or breasts, cut into bite-size chunks
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - 1 cup all-purpose flour
05 - 2 large eggs, beaten
06 - 1 cup panko or regular breadcrumbs
07 - Vegetable oil, for frying
→ Bang Bang Sauce
08 - 4 tbsp mayonnaise
09 - 3 tbsp sweet chili sauce
10 - 2 tbsp honey
11 - 2 tbsp sriracha sauce
12 - 3 tbsp rice vinegar or lemon juice
13 - 4 cloves garlic, finely minced
14 - 1 tsp soy sauce
→ Garnish
15 - 2 spring onions, thinly sliced
16 - 1 tbsp toasted sesame seeds
17 - Fresh cilantro or parsley, chopped (optional)
# How to Make It:
01 - Pat the chicken pieces dry and season evenly with salt and black pepper.
02 - Dredge each piece in flour, shaking off excess. Dip into the beaten eggs, then press firmly into breadcrumbs to coat completely.
03 - Pour about ¾ inch of vegetable oil into a deep skillet and heat over medium-high heat until it reaches 350°F.
04 - Fry the chicken in batches without crowding the pan, cooking 4–5 minutes per batch until golden brown and cooked through. Drain on paper towels.
05 - While the chicken fries, whisk together mayonnaise, sweet chili sauce, honey, sriracha, rice vinegar, minced garlic, and soy sauce in a bowl until smooth and well combined.
06 - Transfer all fried chicken to a large mixing bowl. Pour the Bang Bang sauce over the hot chicken and gently toss until every piece is evenly coated.
07 - Arrange the chicken on a serving platter. Scatter spring onions, toasted sesame seeds, and fresh herbs over the top. Serve immediately while hot and crispy.
# Expert Hints:
01 -
- The sauce walks a perfect line between sweet, tangy, and spicy, and you can tweak it to suit any heat tolerance.
- Crispy panko coated chicken stays surprisingly crunchy even after tossing, making leftovers almost as good as the first round.
02 -
- Crowding the pan drops the oil temperature and you end up with soggy chicken instead of crispy, so fry in small batches even if it feels slow.
- Tossing the chicken in sauce right while it is still hot helps the flavor soak into the crispy exterior, but serve fast because the crunch does fade after about ten minutes.
03 -
- Let the coated chicken rest on the tray for five minutes before frying so the breading adheres firmly and you lose fewer crumbs in the oil.
- Toast the sesame seeds in a dry pan for one to two minutes until fragrant and golden, because raw seeds taste like nothing and toasted ones taste like magic.