Crispy Bang Bang Chicken

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

Directions

Coat fried chicken in bang bang sauce and garnish with parsley, sesame seeds, and optional red pepper flakes. Serve immediately.

Set Breading – Arrange three shallow bowls with flour, beaten eggs, and panko mixed with garlic powder and paprika.

Coat Chicken – Dredge each strip in flour, dip into egg, and press into seasoned panko to coat evenly.

Heat Oil – In a heavy pot, heat vegetable oil to 350°F (175°C) using a candy thermometer.

Fry Strips – Fry chicken in batches for 4–5 minutes per side until golden brown and cooked through.

Drain Crispy – Remove with a spider strainer and place on a wire rack to drain excess oil.

Make Sauce – In a mixing bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder until smooth.

Toss & Serve – Coat fried chicken in bang bang sauce and garnish with parsley, sesame seeds, and optional red pepper flakes. Serve immediately.