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Bang Bang Chicken
Our Bang Bang Chicken comes together in under 30 minutes with a crispy crunchy coating and that spicy sweet chili sauce, perfect for busy weeknights!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 servings
Calories: 311 kcal
Course:
Main Course
Cuisine:
Chinese-American Fussion
Ingredients
- 1½ pounds boneless skinless chicken breasts cut into bite-sized pieces
- 3 large egg whites
- ½ cup Panko bread crumbs
- 2 tablespoons cornstarch
- 1 teaspoon salt
- ½ teaspoon white pepper
- 2 cups vegetable oil for frying
- ¼ cup sliced green onion for garnish
Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup Sweet chili sauce
- 1 tablespoon Sriracha hot sauce or to taste
- 1 tablespoon honey
Instructions
- Cut 1½ pounds boneless skinless chicken breasts into bite-sized pieces, ensuring uniform sizes for even cooking.
- In a medium mixing bowl, whisk together 3 large egg whites, ½ cup panko bread crumbs, 2 tablespoons cornstarch, 1 teaspoon salt, and ½ teaspoon white pepper until well combined.
- Add the chicken pieces to the bowl and toss until evenly coated. Set aside.
- Pour 2 cups vegetable oil into a large heavy pot, ensuring the oil reaches a 2-inch depth. Heat over medium-high heat until it reaches 350°F (175°C). Use an instant-read thermometer to monitor the temperature, adjusting the heat as needed to maintain consistency.
- Working in batches, use a slotted spoon or tongs to carefully lower coated chicken pieces into the hot oil. Fry for 3 to 4 minutes, stirring occasionally to ensure even browning. The chicken should be golden brown and have an internal temperature of 165°F (74°C).
- Using a slotted spoon, remove the chicken and transfer it to a paper towel-lined plate to drain excess oil. Repeat with the remaining chicken.
- Place the fried chicken in a clean mixing bowl. Pour the Bang Bang Sauce over the chicken and gently toss until all pieces are evenly coated.
- Serve immediately, garnished with ¼ cup sliced green onions, if desired.
Cup of Yum
Bang Bang Sauce
- In a small bowl, stir together ½ cup mayonnaise, ¼ cup sweet chili sauce, 1 tablespoon sriracha hot sauce, and 1 tablespoon honey until smooth and fully combined.
Cup of Yum
Notes
- Do not let the egg white/panko mixture sit too long. The panko crumbs will loose their structure. It is best to coat and fry very quickly.
Nutrition Information
Serving
1serving
Calories
311kcal
(16%)
Carbohydrates
11g
(4%)
Protein
27g
(54%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
Monounsaturated Fat
4g
Trans Fat
0.05g
Cholesterol
80mg
(27%)
Sodium
778mg
(32%)
Potassium
470mg
(13%)
Fiber
0.2g
(1%)
Sugar
8g
(16%)
Vitamin A
88IU
(2%)
Vitamin C
2mg
(2%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 311
% Daily Value*
| Serving | 1serving | |
| Calories | 311kcal | 16% |
| Carbohydrates | 11g | 4% |
| Protein | 27g | 54% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 80mg | 27% |
| Sodium | 778mg | 32% |
| Potassium | 470mg | 10% |
| Fiber | 0.2g | 1% |
| Sugar | 8g | 16% |
| Vitamin A | 88IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.