Bang Bang Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
311 kcal
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Course
Main Course
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Cuisine
Chinese-American Fussion
Bang Bang Chicken
Description
The chicken pieces are evenly coated in a crispy batter formed by mixing egg whites, panko bread crumbs, and cornstarch with seasoning for a light, crunchy texture when fried. Maintaining an oil temperature around 350°F ensures even browning and thorough cooking while keeping the chicken juicy inside.
The coating crisps up nicely around tender chicken bites, providing a contrast in texture against the bold flavors of the accompanying Bang Bang Sauce. This sauce balances mayonnaise’s creaminess with the sweetness of sweet chili sauce, the spiciness of sriracha, and the subtle sweetness of honey, creating a layered flavor profile.
Garnishing with fresh green onions adds a mild freshness. This dish is typically served hot and can work as a shareable appetizer or a main protein paired with rice or vegetables. The cooking process emphasizes coating and frying chicken quickly to preserve the crisp texture of the panko coating.
Ingredients
- 1½ pounds chicken breast cut into bite-sized pieces, boneless skinless
- 3 large egg white
- ½ cup panko bread crumbs
- 2 tablespoons cornstarch
- 1 teaspoon salt
- ½ teaspoon white pepper
- 2 cups vegetable oil for frying
- ¼ cup green onion for garnish, sliced
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.
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.
Notes
- Coat and fry the chicken quickly after mixing with egg white and panko to prevent the crumbs from losing their crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 311 kcal
% 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.
User Reviews
Overall Rating
5
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