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Bang Bang Chicken has its roots in Chinese cuisine, where it was originally known as “Bang Bang Ji.” The name derives from the traditional method of preparing the dish, which involves using a wooden stick or mallet to pound the chicken, tenderizing it while infusing it with flavor. The dish is said to have originated from the Sichuan province, known for its bold flavors and spicy dishes. In this context, Bang Bang Chicken was often served cold, dressed in a spicy sauce, making it a popular appetizer.

Crispy Bang Bang Chicken

Indulge in the ultimate comfort food with this crispy Bang Bang Chicken recipe! Tender chicken pieces are seasoned, breaded, and fried to perfection, delivering a satisfying crunch in every bite. Toss them in a creamy, spicy Bang Bang sauce made from mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice for a flavor explosion. Perfect for a weeknight dinner or a crowd-pleasing appetizer, this dish will have everyone craving more!
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Ingredients
  

1 lb (450g) boneless chicken breast, cut into bite-sized pieces

1 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp black pepper

Vegetable oil, for frying

Bang Bang Sauce:

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 tbsp Sriracha (adjust for spice preference)

1 tbsp honey

1 tsp lime juice

Instructions
 

Prepare the Chicken: In a medium bowl, mix the garlic powder, onion powder, salt, and black pepper with the chicken pieces until well coated. Let it marinate for 15 minutes.

    Set Up Breading Station: In three separate bowls, place the flour, beaten eggs, and panko breadcrumbs.

      Bread the Chicken: Dip each piece of marinated chicken first in flour, then in the beaten eggs, and finally coat with panko breadcrumbs, pressing down slightly to adhere.

        Heat the Oil: In a large frying pan, heat vegetable oil over medium-high heat until it shimmers. Ensure there is enough oil to cover the bottom of the pan.

          Fry the Chicken: working in batches, place the coated chicken pieces in the hot oil. Fry for 4-5 minutes on each side, or until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.

            Prepare the Bang Bang Sauce: In a bowl, combine mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice. Mix until smooth and well blended.

              Serve: Toss the crispy chicken pieces gently in the Bang Bang sauce until thoroughly coated and serve immediately with extra sauce on the side for dipping.

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4