Bang Bang Chicken

by 30MinuteMeals
Prep: 15m
Cook: 10m
poultry
Bang Bang Chicken - Image

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Ingredients
Servings:4
1/2cupmayonnaise
1/4cupsweet chili sauce
1tbspsriracha
1tsphoney
2tbsplime juice
1cuppanko breadcrumbs
1tspgarlic powder
1tsponion powder
1tsppaprika
1/4tspsalt
1/4tspblack pepper
2eggs
1lbboneless skinless chicken breast
1/4cuppeanut oil
3green onions
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Mix the sauce

    Whisk the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl until smooth. Set aside. Taste and add more sriracha if you want more heat.

  1. 2

    Set up the coating

    Combine the panko, garlic powder, onion powder, paprika, salt, and pepper in a zip-top bag. Seal and shake to mix. Beat the eggs in a separate bowl.

  2. 3

    Coat the chicken

    Cut the chicken into 1 to 1.5-inch cubes, at least half an inch thick. Toss the cubes in the beaten egg until fully coated, then transfer to the panko bag and shake until evenly coated. Lay the pieces on a wire rack and let them sit 5 to 10 minutes so the coating sticks.

  3. 4

    Pan-fry

    Heat the oil in a skillet over medium heat. Working in batches so you don't crowd the pan, cook the chicken 2 to 3 minutes per side until golden and cooked through to 165F. Drop the heat slightly if the panko browns too fast.

  4. 5

    Sauce and serve

    Toss the hot chicken in the bang bang sauce until coated, or drizzle it over the top. Chop the green onions, scatter over the chicken, and serve right away.

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Bang Bang Chicken

Created by: 30MinuteMeals

Prep Time: 15m
Cook Time: 10m
Servings: 4

Ingredients

  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 tbsp sriracha
  • 1 tsp honey
  • 2 tbsp lime juice
  • 1 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 eggs
  • 1 lb boneless skinless chicken breast
  • 1/4 cup peanut oil
  • 3 green onions

Instructions

  1. Mix the sauceWhisk the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl until smooth. Set aside. Taste and add more sriracha if you want more heat.
  2. Set up the coatingCombine the panko, garlic powder, onion powder, paprika, salt, and pepper in a zip-top bag. Seal and shake to mix. Beat the eggs in a separate bowl.
  3. Coat the chickenCut the chicken into 1 to 1.5-inch cubes, at least half an inch thick. Toss the cubes in the beaten egg until fully coated, then transfer to the panko bag and shake until evenly coated. Lay the pieces on a wire rack and let them sit 5 to 10 minutes so the coating sticks.
  4. Pan-fryHeat the oil in a skillet over medium heat. Working in batches so you don't crowd the pan, cook the chicken 2 to 3 minutes per side until golden and cooked through to 165F. Drop the heat slightly if the panko browns too fast.
  5. Sauce and serveToss the hot chicken in the bang bang sauce until coated, or drizzle it over the top. Chop the green onions, scatter over the chicken, and serve right away.

Notes & Tips

This is the fastest way to beat the takeout craving on a weeknight. Two things make or break it: don't skip the 5-minute rest after coating (that's what keeps the panko from sliding off), and keep the heat at medium, not high, or the crust burns before the chicken cooks through. Cook in batches even when you're in a hurry, because a crowded pan steams the chicken instead of crisping it. Sauce it right before serving so it stays crunchy. Serve over rice or a quick slaw and you've got dinner in 25 minutes flat.