Ingredients
Scale
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- 4 boneless, skinless chicken fillets (breasts or thighs)
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil (for frying)
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon Sriracha (adjust to taste)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 2 green onions, chopped
- Fresh cilantro (for garnish)
- 1 lime, squeezed (for garnish)
Instructions
- Start by preparing the chicken: Slice the fillets into bite-sized strips.
- In one bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, and cayenne pepper.
- In another bowl, beat the eggs.
- In a third bowl, pour the panko breadcrumbs.
- Dredge the chicken strips in the flour mixture, dip into the eggs, and then coat in the panko breadcrumbs. Set aside on a wire rack for 30 minutes.
- Heat vegetable oil in a skillet over medium-high heat, ensuring the oil reaches around 350°F.
- Fry the chicken strips in batches until golden and crispy, about 4-5 minutes per batch. Drain on a paper towel-lined plate.
- To make the Bang Bang sauce, whisk together the mayonnaise, sweet chili sauce, honey, rice vinegar, Sriracha, garlic powder, and ginger in a bowl.
- Toss the crispy chicken in the Bang Bang sauce until well coated.
- Serve the chicken with a sprinkle of chopped green onions, cilantro, and a squeeze of lime.
Notes
- Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Kcal: 380 kcal | Servings: 4 servings
