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Crispy Bang Bang Chicken
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Ingredients
0 of 18 gathered
Step by step
Method
5 steps
- 1
Pat the chicken dry and cut it into even bite-size pieces. Stir the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper in one bowl; set the beaten eggs and panko in two more bowls.
- 2
Coat each chicken piece in the flour mixture, dip it in egg, and press it into the panko until no damp spots show. Set the breaded pieces on a rack while the oil heats.
- 3
Heat 2 inches of oil in a large skillet to 350°F. Fry the chicken in batches for 4–5 minutes, turning once or twice, until golden and 165°F inside. Move it to a rack or paper towel-lined plate.
- 4
Whisk the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a bowl until smooth. Taste and add a little more sriracha if you want extra heat.
- 5
Toss the hot chicken with just enough sauce to coat it, then top with green onions and sesame seeds. Serve right away while the coating is crisp.