Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup panko breadcrumbs
- ½ cup mayonnaise
- ⅓ cup sweet chili sauce
- 1–2 tbsp Sriracha sauce (to taste)
- 2 green onions (finely chopped)
- 2 tbsp low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp lemon juice
Instructions
- Cut the chicken breasts into bite-sized pieces, about 1 inch thick.
- Set up a breading station with three shallow bowls: one with seasoned flour, another with beaten eggs, and the last with panko breadcrumbs.
- Dip each chicken piece in flour, then egg wash, and coat generously with panko breadcrumbs.
- Heat oil in a large skillet over medium-high heat until shimmering. Fry the breaded chicken pieces in batches until golden brown and cooked through (about 5-7 minutes per side).
- While frying, whisk together mayonnaise, sweet chili sauce, Sriracha, soy sauce, honey, and lemon juice until smooth to create the bang bang sauce.
- Remove cooked chicken from the skillet and let drain on paper towels before tossing in the bang bang sauce until fully coated.
- Garnish with chopped green onions before serving hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 piece of chicken (approx. 150g)
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 85mg