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Bang Bang Chicken made with crispy panko-coated chicken and a sweet, spicy, tangy sauce. An easy, restaurant-worthy dinner that can be ready fast! A SUPER FAST, FLAVORFUL DINNER If you love Bang Bang Shrimp, you’re going to love this Bang Bang Chicken recipe! It’s all the familiar flavors you know and love about Bang Bang Shrimp, but with chicken. And this recipe has a nice little twist, instead of being fried the chicken is breaded and sautéed. But my favorite part is how quick it is to whip this up! FREQUENTLY ASKED QUESTIONS:  Can I make Air Fryer Bang Bang Chicken? You could use your Air Fryer by cooking the chicken on 400°F for 3-4 minutes per side, or until the juices run clear and the chicken is nice and crispy on the outside. Always use a meat thermometer to check that the internal temperature reaches 165°F. Then continue with the recipe as written. Can you fry this instead? You sure can. If you want to deep fry these chicken bites, you certainly can. Can I oven bake these Bang Bang Chicken bites instead? Using the oven should be a last ditch effort since it won’t be as crispy or have the same texture. Preheat the oven to 400°F and bake for 8-12 minutes, or until crispy. Are these spicy? All “bang bang” recipes have spiciness involved. You can change things up if needed but just know it’s not Bang Bang Chicken without the spice. If you wanted a more tame sauce, you could use Yum Yum Sauce instead.  What to serve with Bang Bang Chicken? I think it is best served with rice. It would be so good with my Hibachi Rice recipe or my simple fried rice recipe (or just plain rice – whatever is easiest). You could also serve this with a salad and noodles too. Or toss the chicken with some lettuce and other optional toppings on a tortilla and go for some Bang Bang Chicken Tacos. Can I make these in advance? You can make the sauce the day before yo plan on cooking the chicken. Just cover and refrigerate the sauce. As for the chicken, you can prep it and then I’d wait to cook it until you’re ready to serve it so it stays nice and crispy. What’s the best way to store and reheat leftovers? Leftovers need to be kept in an airtight container and should be stored in the refrigerator. They’ll last up to 4 days, however, they’ll lose their crispiness overtime. Also know that the Air Fryer is the best way to reheat them so they can get a little crispy again. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) mayonnaise– the base of the sauce that brings the creamy aspect and binds everything together. sweet chili sauce– you can usually find this in the Asian aisle of the grocery store if you aren’t familiar with it. Trader Joes (not an affiliated link) makes it. The Great Value brand at Walmart (also called Thai Sweet Chili Sauce – all the same thing, not an affiliated link), has a nice version for a good price as well. I suppose you could make it homemade but it’s just easier to pick up a bottle in my opinion. Sriracha hot sauce– The Sriracha hot sauce is so different depending on the brand used. Some are super spicy so that is why there is such a variance in amount in the sauce ingredients. Start with a little and add more to taste (it’s called Bang Bang for good reason lol)  honey– adds a touch of sweetness to balance out the heat. juice from ½ a lime– lime juice adds some acidity and tang. panko breadcrumbs– used as an ingredient to add a crunch. I don’t recommend using regular breadcrumbs instead of Panko as it won’t give it the same crispy texture you want. garlic powder, onion powder, paprika – this is always my go-to seasoning trifecta but please feel free to use your favorite seasoning. eggs – helps the breadcrumbs stick to the chicken pieces. chicken breasts or thighs– chicken tenderloins could also be used. oil – you can use vegetable, avocado or olive oil green onions -This is an optional ingredient that I used for garnish to add some color and texture. HOW TO MAKE BANG BANG CHICKEN: To a bowl, add mayonnaise, sweet chili sauce, Sriracha (starting with one Tablespoon) honey and lime. Whisk to fully combine. Taste and see if you’d like to add more sriracha. After mixing, cover and place the sauce into the refrigerator.  To a large ziploc bag, add the breadcrumbs, garlic powder, onion powder, paprika, salt and pepper.) Seal the bag and shake until the ingredients are well combined. Set aside. To a medium/large bowl, add the eggs. Whisk the eggs until smooth. Add the chicken to the egg mixture so the chicken is fully coated in the egg mixture.  Then put the chicken into the ziploc bag with the breadcrumb mixture. Seal the bag and gently shake so all the chicken pieces are fully coated. Set aside. Add the oil to a large skillet over medium heat. When hot, add the chicken into the pan. Don’t overcrowd the pan or it will steam instead of getting crispy. You may need to cook this in batches.  Cook each side for about 3-5 minutes or until the juices run clear. The internal temperature of the chicken should be at 165F degrees. When all the chicken is cooked. Serve with some rice. Then drizzle the bang bang sauce on top of the chicken and sprinkle the sliced green onions on top. Then serve. CRAVING MORE RECIPES?  Air Fryer Bang Bang Shrimp Hibachi Chicken Hibachi Steak Hibachi Fried Rice Beef Egg Roll in a Bowl Print Bang Bang Chicken Tender chicken coated in a breadcrumb mixture and drizzled with a sweet, spicy, and tangy sauce. Course Dinner, Main CourseCuisine American Prep Time 15 minutes minutesCook Time 6 minutes minutesTotal Time 21 minutes minutes Servings 4 Calories 518kcal Author Brandie Skibinski IngredientsSauce Ingredients½ cup mayonnaise¼ cup sweet chili sauce1-5 Tablespoons Sriracha hot sauce (to taste)1 teaspoon honey½ limeChicken Ingredients1 cup panko breadcrumbs1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon paprika¼ teaspoon kosher salt¼ teaspoon black pepper2 eggs1 pound chicken breasts or thighs, cut into bite sized pieces⅛ cup oil (vegetable, avocado or olive)3 green onions, sliced (for garnish, optional) InstructionsTo a bowl, add 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1-5 Tablespoons Sriracha hot sauce (starting with one Tablespoon), 1 teaspoon honey and juice from 1/2 limea lime. Whisk to fully combine. Taste and see if you’d like to add more sriracha. After mixing, cover and place the sauce into the refrigerator. To a large ziploc bag, add t1 cup panko breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Seal the bag and shake until the ingredients are well combined. Set aside. To a medium/large bowl, add 2 eggs. Whisk the eggs until fully combined. Add 1 pound chicken breasts or thighs, cut into bite sized pieces to the egg mixture so the chicken is fully coated in the egg mixture. Then put the chicken into the ziploc bag with the breadcrumb mixture. Seal the bag and gently shake so all the chicken pieces are fully coated. Set aside. Add 1/8 cup oil to a large skillet over medium heat.When hot, add the chicken into the pan. Don’t overcrowd the pan or it will steam instead of getting crispy. You may need to cook this in batches. Cook each side for about 3-5 minutes or until the juices run clear. The internal temperature of the chicken should be at 165F degrees. When all the chicken is cooked. Serve with some rice. Then drizzle the bang bang sauce on top of the chicken and sprinkle 3 green onions, sliced on top. Then serve. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 518kcal | Carbohydrates: 23g | Protein: 30g | Fat: 34g | Sodium: 844mg | Fiber: 1g | Sugar: 11g

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