Asian 20 min

Bang Bang Chicken

Name: Bang Bang Chicken
Total time: 20 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1.5 lbs chicken breast, cut into 1-inch pieces; ½ cup cornstarch; 2 eggs, beaten; Vegetable oil for frying; For bang bang sauce: ½ cup mayonnaise, 3 tablespoons sweet chili sauce, 2 tablespoons sriracha, 1 tablespoon honey, 1 tablespoon rice vinegar; Salt and pepper to taste; Green onions and sesame seeds for garnish; Lettuce cups or rice for serving

high-proteinquickspicy

Ingredientsfor 2

480

Cal

40g

Protein

28g

Carbs

24g

Fat

11.5 lbs chicken breast, cut into 1-inch pieces
2½ cup cornstarch
32 eggs, beaten
4Vegetable oil for frying
5For bang bang sauce: ½ cup mayonnaise, 3 tablespoons sweet chili sauce, 2 tablespoons sriracha, 1 tablespoon honey, 1 tablespoon rice vinegar
6Salt and pepper to taste
7Green onions and sesame seeds for garnish
8Lettuce cups or rice for serving

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Instructions

1
Make bang bang sauce by whisking together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Taste and adjust heat level with more sriracha. Refrigerate until ready to use.
2
Season chicken pieces with salt and pepper. Dip in beaten egg, then dredge in cornstarch, pressing firmly to coat. The cornstarch creates a shatteringly crispy exterior.
3
Heat 1 inch of vegetable oil to 350°F in a large skillet. Fry chicken in batches for 4–5 minutes until deeply golden and cooked through (165°F internal). Do not crowd — work in batches and let the oil return to temperature between batches.
4
Drain on paper towels. Toss fried chicken in the bang bang sauce immediately before serving. Serve in lettuce cups or over rice, garnished with green onions and sesame seeds. Serve immediately while the coating is still crispy.