Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 2–3 tbsp sriracha sauce (adjust to taste)
- ½ cup mayonnaise
- 2 tbsp honey
- 2 green onions (for garnish)
- Vegetable oil (for frying)
- 1 tsp garlic powder
- 1 tbsp lemon juice
Instructions
- Prepare your workspace by gathering ingredients and tools.
- Cut chicken breasts into bite-sized pieces and pat dry with paper towels.
- Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each chicken piece in flour, dip in egg, then coat with breadcrumbs.
- Heat vegetable oil in a frying pan until shimmering.
- Fry chicken pieces in batches until golden brown and crispy, about 3–4 minutes per side.
- In a separate bowl, whisk together sriracha, mayonnaise, honey, garlic powder, and lemon juice to create the sauce.
- Drain fried chicken on paper towels and toss in the bang bang sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: about 150g
- Calories: 450
- Sugar: 6g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg