Ingredients
- Chicken breasts: 2, boneless, skinless
- Cornstarch: 2 tablespoons
- Egg white: 1, lightly beaten
- Mayonnaise: 1/2 cup
- Sweet chili sauce: 1/4 cup
- Sriracha: 1-2 tablespoons (adjust to taste)
- Rice vinegar: 1 tablespoon
- Green onions: 2, thinly sliced, for garnish
Instructions
- Step 1: Cut the chicken breasts into bite-sized pieces. In a bowl, toss the chicken with cornstarch and egg white until evenly coated.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Step 3: In a separate bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and rice vinegar until well combined. This is your Bang Bang sauce.
- Step 4: Add the cooked chicken to the bowl with the Bang Bang sauce and toss to coat evenly.
- Step 5: Serve the Bang Bang chicken immediately, garnished with thinly sliced green onions. Serve over rice or noodles, if desired.
Notes
- Store leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 3 days, but the sauce may slightly soften the chicken's crispy coating.
- To reheat, gently warm the chicken in a skillet over low heat or in the microwave, being careful not to overheat and dry it out; a splash of water can help retain moisture.
- For a refreshing twist, serve Bang Bang Chicken over a crisp bed of shredded lettuce with a sprinkle of sesame seeds.
- Chef's secret: For extra crispy chicken, ensure the oil is hot before adding the chicken and avoid overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American