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Crispy Bang Bang Chicken Bites

Crispy bang bang chicken bites are coated in seasoned flour and panko, then fried until golden and served with a creamy, spicy-sweet dipping sauce. The crunchy coating and tangy lime sauce make these bites a flavorful appetizer.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

For the sauce
  • 0.5 cup mayonnaise
  • 0.33 cup sweet chili sauce
  • 1 tbsp sriracha
  • 2 tsp lime juice
For the chicken
  • 1.5 lb chicken breast boneless, skinless
  • 0.5 cup all-purpose flour
  • 0.25 cup cornstarch
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 2 eggs large
  • 1.5 cup panko breadcrumbs
For frying
  • 3 cup neutral oil such as canola oil

Equipment

  • 1 12-inch heavy skillet

Method
 

Make the sauce
  1. Whisk the mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl until smooth, then cover and refrigerate while you cook the chicken.
Bread the chicken
  1. Pat the chicken dry and cut it into 1-inch pieces.
  2. Mix the flour, cornstarch, salt, pepper, and garlic powder in a shallow bowl.
  3. Beat the eggs in a second shallow bowl and place the panko in a third.
  4. Dredge each chicken piece in the flour mixture, dip it in the egg, then press it into the panko to coat all sides.
Fry the chicken
  1. Pour the oil into a 12-inch heavy skillet and heat over medium heat to 350°F, checking with a thermometer.
  2. Fry the chicken in batches for 4–6 minutes, turning occasionally and letting the oil return to 350°F between batches, until golden brown and the largest pieces reach 165°F internally; transfer to a wire rack.
  3. Serve the chicken hot with the bang bang sauce for dipping.

Notes

For an extra-crisp coating, let excess egg drip off before pressing each piece into the panko, and avoid crowding the skillet. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked chicken bites for up to 2 months and reheat in the oven or air fryer. For a gluten-free option, use gluten-free flour and panko.