Bang-Bang Chicken: The Crispy, Saucy Dish You’ll Love!

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and provides a different flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos offer a sweeter alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option.

chili oil

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat with fewer calories.

Mix 1 cup of regular milk and 2 beaten eggs in a bowl.

Add a fair amount of freshly cracked pepper and a couple of healthy pinches of salt, then whisk to combine.

Prepare 2 chicken breasts by trimming off any fatty bits and cutting them into bite-sized pieces.

Place the chicken pieces into the marinade mixture and cover with cling film. Refrigerate for half an hour.

In a separate bowl, combine 4 tablespoons of mayonnaise, 1.5 tablespoons of chili sauce, and 1 tablespoon of rice vinegar. Whisk together.

Microwave honey for 10 seconds to make it runny, then add it to the sauce mixture and whisk again.

Taste the sauce and adjust seasoning, adding more chili oil if desired.

Set up a dredging station with 1 cup of all-purpose flour, 1.5 cups of panko breadcrumbs, 1 teaspoon of chili powder, and some salt and pepper. Mix well.

Take the marinated chicken out of the fridge, drip off excess marinade, and coat the chicken pieces in the dredging mixture until well coated.

Spread the coated chicken pieces on an oven-safe pot or tray.

Deep fry the chicken pieces in batches at 180°C, lowering them carefully into the oil to prevent sticking.

Fry until golden brown, checking the internal temperature to reach around 68-69°C before removing them to drain on a rag.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens