Bang Bang Chicken features seasoned chicken breasts pan seared til golden brown then smothered in a sweet Asian mayo. It’s the same flavor profile as Bang Bang Shrimp just with chicken rather than deep fried shrimp. The chicken is served with white rice and a side of thinly sliced mini cucumbers and slaw then topped with a fresh squeeze of lime.
For the chicken either get thinly sliced breasts or regular. The regular breasts will need to be sliced longways. Scoring the top creates a beautiful design but also helps the chicken evenly. Scoring the chicken just means making shallow cuts into the surface of the meat. For this recipe score the breasts in opposite directions to create a criss-cross pattern. Season with garlic powder, onion powder, kosher salt, black pepper and paprika before pan searing in olive oil.
The sauce is only four ingredients and comes together very quickly. Mix mayonnaise (I like to use light), sweet chili sauce, rice vinegar and sriracha over medium heat just until it starts to bubble. Once the chicken is done you’ll slather the sauce on top. The best thing to serve this with is white rice, sliced mini cucumbers and slaw. I use bagged slaw but add additional matchstick carrots to make life easy and to give the dish some crunch. If you still desire more crunch, try adding toasted cashews!
Bang Bang Chicken
Ingredients
- 4 large chicken breasts
Chicken Seasoning
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp kosher salt
- 1 1/2 tsp black pepper
- 1 1/2 tsp paprika
Bang Bang Sauce
- 3/4 c mayonaisse
- 3/4 c sweet chili sauce
- 1 tsp sriracha
- 2 tsp rice vinegar
Instructions
- Slice breasts longways so each breast becomes two pieces.
- Score the top of the chicken breast in opposite directions. Be sure not to cut all the way through.
- Mix all the seasoning in a bowl and season both sides of the chicken.
- Cook chicken in batches in preheated olive oil for 5 minutes per side just under medium heat.
- Add the sauce ingredients to a pan, mix and heat through over meidum heat.
- Spoon sauce on the cooked chicken.
- Serve over white rice and with a side of sliced mini cucumbers and slaw.
- Squeeze a lime wedge over the chicen and serve.