Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 cup panko bread crumbs
- 1/2 cup vegetable oil
- 1/2 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha sauce (adjust to taste)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Slice chicken breasts into strips for even cooking and easier eating.
- In a shallow bowl, mix flour, paprika, garlic powder, salt, and pepper.
- In another bowl, beat eggs until smooth. Place panko bread crumbs in a third bowl.
- Dredge each chicken strip in the seasoned flour, then dip in beaten eggs, and coat with panko bread crumbs.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken strips and cook until golden brown, about 3-4 minutes per side.
- Transfer chicken to prepared baking sheet and bake for an additional 10 minutes to ensure doneness.
- While chicken bakes, prepare the sauce by whisking together mayonnaise, sweet chili sauce, rice vinegar, and sriracha in a bowl.
- Serve the crispy chicken over rice or greens, topped with the creamy Bang Bang sauce.
Notes
- You can substitute panko bread crumbs with regular ones if needed.
- Adjust sriracha for less or more heat according to your preference.
- Best served immediately for maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Pan-frying
- Cuisine: Asian Inspired
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal Kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg