Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 eggs, beaten
- Salt and pepper to taste
- Oil for frying
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 teaspoon sriracha (optional for heat)
- Fresh lettuce or mixed greens
- Julienned carrots and cucumber slices
- Chopped green onions and cilantro for garnish
- Sesame seeds (optional)
Instructions
- Start by seasoning the chicken breasts with salt and pepper, then cut into bite-sized pieces.
- Mix flour and cornstarch in a shallow bowl. Dip chicken pieces into beaten eggs, then coat thoroughly with the flour mixture.
- Heat oil in a deep skillet over medium-high heat. Fry chicken until golden and cooked through, about 4-5 minutes per batch. Drain on paper towels.
- For a healthier option, bake the coated chicken at 400°F (200°C) for 20-25 minutes, turning once.
- Whisk together mayonnaise, sweet chili sauce, and sriracha to make the bang bang sauce. Adjust spice levels to taste.
- In serving bowls, layer greens, then top with crispy chicken pieces. Drizzle with the bang bang sauce. Garnish with julienned vegetables, chopped green onions, cilantro, and sesame seeds.
Notes
- Ensure the chicken is fully cooked before serving for safety and flavor.
- For a richer flavor, marinate chicken with soy sauce and garlic beforehand.
- Use fresh vegetables and herbs to enhance freshness.
- Adjust spice levels according to your preference for sriracha or chili sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying or Baking
- Cuisine: Asian-inspired
- Diet: Gluten-containing
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 12g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 125mg
