Prep the Chicken: In a bowl, combine cornstarch, flour, salt, and pepper.
1/2 cup cornstarch, 1/4 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper
Coat the Chicken: Dip each piece of chicken in the beaten egg, then dredge it in the cornstarch mixture, ensuring it's fully coated.
1.5 lbs boneless, skinless chicken breasts, 1 large egg, 1/2 cup cornstarch, 1/4 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper
Cook the Chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, until golden brown and cooked through. Remove and set aside.
2 tablespoons vegetable oil or avocado oil, 1.5 lbs boneless, skinless chicken breasts
Make the Sauce: In a separate bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, and garlic powder until smooth.
1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 2 tablespoons sriracha, 1 tablespoon rice vinegar, 1 teaspoon honey or maple syrup, 1/2 teaspoon garlic powder
Combine Chicken and Sauce: Add the cooked chicken to the bowl with the sauce and toss to coat evenly.
1.5 lbs boneless, skinless chicken breasts, 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 2 tablespoons sriracha, 1 tablespoon rice vinegar, 1 teaspoon honey or maple syrup, 1/2 teaspoon garlic powder
Serve and Garnish: Serve Crispy Bang Bang Chicken immediately over rice, noodles, or a bed of lettuce. Garnish with chopped green onions and sesame seeds. Enjoy!
Chopped green onions, Sesame seeds
