Chickie Chickie Bang Bang

Amanda Smith


Three words - Wonderful... Addictive... Flavorful. A great appetizer!

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★★★★★ 3 votes
20 Min
10 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
If you're looking for a food to spice up a party then look no further. These guys are spicy, yet so good. The chicken has a nice crunch from the Panko breading. The creamy sauce is tangy and with a nice kick. Delish!


1/2 c
5 tsp
Sriracha sauce
1 tsp
1 tsp
rice vinegar
egg, beaten
1/2 c
1/2 c
all-purpose flour
1/2 c
Panko bread crumbs
1 tsp
1/2 tsp
ground pepper
1/4 tsp
garlic powder
1/4 tsp
dried basil
chicken tenderloins, cubed
oil for frying


Step 1 Direction Photo

1Prepare a plate lined with paper towels for the chicken after it’s done cooking in the oil. Set aside.

Step 2 Direction Photo

2Combine all the ingredients for the sauce (mayo, Sriracha, sugar, and rice vinegar). Set aside.

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3In a small, shallow dish, combine the egg and milk. Set aside.

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4In another shallow dish, combine the ingredients for the breading (flour, panko, salt, pepper, garlic powder, and dried basil). Set aside.

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5Bread the chicken cubes by first coating it in the bread mixture, then the egg wash, then back in the breading. Put the coated chicken cubes on a plate. Continue until all the chicken has been breaded.

Pop the plate of chicken in the fridge for about 20 minutes. It’ll help the breading stick to the chicken.

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6In a large skillet, add a thin layer of vegetable oil and place over medium-high heat.

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7Once the oil is heated, add in the chicken (you may need to do it in batches so you don’t overcrowd the pan) and cook the chicken until cooked through and the breading is nice and crispy brown.

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8Once the first batch is done, put the cooked chicken on the prepared plate with the paper towel. Continue with the second batch and once that’s cooked, add that to the prepared plate.

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9In a large bowl, put in your cooked chicken and pour the sauce all over. Toss well to coat every bite.

About this Recipe

Main Ingredient: Chicken
Regional Style: Asian