Ingredients
Scale
- 2 boneless, skinless chicken breasts (filleted horizontally into 4 thin cutlets)
- 1 cup all-purpose flour
- 2 cups vegetable oil (for deep frying)
- 1/2 cup mayonnaise (preferably Kewpie or full-fat)
- 1/4 cup sweet chili sauce
- 2 tablespoons Sriracha hot sauce
- 4 brioche buns (split and toasted)
- 1 cup shredded iceberg lettuce
Instructions
- Step 1: Prepare the chicken dredging station and oil. Pat the chicken cutlets dry. Combine the flour, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a shallow dish. Dredge each chicken piece completely in the flour mixture, ensuring it is thoroughly coated. Heat the vegetable oil in a deep skillet to 350°F (175°C).
- Step 2: Fry the chicken cutlets. Carefully place the floured chicken cutlets into the hot oil (working in batches if necessary to avoid crowding). Fry for 4–6 minutes per side, or until the chicken is golden brown, crispy, and the internal temperature reaches 165°F (74°C). Remove the chicken and place it on a wire rack lined with paper towels to drain excess oil.
- Step 3: Mix the Spicy Bang Bang Sauce. While the chicken rests, combine the mayonnaise, sweet chili sauce, and Sriracha in a medium bowl. Whisk until the sauce is smooth and uniform in color. Taste and adjust the spice level as desired.
- Step 4: Toss and coat the chicken. Immediately transfer the hot, fried chicken pieces into the bowl of Bang Bang Sauce. Use tongs to gently toss the chicken, ensuring every piece is completely coated in the sticky, spicy sauce.
- Step 5: Assemble the sandwiches. Lightly toast the brioche buns. On the bottom bun, place a generous layer of shredded iceberg lettuce. Top the lettuce with one piece of the sauced Bang Bang chicken, followed by the top bun. Serve immediately.
Notes
- Keep your frying oil exactly at 350°F, and drain the finished chicken on a wire rack rather than directly on paper towels to ensure maximum crispness before saucing.
- If you have leftovers, store the sauce and the fried chicken separately in airtight containers; assembled sandwiches will not hold up well due to bun and crust sogginess.
- Reheat leftover fried chicken in a toaster oven or air fryer at 375°F until fully hot and crispy (about 8 minutes), then toss in the chilled sauce just before immediate assembly.
- Add a few bread-and-butter pickle slices directly onto the sauced chicken just before adding the top bun; their vinegary tang beautifully cuts the richness of the bang bang sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American