Copycat Cheesecake Factory Bang Bang Chicken

Name: Copycat Cheesecake Factory Bang Bang Chicken (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 4
Cuisine: Asian
Ingredients: 1.5 lbs Boneless skinless chicken breasts; 1 cup All-purpose flour; 1 tsp Garlic powder; 1 tsp Paprika; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/2 cup Vegetable oil; 1/2 cup Sweet chili sauce; 1/4 cup Mayonnaise; 2 tbsp Sriracha; 1 tbsp Soy sauce; 1 tsp Sesame oil; 1 clove Garlic-minced; 1 tsp Rice vinegar; 2 cups Cooked white rice; 1 head Broccoli florets

⏱1h

👥4

🔥850 cal

Easy

🍽️Asian

🥗None

A simplified version of the popular Cheesecake Factory dish, featuring crispy fried chicken tossed in a creamy, spicy sauce and served with rice and broccoli.

1.5 lbs Boneless skinless chicken breasts

1 cup All-purpose flour

1 tsp Garlic powder

1 tsp Paprika

1/2 tsp Salt

See all 16 ingredients ↓

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⏱1h

👥4

🔥850 cal

Easy

🍽️Asian

🥗None

A simplified version of the popular Cheesecake Factory dish, featuring crispy fried chicken tossed in a creamy, spicy sauce and served with rice and broccoli.

#Chicken #Asian-Inspired #Spicy #Weeknight Dinner

Instructions

Cut chicken breasts into 1-inch pieces.
In a bowl, combine the flour, garlic powder, paprika, salt, and pepper. Dredge the chicken pieces in the flour mixture, ensuring they are fully coated.
Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on paper towels.
While the chicken is frying, prepare the Sauce. In a bowl, whisk together the sweet chili sauce, mayonnaise, sriracha, soy sauce, sesame oil, minced garlic, and rice vinegar.
Add the fried chicken to the Sauce and toss to coat evenly.
Serve immediately over cooked white rice with steamed broccoli florets.

Ingredients

Chicken
1.5 lbs 680 g Boneless skinless chicken breasts
1 cup 120 g All-purpose flour
1 tsp 5 mL Garlic powder
1 tsp 5 mL Paprika
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper
1/2 cup 120 mL Vegetable oil
Sauce
1/2 cup 120 mL Sweet chili sauce
1/4 cup 60 mL Mayonnaise
2 tbsp 30 mL Sriracha
1 tbsp 15 mL Soy sauce
1 tsp 5 mL Sesame oil
1 clove 3 g Garlic-minced
1 tsp 5 mL Rice vinegar
Sides
2 cups 400 g Cooked white rice
1 head 300 g Broccoli florets

Equipment

Large skillet
Bowls
Whisk
Paper towels

Instructions

Cut chicken breasts into 1-inch pieces.
In a bowl, combine the flour, garlic powder, paprika, salt, and pepper. Dredge the chicken pieces in the flour mixture, ensuring they are fully coated.
Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on paper towels.
While the chicken is frying, prepare the Sauce. In a bowl, whisk together the sweet chili sauce, mayonnaise, sriracha, soy sauce, sesame oil, minced garlic, and rice vinegar.
Add the fried chicken to the Sauce and toss to coat evenly.
Serve immediately over cooked white rice with steamed broccoli florets.

Nutrition per serving

Calories 850