Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1/2 cup mayonnaise
- 1/4 cup sriracha (or more, to taste)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1/4 cup chopped green onions, for garnish
- Sesame seeds, for garnish (optional)
Instructions
- Step 1: Cook the chicken. You can boil, bake, grill, or pan-fry the chicken breasts until cooked through. Shred the chicken once it has cooled slightly.
- Step 2: Make the Bang Bang sauce. In a medium bowl, whisk together the mayonnaise, sriracha, soy sauce, rice vinegar, sesame oil, honey, and grated ginger until well combined. Taste and adjust seasonings as needed, adding more sriracha for extra heat or honey for sweetness.
- Step 3: Combine chicken and sauce. Add the shredded chicken to the bowl with the Bang Bang sauce and toss gently to coat evenly.
- Step 4: Chill (optional). For best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Step 5: Serve. Garnish with chopped green onions and sesame seeds (if using) before serving. Serve over rice, noodles, or in lettuce wraps.
Notes
- Store leftover Bang Bang chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or skillet, avoiding overcooking which can dry out the chicken.
- Serve this vibrant chicken as a filling for tacos or atop crisp greens for a refreshing twist.
- For a deeper, richer flavor, marinate the chicken in the sauce for a couple of hours before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American