Bang bang Chicken Tacos

Crispy Bang Bang Chicken Tacos served with spicy mayo, shredded cabbage and fresh cilantro. A family dinner favorite.

Course Dinner

Cuisine American, Asian

Keyword Baked chicken tacos, bang bang chicken, bang bang chicken tacos

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 426kcal

Cut the chicken into bite size pieces and place in a large bowl.
Whisk the eggs into a bowl.
Whisk together the flour and a pinch of salt in a separate bowl.
Add the panko to a third bowl and season with a pinch of salt.
Coat the chicken first in the flour, then in beaten egg and finally in the panko.
Heat enough oil to fry the chicken (approximately 4 cups) in a skillet or Dutch oven/pot set over medium-high heat. The oil is hot enough when a wooden skewer pressed to the bottom of the pot results in lots of tiny bubbles. The oil needs to be hot enough for the chicken to fry quickly as they don't need lots of time to cook.
To make the sauce, stir together the mayonnaise, sweet chilli sauce, sriracha and rice vinegar. Taste and adjust seasoning if necessary.
Add the chicken to the hot oil in batches and cook for 3-4 minutes until golden brown and crisp. Cook the chicken in batches to prevent over-crowding the pan.
Remove the chicken with a slotted spoon and allow to drain on paper towels.
Assemble the tacos by heating the tortillas then adding shredded cabbage, the fried chicken and a generous drizzle of the spicy sauce.
Add cilantro and sliced jalapeños and a drizzle of lime juice then serve.