Ian Martorana

Bang Bang Fried Chicken

Bang Bang Fried Chicken

Bang Bang Fried Chicken is a play on Bonefish Grill's Bang Bang Shrimp, their most popular dish. This recipe is tasty and straight forward. It can be duplicated with any fryable protein, but I often have chicken on hand, so this is the version I make most frequently.


  • Chicken thighs or breasts
  • Panko breadcrumbs
  • Eggs
  • All-purpose flower
  • Mayonnaise or plain Greek yogurt
  • Sweet Thai chili sauce
  • Sriracha
  • Red cabbage
  • Iceberg lettuce
  • Carrots
  • Scallion
  • Cilantro
  • Fish Sauce
  • Red wine vinegar
  • Ginger dressing 


Set up a dredging station by filling three bowls; one with all-purpose flower, one with two whisked eggs (you can add hot sauce to your egg mixture until it is a deep orange color, if you prefer more of a kick like I do), and one with panko breadcrumbs.

Slice the chicken into strips. Fully coat each strip with flour, and dip into the whisked eggs. Then, completely coat with the panko breadcrumbs. Set the fully breaded chicken strip aside and repeat until all of the chicken is completely prepared.

Pan fry the chicken on the stove. Use a healthy amount of oil (I prefer canola oil because of its higher smoke point) so each strip is about halfway submerged in the oil. Cook until golden brown on both sides, between 3 and 6 minutes a side (depending on the size of your strips, size of your pan, etc).

If you are unsure when your chicken is done, use a thermometer: your chicken should be 165*F. 


Use a large cheese grater or mandolin (I prefer the former, as I have made a hospital visit thanks to a mandolin) to finely grate the red cabbage and carrots. Dice the iceberg lettuce and scallion, and combine the ingredients. Add whole cilantro leaves, ~a teaspoon of fish sauce, and ~two tablespoons each of red wine vinegar and ginger dressing (you can make your own or use the store-bought kind), and toss all the ingredients together.

Bang Bang Sauce

Combine two parts mayonnaise, one part sweet Thai chili sauce, and one part Sriracha into a bowl. 

Plate the slaw. Add some bang bang sauce to the plate, and place the chicken on top. Spoon more sauce to the top of your chicken, and serve.

Bon appetit.