Cheesecake Factory Bang Bang Chicken
A copycat of The Cheesecake Factory's Bang Bang Chicken — crispy panko-fried chicken over a crunchy romaine salad with cucumber, red bell pepper, and green onion, all crowned with a creamy sweet-and-spicy sriracha-chili-lime dressing and finished with toasted peanuts, coconut, and sesame seeds. Serves 4.
⏱️ Prep: 25 min🍳 Cook: 12 min
Nutritionper 100 g›
205
Calories
12g
Protein
12g
Carbs
12g
Fat
Ingredients
| 1 cup (240 ml) | buttermilk |
| 1 | large egg |
| 3/4 cup (95 g) | all-purpose flour |
| 1/4 cup (30 g) | cornstarch |
| 2 tbsp (30 ml) | sriracha (for batter) |
| 1/2 tsp | curry powder (for batter) |
| 1/4 tsp | kosher salt |
| 1 pound (450 g) | boneless, skinless chicken breasts or thighs |
| 1/2 cup (120 g) | mayonnaise |
| 2 tbsp (40 g) | honey |
| 3 tbsp (45 ml) | sweet chili sauce |
| 1 1/2 tbsp (22 ml) | sriracha (for dressing) |
| 3 tsp (15 ml) | fresh lime juice |
| 1 tsp | curry powder (for dressing) |
| 1 head | romaine lettuce |
| 1/2 cup (75 g) | salted dry roasted peanuts |
| 1/2 cup (40 g) | unsweetened shredded coconut |
| 2 tbsp (18 g) | sesame seeds |
| 4 | green onions |
| 1 | small cucumber, thinly sliced |
| 1/2 cup (50 g) | red bell pepper, thinly sliced |
| 2 cups (480 ml) | peanut oil or vegetable oil (for frying) |
| 2 cups (100 g) | panko bread crumbs |
Instructions
- For the chicken: In a large bowl, combine the buttermilk, egg, flour, cornstarch, 2 tablespoons sriracha, 1/2 teaspoon curry powder, and the salt and mix well. Add the chicken pieces and set aside.
- For the dressing: In a medium bowl, combine the mayonnaise, honey, sweet chili sauce, 1 1/2 tablespoons sriracha, lime juice, and 1 teaspoon curry powder. Set aside, or chill for up to 1 day.
- For the salad: Chop the romaine into bite-size pieces, reserving 4 larger leaves for garnish.
- In a dry skillet, separately toast the peanuts, coconut, and sesame seeds over medium heat until each is light golden brown and fragrant, 3–4 minutes. Place the chopped lettuce in the bottom of a large bowl and arrange the whole leaves and cucumbers around the edge.
- For frying: In a deep skillet, heat the peanut oil to 350°F (175°C), or until a piece of chicken bubbles furiously when dropped in. Remove the chicken from the batter and toss in the panko until well coated. Fry about half the chicken at a time, turning to brown all sides, about 4 minutes. Drain on paper towels and repeat.
- Trim the green onions, leaving some green tops on. Place the hot chicken over the lettuce and decorate with cucumbers, green onions, and strips of red bell pepper. Serve with the dressing and sprinkle the peanuts, coconut, and sesame seeds on top; serve immediately.