Lightened-Up Bang Bang Chicken or Shrimp is for anyone who loves the sweet, spicy and crunchy goodness of this Bonefish Grill favorite, but doesn’t want all the calories.
And, likes the indulgence of eating out, but doesn’t want to leave the house.
AND…it’s for someone who’s ready for some heat.
There’s really no way to sugarcoat it. If you don’t like “hot and spicy,” then it’s best if you head over to The Dinner-Mom recipe index. There you will find dishes that are cheesy, buttery, lemony and a variety of other flavors. For example, if you’re in the mood for chicken tenders, then check out Nutty Baked Chicken Tenders.
I’m a big fan of this popular dish. If it’s on the menu, I order it, even though I’m not a fan of deep fried. So, I just had to do a makeover that was baked and where the sauce was just a bit healthier. Ta-dah…it’s a winner.
How to Make Bang Bang Chicken or Shrimp
Don’t you like those types of decisions?! I bet this would be great on cauliflower too. You pick the main ingredient and then coat with a crunchy, sweet outside that quickly erupts into a hot and spicy explosion.
The Sauce for Bang Bang Chicken or Shrimp
The sauce is what takes this recipe over the top. I adapted this version from one that’s over on The Cookie Rookie. It uses Greek yogurt instead of mayonnaise and gets an extra dose of sweetness from seasoned rice vinegar. I also added a little more yogurt and just a bit less sriracha. If you want to turn up the heat even more, add a few more drops of the sauce. 🙂
The Breading for Bang Bang Chicken or Shrimp
Without a doubt, leaving off the breading altogether is the best way to cut calories. I tried it. And, it’s okay. But, it’s not what I’m craving come Bang Wednesday. (For those of you that don’t have a Bonefish Grill restaurant near you, Bang Bang Shrimp is usually discounted on Wednesdays.)
The compromise: Lightly coat the shrimp (or chicken) with crunchy panko breadcrumbs and bake it instead of frying it.
It’s win-win. There’s crunch and fewer calories. It’s still delicious and it’s a lot easier than frying.
So now, on Wednesday’s, or any other night of the week, I enjoy sweet and spicy bang bang chicken or shrimp…guilt-free.
Happiness is here.
Lightened-Up Bang Bang Chicken or Shrimp
- 1/4 cup Greek yogurt plain, non-fat
- 1 1/2 Tablespoons Thai style sweet chili sauce
- 1/2 teaspoon seasoned rice vinegar
- 1/4 teaspoon sriracha sauce more if you want more heat
- 1 cup panko breadcrumbs
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 egg beaten
- 1 pound chicken tenders or peeled and deveined shrimp
- 1/2 cup green onion sliced
- Preheat oven to 375 degrees F.
- To make the sauce, stir the first 4 ingredients together in a small bowl and set aside.
- Combine the panko breadcrumbs, paprika and garlic powder on a shallow plate.
- If using shrimp, pat it dry with a paper towel.
- Dip shrimp or chicken into egg or other wet coating.
- Press shrimp or chicken into panko breading.
- Place a cookie cooling rack on top of a baking sheet and coat with cooking spray.
- Place shrimp or chicken on the rack.
- Bake chicken for about 25 minutes or until chicken is no longer pink.
- Bake shrimp for about 10 minutes.
- Remove to serving plate and drizzle with sauce.
- Scatter green onions over the top.