Description
Bang Bang Chicken is a crispy, flavorful dish featuring tender chicken tenders coated in a crunchy panko crust and topped with a creamy, spicy, sweet Bang Bang sauce. This recipe balances heat and sweetness perfectly, making it a crowd-pleasing appetizer or main course that’s easy to prepare and quick to cook.
Ingredients
Scale
Bang Bang Sauce
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 tsp Sriracha sauce
- 2 tbsp honey
Chicken
- 1.5 lbs boneless, skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tbsp Sriracha sauce
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- â…› tsp cayenne pepper (optional)
- 2 cups panko breadcrumbs
- Canola oil, for frying
Garnish
- Chopped parsley
Instructions
- Prepare the Bang Bang Sauce: In a medium bowl, whisk together mayonnaise, Thai sweet chili sauce, 1 teaspoon of Sriracha sauce, and honey until smooth and well combined. Set aside to let flavors meld.
- Marinate the Chicken: Pour the buttermilk over the chicken tenderloins in a large bowl, ensuring they are fully submerged. Let them soak for at least 15 minutes to tenderize and add moisture.
- Prepare the Breading Stations: In one bowl, combine the flour, cornstarch, garlic powder, kosher salt, black pepper, and optional cayenne pepper. In a second bowl, whisk the egg with 1 tablespoon of Sriracha sauce. In a third bowl, place the panko breadcrumbs.
- Bread the Chicken: Remove the chicken tenders from the buttermilk, letting excess drip off. Dredge each piece first in the seasoned flour mixture, then dip into the egg mixture, and finally coat thoroughly with panko breadcrumbs. Set aside on a plate.
- Fry the Chicken: Heat about 1-2 inches of canola oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C). Fry the breaded chicken pieces in batches, avoiding overcrowding, for about 3-4 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.
- Assemble and Serve: Place the fried chicken on a serving platter, drizzle generously with the prepared Bang Bang sauce, and garnish with chopped parsley. Serve immediately for the best crispness and flavor.
Notes
- Be sure to maintain the oil temperature to ensure crispy, non-greasy chicken.
- For extra heat, increase the amount of Sriracha in the sauce or sprinkle cayenne in the flour mixture.
- You can substitute the chicken tenderloins with chicken breasts cut into strips if desired.
- Leftover Bang Bang sauce can be refrigerated for up to 3 days.
- To keep fried chicken crispy before serving, place on a wire rack instead of paper towels.
