Description
Bang Bang Chicken is a crispy, spicy, and creamy dish featuring tender chicken coated in a crunchy panko crust and tossed in a flavorful Bang Bang sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This quick and easy recipe brings a perfect balance of heat and sweetness, ideal as an appetizer or main course.
Ingredients
Scale
For the Chicken:
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup (245 g) buttermilk
- ¾ cup (94 g) all-purpose flour
- ½ cup (64 g) cornstarch
- 1 large egg, room temperature
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- â…› teaspoon cayenne pepper, optional
- 2 cups (216 g) panko breadcrumbs, plain
- Canola oil, for frying
For the Bang Bang Sauce:
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha, or more to taste
- 2 tablespoons honey
For Garnish:
- Parsley, chopped
Instructions
- Prepare the Bang Bang Sauce: In a bowl, thoroughly mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Set this flavorful sauce aside for later use.
- Marinate the Chicken: In a large mixing bowl, combine buttermilk, flour, cornstarch, egg, 1 tablespoon Sriracha, garlic powder, kosher salt, black pepper, and optional cayenne pepper. Add the chicken tenderloins and mix to coat evenly. Let the chicken marinate briefly to absorb the flavors.
- Coat with Panko: Remove each piece of marinated chicken from the mixture, letting excess drip off, then coat thoroughly with panko breadcrumbs. Place the coated chicken aside ready for frying.
- Fry the Chicken: Heat canola oil in a deep skillet or fryer over medium-high heat. Once hot, fry the breaded chicken pieces until they are golden brown and cooked through, usually about 4–5 minutes per side depending on thickness. Ensure the internal temperature reaches 165°F (74°C).
- Drain and Toss in Sauce: Remove the fried chicken from the oil and drain on paper towels to remove excess oil. While the chicken is still hot, toss it gently in the prepared Bang Bang sauce ensuring every piece is well coated.
- Garnish and Serve: Transfer the coated chicken to a serving plate and garnish with freshly chopped parsley. Serve immediately while hot for the best texture and flavor experience.
Notes
- Ensure the oil is hot enough before frying to prevent the chicken from absorbing excess oil and becoming greasy.
- Adjust the amount of Sriracha in the sauce to control the spiciness according to your taste preference.
- For a gluten-free version, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- Use a thermometer to verify the internal temperature of the chicken to ensure it is safely cooked.
- If you prefer baking, coat the chicken and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through, but frying provides the crispiest texture.
