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Bang Bang Chicken Recipe

Bang Bang Chicken Recipe
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★★★★★

4.7 from 69 reviews

Crispy, juicy Bang Bang Chicken features tender chicken tenderloins coated in a flavorful buttermilk batter and crunchy panko breadcrumbs, fried to golden perfection and tossed in a creamy, sweet-and-spicy Bang Bang sauce. This irresistible dish offers a delightful blend of textures and bold flavors, perfect as an appetizer or main course.

Ingredients

Scale

For the Bang Bang Sauce

  • 1 cup (232 g) mayonnaise
  • 1/2 cup (132 g) Thai sweet chili sauce
  • 1 teaspoon Sriracha (or more to taste)
  • 2 tablespoons honey

For the Chicken

  • 1 1/2 pounds boneless skinless chicken tenderloins
  • 1 cup (245 g) buttermilk
  • 3/4 cup (94 g) all-purpose flour
  • 1/2 cup (64 g) cornstarch
  • 1 large egg (room temperature)
  • 1 tablespoon Sriracha
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper (optional)
  • 2 cups (216 g) panko breadcrumbs, plain

For Frying & Garnish

  • Canola oil, for frying
  • Parsley, chopped, for garnish

Instructions

  1. Make the Bang Bang Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix thoroughly until smooth and well blended. Set aside until ready to use.
  2. Prepare the Chicken Batter: In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper (if using). Mix until well combined and smooth.
  3. Coat the Chicken: Add the chicken tenderloins to the batter and toss to ensure each piece is fully coated. On a separate shallow plate, spread out the panko breadcrumbs in an even layer.
  4. Bread the Chicken: Working one piece at a time, remove chicken from batter (letting excess drip off), then dredge in panko breadcrumbs. Press gently to help the breadcrumbs adhere, and set on a clean plate. Repeat with remaining pieces.
  5. Heat the Oil: Pour about 1 inch of canola oil into a large skillet. Heat over medium-high until the oil reaches 365°F (185°C).
  6. Fry the Chicken: Working in batches to avoid crowding, add breaded chicken pieces to the hot oil. Cook for about 2-3 minutes on each side, until golden brown and cooked through (the internal temperature should reach 165°F/74°C). Repeat with all chicken pieces, making sure the oil returns to temperature between batches.
  7. Drain and Toss: Transfer fried chicken to a paper towel-lined plate to drain excess oil. Move to a serving platter and toss with the prepared bang bang sauce.
  8. Serve: Garnish with chopped parsley and serve warm for best texture and flavor.

Notes

  • For extra spice, increase the amount of Sriracha in the sauce or batter.
  • Make sure oil is at correct temperature for crispier, less greasy chicken.
  • Can be served as appetizer over lettuce or as a main with rice or noodles.
  • Leftover sauce makes a great dip for fries or veggies.
  • Use a thermometer to avoid under- or over-cooking the chicken.

Nutrition

Keywords: Bang Bang Chicken, crispy chicken, sweet chili sauce, fried chicken, spicy chicken, Asian fusion, appetizer, main course

Find it online: https://www.sanacooks.com/bang-bang-chicken-recipe/