Description
Bang Bang Chicken is a deliciously crispy fried chicken dish coated in a creamy, sweet, and spicy Bang Bang sauce. This recipe features golden fried chicken tenderloins dipped in buttermilk and coated with a crispy panko crust, then smothered with a flavorful sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Perfect as an appetizer or main course, it’s a crowd-pleaser with a balance of creamy, sweet, and heat.
Ingredients
Scale
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
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
- ⅛ teaspoon cayenne pepper, optional
- 2 cups (216 g) panko breadcrumbs, plain
- Canola oil, for frying
- Parsley, chopped, for garnish
Instructions
- Make the Bang Bang Sauce: In a medium bowl, whisk together 1 cup mayonnaise, ½ cup Thai sweet chili sauce, 1 teaspoon Sriracha (or more to taste), and 2 tablespoons honey until smooth and well combined. Set aside in the refrigerator to chill while preparing the chicken.
- Prepare the Chicken Marinade: Place 1 ½ pounds of chicken tenderloins in a large bowl. Pour 1 cup buttermilk over the chicken and stir to coat each piece evenly. Allow to marinate for at least 30 minutes to help tenderize and add moisture to the chicken.
- Set up the Breading Station: In one shallow bowl, combine ¾ cup all-purpose flour, ½ cup cornstarch, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and optional ⅛ teaspoon cayenne pepper. In a second bowl, whisk together 1 large egg and 1 tablespoon Sriracha. In a third bowl, place 2 cups plain panko breadcrumbs.
- Bread the Chicken: Remove each chicken tenderloin from the buttermilk, letting the excess drip off. Dredge first in the seasoned flour mixture, shaking off excess. Then dip into the egg and Sriracha mixture, and finally coat evenly with panko breadcrumbs. Set each breaded piece on a wire rack or plate.
- Heat the Oil: Pour approximately 2 inches of canola oil into a large heavy-bottomed skillet or deep frying pan. Heat the oil over medium heat to 350°F (175°C). Use a thermometer to maintain consistent oil temperature for perfect frying.
- Fry the Chicken: Carefully add breaded chicken tenderloins in batches to avoid overcrowding. Fry for about 4-5 minutes per side or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Use tongs to turn pieces and remove with a slotted spoon to a plate lined with paper towels to drain excess oil.
- Toss in Bang Bang Sauce: Once all chicken is fried and slightly cooled, transfer to a large bowl. Pour the prepared Bang Bang sauce over the chicken and gently toss to coat all pieces evenly.
- Serve and Garnish: Arrange Bang Bang Chicken on a serving platter, garnish with chopped parsley for a fresh touch, and serve immediately while crispy and flavorful.
Notes
- For extra heat, increase the amount of Sriracha in the sauce and egg wash.
- You can substitute mayonnaise with Greek yogurt for a lighter sauce.
- Maintain oil temperature carefully to ensure crispy chicken without absorbing excess oil.
- This recipe is best served immediately to enjoy the crispiness of the chicken.
- Leftovers can be refrigerated for up to 2 days but may lose crisp texture if reheated.
Keywords: Bang Bang Chicken, Crispy Fried Chicken, Spicy Chicken, Asian Inspired Chicken, Fried Chicken Tenderloins