Bang Bang Chicken Recipe
Introduction
Bang Bang Chicken is a crispy, flavorful dish coated in a spicy, creamy sauce that delivers just the right amount of heat and sweetness. It’s perfect as a main course or appetizer and loved by all ages.
Ingredients
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha (or more to taste)
- 2 tablespoons honey
- 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
- Step 1: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, 1 teaspoon Sriracha, and honey. Stir well and set aside to make the bang bang sauce.
- Step 2: In a medium mixing bowl, whisk together the buttermilk, flour, cornstarch, egg, 1 tablespoon Sriracha, garlic powder, salt, black pepper, and optional cayenne pepper until smooth.
- Step 3: Add the chicken tenderloins to the batter and toss them until fully coated.
- Step 4: Pour the panko breadcrumbs onto a shallow plate. Remove each chicken piece from the batter, letting excess drip off gently, then dredge in the panko, pressing lightly to stick. Set the coated chicken aside on a clean plate.
- Step 5: Heat about an inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C).
- Step 6: Fry the chicken in batches, avoiding overcrowding, cooking each side about 2-3 minutes until golden brown and the internal temperature reaches 165°F (74°C).
- Step 7: Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
- Step 8: Toss the fried chicken gently with the prepared bang bang sauce, garnish with chopped parsley, and serve warm.
Tips & Variations
- For extra crispiness, double dredge the chicken by dipping it back into the batter and panko before frying.
- Substitute chicken tenderloins with boneless chicken thighs for a juicier texture.
- Adjust the heat level by adding more or less Sriracha according to your preference.
- Use light mayonnaise to reduce calories but keep the creamy texture.
Storage
Store leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a hot oven or air fryer to maintain crispiness. Avoid microwaving to keep the coating crunchy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake the chicken instead of frying it?
Yes, you can bake the coated chicken at 425°F (220°C) for 15-20 minutes, flipping halfway through, until golden and cooked through. However, frying gives the crispiest texture.
Is there a vegetarian version of Bang Bang Chicken?
You can substitute chicken with fried tofu or cauliflower bites and toss them in the bang bang sauce for a tasty vegetarian alternative.
PrintBang Bang Chicken Recipe
Bang Bang Chicken is a crispy, flavorful fried chicken tenderloins recipe coated in a crunchy panko crust and tossed in a creamy, spicy-sweet bang bang sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This dish delivers a perfect balance of heat, sweetness, and creaminess, garnished with fresh parsley for a vibrant finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American-Asian Fusion
Ingredients
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 and Batter
- 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
Garnish
- Parsley, chopped
Instructions
- Make Bang Bang Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix thoroughly until smooth and set aside.
- Prepare the Batter: In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper until well combined.
- Coat Chicken in Batter: Add chicken tenderloins to the batter, toss thoroughly ensuring each piece is fully coated.
- Prepare Panko Coating: Spread panko breadcrumbs on a shallow plate.
- Dredge Chicken in Panko: Working one piece at a time, remove chicken from batter shaking off excess, then press into panko breadcrumbs until well coated. Place coated chicken on a clean plate and repeat with remaining pieces.
- Heat Oil: In a large skillet, pour about an inch of canola oil and heat over medium-high heat to 365°F (185°C).
- Fry Chicken: Working in batches without overcrowding, add chicken to hot oil. Fry each side for about 2-3 minutes until golden brown and chicken reaches an internal temperature of 165°F (74°C). Maintain oil temperature between batches.
- Drain Fried Chicken: Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
- Toss with Sauce and Serve: Drizzle or toss the fried chicken with prepared bang bang sauce. Garnish with chopped parsley and serve warm.
Notes
- Ensure oil temperature is consistent at 365°F for even frying and crispy coating.
- Do not overcrowd the pan while frying to avoid soggy chicken pieces.
- You can adjust Sriracha quantity according to desired spice level.
- Use fresh buttermilk or sour milk for the best tenderizing effect on chicken.
- If you want to make this recipe gluten-free, substitute all-purpose flour and panko with gluten-free alternatives.
Keywords: Bang Bang Chicken, fried chicken, spicy chicken, crispy chicken tenderloins, panko chicken, Thai sweet chili sauce, homemade bang bang sauce, easy chicken recipe
