Description
Bang Bang Chicken features tender chicken tenderloins coated in seasoned flour and crunchy panko breadcrumbs, fried until golden, and served with a creamy, sweet, and spicy Bang Bang sauce made with mayonnaise, Thai sweet chili sauce, honey, and Sriracha.
Ingredients
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
â…› teaspoon cayenne pepper, optional
2 cups (216 g) plain panko breadcrumbs
Canola oil, for frying
Chopped parsley, for garnish
Instructions
- Make the sauce: In a bowl, combine the mayonnaise, Thai sweet chili sauce, 1 teaspoon Sriracha, and honey. Stir until smooth. Add more Sriracha to taste and set aside.
- Prepare the dry coating: In a shallow bowl, combine the flour, cornstarch, garlic powder, kosher salt, black pepper, and optional cayenne pepper.
Prepare the wet mixture: In a separate bowl, whisk together the buttermilk, room-temperature egg, and 1 tablespoon Sriracha until combined. Place the panko breadcrumbs in another shallow dish.
Bread the chicken: Coat each chicken tenderloin in the flour mixture, dip it into the buttermilk mixture, and then coat it thoroughly with panko breadcrumbs. Gently press the breadcrumbs onto the chicken to help them adhere.
Heat the oil: Heat canola oil in a heavy-bottomed skillet or frying pan to approximately 350°F (175°C).
Fry the chicken: Working in batches, carefully place the breaded chicken into the hot oil. Fry until golden brown, crisp, and cooked through, turning as needed. The thickest part of each piece must reach an internal temperature of 165°F (74°C).
Drain: Transfer the cooked chicken to a wire rack or a plate lined with paper towels. Allow excess oil to drain and let the oil return to temperature before frying another batch.
Serve: Arrange the crispy chicken on a platter and drizzle with the Bang Bang sauce, or serve the sauce on the side. Garnish with chopped parsley and serve immediately.
Notes
- Adjust the Sriracha to suit your preferred spice level. The cayenne pepper is optional.
- Fry the chicken in batches to maintain the oil temperature and help the panko coating become crisp.
For the best texture, keep the sauce separate until serving. Refrigerate leftover chicken promptly and store the sauce separately.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Recipes
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 750 kcal
Keywords: bang bang chicken, crispy bang bang chicken, bang bang chicken recipe, sweet chili chicken, spicy crispy chicken, homemade bang bang sauce