Description
Bang Bang Chicken is a crispy, flavorful fried chicken dish coated in a crunchy panko crust and tossed in a creamy, spicy-sweet bang bang sauce made with mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This quick and easy recipe delivers a perfect balance of heat, sweetness, and tang in every bite, making it an irresistible appetizer or main course perfect for dinner or parties.
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 Batter and Coating
- 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 Bang Bang Sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside to allow the flavors to meld.
- Prepare the Chicken Batter: In a medium mixing bowl, whisk together the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and optional cayenne pepper until smooth. Add the chicken tenderloins and toss to coat completely in the batter.
- Coat Chicken with Panko: Spread panko breadcrumbs on a shallow plate. Working one piece at a time, remove the chicken from the batter, letting excess drip off gently. Dredge each piece thoroughly in the panko, pressing lightly to adhere the coating. Place coated chicken pieces on a clean plate and repeat with remaining pieces.
- Heat Oil for Frying: In a large skillet, pour about an inch of canola oil and heat over medium-high heat until the oil reaches 365°F, using a thermometer to ensure accuracy.
- Fry Chicken: Fry the coated chicken tenders in batches, being careful not to overcrowd the pan. Cook each side for about 2-3 minutes or until golden brown and the chicken reaches an internal temperature of 165°F. Maintain oil temperature at 365°F between batches for consistent frying.
- Drain Excess Oil: Transfer the fried chicken to a paper towel-lined plate to drain excess oil briefly before serving.
- Toss with Bang Bang Sauce and Garnish: Drizzle the fried chicken with the prepared bang bang sauce or toss the chicken in the sauce until evenly coated. Sprinkle chopped parsley on top for a fresh garnish and serve warm immediately.
Notes
- Use a thermometer to maintain the correct oil temperature (365°F) for optimal frying results and to avoid greasy chicken.
- For spicier sauce, increase the amount of Sriracha to taste.
- Make sure the chicken pieces are similar in size for even cooking.
- Letting the chicken rest on paper towels post-frying helps keep the coating crispy.
- Panko breadcrumbs yield a crunchier texture than regular breadcrumbs.
- This recipe can be adapted for gluten-free diets by substituting gluten-free flour and breadcrumbs.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
