Description
Bang Bang Chicken is a crispy, spicy, and creamy fried chicken dish coated in a flavorful blend of breadcrumbs and a spicy mayonnaise-based sauce, perfect for an irresistible appetizer or main course. This recipe features juicy chicken tenderloins marinated in a buttermilk batter, fried to golden perfection, and tossed in a tangy, sweet, and spicy Bang Bang sauce for a satisfying crunch and bold flavor.
Ingredients
Scale
Chicken 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
- â…› teaspoon cayenne pepper, optional
- 2 cups (216 g) plain panko breadcrumbs
- Canola oil, for frying
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
Garnish
- Parsley, chopped, for garnish
Instructions
- Prepare the Bang Bang Sauce: In a medium bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir well until smooth and set aside for later use.
- Marinate the Chicken: In a large mixing bowl, whisk together buttermilk, flour, cornstarch, egg, 1 tablespoon Sriracha, garlic powder, kosher salt, black pepper, and optional cayenne pepper. Add the chicken tenderloins, ensuring each piece is fully coated. Allow them to marinate briefly, about 5 minutes, to soak up the flavors.
- Coat the Chicken: Remove the chicken pieces from the marinade and dredge them thoroughly in panko breadcrumbs, pressing gently so the crumbs adhere evenly. Set aside on a plate ready for frying.
- Fry the Chicken: Heat canola oil in a deep skillet or frying pan over medium-high heat until it reaches approximately 350°F (175°C). Carefully add the breaded chicken tenderloins in batches to avoid overcrowding. Fry for 4-6 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Remove and drain on paper towels.
- Toss with Bang Bang Sauce: Place the fried chicken in a large bowl and pour the prepared Bang Bang sauce over it. Toss gently but thoroughly to coat each piece evenly with the sauce.
- Garnish and Serve: Transfer the coated chicken to a serving platter, sprinkle with chopped parsley for a fresh finish, and serve immediately while hot and crispy.
Notes
- Ensure oil temperature is steady to get crispy chicken without absorbing excess oil.
- For a spicier kick, increase the amount of Sriracha in the marinade and sauce.
- You can make the Bang Bang sauce ahead of time and refrigerate for up to 2 days.
- Use a thermometer to check chicken doneness to avoid undercooking or overcooking.
- Leftovers can be stored in the fridge and reheated in an oven to retain crispiness.
