Bang Bang Chicken Recipe

Introduction

Bang Bang Chicken is a crispy, flavorful fried chicken dish coated with a creamy, spicy sauce that’s sweet and tangy. It’s a perfect appetizer or main course that brings a delicious kick to your dinner table.

Ingredients

• 1 ½ pounds boneless skinless chicken tenderloins
• 1 cup buttermilk
• ¾ cup all-purpose flour
• ½ cup cornstarch
• 1 large egg (room temperature)
• 2 cups panko breadcrumbs
• 1 cup mayonnaise
• ½ cup Thai sweet chili sauce
• 1 teaspoon Sriracha (or more to taste)
• 2 tablespoons honey
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ⅛ teaspoon cayenne pepper (optional)
• Canola oil (for frying)
• Parsley (chopped, for garnish)

Instructions

1. Step 1: Prepare the Bang Bang sauce by mixing together mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a bowl until smooth.
2. Step 2: Soak the chicken tenderloins in buttermilk for at least 10 minutes to marinate and tenderize.
3. Step 3: Set up your breading stations: In one shallow dish, combine flour, cornstarch, garlic powder, salt, black pepper, and cayenne pepper (if using). In a second dish, beat the egg with a little Sriracha. In a third dish, place the panko breadcrumbs.
4. Step 4: Dredge each piece of chicken first in the flour mixture, then dip it into the egg mixture, and finally coat it thoroughly with the panko breadcrumbs.
5. Step 5: Heat canola oil in a deep skillet over medium heat. Fry the breaded chicken in batches until golden brown and cooked through, about 6 minutes per batch. Drain on paper towels.
6. Step 6: Drizzle the cooked chicken with the prepared Bang Bang sauce and garnish with chopped parsley before serving.

Tips & Variations

• For extra crispiness, double dredge the chicken by repeating the egg and panko steps before frying.
• Use boneless skinless chicken breasts cut into strips if tenderloins are not available.
• Adjust the Sriracha in the sauce to control the heat level to your preference.
• Try baking the breaded chicken at 425°F (220°C) for 20-25 minutes as a healthier alternative to frying.

Storage

Store leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 10-15 minutes to maintain crispiness. Avoid microwaving if possible, as it can make the breading soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chicken for this recipe?

Yes, boneless skinless chicken breasts or thighs can be used as a substitute, but tenderloins work best for quick cooking and tenderness.

Is it possible to make the Bang Bang sauce ahead of time?

Absolutely. The sauce can be prepared up to 3 days in advance and stored in the refrigerator in a sealed container. Stir well before serving.

Bang Bang Chicken Recipe

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Bang Bang Chicken is a crispy, flavorful fried chicken tenderloin dish coated with a crunchy panko crust and drizzled with a creamy, spicy-sweet Bang Bang sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This recipe offers a perfect combination of heat, sweetness, and savory crunch, making it an irresistible appetizer or main course.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

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Chicken and Breading

• 1 ½ pounds boneless skinless chicken tenderloins
• 1 cup buttermilk
• ¾ cup all-purpose flour
• ½ cup cornstarch
• 1 large egg (room temperature)
• 2 cups panko breadcrumbs
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ⅛ teaspoon cayenne pepper (optional)
• Canola oil (for frying)

Bang Bang Sauce

• 1 cup mayonnaise
• ½ cup Thai sweet chili sauce
• 1 teaspoon Sriracha (or more to taste)
• 2 tablespoons honey

Garnish

• Parsley (chopped, for garnish)

Instructions

1. Prepare the Bang Bang Sauce: In a bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until the sauce is smooth and well combined. Set aside for serving.
2. Marinate the Chicken: Place the chicken tenderloins in a shallow bowl and pour the buttermilk over them. Ensure the chicken is fully submerged and let it soak for at least 10 minutes to tenderize and add moisture.
3. Set Up Breading Stations: In three separate shallow dishes, prepare your breading components: first, mix together the all-purpose flour, cornstarch, garlic powder, kosher salt, black pepper, and optional cayenne pepper; second, beat the egg with 1 teaspoon Sriracha; and third, place the panko breadcrumbs in the last dish.
4. Bread the Chicken: Take each chicken tenderloin out of the buttermilk, dredge it thoroughly in the flour mixture, dip it into the egg mixture, and then coat it generously with panko breadcrumbs, pressing lightly to adhere the crumbs well.
5. Fry the Chicken: Heat enough canola oil in a large skillet over medium heat to cover the bottom about 1/4 inch deep. Once hot, fry the breaded chicken pieces in batches to avoid overcrowding, cooking until golden brown and crisp on both sides, about 6 minutes total. The internal temperature should reach 165°F (74°C).
6. Drain and Serve: Transfer the fried chicken to a paper towel-lined plate to remove excess oil. Drizzle the prepared Bang Bang sauce over the chicken or serve it on the side. Garnish with chopped parsley for a fresh finish and serve immediately.

Notes

• For extra heat, add more Sriracha or cayenne pepper to the sauce or breading.
• You can substitute Greek yogurt for mayonnaise in the Bang Bang sauce for a lighter version.
• Be sure the oil is hot enough before frying to ensure crispy chicken without absorbing excess oil.
• Use a meat thermometer to ensure chicken is cooked through but remains juicy.
• Serve with steamed rice or a fresh salad to balance the heat and richness.

Keywords: Bang Bang Chicken, fried chicken tenderloins, crispy chicken, Bang Bang sauce, spicy chicken recipe, appetizer, easy dinner