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Bang Bang Chicken Recipe

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★★★★★

4.6 from 83 reviews

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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/bang-bang-chicken-recipe/