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Bang Bang Chicken Recipe

Bang Bang Chicken Recipe
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★★★★★

4.7 from 12 reviews

Bang Bang Chicken is a crispy, flavorful dish featuring juicy chicken tenderloins coated in a crunchy panko crust, fried to perfection, and drizzled with a creamy, tangy sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This popular appetizer or main course offers a perfect balance of sweet, spicy, and savory flavors with an irresistible crunch.

Ingredients

Scale

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)

Garnish

  • Chopped parsley

Instructions

  1. Make Bang Bang Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix thoroughly until smooth and well incorporated. Set aside to allow the flavors to meld.
  2. Prepare Chicken Batter: In a medium bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper (if using) until smooth. Add chicken tenderloins to the batter and toss to coat evenly.
  3. Coat Chicken with Panko: Pour panko breadcrumbs onto a shallow plate. Working one piece at a time, remove each chicken tender from the batter, gently shaking off excess. Dredge thoroughly in panko, pressing slightly to adhere the crumbs. Place coated chicken on a clean plate and repeat for all pieces.
  4. Heat Oil: In a large skillet, pour in about one inch of canola oil. Heat over medium-high heat until oil reaches 365°F (185°C) to ensure a crispy fry.
  5. Fry Chicken: Working in batches to avoid overcrowding, carefully add the coated chicken tenders to the hot oil. Fry each side for 2 to 3 minutes until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove fried chicken and drain on a paper towel-lined plate.
  6. Serve: Drizzle the fried chicken with the prepared bang bang sauce. Garnish with chopped parsley and serve warm for best flavor and texture.

Notes

  • Make sure the oil temperature is consistent at 365°F to ensure the chicken cooks evenly and stays crispy.
  • You can adjust the amount of Sriracha in the sauce or batter according to your spice preference.
  • Use fresh chicken tenderloins for best texture and flavor.
  • Leftover bang bang sauce can be stored in the refrigerator for up to 3 days.
  • If you prefer baking over frying, bake the coated chicken at 425°F for 20-25 minutes until crisp and cooked through.

Nutrition

Keywords: Bang Bang Chicken, Crispy Chicken, Fried Chicken Recipe, Asian Chicken, Spicy Chicken, Appetizer

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