Bang Bang Chicken features panko-crusted chicken tenderloins deep-fried to a crispy golden brown and drizzled with a homemade bang bang sauce. This dish offers a delightful combination of crispy texture and tangy flavor, making it a standout addition to any meal.
Why I Love This Recipe
I appreciate this recipe for its perfect balance of sweetness and spice, complemented by the satisfying crunch of the panko-coated chicken. The homemade bang bang sauce elevates the dish, providing a unique flavor that keeps me coming back for more. Plus, it's versatile enough to be served as an appetizer or a main course.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Chicken tenderloins
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Buttermilk
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All-purpose flour
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Cornstarch
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Egg
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Sriracha
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Garlic powder
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Kosher salt
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Black pepper
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Cayenne pepper (optional)
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Panko breadcrumbs
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Canola oil (for frying)
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Mayonnaise
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Thai sweet chili sauce
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Honey
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Parsley (for garnish)
Directions
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Prepare the Bang Bang Sauce: In a small bowl, I combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. I mix well and set it aside.
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Marinate the Chicken: In a medium mixing bowl, I whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper. I add the chicken tenders to this mixture, ensuring they are well-coated.
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Coat with Panko: I place panko breadcrumbs on a shallow plate. Taking one piece at a time, I remove the chicken from the batter, gently shake off any excess, and dredge it in the panko, pressing slightly to adhere. I set the coated chicken on a clean plate and repeat with the remaining pieces.
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Fry the Chicken: In a large skillet, I add about an inch of canola oil and heat it over medium-high heat until it reaches 365°F. Working in batches to avoid overcrowding, I add the chicken and cook until browned, about 2-3 minutes per side, or until the internal temperature reaches 165°F. I transfer the cooked chicken to a paper towel-lined plate to drain.
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Serve: I place the fried chicken on a serving plate, drizzle with the bang bang sauce, and garnish with chopped parsley. I serve it warm and enjoy the crispy, flavorful delight.
Servings and Timing
This recipe yields approximately 4 servings. The preparation time is about 20 minutes, and the cooking time is approximately 6 minutes, making the total time around 26 minutes.
Variations
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Air Fryer Method: If I prefer a healthier option, I use the air fryer. After coating the chicken, I spray each piece with cooking spray and place them in the air fryer basket without overcrowding. I air fry at 400°F for 10 minutes, flipping halfway through, then drizzle with bang bang sauce before serving.
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Baking Method: For baking, I preheat the oven to 425°F. I place the coated chicken tenders on a parchment-lined baking sheet, spray them with cooking spray, and bake for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F. They may not be as crispy as frying, but they remain delicious.
Storage/Reheating
To store leftovers, I let the chicken cool completely, wrap it in aluminum foil, and place it in an airtight container. It can be refrigerated for up to 5 days or frozen for up to 6 months. When ready to eat, I reheat the chicken in the oven at 350°F until warmed through, ensuring it retains its crispiness.
FAQs
How can I make the bang bang sauce spicier?
I increase the amount of Sriracha in the sauce to add more heat, adjusting to my taste preferences.
Can I use chicken breasts instead of tenderloins?
Yes, I cut boneless, skinless chicken breasts into strips to substitute for tenderloins.
What can I serve alongside Bang Bang Chicken?
I often serve it with steamed rice, a fresh salad, or roasted vegetables to complement the flavors.
Is there a substitute for buttermilk in the marinade?
If I don't have buttermilk, I make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5-10 minutes.
How do I ensure the chicken stays crispy?
To maintain crispiness, I avoid overcrowding the frying pan, ensure the oil is at the correct temperature, and serve the chicken immediately after frying.
Conclusion
Bang Bang Chicken is a delightful dish that combines crispy fried chicken with a flavorful, spicy-sweet sauce. Its versatility and ease of preparation make it a favorite in my kitchen, perfect for both casual dinners and special occasions. I encourage you to try this recipe and savor the deliciousness it brings to the table.
Bang Bang Chicken
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 4 servings
- Category: Main Course, Appetizer
- Method: Frying (with air fryer and baking options)
- Cuisine: American-Asian Fusion
Description
Bang Bang Chicken is a crispy, golden-fried chicken tenderloin dish topped with a creamy, spicy-sweet bang bang sauce. This crowd-pleasing recipe combines panko-crusted crunch with a bold flavor kick from Thai sweet chili sauce, Sriracha, and honey. Perfect as an appetizer or main course, this easy Bang Bang Chicken recipe will become your new favorite for weeknight dinners or entertaining.
Ingredients
- Chicken tenderloins
- Buttermilk
- All-purpose flour
- Cornstarch
- Egg
- Sriracha
- Garlic powder
- Kosher salt
- Black pepper
- Cayenne pepper (optional)
- Panko breadcrumbs
- Canola oil (for frying)
- Mayonnaise
- Thai sweet chili sauce
- Honey
- Parsley (for garnish)
Instructions
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Make Sauce: Mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Set aside.
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Marinate Chicken: In a bowl, whisk buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne. Add chicken to coat.
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Coat in Panko: Dredge chicken in panko breadcrumbs and press gently to adhere.
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Fry: Heat oil to 365°F. Fry chicken in batches for 2–3 minutes per side or until golden brown and cooked through (165°F internal temp).
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Serve: Drizzle with bang bang sauce, garnish with parsley, and serve warm.
Notes
- Make it spicier: Add more Sriracha to the sauce.
- Healthier option: Use an air fryer or bake the chicken for less oil.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days or freeze up to 6 months. Reheat in oven for crispiness.
- Buttermilk substitute: Mix 1 cup milk with 1 tablespoon lemon juice or vinegar; let sit 5–10 minutes.
- Serving ideas: Pair with rice, salad, or roasted veggies.
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