Description
Bang Bang Chicken is a crispy, spicy, and sweet fried chicken tenderloins recipe coated in crunchy panko breadcrumbs and drizzled with a creamy, tangy bang bang sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This dish is perfect as an appetizer or a flavorful main course that offers a delightful combination of textures and bold flavors.
Ingredients
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)
- Parsley (chopped, for garnish)
Instructions
- Make Bang Bang Sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix thoroughly until smooth and set aside.
- Prepare the Batter: In a medium mixing bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper (if using) until a smooth batter forms. Add the chicken tenderloins to the batter and toss to coat evenly.
- Prepare the Panko Coating: Pour the panko breadcrumbs onto a shallow plate, spreading them out to make dredging easier.
- Coat Chicken with Panko: Remove each chicken tenderloin from the batter one at a time, gently shaking off any excess batter. Dredge each piece in the panko breadcrumbs, pressing lightly to adhere. Place the coated chicken pieces on a clean plate and set aside.
- Heat the Oil: Pour enough canola oil into a large skillet to reach about an inch depth. Heat the oil over medium-high heat until it reaches 365°F (185°C).
- Fry the Chicken: Working in batches to avoid overcrowding, add the coated chicken tenderloins to the hot oil. Fry each side for about 2 to 3 minutes or until golden brown and the internal temperature reaches 165°F (74°C). Maintain the oil temperature at 365°F between batches for even cooking.
- Drain Excess Oil: Use tongs to transfer the fried chicken to a paper towel-lined plate to drain excess oil and keep them crispy.
- Toss with Sauce and Serve: Drizzle the prepared bang bang sauce over the fried chicken or toss the chicken pieces in the sauce for even coating. Garnish with chopped parsley and serve warm.
Notes
- Maintaining the oil temperature at 365°F is key to achieving crispy chicken without sogginess.
- Use room temperature egg for better batter consistency.
- Cayenne pepper is optional, add according to your spice preference.
- Ensure chicken reaches an internal temperature of 165°F to be safely cooked.
- For extra crispiness, you can double dredge: dip coated chicken back into batter and then again in panko before frying.
