Description
This Bang Bang Chicken recipe features crispy fried chicken tenderloins coated in a crunchy panko crust and tossed in a creamy, spicy, and sweet bang bang sauce. The homemade sauce combines mayonnaise, Thai sweet chili sauce, Sriracha, and honey for a perfect balance of heat and sweetness. Ready in just 26 minutes, this dish is ideal for a flavorful weeknight dinner or casual gathering.
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 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 mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until smooth and set aside to allow flavors to meld.
- Prepare 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. Ensure the batter is smooth and combined.
- Coat Chicken: Add the chicken tenderloins to the batter and toss to fully coat each piece. Let the chicken sit in the batter briefly for better adhesion.
- Prepare Panko: Spread the panko breadcrumbs evenly on a shallow plate for easy dredging.
- Dredge Chicken in Panko: One at a time, remove chicken tenderloins from the batter, shaking off excess, then press into the panko breadcrumbs to coat thoroughly. Place coated chicken on a clean plate and set aside.
- Heat Oil: In a large skillet, pour about 1 inch of canola oil. Heat over medium-high heat until oil temperature reaches 365°F (185°C) for optimal frying.
- Fry Chicken: In batches, carefully add chicken pieces to the hot oil without overcrowding. Fry each side for about 2–3 minutes or until golden brown and crispy, and internal temperature reaches 165°F (74°C).
- Drain Chicken: Transfer fried chicken onto a paper towel-lined plate to drain excess oil.
- Serve: Drizzle the crispy chicken with the prepared bang bang sauce, garnish with chopped parsley, and serve immediately while warm.
Notes
- Ensure the oil temperature is maintained at 365°F for crispy, non-greasy chicken.
- Adjust Sriracha in the sauce and batter to control spiciness level to preference.
- Use fresh chicken tenderloins for best texture and flavor.
- Let the chicken drain on paper towels to keep it crispy before serving.
- Can substitute mayonnaise with a light or vegan version if desired, but it alters the flavor slightly.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American-Asian Fusion