Description
Bang Bang Chicken is a crispy, spicy, and flavorful dish featuring tender chicken coated in a crispy panko crust and tossed in a creamy, tangy, and slightly sweet Bang Bang sauce. Perfect as an appetizer or main course, this crowd-pleaser combines a spicy kick with a delightful crunch.
Ingredients
Scale
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
- â…› teaspoon cayenne pepper, optional
- 2 cups (216 g) panko breadcrumbs, plain
- Canola oil, for frying
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
Garnish
- Parsley, chopped, for garnish
Instructions
- Prepare the Bang Bang Sauce: In a bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir well until smooth and set aside to allow the flavors to meld.
- Marinate the Chicken: In a large mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper if using. Add the chicken tenderloins and coat thoroughly. Let the chicken marinate in this mixture to tenderize and absorb flavor.
- Coat with Panko Breadcrumbs: Remove each chicken piece from the marinade letting excess drip off, then thoroughly coat with panko breadcrumbs. Place the breaded chicken aside on a tray, ready for frying.
- Fry the Chicken: Heat canola oil in a deep skillet or frying pan over medium-high heat until shimmering and hot. Carefully fry the breaded chicken in batches, avoiding overcrowding, until golden brown and cooked through, about 3-4 minutes per side depending on thickness.
- Drain and Toss in Sauce: Remove fried chicken and drain on paper towels to remove excess oil. While still hot, toss the chicken pieces in the prepared Bang Bang sauce until evenly coated.
- Garnish and Serve: Transfer the coated chicken to a serving platter, garnish with chopped parsley, and serve immediately to enjoy the perfect balance of crunch and saucy spice.
Notes
- For extra crispiness, double coat the chicken by dipping again in the marinade and panko.
- If you prefer less spice, reduce the Sriracha or omit the cayenne pepper.
- Make sure the oil temperature is around 350°F (175°C) to avoid greasy chicken.
- Use fresh panko breadcrumbs for better texture.
- Leftover Bang Bang sauce can be refrigerated for up to 3 days and used as a dip.
