Bang Bang Chicken Recipe
Bang Bang Chicken is a crispy and flavorful dish featuring tender chicken coated in a spicy, creamy sauce made from mayonnaise, sweet chili sauce, and Sriracha. This recipe delivers a perfect balance of heat, sweetness, and crunch, making it an irresistible appetizer or entree perfect for sharing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American-Asian Fusion
Ingredients
Scale
For the Sauce:
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha sauce
- 2 tablespoons honey
For the Chicken:
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tablespoon Sriracha sauce
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional)
- 2 cups plain panko breadcrumbs
- Canola oil (for frying)
- Chopped parsley (for garnish)
Instructions
- Make the Bang Bang Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha sauce, and honey. Whisk thoroughly until the mixture is smooth. Cover the bowl and set aside to let the flavors meld while you prepare the chicken.
- Prepare the Chicken Marinade: In a medium bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, Sriracha sauce, garlic powder, salt, black pepper, and optional cayenne pepper until smooth and well combined. This marinade will tenderize and flavor the chicken, as well as help the coating stick.
- Marinate the Chicken: Add the chicken tenderloins to the marinade, ensuring each piece is fully coated. Let the chicken marinate for 10 minutes to absorb the flavors and create a sticky base for the coating.
- Coat the Chicken: Spread the plain panko breadcrumbs evenly on a plate. Remove each chicken tenderloin from the marinade and dredge thoroughly in the panko, pressing gently to make sure the crumbs adhere. Place the coated chicken tenders on a clean plate, ready for frying.
- Heat the Oil: Pour canola oil into a skillet and heat over medium-high heat until it reaches 365°F (185°C). Proper oil temperature is crucial for achieving a golden, crispy crust without absorbing excess oil.
- Fry the Chicken: Fry the chicken tenders in batches to avoid overcrowding the pan. Cook each tender for 2-3 minutes per side, or until they develop a golden-brown crust and reach an internal temperature of 165°F (74°C) for food safety.
- Drain Excess Oil: Transfer the fried chicken tenders to a paper towel-lined plate to drain off any excess oil, ensuring they stay crispy instead of greasy.
- Toss in Bang Bang Sauce: While still warm, toss the crispy chicken tenders in the prepared Bang Bang Sauce until each piece is evenly coated, delivering a perfect blend of creamy, sweet, and spicy flavor.
- Garnish and Serve: Sprinkle chopped parsley over the sauced chicken tenders for a fresh, vibrant finish. Serve immediately while warm for best taste and texture.
Notes
- For extra heat, increase the amount of Sriracha or cayenne pepper in the marinade and sauce.
- You can substitute boneless chicken breasts cut into strips if tenderloins are unavailable.
- If you don’t have buttermilk, make a substitute by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar; let it sit for 5 minutes.
- Make sure the oil temperature stays consistent during frying to prevent soggy or burnt chicken.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safe consumption.
- This dish pairs well with steamed rice or a crisp salad to balance the richness of the sauce.
Keywords: Bang Bang Chicken, Crispy Chicken, Spicy Chicken, Fried Chicken Tenderloins, Asian Chicken Sauce, Appetizer, Chicken Recipe
Find it online: https://ricoloranz.com/bang-bang-chicken-recipe/
