Description
Bang Bang Chicken is a crispy, spicy, and sweet dish featuring tender chicken coated in a crispy panko crust and tossed in a creamy, zesty Bang Bang Sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This recipe delivers a perfect balance of heat and sweetness, making it an irresistible appetizer or main course.
Ingredients
Scale
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
- 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
- Prepare Bang Bang Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until smooth and set aside to let the flavors meld.
- Make the Chicken Batter: In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and optional cayenne pepper until fully combined. Add the chicken tenderloins to the mixture and toss to coat evenly.
- Coat Chicken with Panko: Pour panko breadcrumbs onto a shallow plate. Remove each piece of chicken from the batter, gently shaking off excess, then dredge in the panko, pressing slightly to help breadcrumbs adhere. Place coated chicken pieces on a clean plate and repeat for all tenders.
- Heat the Oil: Pour about an inch of canola oil into a large skillet. Heat over medium-high heat until the oil reaches 365°F, which is ideal for deep frying and will ensure a crispy crust.
- Fry the Chicken: Working in batches to avoid overcrowding, carefully add chicken pieces to the hot oil. Fry for 2-3 minutes per side or until each piece is golden brown and an internal temperature of 165°F is reached. Maintain the oil temperature between batches by allowing it to reheat as needed.
- Drain and Toss: Transfer fried chicken to a paper towel-lined plate to drain excess oil. Once slightly drained, transfer to a serving dish and toss gently but thoroughly with the prepared Bang Bang Sauce.
- Garnish and Serve: Sprinkle chopped parsley over the sauced chicken for a fresh, vibrant finish. Serve warm for the best taste and texture.
Notes
- You can adjust the Sriracha quantity in the sauce and batter according to your preferred spice level.
- If you prefer a lighter coating, you can reduce the panko amount slightly.
- Ensure the oil temperature is consistent to avoid greasy or undercooked chicken.
- Use a thermometer to confirm chicken is cooked to a safe internal temperature of 165°F.
- Leftovers can be refrigerated and reheated but are best enjoyed fresh for maximum crispiness.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 730 mg
- Fat: 34 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 110 mg
