Description
Bang Bang Chicken is a crispy, flavorful fried chicken dish tossed in a creamy, spicy-sweet Bang Bang sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Perfectly marinated in a blend of buttermilk and spices, then coated with panko breadcrumbs for extra crunch, this dish brings together a delightful combination of textures and bold flavors for a delicious appetizer or meal.
Ingredients
Scale
Chicken and Marinade
- 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 Bang Bang Sauce: In a bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix thoroughly until smooth and well blended. Set aside for later use.
- Marinate Chicken: In a large bowl, combine buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and optional cayenne pepper. Whisk until the batter is smooth and consistent. Add the chicken tenderloins to the mixture, making sure each piece is fully submerged, and allow to marinate briefly for even coating.
- Coat with Panko Breadcrumbs: Remove each marinated chicken piece from the batter, letting excess drip off, then thoroughly coat with panko breadcrumbs. Place the breaded chicken on a separate plate or tray and set aside.
- Fry the Chicken: Heat canola oil in a deep skillet or frying pan over medium-high heat until it reaches about 350°F (175°C). Carefully add the breaded chicken pieces in batches, frying until golden brown and cooked through, approximately 4-6 minutes per side depending on thickness. Ensure internal temperature reaches 165°F (74°C).
- Drain and Toss in Sauce: Remove the fried chicken from the oil and place on paper towels to drain excess oil. While still hot, transfer the chicken to a large bowl and toss gently but thoroughly with the prepared Bang Bang sauce until each piece is evenly coated.
- Garnish and Serve: Sprinkle the coated chicken with chopped parsley for a fresh garnish. Serve immediately while hot and crispy for the best taste experience.
Notes
- Make sure the oil temperature stays consistent to avoid greasy chicken.
- You can adjust the Sriracha quantity in the marinade and sauce for preferred spice levels.
- Use fresh panko breadcrumbs for maximum crunch.
- Let the fried chicken rest briefly on paper towels to remove excess oil.
- This dish pairs wonderfully with steamed rice or fresh salad.
