Bang Bang Chicken

Bang Bang Chicken is a delicious and crispy dish with a perfect balance of sweet, spicy, and creamy flavors. The chicken tenderloins are coated in a flavorful batter, fried to a golden crisp, and then tossed in a homemade Bang Bang sauce. This sauce, made from mayonnaise, Thai sweet chili sauce, honey, and Sriracha, gives the chicken a punch of flavor with a delightful kick. It’s perfect for a fun family dinner or as an appetizer at your next gathering.

Ingredients

For the Bang Bang Sauce:

  • 1 cup (232 g) mayonnaise
  • 1/2 cup (132 g) Thai sweet chili sauce
  • 1 teaspoon Sriracha (or more to taste)
  • 2 tablespoons honey

For the Chicken:

  • 1 ½ pounds boneless, skinless chicken tenderloins
  • 1 cup (245 g) buttermilk
  • 3/4 cup (94 g) all-purpose flour
  • 1/2 cup (64 g) cornstarch
  • 1 large egg (room temperature)
  • 1 tablespoon Sriracha
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper (optional)
  • 2 cups (216 g) plain panko breadcrumbs
  • Canola oil (for frying)
  • Chopped parsley (for garnish)

Instructions

  1. Prepare the Bang Bang Sauce:
    In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
  2. Coat the Chicken:
    In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper. Add the chicken tenderloins and toss to coat.
  3. Dredge the Chicken in Panko:
    Place the panko breadcrumbs on a shallow plate. Working one piece at a time, remove the chicken from the batter and gently shake off any excess. Dredge the chicken in the panko, pressing gently to make the breadcrumbs stick. Set aside on a clean plate. Repeat with the remaining chicken.
  4. Fry the Chicken:
    Heat about an inch of oil in a large skillet over medium-high heat until it reaches 365°F. Working in batches, carefully add the chicken to the pan, ensuring not to overcrowd it. Fry for about 2-3 minutes on each side until golden brown and crispy, or until the chicken reaches an internal temperature of 165°F. Drain on a paper towel-lined plate.
  5. Toss and Serve:
    Once all the chicken is cooked, toss it in the prepared Bang Bang sauce. Garnish with chopped parsley and serve warm.

Cooking Tips

  • Temperature is Key: Make sure the oil stays at 365°F while frying for perfectly crispy chicken. If the oil is too cool, the chicken will become soggy, and if it’s too hot, the outside will burn before the inside cooks.
  • Spice Level: Adjust the amount of Sriracha and cayenne pepper to match your desired spice level.
  • Crispy Coating: For extra crispiness, press the panko breadcrumbs firmly onto the chicken before frying.

Nutritional Benefits

  • Chicken: A great source of lean protein, chicken tenderloins are lower in fat and calories compared to other cuts.
  • Buttermilk: Adds a tender texture to the chicken and helps the coating stick, while being rich in calcium.
  • Garlic and Spices: Not only do they add flavor, but garlic and spices also offer antioxidant benefits and can support overall health.

Why You’ll Love This Recipe

Bang Bang Chicken is a fun and flavorful dish that combines crispy fried chicken with a creamy, spicy sauce. The contrast of textures and the balance between sweet and spicy flavors will keep you coming back for more. Plus, it’s easy to make and is sure to be a hit whether served as a snack, appetizer, or main course.

Dietary Information

  • Dairy: This recipe contains buttermilk and mayonnaise, but for a dairy-free version, you can use dairy-free substitutes.
  • Gluten: The recipe includes all-purpose flour and panko breadcrumbs, but you can substitute gluten-free versions to make it gluten-free.
  • Spice Level: The level of spiciness can be adjusted to suit personal preferences by adding more or less Sriracha and cayenne pepper.

Why This Recipe Works

The combination of tangy buttermilk and crispy panko creates a perfect, crunchy coating for the chicken, while the sweet and spicy Bang Bang sauce ties everything together. The Sriracha adds a subtle heat, while the Thai sweet chili sauce balances it with a touch of sweetness. The frying method ensures that each piece of chicken is crispy and flavorful on the outside while staying juicy and tender on the inside.

Conclusion

Bang Bang Chicken is a guaranteed crowd-pleaser with its crispy exterior and flavorful sauce. It’s perfect for parties, game nights, or even a quick dinner. Easy to make, full of flavor, and always satisfying, this recipe will quickly become a family favorite. Whether you’re serving it as an appetizer or a main dish, it’s sure to impress!

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Bang Bang Chicken


  • Author: Olivia
  • Total Time: 26mins

Description

Bang Bang Chicken is a delicious and crispy dish with a perfect balance of sweet, spicy, and creamy flavors. The chicken tenderloins are coated in a flavorful batter, fried to a golden crisp, and then tossed in a homemade Bang Bang sauce. This sauce, made from mayonnaise, Thai sweet chili sauce, honey, and Sriracha, gives the chicken a punch of flavor with a delightful kick. It’s perfect for a fun family dinner or as an appetizer at your next gathering.

 


Ingredients

Units Scale

For the Bang Bang Sauce:

  • 1 cup (232 g) mayonnaise
  • 1/2 cup (132 g) Thai sweet chili sauce
  • 1 teaspoon Sriracha (or more to taste)
  • 2 tablespoons honey

For the Chicken:

  • 1 1/2 pounds boneless, skinless chicken tenderloins
  • 1 cup (245 g) buttermilk
  • 3/4 cup (94 g) all-purpose flour
  • 1/2 cup (64 g) cornstarch
  • 1 large egg (room temperature)
  • 1 tablespoon Sriracha
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper (optional)
  • 2 cups (216 g) plain panko breadcrumbs
  • Canola oil (for frying)
  • Chopped parsley (for garnish)

Notes

  • Prepare the Bang Bang Sauce:
    In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
  • Coat the Chicken:
    In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper. Add the chicken tenderloins and toss to coat.
  • Dredge the Chicken in Panko:
    Place the panko breadcrumbs on a shallow plate. Working one piece at a time, remove the chicken from the batter and gently shake off any excess. Dredge the chicken in the panko, pressing gently to make the breadcrumbs stick. Set aside on a clean plate. Repeat with the remaining chicken.
  • Fry the Chicken:
    Heat about an inch of oil in a large skillet over medium-high heat until it reaches 365°F. Working in batches, carefully add the chicken to the pan, ensuring not to overcrowd it. Fry for about 2-3 minutes on each side until golden brown and crispy, or until the chicken reaches an internal temperature of 165°F. Drain on a paper towel-lined plate.
  • Toss and Serve:
    Once all the chicken is cooked, toss it in the prepared Bang Bang sauce. Garnish with chopped parsley and serve warm.
  • Prep Time: 20mins
  • Cook Time: 6mins