Description
Bang Bang Chicken is a crispy, flavorful dish featuring tender chicken tenderloins coated in a crunchy panko crust and tossed in a creamy, spicy, and sweet homemade Bang Bang sauce. Perfect as an appetizer or main course, this recipe combines the heat of Sriracha with the sweetness of Thai chili sauce and honey for a vibrant taste experience.
Ingredients
Scale
For the Bang Bang Sauce
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 tsp Sriracha sauce
- 2 tbsp honey
For the Chicken
- 1.5 lbs boneless, skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tbsp Sriracha sauce
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- â…› tsp cayenne pepper (optional)
- 2 cups panko breadcrumbs
- Canola oil, for frying
- Chopped parsley, for garnish
Instructions
- Prepare the Bang Bang sauce: In a medium bowl, whisk together mayonnaise, Thai sweet chili sauce, 1 teaspoon Sriracha sauce, and honey until smooth. Set aside in the refrigerator to let flavors meld while you prepare the chicken.
- Make the breading station: In a shallow bowl, whisk the egg with 1 tablespoon Sriracha sauce and buttermilk until combined. In a separate bowl, mix flour, cornstarch, garlic powder, kosher salt, black pepper, and cayenne pepper. Place panko breadcrumbs in a third bowl.
- Coat the chicken: Dip each chicken tenderloin first into the flour mixture, shaking off excess, then into the egg and buttermilk mixture, and finally coat thoroughly with panko breadcrumbs. Press the breadcrumbs onto the chicken to ensure a firm crust. Set aside on a plate.
- Fry the chicken: Heat canola oil in a deep skillet or frying pan over medium-high heat to 350°F (175°C). Fry the breaded chicken tenderloins in batches, being careful not to overcrowd the pan, about 3-4 minutes per side or until golden brown and cooked through. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C). Drain on paper towels.
- Toss and serve: Place the fried chicken in a large bowl and pour the prepared Bang Bang sauce over them. Toss gently to coat each piece evenly with the sauce. Garnish with chopped parsley and serve immediately while hot and crispy.
Notes
- For extra heat, increase the Sriracha in the sauce or add cayenne pepper to the sauce as well.
- Use canola oil or vegetable oil with a high smoke point for best frying results.
- Make sure oil temperature stays consistent to avoid soggy or greasy chicken.
- Can be served with steamed rice or as a crispy appetizer with ranch or blue cheese dressing.
- Leftovers are best reheated in an oven or air fryer to maintain crispiness.
