Description
This Bang Bang Chicken recipe features crispy, golden chicken tenders coated in a flavorful batter and panko breadcrumbs, fried to perfection, then tossed in a creamy, sweet, and spicy bang bang sauce made with mayonnaise, Thai sweet chili sauce, Sriracha, and honey. A crowd-pleasing appetizer or main dish, garnished with fresh parsley for a touch of color and freshness.
Ingredients
Units
Scale
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
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) panko breadcrumbs, plain
- Canola oil, for frying
- Parsley, chopped, for garnish
Instructions
- Make the Bang Bang Sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until smooth and set aside to let the flavors meld.
- Prepare the Chicken Batter: In a medium mixing bowl, whisk together the buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and optional cayenne pepper until fully combined. Add the chicken tenderloins and toss them thoroughly in the batter, ensuring each piece is well coated.
- Coat the Chicken with Panko: Pour the panko breadcrumbs onto a shallow plate. Working with one chicken piece at a time, remove the tender from the batter, gently shaking off any excess. Dredge it in the panko breadcrumbs, pressing gently to make sure the breadcrumbs adhere well. Place the coated chicken on a clean plate. Repeat with remaining chicken pieces.
- Heat the Oil: In a large skillet, pour in about an inch of canola oil. Heat it over medium-high heat until it reaches 365°F (185°C), ideal for frying to get a crispy crust without absorbing too much oil.
- Fry the Chicken: Working in batches to avoid overcrowding, carefully add the chicken tenders to the hot oil. Fry each side for 2-3 minutes until golden brown and the internal temperature reaches 165°F (74°C). Maintain the oil temperature at 365°F between batches to ensure even cooking.
- Drain and Toss: Use a slotted spoon to transfer the cooked chicken onto a paper towel-lined plate to drain excess oil. Then add the fried chicken to a serving plate and toss gently with the prepared bang bang sauce until evenly coated.
- Garnish and Serve: Sprinkle chopped fresh parsley over the chicken for a bright finishing touch and serve the dish warm for the best taste and texture.
Notes
- Make sure the oil temperature is steady at 365°F to achieve crispy coating without greasy texture.
- You can adjust the heat by increasing or reducing the amount of Sriracha in both the batter and sauce according to your taste preference.
- Use fresh chicken tenders for the best texture and juiciness.
- For a lighter version, you can bake the coated chicken at 400°F for 20-25 minutes instead of frying, flipping halfway through.
- Leftover bang bang sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (approx. 6 oz chicken with sauce)
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 750 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 110 mg
