Description
Bang Bang Chicken is a crispy, flavorful dish featuring tender chicken coated in a spicy, sweet, and creamy bang bang sauce. The chicken is buttermilk-battered, coated in panko breadcrumbs, and fried to golden perfection before being tossed in a zesty sauce made with mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This dish is perfect as a savory appetizer or a main course, served warm and garnished with fresh parsley.
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 the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir well until the sauce is smooth and set aside for later use.
- Make Chicken Batter: In a medium mixing bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper if using. This mixture will coat the chicken and add flavor and moisture.
- Coat Chicken with Batter and Panko: Add chicken tenderloins into the batter, tossing to coat each piece thoroughly. Then, place panko breadcrumbs on a shallow plate. Remove each chicken piece from the batter one at a time, gently shake off excess batter, and dredge in the panko breadcrumbs, pressing lightly to adhere the coating well. Set coated chicken aside on a clean plate.
- Heat Oil for Frying: Pour about an inch of canola oil into a large skillet and heat over medium-high heat. Use a thermometer to heat the oil to 365°F, which ensures the chicken will fry quickly and become crispy without absorbing too much oil.
- Fry Chicken: Carefully add chicken pieces to the hot oil in batches, avoiding overcrowding the pan. Fry each side for 2–3 minutes or until golden brown and the internal temperature of the chicken reaches 165°F. Monitor the oil temperature to keep it steady at 365°F between batches.
- Drain Excess Oil: Transfer fried chicken to a paper towel-lined plate to absorb any excess oil, ensuring the chicken remains crisp.
- Toss with Bang Bang Sauce and Serve: Place the cooked chicken in a serving bowl or plate. Toss evenly with the prepared bang bang sauce until well coated. Garnish with chopped fresh parsley and serve warm for the best flavor and texture.
Notes
- Ensure the oil temperature stays at 365°F for optimal crispy texture.
- For a spicier version, increase the amount of Sriracha in the sauce or batter.
- Use fresh parsley for garnish to add color and a hint of freshness.
- If you prefer baking, coat the chicken as directed and bake at 425°F for 20 minutes, flipping halfway through for a healthier option.
- Leftover chicken can be refrigerated and reheated but is best enjoyed fresh to maintain crispiness.
Nutrition
- Serving Size: 1 serving (about 6 oz chicken with sauce)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
