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Bang Bang Chicken Recipe

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4.8 from 4 reviews

Bang Bang Chicken is a crispy, spicy, and tangy fried chicken tenderloin dish coated in a creamy, sweet, and slightly spicy Bang Bang sauce. This recipe uses a crunchy panko breadcrumb crust and a flavorful batter to deliver a perfect balance of textures and bold flavors, making it an irresistible appetizer or main course.

Ingredients

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

  1. Prepare Bang Bang Sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside to allow flavors to meld while preparing the chicken.
  2. Make the Chicken Batter: In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper until smooth. Add the chicken tenderloins and toss well to coat them evenly with the batter.
  3. Coat with Panko: Spread the panko breadcrumbs on a shallow plate. Remove chicken pieces one at a time from the batter, gently shaking off excess, then dredge them thoroughly in panko, pressing lightly to adhere. Place coated chicken on a clean plate and repeat with all pieces.
  4. Heat Oil: In a large skillet, pour about an inch of canola oil and heat over medium-high heat until it reaches 365°F (185°C), suitable for frying.
  5. Fry Chicken: Working in batches to avoid overcrowding, fry the chicken tenders for approximately 2-3 minutes on each side until golden brown and crispy. Ensure the internal temperature reaches 165°F (74°C) for safe consumption. Maintain oil temperature at 365°F between batches.
  6. Drain Excess Oil: Transfer fried chicken to a plate lined with paper towels to drain excess oil, keeping the chicken crisp.
  7. Toss with Sauce and Serve: Place the fried chicken in a large bowl, toss gently with the prepared Bang Bang sauce to coat all pieces evenly. Garnish with chopped parsley and serve warm for the best taste and texture.

Notes

  • Ensure the oil temperature is consistent at 365°F to achieve a perfectly crispy crust without sogginess.
  • If Sriracha is unavailable, substitute with another chili garlic sauce or your preferred hot sauce.
  • For extra crispy chicken, double dredge the chicken by repeating the batter and panko coating step.
  • Batter coated chicken can be prepared up to an hour before frying, kept refrigerated to save time.
  • Use a kitchen thermometer to check both oil and chicken internal temperatures accurately for best results and food safety.
  • Adjust the amount of Sriracha in the sauce to control the spiciness to your liking.

Find it online: https://freshfromkitchen.com/bang-bang-chicken-recipe/