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Bang Bang Chicken Recipe

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4.8 from 498 reviews

Bang Bang Chicken is a deliciously crispy fried chicken tenderloin tossed in a creamy, spicy Thai-inspired sauce made from mayonnaise, sweet chili sauce, Sriracha, and honey. This quick and easy recipe results in perfectly fried chicken coated in crunchy panko breadcrumbs and smothered in a flavorful, slightly sweet and spicy sauce. Ideal for a satisfying weeknight dinner or appetizer, served warm and garnished with fresh parsley.

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

  1. Prepare the Bang Bang Sauce: In a small bowl, mix together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until well combined. Set the sauce aside for later use.
  2. Make 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 smooth. Add the chicken tenderloins to the batter and toss to fully coat each piece.
  3. Coat with Panko Breadcrumbs: Spread the panko breadcrumbs on a shallow plate. Remove each chicken piece one at a time from the batter, gently shaking off excess, then dredge it in the panko, pressing lightly to ensure the crumbs stick well. Place the coated chicken pieces on a clean plate and set aside.
  4. Heat the Oil: Pour about an inch of canola oil into a large skillet and heat over medium-high heat until the oil reaches 365°F (185°C), ensuring it is hot enough for frying.
  5. Fry the Chicken: Carefully add the battered chicken pieces to the hot oil in batches, avoiding overcrowding the pan. Fry for 2-3 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Monitor and maintain the oil temperature at 365°F between batches for consistent frying.
  6. Drain Excess Oil: Transfer the cooked chicken to a plate lined with paper towels to remove excess oil and crisp up slightly.
  7. Toss with Sauce and Serve: Place the fried chicken in a serving bowl or plate, toss gently with the prepared Bang Bang sauce until evenly coated. Garnish with chopped parsley and serve the dish warm.

Notes

  • Maintain oil temperature at 365°F to ensure crispy, non-greasy chicken.
  • Adjust Sriracha amount to control the heat level in both the batter and sauce.
  • Use fresh parsley for garnish to add color and a subtle fresh note.
  • For a gluten-free version, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
  • Leftover Bang Bang Chicken can be stored in the refrigerator for up to 3 days but is best enjoyed fresh.

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