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Bang Bang Chicken Recipe

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★★★★★

4.9 from 91 reviews

Bang Bang Chicken is a crispy, flavorful dish featuring tender chicken tenders coated in a crunchy panko crust, fried to golden perfection, and tossed in a tangy and spicy bang bang sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This dish offers a perfect balance of heat, sweetness, and creaminess, making it a popular appetizer or main course in Asian-inspired cuisine.

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 and Batter

  • 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. Make Bang Bang Sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, 1 teaspoon Sriracha, and honey. Mix thoroughly until smooth and set aside for later use.
  2. Prepare the Batter: In a medium mixing bowl, whisk together the buttermilk, all-purpose flour, cornstarch, egg, 1 tablespoon Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper. Mix until the batter is smooth and cohesive.
  3. Coat the Chicken: Add the chicken tenders to the batter and toss to evenly coat each piece. Allow the excess batter to drip off.
  4. Dredge in Panko: Pour the panko breadcrumbs onto a shallow plate. Working one at a time, remove each battered chicken tender from the batter, gently shaking off excess, and dredge it in the panko, pressing lightly to adhere. Place the coated chicken on a clean plate and repeat with remaining pieces.
  5. Heat the Oil: Pour about one inch of canola oil into a large skillet and heat over medium-high heat. Use a thermometer to bring the oil temperature to 365°F (185°C), ensuring it is hot enough for frying.
  6. Fry the Chicken: Carefully add chicken tenders to the hot oil in batches, avoiding overcrowding. Fry each side for 2-3 minutes or until golden brown and the internal temperature of the chicken reaches 165°F (74°C). Remove the cooked chicken and drain on a paper towel-lined plate. Reheat oil to 365°F between batches if needed.
  7. Serve: Drizzle the fried chicken with the prepared bang bang sauce, sprinkle with chopped parsley, and serve warm immediately for best taste and texture.

Notes

  • Make sure to maintain the oil temperature at 365°F for crispy chicken and to avoid greasy coating.
  • You can adjust the Sriracha amount in both the batter and sauce to control the heat level to your preference.
  • Use a thermometer for accurate oil temperature to prevent undercooking or burning.
  • If you prefer a healthier option, this chicken can be baked with panko coating, but frying gives the best texture.
  • Leftover bang bang sauce can be refrigerated in an airtight container for up to 3 days.
  • Make sure chicken reaches an internal temperature of 165°F for safety.

Keywords: bang bang chicken, crispy chicken tenders, fried chicken, Asian appetizer, spicy chicken recipe, Thai chili sauce chicken

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