Print

Bang Bang Chicken Recipe

Print Recipe

★★★★★

4.9 from 97 reviews

Bang Bang Chicken is a crispy and flavorful dish featuring buttermilk-battered and panko-coated chicken tenderloins fried to golden perfection, then tossed in a creamy, sweet, and spicy Bang Bang sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This dish offers a delightful balance of crunchy texture and tangy heat, perfect as an appetizer or main course.

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 Batter & Coating

  • 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)

Garnish

  • Parsley (chopped, for garnish)

Instructions

  1. Make Bang Bang Sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix everything well until smooth and set aside.
  2. Prepare 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 to form a smooth batter. Add the chicken tenderloins into the batter, tossing to ensure each piece is thoroughly coated.
  3. Coat with Panko: Pour the panko breadcrumbs into a shallow plate. Remove each piece of chicken from the batter one at a time, gently shaking off any excess batter, then dredge it thoroughly in the panko, pressing slightly so the coating adheres well. Place the coated chicken pieces on a clean plate and set aside while heating the oil.
  4. Heat Oil: In a large skillet, pour about an inch of canola oil and heat it over medium-high heat until it reaches 365°F (185°C). Maintaining this temperature is crucial for crispy results.
  5. Fry Chicken: Working in batches to avoid overcrowding, carefully add the coated chicken pieces to the hot oil. Fry each side for 2-3 minutes or until golden brown and the internal temperature reaches 165°F (74°C). After frying, transfer the chicken to a paper towel-lined plate to drain excess oil.
  6. Serve: Drizzle the warm fried chicken with the prepared Bang Bang sauce. Sprinkle chopped parsley on top for freshness and color. Serve immediately while warm and enjoy!

Notes

  • Ensure the oil maintains the correct frying temperature (365°F) for optimal crispiness and to prevent soggy coating.
  • If you prefer less heat, reduce the amount of Sriracha or omit the cayenne pepper.
  • For a gluten-free version, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.
  • Canola oil is recommended for frying due to its high smoke point and neutral flavor.
  • Allow chicken to rest on paper towels after frying to remove excess oil and keep it crispy.

Keywords: Bang Bang Chicken, fried chicken, crispy chicken, spicy chicken, Asian chicken recipe, panko chicken, buttermilk chicken

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