Name: Crispy Bang Bang Chicken That’ll Make Dinner Exciting Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1 cup Mayonnaise (or Greek yogurt for a lighter option); 1/4 cup Sweet Chili Sauce; 1-2 tablespoons Sriracha Sauce (adjust for heat preference); 2 tablespoons Honey (or agave for vegan option); 1 pound Boneless Skinless Chicken Tenderloins (can swap for shrimp or tofu); 1 cup Buttermilk (or milk mixed with lemon juice); 1 cup All-Purpose Flour (or gluten-free flour as needed); 1/2 cup Cornstarch (or extra flour if unavailable); 1 large Egg (or flax egg/applesauce for vegan); 1 cup Panko Breadcrumbs (or regular breadcrumbs); 1 teaspoon Garlic Powder; 1 teaspoon Salt; 1/2 teaspoon Black Pepper (adjust to taste); 1/4 teaspoon Cayenne Pepper (optional for spiciness); 2 cups Canola Oil (or vegetable/peanut oil); 1/4 cup Chopped Parsley (for garnish)

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Introduction

Experience the perfect blend of crunch and spice with this Crispy Bang Bang Chicken recipe. It combines tender chicken coated in a crispy crust tossed in a creamy, sweet, and spicy sauce that will quickly become a favorite at your dinner table. Ready in under an hour, it’s a delicious way to excite any meal.

A mound of golden-brown crispy fried chicken pieces piled on a white plate, each piece coated with a thick, creamy light brown sauce that drips slightly down the sides, topped with small, bright green chopped herbs scattered across the sauce. The chicken pieces show a rough, crunchy texture under the smooth, glossy sauce. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Bang Bang Sauce:

1 cup Mayonnaise (or Greek yogurt for a lighter option)
1/4 cup Sweet Chili Sauce
1-2 tablespoons Sriracha Sauce (adjust for heat preference)
2 tablespoons Honey (or agave for a vegan option)

For the Chicken:

1 pound Boneless Skinless Chicken Tenderloins (can swap for shrimp or tofu)
1 cup Buttermilk (or milk mixed with lemon juice)
1 cup All-Purpose Flour (or gluten-free flour as needed)
1/2 cup Cornstarch (or extra flour if unavailable)
1 large Egg (or flax egg/applesauce for vegan)
1 cup Panko Breadcrumbs (or regular breadcrumbs)

For Seasoning:

1 teaspoon Garlic Powder
1 teaspoon Salt
1/2 teaspoon Black Pepper (adjust to taste)
1/4 teaspoon Cayenne Pepper (optional for spiciness)

For Frying and Garnish:

2 cups Canola Oil (or vegetable/peanut oil)
1/4 cup Chopped Parsley for garnish

Instructions

Step 1: In a medium bowl, combine mayonnaise, sweet chili sauce, Sriracha, and honey. Whisk until the mixture is smooth and creamy. Set aside to allow the flavors to meld while you prepare the chicken.
Step 2: In a large bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and optional cayenne pepper. Submerge the chicken tenderloins in this marinade and let them sit for about 10 minutes to tenderize and flavor the meat.
Step 3: Remove each piece of chicken from the marinade, letting the excess drip off. Roll the chicken thoroughly in panko breadcrumbs, pressing gently so the coating sticks well for maximum crispiness.
Step 4: Heat canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C). Fry the coated chicken tenderloins in batches for 2-3 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Drain on paper towels to remove excess oil.
Step 5: Place the hot fried chicken in a large bowl and toss gently with the prepared Bang Bang sauce until each piece is fully coated.
Step 6: Sprinkle chopped parsley over the coated chicken for a fresh, colorful garnish. Serve warm, ideally alongside jasmine rice or a crisp cucumber salad for a complete meal.

Tips & Variations

For a lighter sauce, substitute mayonnaise with Greek yogurt.
Swap chicken with shrimp or firm tofu to change up the protein.
Use gluten-free flour and breadcrumbs to make this recipe gluten-free.
Adjust the heat by increasing or decreasing Sriracha and cayenne pepper.
Try baking the coated chicken at 400°F (200°C) for 15-20 minutes for a healthier option.
Don’t overcrowd the pan when frying to keep the oil temperature steady and ensure crispiness.

Storage

Store leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 5 days. To keep the chicken crispy, arrange pieces in a single layer without stacking. Reheat in a preheated oven at 400°F (200°C) for 10-15 minutes until hot and crispy. Avoid microwaving, as it will make the coating soggy. For freezing, freeze chicken pieces in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A white plate holds a pile of golden brown crispy fried chicken pieces, arranged in one thick layer. The chicken is generously covered with a creamy, light brown sauce that has a smooth texture and some shine. Small bits of chopped green herbs are scattered on top, adding a fresh touch. The sauce drips slightly over the edges of the chicken, pooling a bit on the plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I select the best ingredients for Bang Bang Chicken?

Choose firm, boneless skinless chicken tenderloins with no dark spots for the best texture. Use fresh, quality mayonnaise and sweet chili sauce to enhance the sauce’s flavor. If swapping proteins, ensure shrimp or tofu are fresh to maintain the dish’s taste and quality.

What is the best way to store leftover Bang Bang Chicken?

Place leftovers in an airtight container and refrigerate for up to 5 days. Keep the chicken pieces in a single layer to avoid moisture buildup and sogginess. Reheat in the oven rather than the microwave to preserve crispiness.

Can I freeze Bang Bang Chicken, and if so, how?

Yes, cool the fried chicken completely and freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag and store for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.

What should I do if my Bang Bang Chicken turns out soggy?

Soggy chicken is often caused by overcrowding the pan or low oil temperature during frying. To fix, place the chicken on a wire rack in the oven at 400°F (200°C) for about 10 minutes to re-crisp. Next time, fry in batches and maintain oil temperature at 365°F (185°C).

Is there a gluten-free option for making Bang Bang Chicken?

Absolutely. Use gluten-free flour and gluten-free panko breadcrumbs in the marinade and coating steps. This keeps the dish crispy and flavorful while accommodating gluten dietary needs.

What dietary considerations should I be aware of?

The recipe contains egg and dairy, but these can be substituted with flax egg or unsweetened applesauce and dairy-free alternatives for a vegan version. Use gluten-free ingredients to accommodate those with gluten intolerance. Always check labels on sauces for hidden allergens.