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Bang Bang Chicken Recipe

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★★★★★

4.7 from 61 reviews

Bang Bang Chicken is a crispy and flavorful fried chicken tenderloin dish coated with a crunchy panko crust and drizzled with a creamy, spicy-sweet Bang Bang sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This recipe combines buttermilk-marinated chicken, a triple coating process, and frying to deliver tender juicy chicken with a crunchy exterior and a delicious bold sauce for dipping or drizzling.

Ingredients

Scale

Chicken and Marinade

  • 1 ½ pounds boneless skinless chicken tenderloins
  • 1 cup buttermilk

Breading Mixtures

  • ¾ cup all-purpose flour
  • ½ cup cornstarch
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 large egg (room temperature)
  • 1 teaspoon Sriracha (for egg mixture and additional to taste)
  • 2 cups panko breadcrumbs

Bang Bang Sauce

  • 1 cup mayonnaise
  • ½ cup Thai sweet chili sauce
  • 1 teaspoon Sriracha (adjust to taste)
  • 2 tablespoons honey

Other

  • Canola oil (for frying)
  • Parsley, chopped (for garnish)

Instructions

  1. Prepare the Bang Bang Sauce: In a bowl, mix together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until the sauce is smooth and well combined. Set aside for serving.
  2. Marinate the Chicken: Place the chicken tenderloins in a bowl and pour the buttermilk over them. Allow them to soak for at least 10 minutes to tenderize and add flavor.
  3. Set Up Breading Stations: Prepare three shallow dishes: one with the flour mixture (combine all-purpose flour, cornstarch, garlic powder, kosher salt, and black pepper), one with the egg mixture (beat the egg with Sriracha), and one with the panko breadcrumbs.
  4. Bread the Chicken: Remove chicken from buttermilk, dredge each tenderloin first in the flour mixture, then dip into the egg mixture, and finally coat thoroughly with panko breadcrumbs, pressing to adhere.
  5. Fry the Chicken: Heat canola oil in a deep skillet or frying pan over medium heat. Fry the breaded chicken tenderloins in batches for about 5 to 6 minutes, turning as needed, until they are golden brown and cooked through.
  6. Drain and Serve: Remove the fried chicken from the oil and drain on paper towels to remove excess oil. Drizzle the chicken with the prepared Bang Bang sauce and garnish with chopped parsley before serving.

Notes

  • Use fresh chicken tenderloins for best texture and tenderness.
  • Marinating in buttermilk helps keep the chicken juicy and tender.
  • Adjust the amount of Sriracha in the sauce and egg mixture to control the spice level.
  • Ensure oil temperature is medium heat to cook chicken fully without burning the crust.
  • Drain fried chicken well to keep it crispy before serving with sauce.
  • Bang Bang Chicken pairs well with steamed rice or a light salad.
  • For a healthier option, consider baking instead of frying, though the texture will differ.

Keywords: Bang Bang Chicken, Crispy Chicken Tenderloins, Fried Chicken with Spicy Sauce, Easy Fried Chicken Recipe, Bang Bang Sauce

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