Crispy Bang Bang Chicken That’ll Make Dinner Exciting Recipe
Experience the perfect balance of crispy texture and bold flavors with this Crispy Bang Bang Chicken recipe. Tender chicken tenderloins are marinated, coated in a crunchy panko crust, fried to golden perfection, and tossed in a creamy, sweet, and spicy Bang Bang sauce that will excite your dinner table.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Chicken
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
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 vegan option)
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)
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
- Make the Bang Bang Sauce: In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth and creamy. Set aside to let flavors meld.
- Prepare Chicken Marinade: In a large mixing bowl, combine buttermilk, flour, cornstarch, egg, sriracha, garlic powder, salt, black pepper, and optional cayenne pepper. Whisk until fully combined. Submerge chicken tenderloins in the marinade and let sit for 10 minutes to tenderize and flavor the chicken.
- Coat the Chicken: Remove each piece of chicken from the marinade, letting excess drip off. Roll thoroughly in panko breadcrumbs, pressing lightly to adhere an even, crisp coating.
- Fry the Chicken: Heat canola oil in a large skillet over medium-high heat to 365°F (185°C). Fry chicken in batches for 2-3 minutes per side until golden brown and internal temperature reaches 165°F (75°C). Drain on paper towels to remove excess oil.
- Toss Chicken in Sauce: Place the hot fried chicken into a large bowl with the Bang Bang sauce. Gently toss until all pieces are completely coated in the creamy, sweet, and spicy sauce.
- Garnish and Serve: Sprinkle chopped parsley over the coated chicken for freshness and color. Serve warm, ideally with jasmine rice or a crisp cucumber salad for a balanced meal.
Notes
- Adjust the level of spiciness by varying the amount of sriracha and cayenne pepper to suit your taste.
- Substitute chicken with shrimp, tofu, or cauliflower for alternative versions.
- Use gluten-free flour and breadcrumbs to make the recipe gluten-free.
- Store leftovers in an airtight container refrigerated for up to 5 days; avoid stacking to keep coating crispy.
- Freeze fried chicken in a single layer for up to 2 months; thaw overnight before reheating in the oven.
- Reheat in a preheated oven at 400°F (200°C) for 10-15 minutes to maintain crispiness. Avoid microwaving.
- For a healthier alternative, try baking the coated chicken at 400°F (200°C) instead of frying.
- Do not overcrowd the pan during frying to ensure even cooking and maintain oil temperature.
Keywords: Bang Bang Chicken, Crispy Chicken, Fried Chicken, Sweet Chili Sauce, Spicy Chicken, Asian Chicken Recipe, Crispy Dinner
