Bang Bang Chicken Recipe
Bang Bang Chicken is a crispy, tender fried chicken dish tossed in a creamy, spicy, and sweet Bang Bang Sauce made with mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This popular appetizer or main features marinated chicken tenderloins coated in panko breadcrumbs for extra crunch and finished with a flavorful sauce that balances heat and sweetness perfectly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
Ingredients
Scale
For the Sauce:
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha sauce
- 2 tablespoons honey
For the Chicken:
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tablespoon Sriracha sauce
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional)
- 2 cups plain panko breadcrumbs
- Canola oil for frying
- Chopped parsley for garnish
Instructions
- Make the Bang Bang Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha sauce, and honey. Whisk thoroughly until the mixture is smooth and evenly blended. Cover and set aside to allow the flavors to meld while you prepare the chicken.
- Prepare the Chicken Marinade: In a medium bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, Sriracha sauce, garlic powder, salt, black pepper, and optional cayenne pepper until you achieve a smooth, consistent marinade. Add the chicken tenderloins to this mixture, making sure each piece is fully coated. Let the chicken marinate for 10 minutes to tenderize and infuse with flavor.
- Coat the Chicken: Spread the panko breadcrumbs evenly on a plate. One by one, remove the marinated chicken tenders from the marinade, allowing excess to drip off, then coat each piece thoroughly in breadcrumbs. Press the breadcrumbs gently onto the chicken so they adhere well. Place the coated chicken pieces onto a clean plate, ready for frying.
- Fry the Chicken: Heat canola oil in a skillet over medium-high heat until it reaches 365°F (185°C). Carefully fry the chicken tenders in batches, cooking each side for 2 to 3 minutes or until they are golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe consumption. Avoid overcrowding the pan to maintain oil temperature and crispiness.
- Drain and Toss: After frying, transfer the chicken tenders to a paper towel-lined plate to drain excess oil. Then, place the drained chicken in a large bowl and toss them gently but thoroughly in the prepared Bang Bang Sauce until every piece is evenly coated with the creamy, spicy glaze.
- Garnish and Serve: Sprinkle chopped fresh parsley over the coated chicken for a pop of color and fresh flavor. Serve the Bang Bang Chicken warm as an appetizer or main dish, perfect for sharing.
Notes
- For an extra kick, increase the amount of Sriracha in the sauce or marinade.
- Make sure the oil temperature stays consistent to ensure even frying and prevent greasy chicken.
- Use a meat thermometer to check doneness and avoid undercooked chicken.
- Leftover Bang Bang Chicken can be refrigerated and reheated in a skillet or oven to retain crispiness.
- Substitute mayonnaise with vegan mayo to make this recipe vegan-friendly, but check ingredients for the marinade as well.
Keywords: Bang Bang Chicken, fried chicken, spicy chicken, crispy chicken, Asian appetizer, Thai sweet chili sauce, creamy sauce, panko chicken
Find it online: https://platedbyemma.com/bang-bang-chicken-recipe/
