Description
Bang Bang Chicken is a crispy, spicy, and tangy fried chicken dish coated in a perfectly balanced creamy and sweet chili sauce. Tender chicken tenders are marinated and coated in a crunchy panko crust, fried to golden perfection, then drizzled with a luscious homemade Bang Bang sauce that combines mayonnaise, Thai sweet chili, honey, and a touch of Sriracha for heat. This recipe is quick and easy to make, serving as a crowd-pleasing appetizer or main course.
Ingredients
Scale
For the Bang Bang Sauce
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 tsp Sriracha sauce
- 2 tbsp honey
For the Chicken Marinade
- 1.5 lbs boneless, skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tbsp Sriracha sauce
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- â…› tsp cayenne pepper (optional)
For Coating & Frying
- 2 cups panko breadcrumbs
- Canola oil, for frying
- Chopped parsley, for garnish
Instructions
- Make the Bang Bang Sauce: In a medium bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until the mixture is smooth and well combined. Set this sauce aside for drizzling later.
- Prepare the Chicken Marinade: In a large bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, Sriracha sauce, garlic powder, kosher salt, black pepper, and cayenne pepper if using. This mixture will serve as your marinade and batter base for the chicken.
- Marinate the Chicken: Add the chicken tenderloins into the marinade bowl and toss to coat all pieces evenly. Let the chicken marinate for 15 minutes so that it soaks up the flavors and the batter thickens slightly.
- Coat the Chicken: Pour panko breadcrumbs into a separate shallow bowl. Remove each chicken piece from the marinade, allowing any excess batter to drip off, then dredge thoroughly in the panko breadcrumbs, pressing gently to create an even, crunchy coating.
- Heat the Oil: In a deep skillet or fryer, heat canola oil to 365°F (185°C). Maintaining the temperature is important for achieving a crispy fried crust without absorbing excess oil.
- Fry the Chicken: Working in batches to avoid overcrowding, fry the breaded chicken tenders for 2-3 minutes per side until they are golden brown and crispy. Use a slotted spoon or tongs to turn them carefully.
- Drain Excess Oil: Transfer the fried chicken to a wire rack or plate lined with paper towels to drain any excess oil and keep the coating crisp.
- Serve: Drizzle the prepared Bang Bang sauce generously over the crispy chicken tenders. Garnish with freshly chopped parsley for a burst of color and freshness, then serve immediately for best taste and texture.
Notes
- Maintaining the oil temperature is crucial for crispy chicken; too low and it will become greasy, too high and it may burn.
- The cayenne pepper is optional and can be omitted or adjusted to suit your heat preference.
- For a gluten-free option, substitute all-purpose flour and panko with gluten-free alternatives.
- If you prefer less spicy sauce, reduce or omit the Sriracha in the marinade and sauce.
- Ensure to not overcrowd the frying pan to keep oil temperature consistent for even frying.
- Use a thermometer to monitor oil temperature accurately.
