Description
This Crispy Bang Bang Chicken recipe features tender chicken tenderloins coated in a spicy, crunchy panko crust and tossed in a flavorful bang bang sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Perfect as a snack or main dish, this fried chicken is crispy on the outside, juicy inside, and bursting with sweet-spicy flavor.
Ingredients
Scale
Bang Bang Sauce
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha, or more to taste
- 2 tablespoons honey
Chicken and Batter
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup (245 g) buttermilk
- ¾ cup (94 g) all-purpose flour
- ½ cup (64 g) cornstarch
- 1 large egg, room temperature
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- â…› teaspoon cayenne pepper, optional
Breading and Frying
- 2 cups (216 g) panko breadcrumbs, plain
- Canola oil, for frying
Garnish
- Parsley, chopped, for garnish
Instructions
- Make Bang Bang Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until completely blended and set aside for later use.
- Prepare Chicken Batter: In a medium mixing bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper (if using) until you have a smooth batter.
- Coat Chicken in Batter: Add chicken tenderloins to the batter and toss well to ensure each piece is fully coated with the mixture.
- Prepare Panko Coating: Spread the panko breadcrumbs evenly on a shallow plate for breading.
- Bread the Chicken: Working one piece at a time, remove chicken from the batter, gently shake off excess batter, then dredge into the panko breadcrumbs, pressing lightly to help the crumbs adhere. Place the coated chicken on a clean plate. Repeat with all the chicken pieces.
- Heat Oil: Pour about one inch of canola oil into a large skillet and heat over medium-high heat until the oil temperature reaches approximately 365°F (185°C).
- Fry the Chicken: Carefully add chicken pieces to the hot oil in batches to avoid overcrowding. Fry each piece for 2-3 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Maintain the oil temperature between batches for even cooking.
- Drain Oil: Transfer the fried chicken to a paper towel-lined plate to drain any excess oil.
- Toss with Sauce and Serve: Place the drained chicken into a large bowl, toss with the prepared Bang Bang Sauce until evenly coated. Garnish with chopped parsley and serve warm for the best flavor and texture.
Notes
- Ensure the oil temperature is maintained at 365°F for perfect crispy results and safe cooking.
- You can adjust the spiciness by adding more or less Sriracha to both the batter and the sauce.
- Cayenne pepper is optional but adds a nice subtle heat to the batter.
- Use a thermometer to check the internal temperature of the chicken to confirm it’s fully cooked.
- For extra crunch, double dip the chicken in batter and panko.
- Leftovers can be kept refrigerated and reheated in an air fryer for best crispiness.
