Description
This Bang Bang Chicken recipe features crispy, golden-fried chicken tenderloins coated in a spicy, sweet, and creamy Bang Bang sauce. It’s a perfect appetizer or main course that combines the crunch of panko breading with a flavorful mayonnaise-based sauce enhanced by Thai sweet chili and Sriracha. Ready in just 35 minutes, this dish is sure to impress with its bold flavors and satisfying texture.
Ingredients
Scale
Bang Bang Sauce
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 tsp Sriracha sauce
- 2 tbsp honey
Chicken and Breading
- 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)
- 2 cups panko breadcrumbs
- Canola oil, for frying
- Chopped parsley, for garnish
Instructions
- Make the Bang Bang Sauce: In a bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until the mixture is smooth and well combined. Set the sauce aside for later serving.
- Prepare the Chicken: In a large mixing bowl, combine buttermilk, all-purpose flour, cornstarch, egg, Sriracha sauce, garlic powder, kosher salt, black pepper, and cayenne pepper. Whisk thoroughly to create a marinade and batter mixture. Add the chicken tenderloins, ensuring each piece is fully submerged and evenly coated. Let the chicken marinate in this mixture for 15 minutes to tenderize and flavor the meat.
- Coat the Chicken with Panko: Pour the panko breadcrumbs into a separate shallow bowl. Remove each piece of chicken from the marinade, allowing excess to drip off, then dredge thoroughly in the panko breadcrumbs, pressing gently so the coating adheres well to the chicken pieces.
- Fry the Chicken: Heat canola oil in a deep skillet or deep-fryer to 365°F (185°C), maintaining enough oil for deep frying. Carefully place the breaded chicken tenderloins in batches into the hot oil, frying for 2-3 minutes per side until they are golden brown and crispy. Use tongs to turn the chicken for even cooking. Transfer the fried chicken to a wire rack or paper towel-lined plate to drain any excess oil.
- Serve: Arrange the fried chicken on a serving platter. Drizzle the prepared Bang Bang sauce evenly over the hot chicken initially or serve the sauce on the side for dipping. Garnish with chopped parsley to add freshness and color. Serve immediately while crispy and hot.
Notes
- Ensure the oil temperature stays consistent at 365°F (185°C) for optimal frying results and crispiness.
- Marinate chicken for exactly 15 minutes for best flavor and tender texture.
- For a spicier version, increase the Sriracha in both marinade and sauce or add extra cayenne to the flour mixture.
- You can substitute mayonnaise with a light or vegan mayo for a lighter version or dietary preferences.
- Use a wire rack for draining the fried chicken to keep it crispy; paper towels can make it soggy underneath.
- This chicken is best served immediately but can be briefly reheated in an oven to regain crispiness if needed.
