Description

Bang Bang Chicken is a crispy, flavorful dish featuring juicy fried chicken tenderloins tossed in a creamy, sweet, and spicy bang bang sauce. Perfect as an appetizer or main course, this dish combines the crunch of panko breadcrumbs with a zesty sauce made from mayonnaise, Thai sweet chili, sriracha, and honey. Easy to prepare and irresistibly delicious, it’s a crowd-pleaser for any occasion.

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 together until smooth. Cover and set aside to let the flavors meld.
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 the mixture is smooth and well combined.
Marinate the Chicken: Add the chicken tenderloins to the marinade, ensuring each piece is fully submerged and coated. Let the chicken marinate for about 10 minutes to infuse flavor and tenderize the meat.
Coat the Chicken: Spread the panko breadcrumbs evenly on a plate. Remove each chicken tenderloin from the marinade, allowing excess to drip off, then coat thoroughly with the panko breadcrumbs, pressing gently to make sure the crumbs stick firmly. Arrange coated tenders on a clean plate.
Fry the Chicken: Heat canola oil in a skillet over medium-high heat until it reaches 365°F (185°C). Fry the chicken tenders in batches to avoid overcrowding, cooking each side for 2 to 3 minutes or until golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Drain and Toss: Transfer the fried chicken to a paper towel-lined plate to absorb excess oil. While still warm, toss the chicken tenders in the prepared Bang Bang Sauce until they are evenly coated in the creamy mixture.
Garnish and Serve: Sprinkle chopped parsley over the coated chicken for a fresh touch and serve immediately while warm for the best taste and texture.

Notes

For extra heat, increase the amount of Sriracha sauce in the marinade and the bang bang sauce.
You can substitute mayonnaise with a lighter mayonnaise or Greek yogurt for a healthier twist.
Use a thermometer to ensure chicken is fully cooked to avoid foodborne illness.
For a gluten-free version, use gluten-free flour and breadcrumbs.
Serve with steamed rice or a side salad for a complete meal.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course, Appetizer
Method: Frying
Cuisine: American with Asian Influences

Nutrition

Serving Size: 1 serving (approx. 6 oz chicken with sauce)
Calories: 520 kcal
Sugar: 10 g
Sodium: 750 mg
Fat: 35 g
Saturated Fat: 6 g
Unsaturated Fat: 25 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 110 mg

Keywords: Bang Bang Chicken, fried chicken, crispy chicken, spicy chicken, creamy sauce, Asian-inspired chicken, easy chicken recipe, appetizer