Description
Bang Bang Chicken is a crispy, spicy, and flavorful dish featuring tender chicken strips coated in a buttermilk batter, breaded with panko, fried to golden perfection, then tossed in a creamy and sweetly spicy Bang Bang Sauce. This crowd-pleasing recipe blends a crunchy texture with a zesty sauce, perfect as an appetizer or a main course.
Ingredients
Scale
For the Chicken:
- 1.5 lbs boneless, skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tbsp Sriracha
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 2 cups plain panko breadcrumbs
- Canola oil for frying (about 1 inch depth)
For the Bang Bang Sauce:
- 1 cup mayonnaise (homemade or store-bought)
- ½ cup Thai sweet chili sauce
- 1 tsp Sriracha (adjust to taste)
- 2 tbsp honey
Instructions
- Make the Sauce: In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth and well combined. Set aside or refrigerate; the sauce can be stored up to 5 days.
- Prep the Chicken: In a mixing bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper if using. Mix well to create a thick batter. Toss the chicken tenderloins in the mixture, coating evenly on all sides.
- Bread the Chicken: Dredge each coated chicken tenderloin in the plain panko breadcrumbs, pressing lightly to ensure the breadcrumbs adhere well. Place the breaded chicken strips on a plate and set aside.
- Fry to Perfection: Heat canola oil in a skillet to 365°F (about 1 inch deep). Fry the chicken in batches to avoid overcrowding the pan. Cook each side for 2–3 minutes or until golden brown and the internal temperature reaches 165°F. Remove and drain on paper towels.
- Drizzle & Garnish: Toss or drizzle the crispy fried chicken strips with the prepared Bang Bang Sauce. Garnish with chopped parsley or green onions as desired. Serve immediately while hot and crispy.
Notes
- For a milder dish, reduce or omit the Sriracha and cayenne pepper.
- To keep chicken extra crispy, fry in small batches without crowding the pan.
- Use a thermometer to ensure chicken reaches safe internal temperature of 165°F.
- Bang Bang Sauce can be made ahead and refrigerated for up to 5 days.
- For a healthier alternative, bake or air fry the breaded chicken at 400°F for 15-20 minutes, flipping halfway through.
- Garnish with chopped parsley, green onions, or sesame seeds for added flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: American, Asian Fusion
Nutrition
- Serving Size: 1 serving (about 4 pieces)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 110 mg
Keywords: Bang Bang Chicken, crispy chicken, spicy chicken, fried chicken, panko chicken, chicken tenderloins, bang bang sauce, appetizer, Asian fusion
