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Bang Bang Chicken Recipe

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★★★★★

4.8 from 792 reviews

Bang Bang Chicken is a crispy, flavorful dish featuring tender chicken coated in a crunchy panko crust and generously drizzled with a creamy, spicy-sweet Bang Bang sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This recipe offers a perfect balance of heat, sweetness, and texture, ideal for a delightful appetizer or main course.

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 Coating

  • 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
  • ⅛ teaspoon cayenne pepper (optional)
  • 2 cups (216 g) panko breadcrumbs, plain
  • Canola oil, for frying
  • Parsley, chopped, for garnish

Instructions

  1. Make Bang Bang Sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until smooth and set aside for serving.
  2. 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 fully combined.
  3. Coat the Chicken: Add the chicken tenderloins to the batter and toss until evenly coated.
  4. Prepare Panko Coating: Spread the panko breadcrumbs evenly on a shallow plate. Remove each piece of chicken from the batter one at a time, gently shaking off the excess batter before dredging it thoroughly in the panko crumbs. Press slightly to ensure the panko adheres well. Place coated chicken on a clean plate. Repeat for all pieces.
  5. Heat Oil: In a large skillet, pour oil to a depth of about one inch and heat it over medium-high heat until it reaches 365°F (185°C).
  6. Fry the Chicken: Working in batches to avoid overcrowding, carefully add the coated chicken to the hot oil. Fry for about 2-3 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Maintain oil temperature and fry remaining batches accordingly.
  7. Drain Excess Oil: Transfer the cooked chicken to a paper towel-lined plate to drain off excess oil before plating.
  8. Serve: Drizzle the crispy chicken generously with the prepared Bang Bang sauce, sprinkle chopped parsley on top, and serve warm immediately.

Notes

  • Maintaining the correct oil temperature (around 365°F) is essential for crispy chicken without oil absorption.
  • Adjust the amount of Sriracha in the sauce and batter to suit your preferred spice level.
  • If preferred, chicken breasts can be sliced into strips and used instead of tenderloins.
  • For a gluten-free version, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.
  • This dish is best served immediately to preserve its crispiness.

Keywords: Bang Bang Chicken, crispy chicken, spicy chicken, fried chicken, Asian chicken recipe, Thai sweet chili sauce, appetizer, main dish

Find it online: https://cookcrisis.com/bang-bang-chicken-recipe/