why make this recipe
Bang Bang Chicken is a delicious and fun dish that brings together crispy, flavorful chicken with a spicy, sweet sauce. It’s perfect for family dinners, parties, or any time you want to impress your friends with a tasty meal. The combination of the crunchy coating and the creamy Bang Bang sauce makes it irresistible. Plus, it’s easier to make than you might think!
how to make Bang Bang Chicken
Ingredients:
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha (or more to taste)
- 2 tablespoons honey
- 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)
Directions:
Make the Bang Bang Sauce: In a bowl, mix the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Adjust the heat by adding more Sriracha if you like it spicier. Set aside.
Prepare the Chicken: Place the chicken tenderloins in a bowl and pour the buttermilk over them. Let it soak for at least 30 minutes. This makes the chicken tender and juicy.
Breading: In another bowl, mix the flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper (if using). Beat everything together until smooth.
Coat the Chicken: Take each piece of chicken out of the buttermilk, letting the excess drip off. Dip it into the batter, then coat it with panko breadcrumbs. Make sure each piece is well covered.
Frying: Heat canola oil in a large pan over medium heat. Once hot, carefully add the chicken pieces in batches. Fry for about 4-5 minutes on each side until golden brown and cooked through.
Drain the Chicken: Place the fried chicken on a plate lined with paper towels to absorb excess oil.
Serve: Drizzle the Bang Bang sauce over the chicken or serve it on the side for dipping. Garnish with chopped parsley.
how to serve Bang Bang Chicken
Bang Bang Chicken is best served hot. You can serve it as an appetizer, snack, or main dish alongside rice or a fresh salad. The creamy and spicy sauce pairs well with a variety of sides, making it a versatile dish for any occasion.
how to store Bang Bang Chicken
Leftover Bang Bang Chicken can be stored in an airtight container in the refrigerator for up to three days. To reheat, place it in an oven at 350°F (175°C) until warmed through. This will help keep the chicken crispy.
tips to make Bang Bang Chicken
- Make sure the oil is hot enough before frying; otherwise, the chicken may turn out soggy.
- Keep the chicken pieces uniform in size for even cooking.
- Use fresh buttermilk for the best flavor and tenderness.
- If you want a crunchier texture, double coat the chicken by repeating the batter and panko process.
variation
You can add a twist to Bang Bang Chicken by using shrimp instead of chicken or try baking the coated chicken in the oven for a healthier version.
FAQs
Can I use chicken breasts instead of tenderloins?
Yes, you can use boneless skinless chicken breasts. Just cut them into strips or bite-sized pieces for even cooking.
Is it necessary to soak the chicken in buttermilk?
Soaking in buttermilk helps to tenderize the chicken and enhance its flavor, but if you don’t have buttermilk, you can skip this step.
How spicy is Bang Bang Chicken?
The heat level depends on how much Sriracha you use in the sauce. You can adjust the spice by adding more or less to suit your taste.
Print
Bang Bang Chicken
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: None
Description
Crispy chicken tenderloins coated in a spicy, sweet Bang Bang sauce – a delightful dish perfect for any gathering.
Ingredients
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha (or more to taste)
- 2 tablespoons honey
- 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
- In a bowl, mix the mayonnaise, Thai sweet chili sauce, Sriracha, and honey to make the Bang Bang sauce. Adjust the heat with Sriracha as desired.
- Soak the chicken tenderloins in buttermilk for at least 30 minutes to tenderize.
- In another bowl, mix flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne (if using) until smooth.
- Coat each chicken piece with the batter, then dip into panko breadcrumbs until well covered.
- Heat canola oil in a pan over medium heat and fry the chicken pieces in batches for about 4-5 minutes on each side until golden brown.
- Drain the fried chicken on paper towels to remove excess oil.
- Serve with the Bang Bang sauce drizzled over top or on the side, garnished with chopped parsley.
Notes
For extra crunch, consider double coating the chicken. Ensure oil is hot enough before frying for the best results.