Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bang Bang Chicken

Bang Bang Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sarah Tag
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Asian Fusion
  • Diet: Halal

Description

Crispy chicken tenderloins coated in panko and fried to golden perfection, tossed in a creamy, sweet, and spicy Bang Bang Sauce. A restaurant-style dish that’s perfect for appetizers, dinner, or sharing with friends!


Ingredients

Bang Bang Sauce:

▢ 1 cup (232 g) mayonnaise

▢ ½ cup (132 g) Thai sweet chili sauce

▢ 1 teaspoon Sriracha (adjust to taste)

▢ 2 tablespoons honey

Chicken:

▢ 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) plain panko breadcrumbs

▢ Canola oil, for frying

▢ Parsley, chopped (for garnish)


Instructions

1. Make the Bang Bang Sauce:

  • In a small bowl, mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir until smooth and set aside.

2. Prepare the Chicken:

  • In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper. Add chicken tenderloins and coat evenly in the batter.
  • Spread panko breadcrumbs on a shallow plate.

3. Coat the Chicken:

  • Remove each chicken tender from the batter, gently shake off excess, and dredge in panko breadcrumbs, pressing lightly to adhere. Set aside on a clean plate.

4. Fry the Chicken:

  • Heat about 1 inch of canola oil in a large skillet over medium-high heat until it reaches 365°F.
  • Fry chicken in batches, ensuring not to overcrowd the pan. Cook for 2-3 minutes on each side, or until golden brown and the internal temperature reaches 165°F.
  • Remove fried chicken and place it on a paper towel-lined plate to drain excess oil.

5. Toss and Serve:

  • Toss the crispy chicken with the Bang Bang Sauce until evenly coated. Garnish with chopped parsley and serve warm.

Notes

  • For a lighter version, bake the breaded chicken on a parchment-lined baking sheet at 400°F (200°C) for 20-25 minutes, flipping halfway through.
  • Adjust the spice level by adding more or less Sriracha to the Bang Bang Sauce and batter.
  • Serve with steamed rice, noodles, or a fresh green salad for a complete meal.
  • Leftover sauce can be stored in an airtight container in the refrigerator for up to 1 week.

Nutrition

  • Serving Size: 1 portion
  • Calories: 520 kcal
  • Sugar: 8 g
  • Sodium: 680 mg
  • Fat: 32 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 22 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 2 g
  • Protein: 28 g
  • Cholesterol: 125 mg