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Bang Bang Chicken

Bang Bang Chicken
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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!

  • 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

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

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