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Bang Bang Chicken Recipe

Bang Bang Chicken Recipe
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★★★★★

4.8 from 12 reviews

Bang Bang Chicken is a crispy, tender chicken tenderloin dish coated with a crunchy panko crust and tossed in a creamy, spicy-sweet Bang Bang sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Perfect as an appetizer or main course, this flavorful fusion recipe combines crunchy textures with a zesty kick for an irresistible treat.

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

  • 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. Prepare Bang Bang Sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix these ingredients thoroughly until smooth and well blended. Set the sauce aside for later use.
  2. Make Chicken Batter: In a medium mixing bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and optional cayenne pepper until fully combined. Add the chicken tenderloins to the batter and toss to coat them evenly.
  3. Coat with Panko: Spread the panko breadcrumbs onto a shallow plate. Working with one piece of chicken at a time, lift it from the batter, gently shaking off any excess. Dredge the chicken in the panko, pressing it lightly to adhere the coating. Place coated chicken pieces on a clean plate and repeat with remaining pieces.
  4. Heat Oil for Frying: Pour about one inch of canola oil into a large skillet and heat it over medium-high heat until the temperature reaches 365°F (185°C). Use a kitchen thermometer for accuracy.
  5. Fry Chicken: Fry the chicken in batches to avoid overcrowding the pan. Cook each piece for about 2-3 minutes on each side until golden brown and crispy. Ensure the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer for food safety.
  6. Drain Excess Oil: Transfer the fried chicken to a paper towel-lined plate to drain any excess oil. This helps keep the chicken crispy and less greasy.
  7. Toss and Serve: Place the drained chicken on a serving plate and toss it gently with the prepared Bang Bang sauce until each piece is nicely coated. Garnish with freshly chopped parsley and serve immediately while warm.

Notes

  • Use a thermometer to maintain the oil temperature at 365°F for perfect frying.
  • Adjust the amount of Sriracha in the sauce and batter to control the spice level.
  • For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.
  • Serve with steamed rice or a fresh salad for a complete meal.
  • Leftover sauce can be refrigerated for up to 3 days.

Nutrition

Keywords: Bang Bang Chicken, crispy chicken, panko chicken, spicy chicken, Asian fusion chicken, fried chicken tenderloins, bang bang sauce

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