Introduction

Crispy Bang Bang Chicken is a perfect blend of sweet, spicy, and creamy flavors wrapped in a crunchy coating. This dish offers a delightful comfort food experience that’s easy to prepare and sure to impress. Ideal for weeknight dinners or casual gatherings, it delivers big taste with simple ingredients.

A white plate holds a pile of crispy fried chicken pieces arranged in several layers, each piece golden brown with a crunchy texture. The chicken is generously covered with a thick, creamy orange sauce that drips down the sides and pools slightly on the plate. Green chopped herbs are sprinkled over the top, adding a fresh color contrast to the warm tones of the chicken and sauce. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup Mayonnaise (substitute with Greek yogurt for a lighter option)

1/4 cup Thai Sweet Chili Sauce (no direct substitute; honey can boost sweetness)

1-2 tablespoons Sriracha Sauce (adjust according to your spice tolerance)

1 tablespoon Honey (maple syrup works as a vegan alternative)

1 pound Boneless Skinless Chicken Tenderloins (chicken breasts can be used instead)

1 cup Buttermilk (regular milk mixed with vinegar serves as a good substitute)

1 cup All-Purpose Flour (gluten-free flour blends can work perfectly as a replacement)

1/4 cup Cornstarch (arrowroot starch is a helpful alternative)

1 large Egg (use a flaxseed egg for a vegan version)

1 teaspoon Garlic Powder

1 teaspoon Salt

1/2 teaspoon Black Pepper

1/4 teaspoon Cayenne Pepper (adjust to taste)

2 cups Plain Panko Breadcrumbs (traditional breadcrumbs are fine but won’t provide as much texture)

2 cups Canola Oil (any neutral oil like vegetable oil will do)

2 tablespoons Chopped Parsley (optional, adds color and freshness)

Instructions

Step 1: In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Whisk until smooth and creamy to create the bang bang sauce.

Step 2: In a medium bowl, mix buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper. Add the chicken tenderloins and coat well. Marinate for 10 minutes.

Step 3: Coat each marinated chicken tenderloin in panko breadcrumbs, pressing firmly to ensure they are well-coated.

Step 4: Heat canola oil in a large skillet over medium-high heat until hot (about 365°F if using a thermometer). Fry the chicken tenders in batches for 2-3 minutes on each side, or until golden brown and cooked through.

Step 5: Transfer fried chicken to a plate lined with paper towels to drain excess oil.

Step 6: Toss the chicken tenders in the prepared bang bang sauce until generously coated.

Step 7: Sprinkle chopped parsley over the chicken for a fresh finish and serve immediately.

Tips & Variations

For extra crispiness, double-dip the chicken by repeating the flour and panko coating steps.

Adjust the heat level by adding more or less Sriracha according to your preference.

Try baking the coated chicken at 425°F for 20-25 minutes for a healthier alternative to frying.

Use gluten-free flour and panko to make this recipe gluten-free.

FAQs

Can I use chicken breasts instead of tenderloins?

Yes, chicken breasts can be used, but cut them into strips similar in size to tenderloins to ensure even cooking.

Is there a vegan version of this dish?

You can substitute mayonnaise with vegan mayo or Greek yogurt with a plant-based alternative and use a flaxseed egg in place of the egg. Baking instead of frying can keep it lighter and vegan-friendly.