Crispy Bang Bang Chicken: Sweet, Spicy Comfort Food Delight Recipe
Crispy Bang Bang Chicken offers a delightful balance of sweet, spicy, and creamy flavors enveloped in a crunchy golden coating. This comforting dish features tender chicken marinated and fried to perfection, then tossed in a luscious Bang Bang sauce made from a blend of mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Perfect as a satisfying appetizer or main course, it’s easy to prepare with accessible ingredients and designed to please those who love a flavorful kick with crispy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American-Asian Fusion
Ingredients
Scale
For the Sauce
- 1/2 cup Mayonnaise (substitute with Greek yogurt for a lighter option)
- 1/4 cup Thai Sweet Chili Sauce
- 1–2 tablespoons Sriracha Sauce (adjust to spice tolerance)
- 1 tablespoon Honey (maple syrup as vegan alternative)
For the Chicken
- 1 pound Boneless Skinless Chicken Tenderloins (chicken breasts can be used)
- 1 cup Buttermilk (regular milk mixed with vinegar as substitute)
- 1 cup All-Purpose Flour (gluten-free flour blends work)
- 1/4 cup Cornstarch (arrowroot starch alternative)
- 1 large Egg (flaxseed egg for 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 also fine)
For Frying
- 2 cups Canola Oil (any neutral oil like vegetable oil)
For Garnishing
- 2 tablespoons Chopped Parsley (optional for color and freshness)
Instructions
- Prepare the Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Whisk until the mixture is smooth and creamy, creating the flavorful Bang Bang sauce.
- Marinate the Chicken: In a medium bowl, mix buttermilk, flour, cornstarch, egg, additional Sriracha (if desired), garlic powder, salt, black pepper, and cayenne pepper. Add the chicken tenderloins to the mixture, ensuring each piece is well-coated. Let the chicken marinate for 10 minutes to absorb the flavors and tenderize.
- Coat with Breadcrumbs: Take each marinated chicken tenderloin and thoroughly coat it with panko breadcrumbs by pressing firmly to ensure the crumbs adhere well, providing a crispy exterior when fried.
- Heat Oil and Fry Chicken: Heat canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C). Fry the chicken tenderloins in batches to avoid overcrowding, cooking each side for 2-3 minutes until the coating is golden brown and the chicken is cooked through.
- Drain Excess Oil: Transfer the fried chicken onto a plate lined with paper towels to absorb and drain excess oil, maintaining the crispiness.
- Toss in Bang Bang Sauce: Place the drained chicken in a bowl and toss until each piece is generously coated with the prepared Bang Bang sauce, ensuring every bite is flavorful and moist.
- Garnish and Serve: Sprinkle chopped parsley over the coated chicken for a fresh pop of color and serve immediately while hot and crispy.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- To reheat and retain crispiness, warm the chicken in an oven at 350°F (175°C) for about 10 minutes rather than microwaving.
- For a lighter alternative, substitute mayonnaise with Greek yogurt in the sauce.
- Adjust the amount of Sriracha to control the spiciness according to preference.
- Maple syrup can be used instead of honey to make the sauce vegan-friendly.
Keywords: Bang Bang Chicken, Crispy Chicken, Spicy Chicken, Sweet and Spicy Chicken, Fried Chicken, Asian Inspired Chicken, Comfort Food
