Bang Bang Chicken Recipe: A Delicious Fusion of Flavor and Crunch
If you’re a fan of crispy fried chicken coated in a luscious, sweet, and spicy sauce, this Bang Bang Chicken recipe is a must-try! This Asian-fusion dish is an irresistible crowd-pleaser, perfect for dinner, a party appetizer, or even as a snack. The crispy coating combined with the creamy, tangy Bang Bang Sauce creates a flavor explosion that will leave everyone wanting more. Let’s dive into how to make this incredible dish step by step while adding tips, tricks, and serving ideas for the best results.
Total Time:35 minutes
Yield:Serves 4
Ingredients
For the Bang Bang Sauce:
Mayonnaise: 1 cup (232 g) for a creamy base.
Thai Sweet Chili Sauce: ½ cup (132 g) for a tangy, sweet kick.
Sriracha: 1 teaspoon (or more to taste) to add heat.
Honey: 2 tablespoons to balance the flavors.
For the Chicken:
Boneless Skinless Chicken Tenderloins: 1 ½ pounds, tender and easy to cook.
Buttermilk: 1 cup (245 g) for a tenderizing marinade.
All-Purpose Flour: ¾ cup (94 g) for structure.
Cornstarch: ½ cup (64 g) for extra crispiness.
Egg: 1 large egg for binding.
Sriracha: 1 tablespoon for added flavor in the batter.
Seasonings: Garlic powder, kosher salt, black pepper, and cayenne pepper (optional for extra heat).
Panko Breadcrumbs: 2 cups (216 g) for the ultimate crunch.
Canola Oil: For frying.
Parsley: Chopped, for garnish.
Instructions
Make the Bang Bang Sauce
In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey.
Mix thoroughly until smooth and creamy. Set aside to let the flavors meld together.
Prepare the Chicken
In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper.
Add the chicken tenderloins to the bowl, ensuring each piece is thoroughly coated.
Place Panko breadcrumbs on a shallow plate. Take each chicken tender, shake off excess batter, and coat evenly with Panko breadcrumbs. Press gently to adhere.
Fry the Chicken
Heat about an inch of canola oil in a large skillet over medium-high heat. Aim for a temperature of 365°F (185°C).
Fry the chicken in batches to avoid overcrowding the pan. Cook for 2-3 minutes on each side, until golden brown and cooked through (internal temperature of 165°F).
Transfer to a paper towel-lined plate to drain excess oil.
Assemble and Serve
Toss the fried chicken with the prepared Bang Bang Sauce, ensuring each piece is coated.
Garnish with freshly chopped parsley for a pop of color and freshness.
