Description
A crispy, spicy, and sweet Bang Bang Chicken recipe featuring tender chicken tenders battered and fried to golden perfection, then tossed in a creamy, tangy bang bang sauce made with mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Perfect as a flavorful appetizer or main dish with a kick.
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 & Batter
- 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
- â…› teaspoon cayenne pepper, (optional)
- 2 cups (216 g) panko breadcrumbs, (plain)
- Canola oil, (for frying)
- Parsley, (chopped, for garnish)
Instructions
- Make Bang Bang Sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, 1 teaspoon Sriracha, and honey. Mix well until fully incorporated and set aside.
- Prepare Batter: In a medium bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, 1 tablespoon Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper until smooth. Add chicken tenderloins and toss to coat thoroughly in the batter.
- Coat Chicken with Panko: Spread panko breadcrumbs evenly on a shallow plate. Remove each piece of chicken tenderloin from the batter, gently shaking off excess, then dredge it in the panko, pressing lightly to ensure the breadcrumbs stick well. Place coated chicken on a clean plate and repeat until all pieces are coated.
- Heat Oil: Pour about an inch of canola oil into a large skillet and heat over medium-high heat until the oil reaches 365°F (185°C).
- Fry Chicken: Working in batches, carefully place the coated chicken tenders in the hot oil without overcrowding. Fry for about 2-3 minutes per side, or until the chicken is golden brown and an internal temperature of 165°F (74°C) is reached. Maintain oil temperature at 365°F between batches.
- Drain Chicken: Transfer fried chicken to a paper towel-lined plate to drain excess oil.
- Toss and Serve: Drizzle or toss the crispy chicken with the prepared bang bang sauce. Garnish with chopped parsley and serve immediately while warm.
Notes
- For extra heat, add more Sriracha to the sauce or batter according to your spice preference.
- Make sure the oil temperature is consistent to achieve crispy chicken without greasiness.
- If you don’t have Thai sweet chili sauce, you can substitute with a mixture of sweet chili sauce and a touch of garlic chili sauce.
- Leftover bang bang sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with steamed rice or a fresh salad to make it a complete meal.
