Description
Crispy Bang Bang Chicken is a flavorful and crunchy fried chicken tenderloin dish coated in a spicy, sweet, and tangy Bang Bang Sauce made with mayonnaise, Thai sweet chili sauce, Sriracha, and honey. The chicken is double coated in a buttermilk batter and panko breadcrumbs, then fried until golden and crispy, making it a perfect appetizer or main course guaranteed to be a crowd-pleaser.
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 and 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
Coating and Frying
- 2 cups (216 g) panko breadcrumbs, plain
- Canola oil, for frying
Garnish
- Parsley, chopped, for garnish
Instructions
- Make Bang Bang Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix thoroughly until smooth and set aside to let the flavors meld.
- Prepare Chicken Batter: In a medium bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and optional cayenne pepper until the batter is smooth and homogenous.
- Coat Chicken in Batter: Add the chicken tenderloins into the batter, tossing well to ensure each piece is completely coated and evenly covered with the mixture.
- Prepare Panko Coating: Spread the panko breadcrumbs evenly on a shallow plate to facilitate easy dredging of the chicken pieces.
- Bread the Chicken: Remove each battered chicken tenderloin from the batter individually, shake off excess batter gently, then dredge into the panko breadcrumbs pressing lightly to make sure the coating sticks well. Place all coated pieces on a clean plate, repeating until all chicken is breaded.
- Heat Oil: Pour about one inch of canola oil into a large skillet and heat over medium-high heat until the oil reaches 365°F (185°C), an ideal frying temperature to achieve crispy results.
- Fry the Chicken: Carefully add the chicken pieces in batches, making sure not to overcrowd the pan to maintain the oil temperature. Fry each piece for 2-3 minutes per side until golden brown and cooked through, ensuring an internal temperature of 165°F (74°C).
- Drain Oil: Transfer fried chicken to a paper towel-lined plate to absorb excess oil and keep the chicken crispy.
- Toss with Sauce and Serve: Place the drained chicken into a large bowl, toss with the prepared Bang Bang Sauce until evenly coated. Garnish with chopped parsley and serve warm immediately for the best flavor and texture.
Notes
- For extra heat, increase Sriracha in both the sauce and batter to taste.
- Use a thermometer to maintain oil temperature for optimal crispiness and to avoid greasy chicken.
- Serve with steamed rice or a fresh salad to balance the richness.
- Leftover chicken can be refrigerated in an airtight container for up to 2 days; reheat in an oven to retain crispiness.
- Substitute mayonnaise with vegan mayo to make a dairy-free version and use egg replacer as needed.
