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Bang Bang Chicken Recipe

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4.1 from 156 reviews

A flavorful and crispy Bang Bang Chicken recipe featuring tender chicken tenders coated in a zesty batter and panko breadcrumbs, fried to golden perfection, and drizzled with a creamy, sweet, and spicy Bang Bang sauce. Perfect for a quick and satisfying meal with a delightful balance of heat and sweetness.

Ingredients

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 and Coating

  • 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
  • ⅛ teaspoon cayenne pepper, optional
  • 2 cups (216 g) panko breadcrumbs, plain
  • Canola oil, for frying

Garnish

  • Parsley, chopped

Instructions

  1. Make Bang Bang Sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix thoroughly until smooth and set aside to let the flavors meld.
  2. Prepare the Chicken Batter: In a medium mixing bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper (if using) until well combined to create the batter.
  3. Coat the Chicken: Add the chicken tenderloins to the batter, tossing gently to coat each piece fully. Allow any excess batter to drip off.
  4. Prepare the Panko Coating: Spread the panko breadcrumbs on a shallow plate. One at a time, dredge each battered chicken tender in the panko, pressing slightly to adhere the crumbs well. Set aside on a clean plate.
  5. Heat the Oil: Pour about one inch of canola oil into a large skillet and heat over medium-high until the oil temperature reaches 365°F, ideal for frying to a crispy finish.
  6. Fry the Chicken: Working in batches to avoid overcrowding, carefully place the coated chicken tenders into the hot oil. Fry for about 2-3 minutes per side, or until each piece is golden brown and reaches an internal temperature of 165°F.
  7. Drain Excess Oil: Use a slotted spoon or tongs to transfer the cooked chicken onto a paper towel-lined plate to remove excess oil.
  8. Serve: Drizzle the Bang Bang sauce over the warm fried chicken, garnish with freshly chopped parsley, and serve immediately for the best flavor and texture.

Notes

  • Ensure the oil temperature is maintained at 365°F to achieve a crispy crust and prevent greasy chicken.
  • Do not overcrowd the pan while frying; this helps maintain temperature and even cooking.
  • Adjust the amount of Sriracha in the sauce or batter to suit your preferred spice level.
  • For a healthier option, consider baking the coated chicken at 400°F for 20-25 minutes, flipping halfway through.
  • Use a meat thermometer to confirm the chicken has reached a safe internal temperature of 165°F.

Find it online: https://recipethrive.com/bang-bang-chicken-recipe/