Description
This Crispy Bang Bang Chicken recipe features tender chicken tenderloins fried to golden perfection and tossed in a creamy, spicy Bang Bang sauce made with mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Perfectly crunchy on the outside, juicy inside, and balanced with a spicy-sweet kick, this dish is a crowd-pleaser ideal for quick weeknight dinners or entertaining guests.
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
- Parsley, chopped, for garnish
Instructions
- Make Bang Bang Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until completely blended and set aside for later use.
- Prepare 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 smooth.
- Coat Chicken in Batter: Add chicken tenderloins to the batter and toss well to ensure each piece is fully coated.
- Prepare Panko Coating: Spread the panko breadcrumbs on a shallow plate.
- Bread the Chicken: Working one piece at a time, remove chicken from the batter, gently shake off excess, then dredge into the panko breadcrumbs, pressing lightly to adhere. Place coated chicken on a clean plate. Repeat for all pieces.
- 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.
- Fry the Chicken: Carefully add chicken pieces in batches without overcrowding. Fry for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F. Maintain oil temperature between batches.
- Drain Oil: Transfer fried chicken to a paper towel-lined plate to drain excess oil.
- Toss with Sauce and Serve: Place drained chicken into a large bowl, toss with prepared Bang Bang Sauce until evenly coated. Garnish with chopped parsley and serve warm.
Notes
- Ensure oil temperature is consistently at 365°F for optimal frying results and crispy coating.
- Do not overcrowd the skillet when frying to maintain oil temperature and even cooking.
- For extra spicy flavor, add more Sriracha to the sauce or batter as desired.
- Use room temperature egg to help create a smooth batter.
- Leftover chicken is best enjoyed fresh as the coating may lose its crispiness when refrigerated.
- Parsley garnish adds freshness but can be omitted or substituted with cilantro if preferred.
