Bang Bang Chicken Recipe

Introduction

Bang Bang Chicken is a crispy, flavorful dish featuring tender chicken coated in a spicy, sweet, and creamy sauce. This recipe combines a crunchy panko crust with a tangy homemade bang bang sauce for an irresistible appetizer or main course.

Ingredients

• 1 cup (232 g) mayonnaise
• ½ cup (132 g) Thai sweet chili sauce
• 1 teaspoon Sriracha, (or more to taste)
• 2 tablespoons honey
• 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)
• Parsley, (chopped, for garnish)

Instructions

1. Step 1: Make the bang bang sauce by combining mayonnaise, Thai sweet chili sauce, 1 teaspoon Sriracha, and honey in a small bowl. Mix well and set aside.
2. Step 2: Prepare the batter by whisking together buttermilk, flour, cornstarch, egg, 1 tablespoon Sriracha, garlic powder, salt, black pepper, and cayenne pepper (if using) in a medium bowl. Add the chicken tenderloins and toss to coat evenly.
3. Step 3: Pour panko breadcrumbs onto a shallow plate. Remove each chicken piece from the batter, shaking off excess, then dredge in the panko, pressing lightly to adhere. Place coated chicken on a clean plate and repeat with remaining pieces.
4. Step 4: Heat about an inch of canola oil in a large skillet over medium-high heat to 365°F (185°C).
5. Step 5: Fry chicken in batches without overcrowding, cooking each side for 2-3 minutes or until golden brown and the internal temperature reaches 165°F (74°C). Keep the oil temperature steady at 365°F.
6. Step 6: Transfer fried chicken to a paper towel-lined plate to drain excess oil.
7. Step 7: Toss the hot chicken with the prepared bang bang sauce, garnish with chopped parsley, and serve warm.

Tips & Variations

• For extra crispiness, double-dip the chicken by repeating the batter and panko steps before frying.
• Adjust the amount of Sriracha in the sauce to control the heat level to your preference.
• Use skin-on chicken breasts cut into strips for a juicier alternative to tenderloins.
• Serve with a side of steamed rice or fresh veggies for a complete meal.

Storage

Store leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F oven for about 10 minutes to retain crispiness. Avoid microwaving as it may make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken instead of frying it?

Yes, you can bake the chicken at 400°F for 20-25 minutes until golden and cooked through. Baking will be healthier but may result in less crispiness compared to frying.

Is there a gluten-free option for this recipe?

To make this dish gluten-free, substitute the all-purpose flour and panko breadcrumbs with gluten-free flour and gluten-free breadcrumbs. Ensure that all other ingredients, like sauces, are also gluten-free.