Bang Bang Chicken: A Flavor-Packed Dish with a Kick
If you’re in the mood for something crispy, spicy, and utterly delicious, look no further than Bang Bang Chicken. This dish features tender chicken coated in a crunchy panko crust, then tossed in a sweet and spicy bang bang sauce that will leave your taste buds dancing. It’s a perfect appetizer or main dish, ideal for game day, casual dinners, or whenever you’re craving a little extra flavor.
Ingredients
For the 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
For the Chicken:
- 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. Prepare the Bang Bang Sauce:
In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir until the ingredients are well mixed and the sauce is smooth. Set the sauce aside; it will be used to coat the chicken after frying.
2. Marinate the Chicken:
In a large mixing bowl, whisk together the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper (if using). This mixture will serve as both a marinade and a coating for the chicken.
Add the chicken tenderloins to the bowl, making sure each piece is fully submerged and coated in the buttermilk mixture. Allow the chicken to marinate while you prepare the breading and heat the oil.
3. Bread the Chicken:
Spread the panko breadcrumbs on a shallow plate. Take each marinated chicken tender and dredge it in the panko, pressing gently to ensure the breadcrumbs adhere evenly to the chicken. Set the breaded chicken aside on a plate or baking sheet.
4. Fry the Chicken:
In a large skillet, heat about an inch of canola oil to 365°F (185°C). To test if the oil is hot enough, drop a small piece of bread into the oil—it should sizzle and turn golden brown in about 30 seconds.
Carefully place the breaded chicken tenders into the hot oil, frying them in batches to avoid overcrowding the pan. Cook each tender for about 2-3 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Once cooked, remove the chicken from the oil and drain on paper towels to remove any excess grease.
5. Toss in Bang Bang Sauce:
While the chicken is still warm, place the cooked tenders in a large bowl. Pour the prepared bang bang sauce over the chicken and gently toss to coat each piece evenly.
6. Serve:
Transfer the sauced chicken to a serving platter and garnish with freshly chopped parsley. Serve immediately, while the chicken is crispy and hot.
Serving Suggestions
Bang Bang Chicken is a versatile dish that can be served as an appetizer, a main course, or even in a sandwich or wrap. Pair it with a side of rice, steamed vegetables, or a fresh salad for a complete meal. The sweet and spicy flavors of the bang bang sauce also make this dish a great match for a cool, refreshing beverage.
Final Thoughts
This Bang Bang Chicken recipe is sure to become a favorite in your household. The combination of crispy chicken and the bold, tangy sauce creates a dish that’s both satisfying and full of flavor. Plus, it’s quick and easy to prepare, making it perfect for busy weeknights or entertaining guests.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
I hope you enjoy making and devouring this delicious Bang Bang Chicken! If you give the recipe a try, please share your thoughts in the comments below. Don’t forget to tag me in your photos on social media—I’d love to see how your chicken turns out!
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Bang Bang Chicken
- Total Time: 30 minutes
- Yield: 4 1x
Description
Dive into the ultimate comfort dish with our Bang Bang Chicken! This recipe combines the juicy tenderness of chicken tenderloins with a crispy panko coating, drizzled in a homemade spicy bang bang sauce that perfectly balances sweetness with a tangy kick. The addition of fresh parsley not only adds a burst of color but also brings a fresh dimension to this indulgent meal.
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:
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
Bang Bang Sauce:
In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
Chicken:
In a mixing bowl, whisk buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne. Add chicken tenders to coat.
Place panko on a shallow plate. Dredge each tender in panko, pressing to adhere. Set aside.
Heat an inch of canola oil in a skillet to 365°F. Fry chicken in batches until golden and cooked to 165°F, about 2-3 minutes per side.
Drain on paper towels, then toss in bang bang sauce and garnish with parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes