Are you ready to add some excitement to your dinner rotation? Look no further than this tantalizing Bang Bang Chicken recipe. Perfectly crispy on the outside and succulent on the inside, this dish is drenched in a creamy, spicy sauce that packs a flavor punch. It’s an ideal meal for those nights when you’re craving something deliciously different. Here’s how to make it:
Ingredients You’ll Need
To bring this dish to life, you’ll need the following ingredients:
- Chicken & 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
- Parsley, chopped, for garnish
- 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
Directions to Deliciousness
1. Prepare the Bang Bang Sauce
First, prepare the sauce that gives this dish its name. Simply mix together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a bowl. Adjust the Sriracha according to how spicy you like it. Set the sauce aside for now.
2. Coat the Chicken
In a large bowl, combine the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper (if using). Whisk these ingredients together until you have a smooth batter. Add your chicken tenderloins to the bowl, making sure each piece is well coated with the batter.
Next, dredge the coated chicken pieces in panko breadcrumbs, ensuring they are completely covered. Lay the breaded chicken on a plate as you coat the remaining pieces.
3. Fry to Perfection
Heat canola oil in a skillet to 365°F (185°C). Fry the chicken in batches to avoid overcrowding the pan. Each batch should take about 6 minutes to become golden brown and cooked through. Use a thermometer to check that the internal temperature of the chicken reaches 165°F (74°C).
4. Toss in Sauce and Serve
Once fried, let the chicken drain on paper towels to remove any excess oil. Then, toss the chicken in the previously prepared Bang Bang sauce until each piece is evenly coated. Garnish with chopped parsley for a fresh touch.
Serving Suggestions
This dish is a standalone star, but it pairs beautifully with a light salad, steamed rice, or your favorite vegetables for a complete meal. The contrast of the crispy chicken with the creamy, spicy sauce is sure to please everyone at the table.
Prep and Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 6 minutes
- Total Time: 26 minutes
- Servings: Serves 4
Conclusion
Bang Bang Chicken is more than just a meal; it’s a culinary experience. The combination of textures and flavors will leave your taste buds begging for more. Whether you’re cooking for a special occasion or just spicing up your weeknight dinner routine, this recipe is sure to impress. Enjoy the explosion of flavors!
Bang Bang Chicken
Ingredients:
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
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
Directions:
For the sauce, mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Set aside.
In a bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne. Add chicken and coat well.
Dredge coated chicken in panko. Set aside on a plate.
Heat oil in a skillet to 365°F. Fry chicken in batches until golden and cooked through.
Drain chicken on paper towels, then toss with the bang bang sauce and garnish with parsley.
Prep Time: 20 minutes | Cooking Time: 6 minutes | Total Time: 26 minutes | Servings: 4