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Bang Bang Chicken Recipe

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4.3 from 36 reviews

Bang Bang Chicken is a crispy, spicy, and sweet fried chicken dish coated with a flavorful batter and panko breadcrumbs, then drizzled with a creamy and tangy Thai-inspired bang bang sauce. Perfect for a quick and satisfying meal with a delicious balance of heat and sweetness.

  • Total Time: 26 minutes
  • Yield: 4 servings

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 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
  • ⅛ teaspoon cayenne pepper (optional)

Coating and Frying

  • 2 cups (216 g) panko breadcrumbs, plain
  • Canola oil, for frying

Garnish

  • Chopped parsley

Instructions

  1. Prepare Bang Bang Sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well to create a creamy, spicy, and slightly sweet sauce. Set aside for later use.
  2. Make the 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). This batter will create a flavorful coating for the chicken.
  3. Coat Chicken in Batter: Add the chicken tenderloins to the batter and toss thoroughly to ensure each piece is evenly coated.
  4. Prepare Panko Coating: Pour the panko breadcrumbs onto a shallow plate, spreading them out evenly for dipping.
  5. Dredge Chicken in Panko: Remove each chicken piece from the batter, gently shaking off any excess, then dredge it in the panko breadcrumbs, pressing lightly so the crumbs adhere well. Place the coated chicken pieces on a clean plate.
  6. Heat Oil for Frying: In a large skillet, add about one inch of canola oil. Heat over medium-high until the oil temperature reaches approximately 365°F (185°C), ideal for frying.
  7. Fry the Chicken: Working in batches and avoiding overcrowding, carefully add the coated chicken pieces to the hot oil. Fry each side for about 2-3 minutes until golden brown and crispy. Confirm the chicken is cooked through with an internal temperature of 165°F (74°C).
  8. Drain Excess Oil: Transfer the fried chicken to a paper towel-lined plate to absorb excess oil and keep the coating crisp.
  9. Serve: Drizzle the warm chicken with the prepared bang bang sauce, garnish with chopped parsley, and serve immediately for best texture and flavor.

Notes

  • Use a thermometer to maintain oil temperature at 365°F to ensure crispy, evenly fried chicken.
  • Adjust Sriracha quantity in the sauce and batter to control the spice level according to taste.
  • For a lighter option, consider baking the chicken with panko coating, though frying yields the classic texture.
  • Buttermilk helps tenderize the chicken and contributes to a moist interior.
  • Serve with steamed rice or a fresh salad for a complete meal.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Thai-American Fusion

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