Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bang Bang Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 145 reviews
  • Author: Villerius
  • Prep Time: 20 minutes
  • Cook Time: 6 minutes
  • Total Time: 26 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Asian Fusion

Description

Bang Bang Chicken is a crispy and flavorful dish featuring tender chicken coated in a spicy, sweet, and creamy sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. The chicken is coated in a seasoned buttermilk batter, dredged in panko breadcrumbs, and fried to golden perfection, then tossed in the tangy bang bang sauce for a perfect balance of heat and sweetness.

Ingredients

Units Scale

Bang Bang Sauce

  • 1 cup (232 g) mayonnaise
  • 1/2 cup (132 g) Thai sweet chili sauce
  • 1 teaspoon Sriracha, or more to taste
  • 2 tablespoons honey

Chicken

  • 1 1/2 pounds boneless skinless chicken tenderloins
  • 1 cup (245 g) buttermilk
  • 3/4 cup (94 g) all-purpose flour
  • 1/2 cup (64 g) cornstarch
  • 1 large egg, room temperature
  • 1 tablespoon Sriracha
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper, optional
  • 2 cups (216 g) panko breadcrumbs, plain
  • Canola oil, for frying
  • Parsley, chopped, for garnish

Instructions

  1. Prepare Bang Bang Sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until smooth and set aside.
  2. Make the Chicken Batter: In a medium mixing bowl, whisk together the buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and optional cayenne pepper. Stir until well combined.
  3. Coat the Chicken: Add the chicken tenderloins to the batter and toss to coat completely. Place plain panko breadcrumbs on a shallow plate.
  4. Bread the Chicken: Remove each piece of chicken from the batter one at a time, gently shaking off excess. Dredge each piece in the panko breadcrumbs, pressing slightly to adhere. Arrange the coated chicken pieces on a clean plate and set aside.
  5. Heat the Oil: Pour about one inch of canola oil into a large skillet and heat over medium-high heat until the oil reaches 365°F (185°C).
  6. Fry the Chicken: Working in batches to avoid overcrowding, carefully add the chicken to the hot oil. Fry for 2-3 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C). Maintain oil temperature between batches.
  7. Drain the Chicken: Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
  8. Toss with Sauce and Serve: Place the crispy chicken in a serving bowl, pour the prepared bang bang sauce over it, and toss gently to coat. Garnish with chopped parsley and serve warm.

Notes

  • Ensure the oil is hot enough before frying to get a crispy crust and avoid sogginess.
  • Do not overcrowd the pan when frying to maintain oil temperature and even cooking.
  • Adjust the amount of Sriracha in the sauce and batter according to your preferred spice level.
  • Use a thermometer to check the internal temperature of chicken for food safety.
  • For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.

Nutrition

  • Serving Size: 1 serving (approximately 4-5 chicken tenderloins with sauce)
  • Calories: 570 kcal
  • Sugar: 10 g
  • Sodium: 750 mg
  • Fat: 38 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 28 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1.5 g
  • Protein: 28 g
  • Cholesterol: 105 mg

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