Description

Bang Bang Chicken is a crispy, flavorful dish featuring tender chicken tenderloins coated in a crunchy panko breadcrumb crust and fried to golden perfection. It’s served with a creamy, sweet, and spicy Bang Bang sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This dish offers a delightful balance of textures and bold flavors, perfect as an appetizer or main course.

Ingredients

Scale

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

Prepare the Bang Bang Sauce: In a medium bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until smooth and creamy. Adjust Sriracha to your preferred level of spiciness. Set aside or refrigerate until ready to use.
Marinate the Chicken: Place the chicken tenderloins in a bowl and pour buttermilk over them. Let them marinate for at least 30 minutes to tenderize and add moisture.
Prepare the Breading Station: In a shallow bowl, whisk together the flour, cornstarch, garlic powder, kosher salt, black pepper, and cayenne pepper if using. In a separate bowl, beat the egg with 1 tablespoon of Sriracha. In a third bowl, place the panko breadcrumbs.
Coat the Chicken: Remove each chicken tenderloin from the buttermilk, allowing excess to drip off. Dredge first in the flour mixture, then dip into the egg mixture, and finally coat thoroughly with panko breadcrumbs. Place the coated chicken on a plate or tray ready for frying.
Heat the Oil: In a large heavy-bottomed skillet or deep frying pan, heat canola oil to 350°F (175°C). There should be enough oil to submerge at least half the thickness of the chicken.
Fry the Chicken: Carefully place the breaded chicken tenderloins into the hot oil in batches, without overcrowding the pan. Fry for 3–4 minutes per side or until the crust is golden brown and the chicken is cooked through (internal temperature of 165°F/74°C).
Drain and Rest: Remove the chicken from oil using a slotted spoon and place on a wire rack or paper towels to drain excess oil.
Serve: Arrange the crispy Bang Bang Chicken on a serving platter. Drizzle the prepared Bang Bang sauce over the chicken or serve it on the side as a dipping sauce. Garnish with chopped parsley for a fresh, vibrant touch.

Notes

For extra heat, increase the amount of Sriracha in the sauce or breading.
Make sure the oil temperature stays consistent to avoid greasy chicken.
Marinating chicken in buttermilk helps keep the meat tender and juicy.
You can prepare the Bang Bang sauce a day ahead for deeper flavor.
Use a wire rack for draining fried chicken to keep it crispy.
Optional: Substitute canola oil with vegetable or peanut oil for frying.

Keywords: Bang Bang Chicken, crispy chicken, spicy mayo sauce, Thai sweet chili sauce, fried chicken, appetizer, Asian fusion