Bang Bang Chicken

Why Make This Recipe

Bang Bang Chicken is a delicious dish that is both crispy and spicy. It has a great balance of flavors thanks to the sweet and spicy Bang Bang sauce. This recipe is perfect for gatherings or a cozy night in. It’s easy to make and sure to impress anyone who takes a bite. Plus, the crispy texture of the chicken is simply irresistible!

How to Make Bang Bang Chicken

Ingredients

• 1 cup mayonnaise
• 1/2 cup Thai sweet chili sauce
• 1 teaspoon Sriracha, or more to taste
• 2 tablespoons honey
• 1 1/2 pounds boneless skinless chicken tenderloins
• 1 cup buttermilk
• 3/4 cup all-purpose flour
• 1/2 cup 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 plain panko breadcrumbs
• Canola oil, for frying
• Parsley, chopped, for garnish

Directions

1. In a small bowl, mix together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Set this mixture aside.
2. In a medium bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper. Whisk everything together until smooth.
3. Add the chicken tenderloins to the batter, making sure they are well coated.
4. Place the panko breadcrumbs on a shallow plate. Take one piece of the chicken out of the batter, letting any extra batter drip off. Dredge it in the panko, pressing gently to make it stick. Set the breaded chicken on a clean plate. Repeat this process for all the chicken pieces.
5. In a large skillet, pour in about an inch of oil. Heat the oil over medium-high heat until it reaches 365°F (185°C).
6. Carefully add the chicken in batches, making sure not to overcrowd the pan. Cook for about 2-3 minutes on each side until golden brown or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. Once cooked, move the chicken to a paper towel-lined plate to drain any excess oil.
8. Toss the warm chicken with the Bang Bang sauce and garnish with chopped parsley before serving.

How to Serve Bang Bang Chicken

Serve Bang Bang Chicken hot right after cooking. It’s great on its own or served with rice, noodles, or a side salad. You can add extra sauce on the side for dipping if you like it saucy!

How to Store Bang Bang Chicken

If you have any leftovers, allow the chicken to cool down completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. Reheat in the oven or an air fryer to retain its crispy texture.

Tips to Make Bang Bang Chicken

• For best flavor, let the chicken marinate in the buttermilk for at least 30 minutes before breading.
• You can adjust the spice level by adding more or less Sriracha to your sauce and batter.
• Ensure the oil is hot enough before adding the chicken to avoid sogginess.

Variation

You can make Bang Bang Chicken using shrimp or tofu instead of chicken for a different twist. Just adjust the cooking time as needed.

FAQs

Can I bake Bang Bang Chicken instead of frying it?
Yes, you can bake it! Preheat your oven to 425°F (220°C) and place the breaded chicken on a baking sheet. Bake for about 20 minutes or until golden brown and cooked through.

Can I make the Bang Bang sauce ahead of time?
Absolutely! You can prepare the sauce in advance and store it in the refrigerator for a few days before using it.

Is it possible to make Bang Bang Chicken gluten-free?
Yes! You can use gluten-free panko breadcrumbs and cornstarch instead of regular flour.

Bang Bang Chicken

Bang Bang Chicken is a deliciously crispy and spicy dish with a perfect balance of sweet and hot using Bang Bang sauce. Ideal for gatherings or a cozy night in.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 540

Ingredients Method Notes

Ingredients

  

For the Bang Bang Sauce

• 1 cup mayonnaise
• 1/2 cup Thai sweet chili sauce
• 1 teaspoon Sriracha, or more to taste
• 2 tablespoons honey

For the Chicken

• 1 1/2 pounds boneless skinless chicken tenderloins
• 1 cup buttermilk For marinating chicken
• 3/4 cup all-purpose flour
• 1/2 cup 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 plain panko breadcrumbs
• Canola oil, for frying
• Parsley, chopped, for garnish

Method

 

Preparation

1. In a small bowl, mix together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Set this mixture aside.
2. In a medium bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper. Whisk everything together until smooth.
3. Add the chicken tenderloins to the batter, making sure they are well coated.
4. Place the panko breadcrumbs on a shallow plate. Take one piece of the chicken out of the batter, letting any extra batter drip off. Dredge it in the panko, pressing gently to make it stick. Set the breaded chicken on a clean plate. Repeat this process for all the chicken pieces.

Cooking

1. In a large skillet, pour in about an inch of oil. Heat the oil over medium-high heat until it reaches 365°F (185°C).
2. Carefully add the chicken in batches, making sure not to overcrowd the pan. Cook for about 2-3 minutes on each side until golden brown or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
3. Once cooked, move the chicken to a paper towel-lined plate to drain any excess oil.
4. Toss the warm chicken with the Bang Bang sauce and garnish with chopped parsley before serving.

Notes

For best flavor, let the chicken marinate in the buttermilk for at least 30 minutes before breading. You can adjust the spice level by adding more or less Sriracha to your sauce and batter. Ensure the oil is hot enough before adding the chicken to avoid sogginess.