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Bang Bang Chicken Recipe

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★★★★

4 from 61 reviews

This Bang Bang Chicken recipe features crispy, golden-fried chicken tenderloins coated in a creamy, spicy, and sweet Bang Bang sauce. Perfect for an appetizer or main dish, it combines a crunchy panko coating with a flavorful marinade and a tangy sauce made from mayonnaise, sweet chili, and Sriracha. Ready in just 40 minutes, this crowd-pleaser yields 12 servings full of bold flavors and satisfying textures.

Ingredients

Scale

For the Sauce:

  • 1 cup mayonnaise
  • ½ cup Thai sweet chili sauce
  • 1 teaspoon Sriracha sauce
  • 2 tablespoons honey

For the Chicken:

  • 1 ½ pounds boneless skinless chicken tenderloins
  • 1 cup buttermilk
  • ¾ cup all-purpose flour
  • ½ cup cornstarch
  • 1 large egg
  • 1 tablespoon Sriracha sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper (optional)
  • 2 cups plain panko breadcrumbs
  • Canola oil (for frying)
  • Chopped parsley (for garnish)

Instructions

  1. Make the Bang Bang Sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha sauce, and honey. Whisk together until the mixture is smooth. Cover the sauce and set it aside while you prepare the chicken.
  2. Prepare the Chicken Marinade: In a medium bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper if using. Ensure the batter is smooth and well combined.
  3. Marinate the Chicken: Add the chicken tenderloins to the marinade, making sure each piece is fully coated. Let them sit in the marinade for 10 minutes to absorb the flavors and help tenderize.
  4. Coat with Panko Breadcrumbs: Spread the panko breadcrumbs on a plate. Remove each piece of chicken from the marinade and dredge it evenly in the breadcrumbs, pressing gently so the crumbs stick well. Place the coated chicken pieces on a clean plate ready for frying.
  5. Fry the Chicken: Heat canola oil in a skillet over medium-high heat until it reaches 365°F. Fry the chicken tenders in batches for 2 to 3 minutes per side until they are golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F to ensure safe consumption.
  6. Drain Excess Oil: Transfer the cooked chicken tenders to a paper towel-lined plate to remove any excess oil and keep them crispy.
  7. Toss in Bang Bang Sauce: While the chicken is still warm, toss the tenders in the prepared Bang Bang sauce until they are evenly coated with the creamy and spicy sauce.
  8. Garnish and Serve: Sprinkle chopped parsley over the coated chicken for a fresh finish. Serve immediately while warm for the best taste and texture.

Notes

  • For spicier Bang Bang Chicken, increase the Sriracha in both the sauce and marinade.
  • You can substitute the Thai sweet chili sauce with another sweet chili sauce if unavailable.
  • Make sure the oil is at the correct temperature before frying to avoid greasy chicken.
  • Use a meat thermometer to ensure chicken is fully cooked to 165°F for food safety.
  • This recipe works well with chicken breasts or strips if tenderloins are not available.

Keywords: Bang Bang Chicken, fried chicken tenders, spicy chicken recipe, crispy chicken, Thai sweet chili sauce, easy appetizer, party food, creamy sauce

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