Crispy Bang Bang Chicken with Spicy Sweet Chili Sauce Recipe
Bang Bang Chicken is a crispy, panko-crusted chicken tenderloin dish drenched in a flavorful homemade bang bang sauce made of mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This appetizer or main course recipe offers a perfect balance of spicy, sweet, and creamy flavors with a satisfying crunch.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American Asian Fusion
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 Bang Bang Sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until smooth and set aside to let the flavors meld.
- Make the Batter and Coat Chicken: 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. Add the chicken tenderloins to this mixture and toss thoroughly to ensure each piece is fully coated.
- Bread the Chicken: Spread panko breadcrumbs evenly on a shallow plate. One piece at a time, lift chicken from the batter, letting excess drip off gently. Dredge each piece in the panko, pressing slightly to adhere the crumbs well. Place coated pieces on a clean plate and repeat for all chicken pieces.
- Heat Oil for Frying: Pour about an inch of canola oil into a large skillet. Heat over medium-high until the oil reaches 365°F (185°C), ideal for frying.
- Fry the Chicken: Carefully add chicken pieces to the hot oil in batches, avoiding overcrowding. Fry each side for 2-3 minutes or until golden brown and the internal temperature reaches 165°F (74°C). Maintain oil temperature between batches for consistent cooking.
- Drain and Serve: Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Toss warm chicken lightly with the prepared bang bang sauce, garnish with chopped parsley, and serve immediately for best taste and texture.
Notes
- Maintaining oil temperature at 365°F is crucial for crispy chicken and to avoid greasy coating.
- Use fresh chicken tenderloins for best texture and flavor.
- Adjust Sriracha quantity in the sauce and batter to control the spiciness level.
- Do not overcrowd the pan while frying to ensure even cooking and crispiness.
- Can substitute mayonnaise with a light mayo or Greek yogurt for a lighter sauce, though flavor will vary slightly.
Keywords: Bang Bang Chicken, crispy fried chicken, panko crusted chicken, easy chicken recipe, spicy chicken appetizer, fried chicken tenders, homemade bang bang sauce