Why Make This Recipe
Bang Bang Chicken is a delightful dish that combines crispy chicken with a spicy, sweet sauce. It’s easy to prepare and brings bold flavors to the table. Whether you’re having a family dinner or throwing a party, this dish is a crowd-pleaser that everyone will love. Plus, it offers a wonderful crunch from the panko breadcrumbs and a zesty kick from the sauce.
How to Make Bang Bang Chicken
Ingredients
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha (or more to taste)
- 2 tablespoons honey
- 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)
Directions
Make the Bang Bang Sauce: In a bowl, mix the mayonnaise, Thai sweet chili sauce, Sriracha, and honey together. Adjust the spice to your liking by adding more Sriracha if desired.
Prepare the Chicken: Place the chicken tenderloins in a bowl and pour the buttermilk over them. Let them soak for about 30 minutes.
Coat the Chicken: In a separate bowl, mix together the flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper (if using). Dip each chicken tenderloin into the mixture, then coat it with panko breadcrumbs.
Fry the Chicken: In a large pan, heat enough canola oil over medium heat to cover the bottom. Once hot, add the chicken and fry for about 4-5 minutes on each side, or until golden brown and cooked through.
Serve: Drizzle the Bang Bang Sauce over the fried chicken or serve it on the side for dipping. Garnish with chopped parsley.
How to Serve Bang Bang Chicken
This dish pairs well with steamed rice, fresh vegetables, or a light salad. You can serve it as an appetizer or as a main course. Adding some extra Bang Bang Sauce on the side makes it even more enjoyable.
How to Store Bang Bang Chicken
To store leftover Bang Bang Chicken, place it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, you can microwave it, but for the best crispiness, reheat it in an oven at 350°F (175°C) for about 10-15 minutes.
Tips to Make Bang Bang Chicken
- For more crispiness, let the coated chicken rest for a few minutes before frying.
- Make sure the oil is hot enough before adding the chicken; you can test it by dropping in a few breadcrumbs—if they sizzle, the oil is ready.
- If you prefer a healthier option, you can bake the chicken in the oven instead of frying it. Just spray it with cooking oil and bake at 400°F (200°C) for about 20-25 minutes.
Variation
If you want to change up the flavors, you can try adding different spices to the coating or mix in some lime juice for a citrus twist. You can also swap chicken for shrimp or tofu for a different protein option.
FAQs
1. Can I make Bang Bang Chicken ahead of time?
Yes, you can prepare the chicken and coat it in the panko breadcrumbs ahead of time. Just fry it right before serving to maintain its crispiness.
2. What if I don’t have panko breadcrumbs?
You can use regular breadcrumbs, but panko will give you a lighter and crunchier texture.
3. Can I make the Bang Bang Sauce without mayonnaise?
You can use Greek yogurt or a vegan mayo alternative if you want a lighter or dairy-free version of the sauce.
Bang Bang Chicken
Crispy chicken tenderloins coated in panko breadcrumbs and drizzled with a spicy, sweet Bang Bang Sauce.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
- Diet: None
Ingredients
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha (or more to taste)
- 2 tablespoons honey
- 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
- Make the Bang Bang Sauce: In a bowl, mix the mayonnaise, Thai sweet chili sauce, Sriracha, and honey together. Adjust the spice to your liking by adding more Sriracha if desired.
- Prepare the Chicken: Place the chicken tenderloins in a bowl and pour the buttermilk over them. Let them soak for about 30 minutes.
- Coat the Chicken: In a separate bowl, mix together the flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper (if using). Dip each chicken tenderloin into the mixture, then coat it with panko breadcrumbs.
- Fry the Chicken: In a large pan, heat enough canola oil over medium heat to cover the bottom. Once hot, add the chicken and fry for about 4-5 minutes on each side, or until golden brown and cooked through.
- Serve: Drizzle the Bang Bang Sauce over the fried chicken or serve it on the side for dipping. Garnish with chopped parsley.
Notes
For extra crispiness, let the coated chicken rest for a few minutes before frying. Bake as a healthier alternative at 400°F (200°C) for 20-25 minutes.