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Bang Bang Chicken

  • Author: Chef Mia

Description

A delightful, crispy chicken dish coated in a creamy, tangy, and slightly spicy Bang Bang sauce that will leave your taste buds craving more. Perfect for appetizers, game-day snacks, or a fun dinner.

Ingredients

  • For the Bang Bang Sauce:1 cup(232 g) mayonnaise½ cup(132 g) Thai sweet chili sauce1 tspSriracha (or more to taste)2 tbsphoneyFor the Chicken:1 ½lbs boneless, skinless chicken tenderloins1 cup(245 g) buttermilk¾ cup(94 g) all-purpose flour½ cup(64 g) cornstarch1large egg, room temperature1 tbspSriracha½ tspgarlic powder½ tspkosher salt¼ tspblack pepper⅛ tspcayenne pepper (optional)2 cups(216 g) panko breadcrumbs (plain)Canola oil, for fryingParsley, chopped (for garnish)
  • For the Chicken:1 ½lbs boneless, skinless chicken tenderloins1 cup(245 g) buttermilk¾ cup(94 g) all-purpose flour½ cup(64 g) cornstarch1large egg, room temperature1 tbspSriracha½ tspgarlic powder½ tspkosher salt¼ tspblack pepper⅛ tspcayenne pepper (optional)2 cups(216 g) panko breadcrumbs (plain)Canola oil, for fryingParsley, chopped (for garnish)

Instructions

  1. 1️⃣Prepare the Bang Bang Sauce:
  2. In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey.Mix well and set aside for serving.2️⃣Marinate the Chicken:In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper (if using).Add the chicken tenderloins and toss to coat evenly.3️⃣Bread the Chicken:Place panko breadcrumbs on a shallow plate.Remove each chicken tender from the batter, shaking off excess, and dredge it in the panko. Press gently to ensure the breadcrumbs adhere well.Repeat for all chicken pieces, setting them aside on a clean plate.4️⃣Fry the Chicken:Heat about 1 inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C).Fry chicken in batches, being careful not to overcrowd the pan. Cook each piece for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).Drain fried chicken on a paper towel-lined plate.5️⃣Assemble and Serve:Toss the hot chicken with the Bang Bang sauce until evenly coated.Transfer to a serving plate, garnish with chopped parsley, and serve immediately.
  3. Mix well and set aside for serving.2️⃣Marinate the Chicken:In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper (if using).Add the chicken tenderloins and toss to coat evenly.3️⃣Bread the Chicken:Place panko breadcrumbs on a shallow plate.Remove each chicken tender from the batter, shaking off excess, and dredge it in the panko. Press gently to ensure the breadcrumbs adhere well.Repeat for all chicken pieces, setting them aside on a clean plate.4️⃣Fry the Chicken:Heat about 1 inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C).Fry chicken in batches, being careful not to overcrowd the pan. Cook each piece for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).Drain fried chicken on a paper towel-lined plate.5️⃣Assemble and Serve:Toss the hot chicken with the Bang Bang sauce until evenly coated.Transfer to a serving plate, garnish with chopped parsley, and serve immediately.
  4. 2️⃣Marinate the Chicken:
  5. In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper (if using).Add the chicken tenderloins and toss to coat evenly.3️⃣Bread the Chicken:Place panko breadcrumbs on a shallow plate.Remove each chicken tender from the batter, shaking off excess, and dredge it in the panko. Press gently to ensure the breadcrumbs adhere well.Repeat for all chicken pieces, setting them aside on a clean plate.4️⃣Fry the Chicken:Heat about 1 inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C).Fry chicken in batches, being careful not to overcrowd the pan. Cook each piece for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).Drain fried chicken on a paper towel-lined plate.5️⃣Assemble and Serve:Toss the hot chicken with the Bang Bang sauce until evenly coated.Transfer to a serving plate, garnish with chopped parsley, and serve immediately.
  6. Add the chicken tenderloins and toss to coat evenly.3️⃣Bread the Chicken:Place panko breadcrumbs on a shallow plate.Remove each chicken tender from the batter, shaking off excess, and dredge it in the panko. Press gently to ensure the breadcrumbs adhere well.Repeat for all chicken pieces, setting them aside on a clean plate.4️⃣Fry the Chicken:Heat about 1 inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C).Fry chicken in batches, being careful not to overcrowd the pan. Cook each piece for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).Drain fried chicken on a paper towel-lined plate.5️⃣Assemble and Serve:Toss the hot chicken with the Bang Bang sauce until evenly coated.Transfer to a serving plate, garnish with chopped parsley, and serve immediately.
  7. 3️⃣Bread the Chicken:
  8. Place panko breadcrumbs on a shallow plate.Remove each chicken tender from the batter, shaking off excess, and dredge it in the panko. Press gently to ensure the breadcrumbs adhere well.Repeat for all chicken pieces, setting them aside on a clean plate.4️⃣Fry the Chicken:Heat about 1 inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C).Fry chicken in batches, being careful not to overcrowd the pan. Cook each piece for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).Drain fried chicken on a paper towel-lined plate.5️⃣Assemble and Serve:Toss the hot chicken with the Bang Bang sauce until evenly coated.Transfer to a serving plate, garnish with chopped parsley, and serve immediately.
  9. Remove each chicken tender from the batter, shaking off excess, and dredge it in the panko. Press gently to ensure the breadcrumbs adhere well.Repeat for all chicken pieces, setting them aside on a clean plate.4️⃣Fry the Chicken:Heat about 1 inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C).Fry chicken in batches, being careful not to overcrowd the pan. Cook each piece for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).Drain fried chicken on a paper towel-lined plate.5️⃣Assemble and Serve:Toss the hot chicken with the Bang Bang sauce until evenly coated.Transfer to a serving plate, garnish with chopped parsley, and serve immediately.
  10. Repeat for all chicken pieces, setting them aside on a clean plate.
  11. 4️⃣Fry the Chicken:Heat about 1 inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C).Fry chicken in batches, being careful not to overcrowd the pan. Cook each piece for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).Drain fried chicken on a paper towel-lined plate.5️⃣Assemble and Serve:Toss the hot chicken with the Bang Bang sauce until evenly coated.Transfer to a serving plate, garnish with chopped parsley, and serve immediately.
  12. Heat about 1 inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C).Fry chicken in batches, being careful not to overcrowd the pan. Cook each piece for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).Drain fried chicken on a paper towel-lined plate.5️⃣Assemble and Serve:Toss the hot chicken with the Bang Bang sauce until evenly coated.Transfer to a serving plate, garnish with chopped parsley, and serve immediately.
  13. Fry chicken in batches, being careful not to overcrowd the pan. Cook each piece for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  14. Drain fried chicken on a paper towel-lined plate.5️⃣Assemble and Serve:Toss the hot chicken with the Bang Bang sauce until evenly coated.Transfer to a serving plate, garnish with chopped parsley, and serve immediately.
  15. 5️⃣Assemble and Serve:Toss the hot chicken with the Bang Bang sauce until evenly coated.Transfer to a serving plate, garnish with chopped parsley, and serve immediately.
  16. Toss the hot chicken with the Bang Bang sauce until evenly coated.
  17. Transfer to a serving plate, garnish with chopped parsley, and serve immediately.

Notes

For a lighter version, you can bake or air-fry the chicken instead of deep-frying.Adjust the spice level of the sauce by adding more or less Sriracha to your preference.Best served warm for maximum crispiness and flavor.
Adjust the spice level of the sauce by adding more or less Sriracha to your preference.Best served warm for maximum crispiness and flavor.
Best served warm for maximum crispiness and flavor.

Find it online: https://exorecipes.com/bang-bang-chicken-crispy-perfection-with-a-spicy-t/