Bang Bang Chicken Recipe
This Bang Bang Chicken recipe features crispy, golden fried chicken tenderloins coated in a spicy, tangy, and sweet Bang Bang sauce. The chicken is marinated in buttermilk for tenderness, breaded with a flavorful combination of flour, cornstarch, and panko breadcrumbs, then fried to perfection. It’s a crowd-pleasing dish with a perfect balance of heat and sweetness, garnished with fresh parsley for a pop of color.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American with Asian influence
- Diet: Halal
Ingredients
Scale
Chicken and Breading
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 large egg (room temperature)
- 1 teaspoon Sriracha (for egg mixture)
- 2 cups panko breadcrumbs
- Canola oil (for frying)
Bang Bang Sauce
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha (or more to taste)
- 2 tablespoons honey
Garnish
- Parsley (chopped, for garnish)
Instructions
- Prepare the Bang Bang Sauce: In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until the mixture is smooth and well combined. Set aside.
- Marinate the Chicken: Place the chicken tenderloins in a shallow dish and pour the buttermilk over them. Let the chicken soak for at least 10 minutes. This step tenderizes the chicken and helps the breading stick.
- Set Up Breading Stations: In three separate shallow dishes, prepare the breading components: mix the flour, cornstarch, garlic powder, salt, and pepper in the first dish; beat the egg with 1 teaspoon of Sriracha in the second dish; place the panko breadcrumbs in the third dish.
- Bread the Chicken: Remove each chicken tenderloin from the buttermilk, allow excess to drip off, then dredge it first in the flour mixture, coating thoroughly. Next, dip it into the egg and Sriracha mixture, then finally coat it evenly with the panko breadcrumbs. Repeat for all pieces.
- Fry the Chicken: Heat canola oil in a skillet over medium heat to approximately 350°F (175°C). Fry the breaded chicken tenderloins in batches to avoid overcrowding, cooking each side until golden brown and cooked through, about 3 minutes per side or 6 minutes total. Drain the cooked chicken on paper towels to remove excess oil.
- Serve: Arrange the fried chicken on a serving plate, drizzle generously with the prepared Bang Bang sauce, and garnish with chopped parsley. Serve immediately for best texture and flavor.
Notes
- Ensure the oil temperature is maintained for even frying and crispy chicken.
- Adjust the amount of Sriracha in the sauce for desired spice level.
- For extra crispy chicken, double coat with the flour and panko layers.
- Use a thermometer to check that chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Leftover Bang Bang sauce can be refrigerated for up to 3 days.
- This recipe pairs well with steamed rice or a fresh salad for a balanced meal.
Keywords: Bang Bang Chicken, fried chicken, crispy chicken tenderloins, spicy chicken, Asian-inspired chicken, buttermilk chicken, panko breaded chicken
Find it online: https://lucabites.com/bang-bang-chicken-recipe/
