Description
Bang Bang Chicken is a crispy, golden-brown fried chicken dish coated in a sweet and spicy sauce. This easy-to-make recipe is perfect for beginners and offers flexible cooking methods, including frying, baking, or air-frying. The combination of crunchy panko breading and the signature Bang Bang Sauce makes this dish an irresistible favorite for weeknight dinners or entertaining guests.
Ingredients
Scale
For the Bang Bang Sauce:
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha (or more to taste)
- 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 (room temperature)
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional)
- 2 cups plain panko breadcrumbs
- Canola or vegetable oil for frying
- Fresh parsley, chopped (for garnish)
Instructions
- Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Set aside.
- Prepare the Chicken Coating: In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper until fully combined. Add the chicken tenderloins and toss to coat evenly.
- Coat the Chicken: Pour panko breadcrumbs onto a shallow plate. Remove a piece of chicken from the buttermilk mixture, allowing excess to drip off, and press it into the panko breadcrumbs, coating both sides. Set aside on a clean plate and repeat with the remaining chicken.
- Heat the Oil: In a large skillet, heat about an inch of oil over medium-high heat until it reaches 365°F. If you don’t have a thermometer, drop a small piece of bread into the oil—if it sizzles immediately, the oil is ready.
- Fry the Chicken: Carefully place the breaded chicken into the hot oil, working in batches to avoid overcrowding. Cook for about 2-3 minutes per side or until golden brown and crispy. The internal temperature should reach 165°F. Transfer to a paper towel-lined plate to drain excess oil.
- Toss with Sauce and Serve: Drizzle the Bang Bang Sauce over the crispy chicken or toss it lightly to coat. Garnish with chopped parsley and serve warm with rice, vegetables, or your favorite side dishes.
Notes
- To make a lighter version, bake at 425°F for 12-15 minutes or air-fry at 400°F for 10 minutes, flipping halfway through.
- For extra crispy chicken, double-coat in panko breadcrumbs.
- If you prefer a milder sauce, use less Sriracha and more honey.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying (with baking and air-fryer alternatives)
- Cuisine: American-Asian Fusion
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg