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Crispy Bang Bang Chicken

Crispy Bang Bang Chicken

Crispy Bang Bang Chicken is a crave-worthy dish that features perfectly fried chicken chunks coated in a sweet, spicy, and creamy sauce. The combination of a crunchy exterior with a tangy and spicy sauce makes it a popular appetizer or snack. It’s easy to make, full of flavor, and sure to impress anyone who tries it.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings: 4
Course: Appetizer, Dinner, Main Course
Calories: 1415
Ingredients Method

Ingredients
  

  • Bang Bang Sauce:
  • 1 cup 232 g mayonnaise
  • ½ cup 132 g Thai sweet chili sauce
  • 1 teaspoon Sriracha adjust to taste
  • 2 tablespoons honey
  • For the 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, for added heat
  • 2 cups 216 g panko breadcrumbs (plain)
  • Canola oil for frying
  • Parsley chopped, for garnish

Method
 

  1. Step 1: Prepare the Bang Bang Sauce
  2. In a medium bowl, combine the mayonnaise, sweet chili sauce, Sriracha, and honey. Whisk until smooth and well combined. Taste and adjust the spice by adding more Sriracha if desired. Set aside.
  3. Step 2: Prepare the Chicken
  4. In a bowl, pour the buttermilk over the chicken tenderloins. Cover and refrigerate for at least 30 minutes (or overnight if you want extra tenderness).
  5. In a shallow dish, combine the flour, cornstarch, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper (if using).
  6. In another shallow dish, beat the egg.
  7. In a third shallow dish, place the panko breadcrumbs.
  8. Step 3: Bread the Chicken
  9. Remove the chicken tenderloins from the buttermilk. Dredge each piece in the flour-cornstarch mixture, making sure to coat it evenly.
  10. Dip the coated chicken into the beaten egg.
  11. Then, coat the chicken in the panko breadcrumbs, pressing lightly to ensure a thick, even coating.
  12. Step 4: Fry the Chicken
  13. Heat canola oil in a large skillet or deep fryer over medium-high heat. You want the oil to be hot enough (about 350°F or 175°C) for frying.
  14. Fry the breaded chicken tenderloins in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes per side or until golden brown and crispy.
  15. Remove the fried chicken from the oil and drain on paper towels.
  16. Step 5: Coat the Chicken with the Bang Bang Sauce
  17. Once the chicken is fried, transfer it to a large bowl and pour the prepared Bang Bang Sauce over the chicken. Toss the chicken to coat it evenly in the sauce.
  18. Step 6: Serve
  19. Garnish the Bang Bang Chicken with chopped parsley.
  20. Serve immediately, paired with rice, salad, or your favorite sides.