Bang Bang Chicken Recipe
A vibrant and crispy Bang Bang Chicken recipe featuring tender chicken tenders coated in a flavorful buttermilk marinade and crunchy panko breadcrumbs, fried to golden perfection and tossed in a sweet, spicy, and creamy Bang Bang sauce. Perfect as an appetizer or main dish, this recipe combines a delightful balance of heat and sweetness, accented by fresh parsley garnish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
Ingredients
Scale
For the Sauce:
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha sauce
- 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
- 1 tablespoon Sriracha sauce
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional)
- 2 cups plain panko breadcrumbs
- Canola oil (for frying)
- Chopped parsley (for garnish)
Instructions
- Make the Bang Bang Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha sauce, and honey. Whisk the ingredients together until smooth, then cover and set aside to let the flavors meld.
- Prepare the Chicken Marinade: In a medium bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, Sriracha sauce, garlic powder, salt, black pepper, and optional cayenne pepper until the mixture is smooth and well combined.
- Marinate the Chicken: Add the boneless skinless chicken tenderloins into the marinade, ensuring each piece is fully coated. Allow the chicken to marinate for 10 minutes to tenderize and absorb the flavors.
- Coat the Chicken: Spread panko breadcrumbs out on a plate. Remove each piece of chicken from the marinade, letting excess drip off, then coat evenly with the panko breadcrumbs, pressing gently so the crumbs adhere properly. Place the coated chicken pieces on a clean plate ready for frying.
- Fry the Chicken: In a skillet, heat canola oil over medium-high heat until it reaches 365°F (185°C). Fry the chicken tenders in batches for 2 to 3 minutes on each side until golden brown and fully cooked. Use a meat thermometer to confirm the internal temperature has reached 165°F (74°C) for safe consumption.
- Drain Excess Oil: Transfer the fried chicken tenders to a plate lined with paper towels to remove excess oil and maintain crispiness.
- Toss in Sauce: While still warm, toss the fried chicken tenders in the prepared Bang Bang Sauce until evenly coated, ensuring each piece is richly flavored.
- Garnish and Serve: Sprinkle the coated chicken with chopped parsley for a fresh finish, then serve immediately while warm for best taste and texture.
Notes
- For extra heat, add more Sriracha sauce to the marinade or sauce according to taste.
- Cayenne pepper is optional but adds a nice spicy kick; omit if you prefer milder flavors.
- Make sure the oil is hot enough before frying to ensure a crispy coating that is not greasy.
- Use a meat thermometer to guarantee the chicken is fully cooked and safe to eat.
- This dish pairs well with steamed rice or a fresh salad for a complete meal.
- Leftovers can be refrigerated up to 2 days and reheated in an oven to maintain crispness.
Keywords: Bang Bang Chicken, crispy chicken tenders, fried chicken, spicy chicken, sweet chili sauce, Thai sauce, appetizer recipe, easy chicken recipe
Find it online: https://recipeswithmia.com/bang-bang-chicken-recipe/
