Description
Bang Bang Chicken is a deliciously crispy and spicy fried chicken dish coated in a flavorful mixture of mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This recipe features tender chicken marinated in a zesty batter, fried to golden perfection, and tossed in a creamy, sweet, and spicy sauce. Perfect as a snack, appetizer, or main course, this dish offers a wonderful balance of textures and bold flavors.
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, mix together the mayonnaise, Thai sweet chili sauce, Sriracha sauce, and honey. Whisk until the mixture is smooth and well combined. Cover the bowl and set aside while you prepare the chicken.
- Prepare the Chicken Marinade: In a medium bowl, whisk together the buttermilk, flour, cornstarch, egg, Sriracha sauce, garlic powder, salt, black pepper, and optional cayenne pepper until you have a smooth batter. Ensure all ingredients are well integrated for even coating.
- Marinate the Chicken: Add the chicken tenderloins into the marinade, making sure each piece is fully coated. Allow the chicken to marinate for 10 minutes; this will help infuse flavor and tenderize the chicken.
- Coat the Chicken: Pour the panko breadcrumbs onto a plate. Remove each piece of chicken from the marinade and evenly coat it with the breadcrumbs, pressing gently to ensure the crumbs stick well. Place the coated chicken pieces on a clean plate and set aside.
- Heat the Oil: In a deep skillet or frying pan, heat canola oil over medium-high heat until the temperature reaches 365°F (185°C). Using a thermometer will help maintain the perfect frying temperature for crispy results.
- Fry the Chicken: Fry the chicken tenders in batches, carefully placing them in the hot oil. Cook for 2-3 minutes on each side or until they turn golden brown and are cooked through. Use a meat thermometer to verify that the internal temperature reaches 165°F (74°C).
- Drain the Chicken: Once fried, transfer the chicken pieces to a paper towel-lined plate to drain excess oil. This step ensures the chicken remains crispy and not greasy.
- Toss in Sauce and Serve: Place the drained chicken in a bowl and pour the prepared Bang Bang sauce over it. Toss gently to coat each piece evenly with the sauce. Garnish with chopped parsley and serve immediately for the best flavor and texture.
Notes
- If you prefer less heat, reduce or omit the cayenne pepper and Sriracha in the marinade and sauce.
- Use a thermometer to maintain oil temperature and ensure the chicken cooks evenly without absorbing too much oil.
- Panko breadcrumbs give the chicken a light and crispy texture; regular breadcrumbs can be used but may result in a denser crust.
- For a lighter version, bake the breaded chicken at 400°F (200°C) for 20-25 minutes instead of frying.
- This dish pairs well with steamed rice, fresh salad, or simple vegetables for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving (about 4 tenderloins with sauce)
- Calories: 520 kcal
- Sugar: 10 g
- Sodium: 750 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: Bang Bang Chicken, fried chicken recipe, spicy chicken, creamy chicken sauce, Asian fusion chicken, crispy chicken tenders
