Description
Bang Bang Chicken is a crispy, spicy, and creamy fried chicken dish coated in a crunchy panko crust and tossed in a flavorful Bang Bang sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This easy-to-make recipe delivers perfect balance of heat and sweetness, ideal as an appetizer or main course for any occasion.
Ingredients
Scale
For the Chicken Marinade and Coating
- 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
- â…› teaspoon cayenne pepper (optional)
- 2 cups (216 g) panko breadcrumbs, plain
- Canola oil, for frying
For the Bang Bang Sauce
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha, or more to taste
- 2 tablespoons honey
Garnish
- Chopped parsley
Instructions
- Prepare the Bang Bang Sauce: In a bowl, thoroughly mix together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Set aside to allow flavors to meld.
- Marinate the Chicken: In a large mixing bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and optional cayenne pepper. Add chicken tenderloins to this marinade, making sure they are fully coated. Let them soak briefly to absorb flavors and help the breading adhere.
- Coat with Panko Breadcrumbs: Remove each chicken tender from the marinade mixture, allowing excess to drip off, then evenly coat each piece with panko breadcrumbs. Set aside the breaded pieces on a plate or tray before frying.
- Fry the Chicken: Heat canola oil in a deep skillet or heavy-bottomed pan over medium-high heat until it reaches approximately 350°F (175°C). Carefully place chicken pieces in the hot oil and fry until golden brown and cooked through, about 4-5 minutes per side depending on thickness. Make sure not to overcrowd the pan and maintain oil temperature for even cooking.
- Drain and Toss with Sauce: Once fried, remove chicken from oil and place on paper towels to drain excess oil. While still warm, toss the fried chicken tenders in the prepared Bang Bang sauce to coat evenly.
- Garnish and Serve: Transfer the sauced chicken to a serving platter, garnish with chopped parsley, and serve immediately while hot and crispy.
Notes
- For extra crispiness, double coat the chicken by dipping in the marinade and panko breadcrumbs twice.
- Adjust Sriracha in the sauce and marinade according to your preferred spice level.
- If you don’t have Thai sweet chili sauce, a blend of sweet chili sauce with a bit of extra honey can be used as a substitute.
- Maintain oil temperature to avoid greasy chicken; use a thermometer if possible.
- Serve with steamed rice or a fresh salad to balance the spicy richness.
