Description

Bang Bang Chicken is a crispy, flavorful fried chicken dish coated in a spicy and sweet Bang Bang sauce. Tender chicken tenderloins are dipped in a flavorful buttermilk batter, coated with crunchy panko breadcrumbs, and fried to golden perfection. The chicken is then tossed in a creamy, tangy, and slightly spicy sauce made with mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Garnished with fresh parsley, this dish serves as an irresistible appetizer or main course perfect for gatherings or weeknight dinners.

Ingredients

Scale

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

Chicken and Batter

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)
2 cups (216 g) panko breadcrumbs (plain)
Canola oil (for frying)

Garnish

Chopped parsley

Instructions

Make Bang Bang Sauce: In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth and well combined. Set aside to allow flavors to meld.
Prepare Batter: In a medium mixing bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper (if using). Whisk until the batter is smooth and thoroughly mixed.
Coat Chicken in Batter: Add the chicken tenderloins to the batter and toss gently to ensure each piece is fully coated with the batter mixture.
Prepare Panko Coating: Spread the panko breadcrumbs evenly on a shallow plate for easy dredging.
Dredge Chicken in Panko: One piece at a time, remove chicken pieces from the batter, gently shaking off excess batter, then press into the panko breadcrumbs to coat thoroughly. Place coated chicken on a clean plate and repeat for all pieces.
Heat Oil: Pour about one inch of canola oil into a large skillet and heat it over medium-high heat until the oil temperature reaches 365°F (185°C).
Fry Chicken: Working in batches to avoid overcrowding, carefully add the coated chicken tenderloins to the hot oil. Fry for approximately 2-3 minutes on each side or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Maintain oil temperature at 365°F between batches.
Drain Excess Oil: Transfer fried chicken to a paper towel-lined plate to remove excess oil.
Toss with Sauce and Serve: Place the fried chicken in a large bowl, drizzle with the prepared Bang Bang sauce, and toss gently to coat evenly. Garnish with chopped parsley and serve warm for the best flavor and texture.

Notes

Maintain oil temperature at 365°F to ensure crispy coating and thorough cooking.
Do not overcrowd the pan while frying to prevent temperature drop and soggy chicken.
Adjust Sriracha amount in sauce and batter to achieve preferred spice level.
Use fresh panko breadcrumbs for maximum crunch.
Allow the sauce to sit for a few minutes before tossing to meld flavors.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: Asian Fusion

Keywords: Bang Bang Chicken, Crispy Fried Chicken, Thai Sweet Chili Chicken, Spicy Chicken, Appetizer Recipe, Crispy Chicken Tenders