Description
This Bang Bang Chicken recipe features crispy fried chicken tenders coated in a flavorful batter and drenched in a creamy, spicy-sweet Bang Bang sauce. Perfect for an appetizer or main dish, the chicken is marinated in a buttermilk mixture, coated with panko for extra crunch, and quickly fried to golden perfection. Topped with a vibrant homemade sauce and garnished with fresh parsley, this crowd-pleaser offers a delightful balance of spicy, sweet, and creamy flavors in just 35 minutes.
Ingredients
Scale
Bang Bang Sauce
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 tsp Sriracha sauce
- 2 tbsp honey
Chicken and Marinade
- 1.5 lbs boneless, skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tbsp Sriracha sauce
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- â…› tsp cayenne pepper (optional)
Coating and Frying
- 2 cups panko breadcrumbs
- Canola oil, for frying
Garnish
- Chopped parsley, for garnish
Instructions
- Make the Bang Bang Sauce: In a bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until the mixture is smooth and well combined. Set aside to allow the flavors to meld while you prepare the chicken.
- Prepare the Chicken: In a large mixing bowl, combine the buttermilk, all-purpose flour, cornstarch, egg, Sriracha sauce, garlic powder, kosher salt, black pepper, and cayenne pepper. Whisk thoroughly to create a thick marinade. Add the chicken tenderloins to this mixture and toss to coat them evenly. Let the chicken marinate for 15 minutes to absorb the flavors and tenderize.
- Coat the Chicken: Place the panko breadcrumbs in a separate shallow bowl. Remove the marinated chicken tenders from the mixture one by one, allowing any excess marinade to drip off. Dredge each piece thoroughly in the panko breadcrumbs, pressing gently so the panko adheres well, creating a crispy coating.
- Fry the Chicken: Heat canola oil in a deep skillet or fryer to 365°F (185°C). Carefully fry the panko-coated chicken in batches to avoid overcrowding the pan. Cook each piece for about 2-3 minutes per side, or until the chicken is golden brown and crispy all over. Once cooked, transfer the chicken to a wire rack or paper towel-lined plate to drain any excess oil.
- Serve: Drizzle the prepared Bang Bang sauce generously over the fried chicken tenders. Garnish with freshly chopped parsley for a touch of color and freshness. Serve immediately to enjoy the best texture and flavor.
Notes
- For an extra kick, increase the Sriracha in the sauce or marinade to taste.
- Ensure the oil temperature stays consistent at 365°F for crispier chicken and to avoid greasy results.
- Use a wire rack for draining oil to keep the chicken crispy instead of paper towels which can cause sogginess.
- You can substitute chicken tenderloins with chicken breasts cut into strips if preferred.
- Leftover Bang Bang Chicken is best eaten the same day as frying; re-crisp in an oven or air fryer if reheating.
