Description
This Bang Bang Chicken recipe features crispy, golden fried chicken tenderloins coated in a spicy, creamy sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Perfectly battered and fried to a delightful crunch, then topped with a flavorful sauce and fresh parsley, this dish is a delicious and quick meal that serves four.
Ingredients
Scale
Bang Bang Sauce
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 tsp Sriracha sauce
- 2 tbsp honey
Chicken and Coating
- 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)
- 2 cups panko breadcrumbs
- Canola oil, for frying
- 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 this sauce aside for later use.
- Prepare the Chicken Marinade: In a large bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and optional cayenne pepper until a smooth batter forms.
- Marinate the Chicken: Add the boneless, skinless chicken tenderloins to the marinade bowl, ensuring each piece is evenly coated. Let the chicken marinate in the batter for 15 minutes to absorb flavors and improve texture.
- Coat the Chicken: Place the panko breadcrumbs in a separate shallow bowl. Remove each piece of chicken from the marinade, allowing excess batter to drip off, then dredge the chicken in the panko breadcrumbs, gently pressing to ensure a thorough coating.
- Heat Oil for Frying: In a deep skillet or deep fryer, heat canola oil to 365°F (185°C). The oil should be hot enough for frying but not smoking.
- Fry the Chicken: Carefully place the coated chicken pieces in the hot oil in batches to avoid overcrowding. Fry each side for 2-3 minutes until the chicken is golden brown and crispy on the outside and fully cooked inside.
- Drain Excess Oil: Using tongs, transfer the fried chicken to a wire rack set over a baking sheet or a paper towel–lined plate to drain off any excess oil and keep the coating crispy.
- Serve: Drizzle the prepared Bang Bang sauce generously over the hot fried chicken pieces. Garnish with chopped fresh parsley and serve immediately for the best texture and flavor.
Notes
- For extra spiciness, increase the amount of Sriracha in the sauce or marinade.
- Make sure the oil temperature is maintained at 365°F to ensure crispy coating and proper cooking.
- Do not overcrowd the pan while frying to prevent uneven cooking and soggy breading.
- You can substitute mayonnaise with a vegan mayo for a dairy-free variant.
- Leftover Bang Bang Chicken is best enjoyed freshly made but can be reheated in an oven to restore crispiness.
