Bang Bang Chicken Recipe
Craving something crispy, golden, and packed with flavor? This Bang Bang Chicken recipe has everything: succulent, panko-crusted chicken tenderloins, fried to perfection, and topped with an irresistibly spicy and sweet bang bang sauce. This Asian-inspired dish makes a fantastic appetizer or main course, delivering a delightful contrast of crunch and creamy, zesty sauce that’s sure to please any crowd. Whether you’re looking for a party appetizer or a flavorful weeknight dinner, Bang Bang Chicken brings heat, sweetness, and just the right amount of kick.
Each piece of chicken is marinated in a flavorful buttermilk and spice blend, then coated in crispy panko breadcrumbs for the perfect bite. And of course, the star of the dish—the bang bang sauce—combines creamy mayonnaise, Thai sweet chili sauce, honey, and a hint of Sriracha for a sauce that’s spicy, sweet, and wonderfully tangy. Paired with the crunch of fried chicken, this sauce adds a delicious zing that will keep everyone reaching for another piece.
Ready in under 30 minutes, this Bang Bang Chicken is quick to make and even quicker to disappear from the plate! Follow along to learn how to recreate this restaurant-favorite at home.
Essential Ingredients for Bang Bang Chicken
- Chicken tenderloins – These boneless, skinless cuts stay tender and juicy, perfect for frying and coating with sauce.
- Buttermilk – Adds tang and tenderness to the chicken, helping it soak in more flavor.
- Panko breadcrumbs – Light and extra crispy, panko gives each bite a satisfying crunch.
- All-purpose flour and cornstarch – Combine to create a crispy coating that adheres well to the chicken.
- Egg – Helps bind the flour mixture to the chicken for even breading.
- Bang bang sauce – A blend of mayonnaise, Thai sweet chili sauce, honey, and Sriracha for a creamy, spicy, and sweet drizzle.
- Canola oil – Ideal for frying due to its high smoke point, ensuring the chicken gets golden and crispy without burning.
Quick Steps to Make Bang Bang Chicken
- Make the Bang Bang Sauce by mixing mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth, then set aside.
- Prepare the Chicken Batter by whisking buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne in a bowl. Coat chicken tenderloins in this mixture thoroughly.
- Bread the Chicken by rolling each coated tenderloin in panko breadcrumbs, pressing down to adhere for maximum crunch.
- Heat the Oil in a skillet to 365°F, ensuring it’s ready for frying.
- Fry the Chicken in small batches for 2-3 minutes per side, or until golden brown and cooked through. Place on paper towels to drain any excess oil.
- Serve and Garnish by drizzling with bang bang sauce and sprinkling chopped parsley on top for a pop of color. Enjoy immediately while hot and crispy!
Tips for the Perfect Bang Bang Chicken
- For best results, keep your oil at 365°F to achieve the right level of crispiness without overcooking.
- Add the chicken to the oil in small batches to prevent lowering the oil temperature too much, which can lead to soggy coating.
- Customize the heat by adjusting the Sriracha in the sauce and batter; a little more for extra spice or a little less for a milder flavor.
- If you prefer an oven-baked version, bake the breaded chicken at 400°F for 15-20 minutes, flipping halfway for even crispiness.
Variations to Try
If you’re a fan of bold flavors, consider adding a bit of crushed red pepper or extra cayenne to the bang bang sauce for an extra kick. For a slightly lighter version, swap out the mayonnaise in the sauce with Greek yogurt. And if you’re serving a crowd, pair the Bang Bang Chicken with sides like jasmine rice, steamed veggies, or a light cucumber salad to complement its richness and spice.
Storing and Reheating Leftovers
To keep any leftover Bang Bang Chicken fresh, store it in an airtight container in the refrigerator for up to 3 days. When reheating, bake in an oven at 375°F for about 10 minutes, which will help maintain its crispy texture. Avoid microwaving, as it can make the breading soft. Keep the bang bang sauce separate and drizzle it on fresh before serving to enjoy the full flavor.
Bang Bang Chicken Recipe
Zutaten
Bang Bang Sauce
- 1 cup 232 g mayonnaise
- 2 tablespoons honey
- ½ cup 132 g Thai sweet chili sauce
- 1 teaspoon Sriracha adjust to taste
Chicken
- 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 at 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 plain panko breadcrumbs
- Canola oil for frying
- Fresh parsley chopped, for garnish
Anleitungen
Prepare the Bang Bang Sauce:
- In a small mixing bowl, blend together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Set aside.
Coat the Chicken:
- In a medium bowl, combine the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper. Whisk thoroughly. Add the chicken tenderloins to the mixture and toss until they are well coated.
Bread the Chicken:
- Pour the panko breadcrumbs onto a shallow plate. Working with one chicken tender at a time, lift it from the batter, gently shake off excess, then dredge it in the panko, pressing gently to ensure the breadcrumbs adhere. Place on a clean plate and repeat with the remaining tenders.
Heat the Oil:
- In a large skillet, pour in about 1 inch of canola oil. Heat over medium-high heat until it reaches 365°F.
Fry the Chicken:
- Fry the chicken in batches to avoid crowding. Place a few pieces into the hot oil, cooking each side for 2-3 minutes until golden brown or until the internal temperature of the chicken reaches 165°F. Repeat, ensuring the oil returns to 365°F before adding more chicken.
Serve:
- Transfer the fried chicken to a paper towel-lined plate to remove excess oil. Arrange the chicken on a serving platter, drizzle with the bang bang sauce, and garnish with chopped parsley. Serve warm.