Bang Bang Chicken
User Reviews
5
-
Prep Time
20 mins
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Cook Time
6 mins
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Total Time
26 mins
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Servings
4
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Calories
1415 kcal
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Course
Main Course, Appetizer, Dinner
Bang Bang Chicken
Description
This Bang Bang Chicken recipe uses boneless, skinless chicken tenders marinated in a batter made from buttermilk, flour, cornstarch, egg, and spices including garlic powder, sriracha, and cayenne. The coated chicken pieces are dredged in panko breadcrumbs, then shallow-fried until golden brown and cooked through. The method yields a crispy crust that envelops tender meat.
The sauce is a blend of mayonnaise, Thai sweet chili sauce, sriracha, and honey, creating a creamy and bright coating with sweet heat that complements the fried chicken. The steps emphasize careful temperature control while frying to ensure even cooking and a crunchy exterior.
Serve garnished with chopped parsley to add a fresh note. This preparation suits serving as an appetizer or main dish, often paired with rice or simple sides to balance the richness and spice of the chicken and sauce.
Ingredients
Bang Bang Sauce
- 1 cup mayonnaise
- ½ cup sweet chili sauce Thai
- 1 teaspoon sriracha or more to taste
- 2 tablespoons honey
Chicken
- 1 ½ pounds chicken tenderloins boneless, skinless
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup corn starch 64 g
- 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 panko breadcrumbs plain, 216 g
- canola oil for frying
- parsley chopped, for garnish
Instructions
Bang Bang Sauce
- In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
Chicken
- In a medium mixing bowl add buttermilk, flour, cornstarch, egg, sriracha, garlic powder, salt, pepper, and cayenne pepper. Whisk to combine. Add chicken tenders and toss to coat.
- Add Panko to a shallow plate.
- Working one piece at a time, remove the chicken from the batter, gently shaking off any excess batter. Dredge the chicken in the panko, pressing slightly to adhere. Set on a clean plate. Repeat with the remaining chicken pieces. Set aside while you heat the oil.
- To a large skillet, add about an inch of oil. Heat oil over medium-high heat until it reaches a temperature of 365°F.
- Working in batches, being careful not to overcrowd the pan, add chicken and cook until browned (about 2-3 minutes on each side), or until the chicken reaches an internal temperature of 165°F. Repeat with the remaining chicken tenderloins, making sure the oil is 365°F before adding more chicken.
- Transfer the chicken to a paper towel-lined plate to drain slightly before adding it to a serving plate.
- Toss the chicken with the bang bang sauce, top with chopped parsley, and serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1415 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 1415kcal | 71% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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