Description
Crispy Bang Bang Chicken with Spicy Sauce is a flavorful, crunchy fried chicken dish coated in a perfectly seasoned batter and coated with panko breadcrumbs, then fried to golden perfection. Tossed in a creamy, tangy, and spicy Bang Bang sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey, this dish offers a perfect balance of sweetness, heat, and crunch—ideal for a quick and delicious appetizer or main course.
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
- 1½ 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
- â…› teaspoon cayenne pepper, optional
Coating and Frying
- 2 cups (216 g) panko breadcrumbs, plain
- Canola oil, for frying
Garnish
- Parsley, chopped, for garnish
Instructions
- Make Bang Bang Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until completely blended and set aside for later use.
- Prepare Chicken Batter: In a medium mixing bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and optional cayenne pepper until smooth.
- Coat Chicken in Batter: Add chicken tenderloins to the batter and toss well to ensure each piece is fully coated.
- Prepare Panko Coating: Spread the panko breadcrumbs on a shallow plate, ready for dredging.
- Bread the Chicken: Working one piece at a time, remove chicken from the batter, gently shake off excess, then dredge into the panko breadcrumbs, pressing lightly to adhere. Place coated chicken on a clean plate. Repeat until all pieces are coated.
- Heat Oil: Pour about one inch of canola oil into a large skillet and heat over medium-high heat until the oil reaches 365°F (185°C).
- Fry the Chicken: Carefully add chicken pieces in batches without overcrowding the skillet. Fry for 2-3 minutes per side or until golden brown and cooked through with an internal temperature of 165°F (74°C). Maintain consistent oil temperature between batches for even frying.
- Drain Oil: Transfer fried chicken to a paper towel-lined plate to drain excess oil and keep the chicken crispy.
- Toss with Sauce and Serve: Place drained chicken into a large bowl, toss with the prepared Bang Bang Sauce until each piece is evenly coated. Garnish with chopped parsley and serve warm.
Notes
- Ensure oil temperature is maintained at 365°F for crispy, properly cooked chicken.
- For extra heat, add more Sriracha to the sauce or batter as desired.
- Use a thermometer to check the chicken’s internal temperature for food safety.
- Leftover Bang Bang sauce can be refrigerated for up to 3 days.
- Substitute buttermilk with milk mixed with a tablespoon of lemon juice or vinegar if unavailable.
- Serve immediately for the best texture; fried chicken tends to lose crispiness when cooled.
