Bang Bang Chicken: A Crispy, Saucy Delight for Your Taste Buds
Bang Bang Chicken is a dish that truly stands out for its perfect combination of crispy, crunchy chicken, a creamy and spicy sauce, and an unmistakable, bold flavor profile. If you’re a fan of crunchy, deep-fried chicken with a spicy and slightly sweet glaze, then this recipe is exactly what you’ve been craving. Whether you’re looking to prepare it as a weeknight dinner, an appetizer for a party, or a main dish for a special occasion, this Bang Bang Chicken recipe will not disappoint. The layers of texture—from the crispy panko coating to the tender chicken—combined with the rich, tangy, and spicy sauce create a dish that’s sure to please any crowd.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 16 servings (approximately 16 chicken tenders) 1x
- Category: Main Course, Appetizer
- Method: Frying
- Cuisine: American, Thai Fusion
- Diet: Gluten Free
Ingredients
For the Bang Bang Sauce:
- 1 cup (232 g) mayonnaise: The creamy base of the sauce. Mayonnaise adds a richness that balances the heat from the Sriracha and the sweetness from the chili sauce.
- ½ cup (132 g) Thai sweet chili sauce: This sweet and slightly tangy sauce is a key component in giving the dish its signature flavor. It’s what makes Bang Bang Chicken so addictively sweet.
- 1 teaspoon Sriracha (or more to taste): Sriracha provides the necessary kick of heat to balance out the sweetness of the Thai chili sauce. Adjust the amount based on your preference for spice.
- 2 tablespoons honey: This adds a touch of sweetness to the sauce, enhancing the overall flavor and helping to mellow out the heat.
For the Chicken:
- 1 ½ pounds boneless, skinless chicken tenderloins: Tenderloins are the best cut for this recipe as they cook quickly and stay juicy inside. They are also easy to coat and fry.
- 1 cup (245 g) buttermilk: Buttermilk is key to tenderizing the chicken and providing the right consistency for the batter.
- ¾ cup (94 g) all-purpose flour: This flour will help form the base of the batter, giving the chicken its crispy crust.
- ½ cup (64 g) cornstarch: Cornstarch makes the chicken even crispier by creating a light and airy batter.
- 1 large egg, room temperature: The egg binds the flour and cornstarch together, ensuring a smooth batter.
- 1 tablespoon Sriracha: This adds extra heat to the batter and infuses the chicken with more spice.
- ½ teaspoon garlic powder: Garlic powder complements the other flavors and adds an aromatic layer to the dish.
- ½ teaspoon kosher salt: Salt is essential for enhancing the flavor of the chicken.
- ¼ teaspoon black pepper: Freshly ground black pepper adds warmth and depth to the dish.
- ⅛ teaspoon cayenne pepper (optional): If you like an extra spicy kick, the cayenne will intensify the heat.
- 2 cups (216 g) panko breadcrumbs (plain): Panko breadcrumbs create a light, crunchy coating on the chicken.
- Canola oil, for frying: Canola oil has a high smoke point, making it ideal for frying the chicken to crispy perfection.
- Parsley, chopped (for garnish): Fresh parsley adds a pop of color and freshness that balances the richness of the fried chicken and sauce.
Instructions
Making the Bang Bang Sauce
To begin, make the sauce that will coat the chicken. In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir the ingredients together until well combined and smooth. Once the sauce is ready, set it aside to let the flavors meld. The sauce is creamy, spicy, and slightly sweet, offering the perfect balance of heat and flavor. Its rich texture will coat each piece of chicken evenly, adding that signature bang bang flavor.
Preparing the Chicken Tenders
In a medium mixing bowl, combine the buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper. Whisk the ingredients together until smooth. The mixture should be thick enough to coat the chicken but still able to drip off slightly when dipped.
Now, add the chicken tenderloins to the batter, tossing them until each piece is fully coated. Make sure the batter sticks well to each piece of chicken, ensuring that every bite will have a crispy exterior.
Next, prepare the panko breadcrumbs. Pour the panko breadcrumbs onto a shallow plate or dish. Take each battered chicken tenderloin and dredge it in the panko, pressing gently to ensure the breadcrumbs adhere to the chicken. You want an even coating of breadcrumbs, which will fry up into a golden, crispy crust. Continue dredging the chicken tenders in the panko, placing them on a clean plate once coated.
Frying the Chicken
To fry the chicken, heat about an inch of canola oil in a large skillet over medium-high heat. The oil should reach 365°F for optimal crispiness. Once the oil is hot, carefully add the chicken tenderloins in batches. Be sure not to overcrowd the pan, as this can lead to uneven frying. Fry each piece for 2-3 minutes per side, or until the chicken is golden brown and cooked through, with an internal temperature of 165°F. Using a thermometer is the best way to ensure the chicken is fully cooked.
Once fried, transfer the chicken tenders to a paper towel-lined plate to drain off any excess oil. This will keep them crispy and prevent any oiliness.
Tossing the Chicken in the Sauce
Now that the chicken is crispy and golden, it’s time to bring everything together. Take the fried chicken tenders and place them in a large mixing bowl. Pour the bang bang sauce over the chicken and gently toss the chicken in the sauce until each piece is evenly coated. The sauce should coat the chicken in a creamy layer, but not overwhelm it—just enough to add flavor while allowing the crispy texture to shine through.
Garnishing and Serving
Once the chicken is coated in the sauce, it’s time to serve. Garnish the chicken with freshly chopped parsley for a burst of color and freshness. The green parsley also adds a subtle herbaceous note that complements the rich and spicy sauce.
Serve the Bang Bang Chicken immediately, while it’s still warm and crispy. You can enjoy it on its own, with a side of steamed rice, or with a fresh salad to balance out the richness. For a fun and shareable meal, serve it with toothpicks at your next party or get-together.
Notes
- Adjusting the Spice Level: If you like your Bang Bang Chicken to have a little more heat, feel free to increase the amount of Sriracha or cayenne pepper in the sauce and batter. For a milder version, simply reduce the Sriracha or omit the cayenne pepper altogether.
- Making It Gluten-Free: To make a gluten-free version of Bang Bang Chicken, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives. You can use gluten-free flour and breadcrumbs to achieve a similar crispy coating.
- Air Fryer Option: For a lighter version of this dish, you can air fry the chicken. Simply preheat your air fryer to 375°F and cook the chicken in batches for about 10-12 minutes, flipping halfway through. This method reduces the amount of oil used but still delivers crispy, delicious chicken.
- Meal Prep: Bang Bang Chicken can be prepared ahead of time by breading the chicken and storing it in the refrigerator until you’re ready to fry it. The sauce can also be made in advance and stored in an airtight container in the refrigerator for up to a week.