Description
Crispy Bang Bang Chicken with Spicy Sauce is a flavorful, crunchy fried chicken dish coated in a delightful batter and panko breadcrumbs, then tossed in a creamy and spicy bang bang sauce made with mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Perfect as a crispy appetizer or main course, this recipe offers a balanced combination of heat, sweetness, and crunch in just 26 minutes.
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
- 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, 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 cayenne pepper (if using) until smooth and well combined.
- Coat Chicken in Batter: Add chicken tenderloins to the batter and toss them well to ensure each piece is fully coated with the mixture.
- Prepare Panko Coating: Spread the panko breadcrumbs evenly on a shallow plate to use for breading the chicken.
- Bread the Chicken: Working one piece at a time, remove chicken from the batter, gently shake off excess batter, then dredge into the panko breadcrumbs, pressing lightly so the crumbs adhere well. Place coated chicken pieces on a clean plate and repeat with all pieces.
- Heat Oil: Pour about one inch of canola oil into a large skillet and heat over medium-high heat until the oil temperature reaches 365°F (185°C), ready for frying.
- Fry the Chicken: Carefully add chicken pieces in batches to the hot oil, without overcrowding the pan. Fry each side for 2-3 minutes or until golden brown and the internal temperature of the chicken reaches 165°F (74°C). Maintain oil temperature between batches for consistent frying.
- Drain Oil: Transfer the fried chicken pieces to a paper towel–lined plate to drain excess oil and keep them crispy.
- Toss with Sauce and Serve: Place the drained chicken in a large bowl and toss with the prepared Bang Bang Sauce until each piece is evenly coated. Garnish with chopped parsley and serve warm immediately for the best taste and texture.
Notes
- Ensure the oil temperature is maintained around 365°F to achieve a perfectly crispy coating without absorbing excess oil.
- Using panko breadcrumbs ensures an extra crunchy texture compared to regular breadcrumbs.
- Cayenne pepper is optional; adjust based on your preferred spice level.
- Serve with steamed rice or a fresh salad for a complete meal.
- Leftover chicken can be reheated in the oven to retain crispiness.
