Description
Bang Bang Chicken is a crispy, golden fried chicken dish smothered in a creamy, sweet, and mildly spicy bang bang sauce. Ready in under 30 minutes, it’s a versatile, family-friendly recipe perfect as an appetizer, main course, or wrap filling. This irresistible combination of crunch and sauce will quickly become a household favorite.
Ingredients
For the Bang Bang Sauce
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1 cup mayonnaise (232 g)
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½ cup Thai sweet chili sauce (132 g)
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1 tsp Sriracha (or more to taste)
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2 tbsp honey (30 ml)
For the Chicken
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1½ lb chicken tenderloins (680 g)
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1 cup buttermilk (245 g)
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¾ cup all-purpose flour (94 g)
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½ cup cornstarch (64 g)
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1 large egg, room temp
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1 tbsp Sriracha (15 ml)
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½ tsp garlic powder (2 g)
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½ tsp kosher salt (3 g)
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¼ tsp black pepper (1 g)
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⅛ tsp cayenne pepper (optional)
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2 cups panko breadcrumbs (216 g)
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Canola oil, for frying
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Fresh parsley, chopped (for garnish)
Instructions
. Make the Sauce
In a bowl, whisk mayonnaise, sweet chili sauce, Sriracha, and honey. Set aside.
2. Prep the Batter
In a mixing bowl, whisk buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne. Add chicken and coat thoroughly.
3. Bread the Chicken
Place panko in a shallow dish. Dredge chicken tenders one at a time, pressing gently to adhere breadcrumbs.
4. Fry the Chicken
Heat 1 inch of canola oil in a skillet to 365°F (185°C). Fry chicken 2–3 minutes per side until golden and cooked through (165°F internal temp). Work in batches to avoid overcrowding.
5. Serve
Drain on paper towels, drizzle or toss in bang bang sauce, garnish with parsley, and serve warm.
Notes
Cornstarch in the batter ensures an extra-crispy coating.
Maintain oil temperature for perfect frying—use a thermometer.
For a lighter version, bake at 400°F (200°C) for 18–20 minutes or air fry at 375°F (190°C) for 10–12 minutes.
Store chicken and sauce separately to keep the coating crisp.
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Category: Plats / Apéritifs
- Method: Fried
- Cuisine: Asian-American Fusion