Description
Bang Bang Chicken is panko-crusted chicken tenderloins deep-fried to a crispy golden brown, tossed in homemade bang bang sauce.
Ingredients
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Bang Bang Sauce
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1 cup (232 g) mayonnaise
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½ cup (132 g) Thai sweet chili sauce
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1 teaspoon Sriracha, or more to taste
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2 tablespoons honey
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Chicken
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1 ½ pounds boneless skinless chicken tenderloins
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1 cup (245 g) buttermilk
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¾ cup (94 g) all-purpose flour
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½ cup (64 g) cornstarch
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1 large egg, room temperature
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1 tablespoon Sriracha
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½ teaspoon garlic powder
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½ teaspoon kosher salt
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¼ teaspoon black pepper
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⅛ teaspoon cayenne pepper, optional
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2 cups (216 g) panko breadcrumbs, plain
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Canola oil, for frying
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Parsley, chopped, for garnish
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Instructions
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In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
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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.
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Add Panko to a shallow plate.
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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.
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To a large skillet, add about an inch of oil. Heat oil over medium-high heat until it reaches a temperature of 365°F.
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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.
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Transfer the chicken to a paper towel-lined plate to drain slightly before adding it to a serving plate.
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Toss the chicken with the bang bang sauce, top with chopped parsley, and serve warm.
Notes
Adjust heat with more or less Sriracha based on your spice preference.
Chill the coated chicken before frying for extra crispiness.
The crispy coating stays better when the chicken pieces are fried in batches and not overcrowded.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American