Description
Spicy Bang Bang Chicken brings sizzling flavor straight from your kitchen to the table with a creamy, zesty sauce that makes taste buds dance. Crispy chicken pieces coated in a tangy chili mayo will have your dinner guests asking for seconds.
Ingredients
Scale
Main Protein:
- 1.5 pounds chicken tenderloins
Coating and Breading:
- 2 cups panko breadcrumbs
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
Seasoning and Wet Ingredients:
- 1 cup buttermilk
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
Sauce Ingredients:
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 2 tablespoons honey
- 1 teaspoon Sriracha
Additional Ingredients:
- Canola oil for frying
- Chopped parsley for garnish
Instructions
- Combine 1 cup mayonnaise, ½ cup Thai sweet chili sauce, 1 teaspoon Sriracha, and 2 tablespoons honey in a mixing bowl until your sauce looks smooth and creamy.
- Whisk 1 cup buttermilk, ¾ cup flour, ½ cup cornstarch, 1 large egg, 1 tablespoon Sriracha, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon cayenne in a medium bowl until thoroughly blended.
- Submerge 1 ½ pounds chicken tenderloins into the batter, ensuring each piece gets fully coated with the mixture.
- Spread 2 cups panko breadcrumbs across a flat plate and individually roll each battered chicken piece, pressing gently to help crumbs adhere.
- Pour canola oil into a large skillet to reach 1 inch depth and heat to exactly 365°F using a cooking thermometer.
- Carefully place chicken pieces into hot oil, cooking 2-3 minutes per side until they turn golden brown and reach an internal temperature of 165°F.
- Transfer fried chicken to paper towels for quick oil absorption, then arrange on serving plate.
- Generously drizzle prepared bang bang sauce over crispy chicken pieces.
- Garnish with freshly chopped parsley for a professional touch before serving immediately.
Notes
- Always keep your oil temperature consistent for even, crispy frying without burning the coating.
- Buttermilk helps tenderize the chicken and creates a thick, crunchy exterior that sticks perfectly.
- For gluten-free diets, swap wheat flour with rice flour or gluten-free blend and use gluten-free panko breadcrumbs.
- If your chicken tenders are thick, consider pounding them thinner to ensure faster, more even cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 610 kcal
- Sugar: 15 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 6 g
- Unsaturated Fat: 30 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg