Description
Crispy bang bang chicken delivers a spicy kick that’ll make your taste buds dance with excitement. Loaded with tangy sauce and crunchy coating, this dish brings restaurant-quality flavor straight to your dinner table.
Ingredients
Scale
Main Ingredients:
- 1.5 lbs boneless skinless chicken tenderloins
- 2 cups plain Panko breadcrumbs
- 1 cup buttermilk
Dry Ingredients:
- ½ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Sauce Ingredients:
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1 tablespoon honey
- 1 large egg
- 1 teaspoon Sriracha
- 1–2 teaspoons Sriracha (to taste)
- Canola or vegetable oil, for frying
Instructions
- Combine ½ cup mayonnaise, ¼ cup Thai sweet chili sauce, 1–2 tsp Sriracha, and 1 tbsp honey in a small bowl. Refrigerate the sauce until serving time.
- Whisk 1 cup buttermilk, ½ cup flour, ¼ cup cornstarch, 1 large egg, 1 tsp Sriracha, ½ tsp garlic powder, ½ tsp salt, ¼ tsp black pepper, and ¼ tsp cayenne in a medium bowl until smooth.
- Submerge 1.5 lbs chicken tenderloins in the batter, ensuring each piece is completely coated.
- Pour 2 cups Panko breadcrumbs into a shallow dish. Remove chicken from batter, letting excess drip off, then press each piece firmly into breadcrumbs.
- Heat 1 inch of canola oil in a large skillet to 365°F using a cooking thermometer for precise temperature.
- Carefully place breaded chicken into hot oil, cooking 2–3 minutes per side until exterior turns deep golden brown.
- Check chicken’s internal temperature reaches 165°F using a meat thermometer. Remove pieces and drain on paper towels.
- Transfer crispy chicken to a serving plate. Drizzle generously with prepared bang bang sauce.
- Optional: Sprinkle chopped parsley or green onions on top for extra color and flavor. Serve immediately while hot and crispy.
Notes
- Always use a thermometer to check oil temperature, ensuring crispy, not greasy chicken.
- Pat chicken dry before battering to help breading stick perfectly and create maximum crunch.
- Let chicken rest after battering for 5-10 minutes so the coating sets and adheres better during frying.
- For gluten-free version, swap wheat flour with rice flour and use gluten-free Panko breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 4
- Calories: 460 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg