Description
Bang Bang Chicken brings sizzling Sichuan flavors straight to your dinner table with crispy chicken coated in a creamy, spicy sauce that’ll make your taste buds dance with excitement.
Ingredients
Scale
Main Ingredients:
- 1½ lbs boneless skinless chicken tenderloins
- 2 cups panko breadcrumbs
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
Seasoning and Spices:
- 1 large egg
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
Sauce and Garnish:
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 2 tablespoons honey
- 1 teaspoon Sriracha
- Chopped parsley or green onions
Instructions
- Whisk together 1 cup buttermilk, ¾ cup flour, ½ cup cornstarch, 1 large egg, 1 tbsp Sriracha, ½ tsp garlic powder, ½ tsp kosher salt, ¼ tsp black pepper, and ⅛ tsp cayenne pepper in a large mixing bowl until the batter becomes completely smooth.
- Submerge 1½ lbs chicken tenderloins into the batter, ensuring each piece is thoroughly coated on all sides.
- Pour 2 cups panko breadcrumbs onto a flat surface and gently roll each battered chicken piece, pressing firmly to help breadcrumbs adhere completely.
- Heat canola oil in a deep skillet to exactly 365°F, creating a consistent frying temperature for perfect golden coating.
- Carefully lower breaded chicken pieces into hot oil, cooking 2-3 minutes per side until exterior turns deep golden brown and internal temperature reaches 165°F.
- Transfer fried chicken to paper towel-lined plate to drain excess oil for 2-3 minutes.
- Mix 1 cup mayonnaise, ½ cup Thai sweet chili sauce, 1 tsp Sriracha, and 2 tbsp honey in a separate bowl to create bang bang sauce.
- Drizzle prepared bang bang sauce generously over crispy chicken pieces just before serving.
- Garnish with chopped parsley or green onions for a fresh finishing touch.
Notes
- Check the oil temperature carefully to ensure crispy, golden-brown chicken without burning.
- Pat chicken tenders dry before coating to help the batter stick better and create a crunchier exterior.
- For a gluten-free version, swap wheat flour for rice flour and use gluten-free panko breadcrumbs.
- Let the chicken rest for a minute after frying to help the coating set and maintain maximum crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 602 kcal
- Sugar: 19 g
- Sodium: 754 mg
- Fat: 34 g
- Saturated Fat: 6 g
- Unsaturated Fat: 26 g
- Trans Fat: 0.1 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 99 mg