Why You’ll Love This Recipe
- Crispy Texture: The panko breading provides a light, crispy coating that complements the tender chicken.
- Flavorful Sauce: The homemade bang bang sauce balances sweetness and heat, enhancing the overall taste.
- Versatile Cooking Methods: Options to deep-fry, air-fry, or bake the chicken cater to different preferences and equipment.
- Crowd-Pleaser: Ideal for gatherings, this dish appeals to a wide range of palates.
Ingredients
For the Bang Bang Sauce:
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha (adjust to taste)
- 2 tablespoons honey
For the Chicken:
- 1½ pounds boneless, skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg (room temperature)
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional)
- 2 cups plain panko breadcrumbs
- Canola oil (for frying)
- Chopped parsley (for garnish)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Bang Bang Sauce:
- In a medium bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix until smooth. Set aside.
- Marinate the Chicken:
- In a large mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper until well combined.
- Add the chicken tenderloins to the mixture, ensuring they are fully coated. Let them marinate while preparing the breading.
- Bread the Chicken:
- Place panko breadcrumbs on a shallow plate.
- Remove each chicken tender from the marinade, allowing excess batter to drip off. Dredge in panko breadcrumbs, pressing gently to adhere. Set aside on a clean plate.
- Fry the Chicken:
- In a large skillet, heat about an inch of canola oil over medium-high heat until it reaches 365°F (185°C).
- Working in batches to avoid overcrowding, add breaded chicken tenders to the hot oil. Fry for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
- Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
- Serve:
- Drizzle the fried chicken with the prepared bang bang sauce.
- Garnish with chopped parsley.
- Serve warm, optionally over a bed of rice or alongside your favorite sides.
Servings and Timing
- Servings: Approximately 4 servings
- Preparation Time: 20 minutes
- Cooking Time: 6 minutes
- Total Time: 26 minutes
Variations
- Air Fryer Method: For a healthier alternative, spray the breaded chicken with cooking spray and air fry at 400°F (200°C) for 10 minutes, flipping halfway through.
- Baked Version: Preheat the oven to 425°F (220°C). Place breaded chicken on a parchment-lined baking sheet, spray with cooking spray, and bake for 12-15 minutes, flipping halfway. Note: Baking may yield a less crispy texture compared to frying.
- Spice Level Adjustment: Modify the amount of Sriracha in the sauce and marinade to suit your heat preference.
Storage/Reheating
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating: To maintain crispiness, reheat in a preheated oven at 350°F (175°C) for about 10 minutes. Avoid microwaving, as it may result in a soggy texture.
FAQs
Can I use chicken breasts instead of tenderloins?
Yes, you can cut boneless, skinless chicken breasts into strips to substitute for tenderloins.
Is there a substitute for buttermilk in the marinade?
If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for about 5 minutes before using.
How can I make the dish spicier?
To increase the heat, add more Sriracha to the bang bang sauce and marinade, or incorporate a pinch of cayenne pepper into the breading mixture.
Can I prepare the bang bang sauce in advance?
Yes, the sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days.
What oil is best for frying the chicken?
Bang Bang Chicken
- Total Time: 26 minutes
- Yield: 4 Servings
- Diet: Gluten Free
Description
Bang Bang Chicken is a crispy, panko-crusted delight drizzled with a sweet and spicy homemade bang bang sauce. This easy-to-make dish delivers the perfect crunch with a flavorful kick, making it a fantastic choice for appetizers, game nights, or a main course served over rice. Choose from deep-fried, air-fried, or baked options to suit your preference!
Ingredients
For the Bang Bang Sauce
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha (adjust to taste)
- 2 tablespoons honey
For the Chicken
- 1½ pounds boneless, skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg (room temperature)
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional)
- 2 cups plain panko breadcrumbs
- Canola oil (for frying)
- Chopped parsley (for garnish)
Instructions
Prepare the Bang Bang Sauce
- In a medium bowl, mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Set aside.
Marinate the Chicken
- In a large mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper.
- Add chicken tenderloins, ensuring they are fully coated. Let marinate while preparing the breading.
Bread the Chicken
- Place panko breadcrumbs on a shallow plate.
- Remove each chicken tender from the marinade, letting excess drip off, then dredge in panko breadcrumbs, pressing gently to adhere. Set aside.
Fry the Chicken
- Heat about 1 inch of canola oil in a large skillet over medium-high heat to 365°F (185°C).
- Working in batches, fry chicken tenders for 2-3 minutes per side until golden brown and cooked through (internal temp: 165°F/74°C).
- Transfer to a paper towel-lined plate to drain excess oil.
Serve
- Drizzle bang bang sauce over the crispy chicken.
- Garnish with chopped parsley and serve warm, optionally over rice or with dipping sauce.
Notes
- Air Fryer Option – Spray breaded chicken with cooking spray and air fry at 400°F (200°C) for 10 minutes, flipping halfway.
- Baked Option – Bake at 425°F (220°C) for 12-15 minutes, flipping halfway.
- Spicy Level – Adjust Sriracha and cayenne to taste.
- Storage – Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
