Bang Bang Chicken
Bang Bang Chicken features crispy panko-crusted chicken tenderloins fried golden brown and drizzled with a sweet and spicy homemade bang bang sauce for a delicious appetizer or main dish.
Prep
: 10
Total
: 25 minutes
Ingredients
Bang Bang Sauce
- 1 cup mayonnaise
- 0.5 cup Thai sweet chili sauce
- 1 teaspoon Sriracha or more to taste
- 2 tablespoons honey
Chicken
- 1.5 pounds boneless skinless chicken tenderloins
- 1 cup buttermilk
- 0.75 cup all-purpose flour
- 0.5 cup cornstarch
- 1 large egg room temperature
- 1 tablespoon Sriracha
- 0.5 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon cayenne pepper optional
- 2 cups panko breadcrumbs plain
- canola oil for frying
- tablespoons parsley chopped, for garnish
Instructions
Bang Bang Sauce
- In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
Chicken
- In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper until smooth.
- Add chicken tenderloins to the batter and toss to coat evenly.
- Spread panko breadcrumbs on a shallow plate.
- Remove each chicken piece from the batter, shaking off excess, then dredge in panko breadcrumbs pressing lightly to adhere. Place coated chicken on a clean plate.
- Heat about 1 inch of canola oil in a large skillet over medium-high heat to 365°F.
- Fry chicken in batches without overcrowding until golden brown and cooked through, about 2-3 minutes per side, reaching internal temperature of 165°F.
- Transfer cooked chicken to a paper towel-lined plate to drain.
- Toss fried chicken with prepared bang bang sauce, garnish with chopped parsley, and serve warm.
Notes
This recipe is perfect for creating a crispy and flavorful chicken appetizer or main dish that pairs well with steamed rice or a fresh salad.