Bang Bang Chicken: Crispy, Juicy, and Irresistibly Saucy

why make this recipe

Bang Bang Chicken is a delightful dish that everyone loves! It’s crispy, juicy, and coated in a deliciously creamy sauce that brings out fantastic flavors. This recipe is perfect for a dinner party, game day snacks, or even just a simple family meal. With the right balance of spice and sweetness, it is sure to impress anyone who tries it!

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how to make Bang Bang Chicken

Ingredients:

• Mayonnaise (1 cup): The creamy base of the sauce, mayonnaise provides richness and a smooth texture. It helps balance out the heat from the Sriracha and the sweetness of the honey.
• Thai Sweet Chili Sauce (½ cup): This adds sweetness and tang to the sauce, giving it a unique flavor profile. The sweet chili sauce gives the Bang Bang sauce its signature flavor.
• Sriracha (1 teaspoon): Sriracha is a beloved hot sauce that adds the perfect amount of heat to the Bang Bang sauce. You can adjust the amount of Sriracha based on your preferred spice level.
• Honey (2 tablespoons): Honey not only adds sweetness but also enhances the overall texture of the sauce, making it silky and smooth.
• Boneless Skinless Chicken Tenderloins (1½ pounds): Chicken tenderloins are the perfect cut for this dish. They are tender, juicy, and cook quickly. They are also easy to handle and provide the perfect bite-sized pieces for dipping in sauce.
• Buttermilk (1 cup): Buttermilk is essential for marinating the chicken. It helps tenderize the meat and infuses flavor, making the chicken juicy and flavorful.
• All-Purpose Flour (¾ cup): Flour is used to create the first layer of coating for the chicken. It helps the batter adhere to the chicken and contributes to the crispiness once fried.
• Cornstarch (½ cup): Cornstarch creates an ultra-crispy crust. When combined with flour, it ensures that the chicken becomes perfectly crunchy and golden.
• Egg (1 large): The egg helps bind the batter to the chicken and contributes to the crispy exterior.
• Sriracha (1 tablespoon): This ingredient is added to the batter to infuse the chicken with a mild heat. The Sriracha gives the chicken a spicy kick and adds flavor to the breading.
• Garlic Powder (½ teaspoon), Kosher Salt (½ teaspoon), Black Pepper (¼ teaspoon), and Cayenne Pepper (⅛ teaspoon): These spices season the batter and enhance the flavor of the chicken. The garlic powder adds depth, while the cayenne pepper gives the chicken a subtle, spicy finish.
• Panko Breadcrumbs (2 cups): Panko breadcrumbs are used to coat the chicken. They are light, flaky, and provide the perfect crispness once fried.
• Canola Oil: This oil is ideal for frying because it has a high smoke point, ensuring the chicken crisps up perfectly without burning.
• Parsley (chopped): Chopped parsley is used as a garnish to add freshness and a pop of color to the finished dish.

Directions:

1. Start by making the Bang Bang sauce. In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir until smooth and creamy. Set aside to let the flavors meld.

2. In a medium bowl, mix the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper. Whisk until smooth. The batter should be thick enough to coat the chicken.

3. Add the chicken tenderloins to the batter, tossing to coat them evenly.

4. Place panko breadcrumbs in a shallow dish. Remove each battered chicken piece from the batter, shaking off the excess, and then coat with panko breadcrumbs. Press gently to ensure they stick. Set aside on a clean plate.

5. Heat about an inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C). Use a thermometer for accuracy.

6. Fry the chicken tenderloins in batches for 2-3 minutes on each side until golden brown and crispy. Check the internal temperature with a thermometer—it should reach 165°F (74°C).

7. Remove the cooked chicken from the oil and place it on paper towels to drain excess oil.

8. While the chicken is hot, toss it in the prepared Bang Bang sauce until fully coated. Transfer to a serving platter and garnish with chopped parsley.

9. Serve immediately for the best experience while the chicken is still crispy and hot.

how to serve Bang Bang Chicken

Bang Bang Chicken can be served as a main dish or as an appetizer. Pair it with a side of rice or fresh salad to balance the flavors. It also goes great with extra Bang Bang sauce for dipping. You can serve it in a family-style setting or on small plates for individual servings.

how to store Bang Bang Chicken

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To keep the chicken crispy, reheat it in the oven rather than the microwave, which can make the coating soggy.

tips to make Bang Bang Chicken

• Don’t overcrowd the pan while frying to ensure even cooking and crispiness.
• Use a meat thermometer to check the doneness of the chicken for perfectly cooked meat.
• Adjust the level of spice in the Bang Bang sauce according to your taste preference.

variation

For a healthier version, you can bake the chicken instead of frying it. Simply spray the coated chicken with cooking oil and place it in the oven at 400°F (200°C) for about 20-25 minutes until golden and cooked through.

FAQs

• Can I use chicken breasts instead of tenderloins?
  Yes, you can use sliced chicken breasts, but tenderloins are more tender and cook faster.

• What if I don’t like spicy food?
  You can reduce the Sriracha in the sauce or omit it altogether to enjoy a milder version.

• Can I make this dish ahead of time?
  While the chicken tastes best fresh, you can prepare the batter and coat the chicken earlier in the day. Fry it right before serving for the best crunch!

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