Description
Bang Bang Chicken is a delectable and crispy fried chicken dish coated in a creamy, spicy, and sweet sauce made from mayonnaise, sweet chili sauce, Sriracha, and honey. This recipe blends Sichuan-inspired flavors with Western influences, making it a perfect appetizer or main course that is sure to impress at any family dinner or gathering.
Ingredients
Bang Bang Sauce
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha sauce
- 2 tablespoons honey
Chicken
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tablespoon Sriracha sauce
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional)
- 2 cups plain panko breadcrumbs
- Canola oil for frying
- Chopped parsley for garnish
Instructions
- Make the Bang Bang Sauce: In a small bowl, combine mayonnaise, sweet chili sauce, Sriracha, and honey. Whisk thoroughly until the sauce is smooth and well blended. Cover and set aside to let the flavors meld.
- Prepare the Chicken Marinade: In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and optional cayenne pepper until you achieve a smooth batter. Add the chicken tenderloins, making sure each piece is fully immersed and coated in the marinade. Allow the chicken to marinate for 10 minutes to absorb the flavors.
- Coat the Chicken: Spread the panko breadcrumbs evenly on a plate. Remove each chicken tender from the marinade, letting excess drip off, then coat thoroughly in the panko breadcrumbs, pressing gently to ensure they stick well. Place the coated tenders on a clean plate ready for frying.
- Fry the Chicken: Heat a generous amount of canola oil in a skillet over medium-high heat until it reaches 365°F (185°C). Fry the chicken tenders in batches for 2-3 minutes per side until they turn golden brown and achieve an internal temperature of 165°F (74°C) to ensure they are fully cooked and juicy inside.
- Drain and Toss: Transfer the fried chicken to a paper towel-lined plate to absorb any excess oil. While still warm, toss the chicken tenders gently in the prepared Bang Bang Sauce until they are evenly coated and flavorful.
- Garnish and Serve: Sprinkle freshly chopped parsley over the sauced chicken tenders. Serve immediately while warm for the best taste and texture.
Notes
- Oil Temperature: Maintain oil at 365°F for the crispiest, evenly fried chicken.
- Spicier Sauce: Increase the amount of Sriracha or cayenne pepper in the marinade or sauce to kick up the heat.
- Healthier Option: For a lighter version, bake or air fry the chicken tenders instead of frying.
