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Bang Bang Chicken

Bang Bang Chicken: Crispy Flavor That Dances on Your Palate

Bang Bang Chicken is a delightful dish that impresses with crispy chicken and a flavorful sauce.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1/2 cup mayonnaise Adds a creamy texture to your Bang Bang Chicken sauce.
  • 1/4 cup Thai sweet chili sauce Brings a sweet and spicy flavor that perfectly complements the chicken.
  • 1 tablespoon Sriracha Adjust according to your taste preferences.
  • 1 tablespoon honey Balances the spiciness with a touch of sweetness.
For the Chicken
  • 1 pound boneless skinless chicken tenderloins Juicy and cook quickly, perfect for this dish.
  • 1/2 cup buttermilk Helps tenderize the chicken while adding flavor.
  • 1/2 cup all-purpose flour Forms a light coating that adheres well to the chicken.
  • 1/4 cup cornstarch Contributes to a crispier texture when fried.
  • 1 large egg Binds the batter ingredients together for better adhesion.
  • 1 teaspoon garlic powder Adds an aromatic, savory note to the batter.
  • 1 teaspoon kosher salt Enhances the flavor of the chicken.
  • 1/2 teaspoon black pepper Provides a subtle hint of heat.
  • 1/4 teaspoon cayenne pepper For those who like an extra kick!
For Coating
  • 1 cup panko breadcrumbs Creates a delightful crunch that elevates the chicken's textures.
For Frying
  • 2 cups canola oil Ideal for frying due to its high smoke point.
For Garnish
  • 2 tablespoons parsley, chopped Adds a pop of color and freshness.

Equipment

  • medium mixing bowl
  • large skillet
  • small bowl
  • shallow plate
  • paper towels
  • thermometer

Method
 

How to Make Bang Bang Chicken
  1. In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Blend well and set aside.
  2. In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper until smooth; add the chicken tenders and toss to coat.
  3. Pour the panko breadcrumbs onto a shallow plate. Dredge each chicken piece in panko, pressing lightly to ensure it adheres.
  4. In a large skillet, heat enough canola oil for frying—about an inch deep—over medium-high until it reaches 365°F.
  5. In batches, add the chicken to the hot oil. Fry for about 2-3 minutes on each side until golden brown and internal temperature reaches 165°F.
  6. Transfer fried chicken pieces to a paper towel-lined plate to let excess oil drain.
  7. Toss the warm chicken in the prepared bang bang sauce until well coated.
  8. Top with chopped parsley and serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 28gProtein: 30gFat: 22gSaturated Fat: 3.5gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Optional: Serve with lime wedges for added zing. Store leftovers in an airtight container for up to 3 days.

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