Print

Bang Bang Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bang Bang Chicken features crispy, panko-crusted chicken tenderloins drizzled with a homemade sweet, spicy, and tangy Bang Bang sauce. The combination of crunchy chicken and creamy sauce makes this dish irresistible and perfect for dinner, appetizers, or parties.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 6 minutes
  • Total Time: 26 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

For the Bang Bang Sauce:

1 cup (232 g) mayonnaise

½ cup (132 g) Thai sweet chili sauce

1 teaspoon Sriracha, or more to taste

2 tablespoons honey

For the Chicken:

1 ½ pounds boneless skinless chicken tenderloins

1 cup (245 g) buttermilk

¾ cup (94 g) all-purpose flour

½ cup (64 g) 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 (216 g) panko breadcrumbs, plain

Canola oil, for frying

Chopped parsley, for garnish

Instructions

  1. In a small bowl, mix together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until well combined. Set aside.
  2. In a medium mixing bowl, whisk together the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper (if using). Add the chicken tenderloins to the bowl and toss them in the mixture to coat evenly.
  3. Place the panko breadcrumbs in a shallow plate. Working one piece at a time, remove each chicken tenderloin from the batter, shake off excess batter, and dredge it in the panko breadcrumbs. Press lightly to ensure the breadcrumbs adhere well. Place the coated chicken on a clean plate and repeat with the remaining pieces.
  4. Heat about an inch of canola oil in a large skillet over medium-high heat until it reaches 365°F. Working in batches, carefully add the chicken tenderloins to the hot oil, making sure not to overcrowd the pan. Fry the chicken for about 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F. Remove the cooked chicken from the skillet and place it on a paper towel-lined plate to drain.
  5. Once all the chicken is cooked, transfer it to a serving plate. Drizzle the prepared Bang Bang sauce over the chicken and toss to coat evenly.
  6. Garnish with freshly chopped parsley for a pop of color and serve the chicken warm.

Notes

  • If you prefer more heat, increase the amount of Sriracha in both the batter and the Bang Bang sauce.
  • For a gluten-free version, swap out the all-purpose flour and panko breadcrumbs for gluten-free alternatives.
  • If you prefer a healthier option, bake the chicken instead of frying. Bake at 400°F for 15-20 minutes until crispy and cooked through.
  • For a vegetarian version, use a plant-based chicken substitute or cauliflower florets as the base.

Nutrition

Find it online: https://cheftinaskitchen.com/bang-bang-chicken/