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Spicy Bang Bang Chicken Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 4.5 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Asian Fusion

Description

This Spicy Bang Bang Chicken recipe features crispy, golden fried chicken tenderloins coated in a flavorful, creamy sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. The chicken is first marinated in buttermilk for tenderness, then dredged in a seasoned flour mixture, egg wash, and panko breadcrumbs before being deep-fried to perfection. Topped with chopped parsley, this dish offers a perfect balance of heat, sweetness, and crunch, ideal for a satisfying appetizer or main course.

Ingredients

Scale

Sauce

  • 1 cup mayonnaise
  • ½ cup Thai sweet chili sauce
  • 1 teaspoon Sriracha sauce
  • 2 tablespoons honey

Chicken and Coating

  • 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
  • â…› teaspoon cayenne pepper (optional)
  • 2 cups plain panko breadcrumbs

For Frying and Garnish

  • Canola oil for frying
  • Chopped parsley for garnish

Instructions

  1. Prepare the sauce: In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, 1 teaspoon Sriracha sauce, and honey until smooth and well combined. Set aside in the refrigerator to chill while you prepare the chicken.
  2. Marinate the chicken: Place the chicken tenderloins in a bowl and cover with buttermilk. Let marinate for at least 15 minutes to tenderize and add moisture.
  3. Prepare the dredging stations: In a shallow dish, combine the flour, cornstarch, garlic powder, salt, black pepper, and optional cayenne pepper. In another bowl, whisk together the egg and 1 tablespoon Sriracha sauce. Place the panko breadcrumbs in a third shallow dish.
  4. Coat the chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece through the flour mixture, dip into the egg mixture, and then coat well with panko breadcrumbs. Press the breadcrumbs onto the chicken for better adhesion.
  5. Heat the oil: Pour canola oil into a deep skillet or frying pan about 1 inch deep. Heat over medium-high heat until the oil reaches 350°F (175°C).
  6. Fry the chicken: Carefully add the breaded chicken tenderloins to the hot oil in batches, avoiding overcrowding. Fry for about 3-4 minutes per side or until golden brown and cooked through. Use a meat thermometer to check for an internal temperature of 165°F (74°C).
  7. Drain excess oil: Transfer the fried chicken to a plate lined with paper towels to remove excess oil.
  8. Toss with sauce: Place the fried chicken in a large bowl, pour the prepared sauce over it, and gently toss to coat each piece evenly.
  9. Garnish and serve: Sprinkle chopped parsley over the coated chicken for a fresh touch. Serve immediately for best texture and flavor.

Notes

  • Marinating the chicken in buttermilk helps tenderize the meat and adds moisture for a juicier bite.
  • Pressing the panko breadcrumbs firmly on the chicken ensures a crispy and even coating.
  • If you prefer less heat, reduce or omit the Sriracha and cayenne pepper.
  • Maintain the oil temperature at 350°F to prevent greasy chicken and ensure even browning.
  • Use a thermometer to confirm chicken is fully cooked for food safety.
  • Serve immediately to enjoy the crispy texture, as the sauce can soften the coating over time.

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Find it online: https://trendykitchenideas.com/spicy-bang-bang-chicken-recipe/