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Bang Bang Chicken Recipe

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★★★★★

4.5 from 113 reviews

Bang Bang Chicken is a crispy, flavorful dish featuring tender chicken coated in a spicy, tangy batter and fried to golden perfection. Tossed in a creamy Bang Bang sauce made with mayo, Thai sweet chili sauce, Sriracha, and honey, this dish offers a perfect balance of heat, sweetness, and creaminess, garnished with fresh parsley for a bright finish. It’s a crowd-pleasing appetizer or main course that’s easy to prepare and incredibly satisfying.

Ingredients

Scale

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

Chicken and Batter

  • 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)

Coating and Garnish

  • 2 cups (216 g) panko breadcrumbs (plain)
  • Canola oil (for frying, about 1 inch deep)
  • Parsley, chopped (for garnish)

Instructions

  1. Make Bang Bang Sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until smooth and set aside to let the flavors meld.
  2. Prepare the Batter: In a medium bowl, whisk together the buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper (if using) to create a smooth batter. Add the chicken tenderloins to the batter and toss to coat them evenly.
  3. Coat Chicken with Panko: Pour the panko breadcrumbs onto a shallow plate. Remove each chicken tenderloin from the batter one at a time, letting excess batter drip off, then dredge it in the panko, pressing gently to ensure the crumbs adhere well. Place coated chicken pieces on a clean plate and repeat for all tenders.
  4. Heat Oil: In a large skillet, pour about 1 inch of canola oil. Heat the oil over medium-high heat until it reaches 365°F (185°C). Use a thermometer for accuracy to ensure proper frying temperature.
  5. Fry Chicken: Working in batches to avoid overcrowding, carefully add the coated chicken tenderloins to the hot oil. Fry each side for about 2–3 minutes or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C) for safe consumption. Maintain the oil temperature at 365°F between batches.
  6. Drain and Serve: Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Once all chicken pieces are fried, place them on a serving plate. Drizzle generously with the prepared Bang Bang sauce, sprinkle with chopped parsley, and serve warm. Alternatively, you can toss the chicken in the sauce before plating for a fully coated dish.

Notes

  • Maintain oil temperature at 365°F for perfectly crispy chicken without excess oil absorption.
  • Adjust Sriracha quantity in the sauce and batter depending on your heat preference.
  • Use a thermometer to check the chicken’s internal temperature for safety and juiciness.
  • For a spicier version, add extra cayenne pepper or increase Sriracha.
  • Leftover Bang Bang sauce can be refrigerated for up to 3 days and used as a dip or dressing.
  • Use fresh parsley or substitute with cilantro for a different flavor profile.

Keywords: Bang Bang Chicken, crispy chicken, fried chicken, spicy chicken recipe, appetizer, Asian-inspired recipe, chicken tenders, homemade Bang Bang sauce, fried chicken with sauce

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