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Spicy Bang Bang Chicken Recipe

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4.6 from 99 reviews

Spicy Bang Bang Chicken features crispy, golden fried chicken tenderloins tossed in a creamy, sweet, and spicy Bang Bang sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This recipe offers a deliciously bold flavor with a satisfying crunch, perfect as a snack or main dish.

Ingredients

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 Breading

  • 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

Instructions

  1. Prepare the Bang Bang sauce: In a medium bowl, whisk together mayonnaise, Thai sweet chili sauce, 1 teaspoon Sriracha, and honey until smooth and creamy. Cover and refrigerate to allow flavors to meld.
  2. Set up the breading station: In the first shallow dish, combine all-purpose flour, cornstarch, garlic powder, kosher salt, black pepper, and optional cayenne pepper. Whisk well to distribute spices evenly. In the second dish, whisk the egg with 1 tablespoon Sriracha to create a spicy egg wash. Spread panko breadcrumbs evenly in the third dish for coating.
  3. Prepare and coat the chicken: Pat the chicken tenderloins dry with paper towels. Soak them in buttermilk for 15-20 minutes to tenderize and help the breading adhere. Dredge each tenderloin first in the seasoned flour mixture, then dip into the Sriracha-egg wash, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
  4. Cook the chicken: Heat ½ inch of neutral cooking oil (such as vegetable or canola oil) in a large skillet over medium-high heat. When the oil is hot, carefully place the breaded chicken tenderloins in the skillet, working in batches if needed to avoid overcrowding. Fry the chicken for 3-4 minutes per side, or until the coating is golden brown and the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked.
  5. Finish and serve: Remove the cooked chicken from the skillet and transfer to a wire rack set over a baking sheet to drain excess oil. While still warm, toss the chicken pieces directly in the reserved Bang Bang sauce to coat evenly, or serve the sauce on the side for dipping. Optionally garnish with sliced green onions or sesame seeds for added flavor and presentation.

Notes

  • Adjust the amount of Sriracha in the sauce and egg wash to control the level of spiciness to your preference.
  • Use a thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
  • Patting chicken dry before buttermilk soak helps the breading adhere better.
  • Draining the cooked chicken on a wire rack preserves its crispiness better than paper towels.
  • For gluten-free option, substitute all-purpose flour and panko with gluten-free alternatives.

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