Bang Bang Chicken Recipe

Introduction

Bang Bang Chicken is a flavorful and crispy dish that combines a spicy, creamy sauce with tender fried chicken. It’s perfect as an appetizer or main course and brings a beautiful balance of sweet, spicy, and savory flavors to your table.

Ingredients

• 1 cup (232 g) mayonnaise
• ½ cup (132 g) Thai sweet chili sauce
• 1 teaspoon Sriracha, or more to taste
• 2 tablespoons honey
• 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

Instructions

1. Step 1: In a bowl, whisk together mayonnaise, Thai sweet chili sauce, 1 teaspoon Sriracha, and honey to make the Bang Bang sauce. Adjust Sriracha to your preferred spice level. Set aside.
2. Step 2: In another bowl, combine buttermilk with 1 tablespoon Sriracha. Add the chicken tenderloins and marinate for at least 30 minutes to tenderize and infuse flavor.
3. Step 3: In a third bowl, mix all-purpose flour, cornstarch, garlic powder, and kosher salt to make the breading.
4. Step 4: Beat the egg in a separate small bowl. Remove chicken from buttermilk, dip each piece in the beaten egg, then coat thoroughly with the flour mixture.
5. Step 5: Heat oil in a deep pan or fryer to 350°F (175°C). Fry the coated chicken tenderloins in batches until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
6. Step 6: Toss the fried chicken in the prepared Bang Bang sauce until well coated. Serve immediately, garnished with sliced green onions or sesame seeds if desired.

Tips & Variations

• Use chicken tenders for quick cooking or substitute with thinly sliced chicken breast.
• For extra crispiness, double coat the chicken by dipping back in egg and flour mixture before frying.
• Adjust the heat by adding more Sriracha or swapping it for a milder chili sauce.
• Serve over steamed rice or as a sandwich with fresh lettuce and pickles for a tasty twist.

Storage

Store leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or air fryer to keep the coating crisp. Avoid microwaving as it can make the breading soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Bang Bang Chicken ahead of time?

You can prepare the chicken and sauce separately ahead of time, but for best texture, toss the chicken in the sauce just before serving to maintain crispiness.

Is there a vegetarian version of Bang Bang Chicken?

Yes, you can substitute the chicken with crispy fried cauliflower or tofu and toss it in the Bang Bang sauce for a delicious vegetarian alternative.

Bang Bang Chicken Recipe

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Bang Bang Chicken is a flavorful and crispy fried chicken dish coated in a creamy, spicy, and sweet sauce that combines mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This recipe features tender chicken tenderloins marinated in buttermilk for extra juiciness, then dredged in a crispy flour and cornstarch coating before being fried to golden perfection. Perfect as an appetizer or main, this dish offers a delightful balance of heat and sweetness with crunchy texture.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

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 Coating

• 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

Instructions

1. Prepare the sauce: In a medium bowl, whisk together mayonnaise, Thai sweet chili sauce, 1 teaspoon Sriracha, and honey until smooth and well combined. Set aside in the refrigerator to chill.
2. Marinate the chicken: Place the chicken tenderloins in a bowl and pour buttermilk over them. Let the chicken marinate for at least 30 minutes to tenderize and infuse moisture.
3. Make the batter: In a separate large bowl, combine all-purpose flour, cornstarch, garlic powder, and kosher salt. In another small bowl, beat the egg with 1 tablespoon of Sriracha.
4. Coat the chicken: Remove chicken from buttermilk marinade, dip each piece first in the egg mixture, then dredge in the flour and cornstarch mixture thoroughly to coat.
5. Heat the oil: In a deep skillet or frying pan, heat enough oil to a depth of about 1-2 inches to 350°F (175°C) for deep frying.
6. Fry the chicken: Fry the coated chicken tenderloins in batches without crowding the pan, cooking each side for 3-4 minutes or until golden brown and cooked through. Use a thermometer to ensure internal temperature reaches 165°F (74°C).
7. Drain: Remove fried chicken from oil and place on paper towels to drain excess oil.
8. Toss in sauce: While still warm, toss the fried chicken tenderloins gently in the prepared Bang Bang sauce until evenly coated.
9. Serve: Serve immediately as an appetizer or main dish, optionally with rice or a fresh salad for balance.

Notes

• Marinating the chicken in buttermilk helps tenderize and keep it juicy.
• Adjust the amount of Sriracha in the sauce and batter to control spice level.
• Use a thermometer to maintain oil temperature for perfect crispy coating.
• Drain chicken well after frying to avoid sogginess.
• Leftover sauce can be refrigerated for up to 3 days.
• For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.

Keywords: Bang Bang Chicken, Crispy Chicken, Fried Chicken Tenderloins, Spicy Chicken, Asian Chicken Recipe