Print

Bang Bang Chicken Recipe

Print Recipe

★★★★★

4.6 from 486 reviews

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.

Ingredients

Scale

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

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