Description

This Bang Bang Chicken recipe features crispy, golden fried chicken tenderloins coated in a flavorful, creamy, and spicy Bang Bang Sauce made with mayonnaise, Thai sweet chili sauce, Sriracha, and honey. The chicken is dipped in a seasoned batter, dredged in panko breadcrumbs, and fried to perfection, then tossed in the signature tangy sauce and garnished with fresh parsley. It’s an irresistible appetizer or main dish that brings a perfect balance of sweet, spicy, and savory flavors with a delightful crunch.

Ingredients

Units Scale

Bang Bang Sauce

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

Chicken

1 1/2 pounds boneless skinless chicken tenderloins
1 cup (245 g) buttermilk
3/4 cup (94 g) all-purpose flour
1/2 cup (64 g) cornstarch
1 large egg, room temperature
1 tablespoon Sriracha
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper, optional
2 cups (216 g) panko breadcrumbs, plain
canola oil, for frying
parsley, chopped, for garnish

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Instructions

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 allow flavors to meld.
Prepare the Batter: In a medium mixing bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and optional cayenne pepper until well combined. This will create a thick batter to coat the chicken.
Coat the Chicken: Add the chicken tenderloins to the batter and toss them gently until they are fully coated.
Prepare Panko Dredge: Spread the panko breadcrumbs evenly on a shallow plate. One at a time, remove chicken pieces from the batter, shaking off excess, then press each piece into the panko to thoroughly coat. Place coated chicken on a clean plate; repeat with all pieces.
Heat Oil: In a large skillet, pour about 1 inch of canola oil and heat over medium-high heat until the oil temperature reaches 365°F, suitable for frying.
Fry Chicken: Working in batches to avoid overcrowding, carefully place chicken in the hot oil. Fry each side for 2-3 minutes or until golden brown and chicken is cooked through with an internal temperature of 165°F. Maintain the oil temperature at 365°F between batches.
Drain Excess Oil: Transfer fried chicken onto a paper towel-lined plate to absorb excess oil.
Toss in Sauce and Garnish: While still warm, toss the crispy chicken tenderloins in the prepared Bang Bang Sauce to coat thoroughly. Sprinkle chopped parsley on top for a fresh finish and serve immediately.

Notes

Ensure oil temperature is consistent at 365°F for optimal frying and crispiness.
Use panko breadcrumbs for extra crunch compared to regular breadcrumbs.
You can adjust the amount of Sriracha in both the sauce and batter to control the spice level according to preference.
Serve immediately for best texture; leftovers may lose crispiness.
If preferred, chicken breasts can be used instead of tenderloins but adjust frying time accordingly.

Nutrition

Serving Size: 1 serving (approximately 4-5 chicken tenders with sauce)
Calories: 480 kcal
Sugar: 10 g
Sodium: 600 mg
Fat: 30 g
Saturated Fat: 5 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1.5 g
Protein: 28 g
Cholesterol: 95 mg