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Bang Bang Chicken is your answer for game-day parties or when you want something a little outrageous without a mountain of effort. Juicy chicken tenderloins get a crisp panko crust and are drenched in a sweet spicy creamy sauce you will want to spoon over everything.
Ingredients
- Mayonnaise: gives the bang bang sauce a rich creamy base use full fat for best taste
- Thai sweet chili sauce: brings sweet and tangy flavors choose a bright-colored fresh bottle for punchy flavor
- Sriracha: adds heat and depth warm up the spice if you like it extra zippy
- Honey: rounds out the sauce with a hint of floral sweetness use local or pure honey for best flavor
- Boneless skinless chicken tenderloins: cook quickly and stay juicy select fresh not frozen if you can
- Buttermilk: makes the chicken tender and juicy opt for real cultured buttermilk if available
- All-purpose flour and cornstarch: help create a light crisp coating always check cornstarch is fresh for max crunch
- Large egg: binds the batter together make sure it is room temperature
- Garlic powder kosher salt and black pepper: give the batter depth and seasoning grind your pepper for freshest flavor
- Cayenne pepper: is optional but adds a final kick
- Panko breadcrumbs: give unbeatable crunch look for large uniform crumbs for best results
- Canola oil: is ideal for frying because of its high smoke point and neutral flavor
- Fresh parsley: brightens at the end if you have it on hand
Step-by-Step Instructions
- Make the Sauce:
- Mix mayonnaise Thai sweet chili sauce Sriracha and honey in a small bowl until creamy and smooth cover and set aside
- Prepare the Battering Station:
- Whisk buttermilk flour cornstarch egg Sriracha garlic powder salt pepper and cayenne in a medium bowl until no clumps remain add chicken and toss until every piece is fully coated
- Bread the Chicken:
- Pour panko onto a wide plate take each chicken piece from the batter gently shake off the excess and press all sides firmly into the panko set each piece on a clean plate continue until all chicken is breaded
- Heat the Oil:
- Pour about one inch of canola oil into a large deep skillet bring to 365 degrees on a thermometer over medium-high heat if you sprinkle some panko in it should sizzle immediately
- Fry the Chicken:
- Fry chicken in batches without crowding cook each piece for two to three minutes on each side until deep golden and crispy and chicken reads 165 degrees inside let the oil heat back up between batches for even crunch
- Drain and Serve:
- Transfer fried chicken to a paper towel-lined plate for a minute then move to a serving plate
- Sauce and Garnish:
- Drizzle or toss chicken pieces with the bang bang sauce sprinkle with chopped parsley and serve immediately while hot
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Storage Tips
Leftover bang bang chicken keeps well in an airtight container in the fridge for up to two days Reheat in an oven or air fryer at 375 degrees to bring back the crispiness The sauce can be kept in a jar in the fridge for up to a week
Ingredient Substitutions
You can swap out chicken tenderloins for boneless chicken thighs or breasts cut into strips Greek yogurt works in place of mayonnaise in the sauce Gluten-free panko is a solid pick for for gluten sensitivities
Serving Suggestions
Serve hot over steamed jasmine rice alongside crisp veggies or slice and tuck into soft buns for sliders For a party platter cut the chicken into bite-sized chunks and offer the sauce on the side for dipping
Cultural and Historical Context
Bang bang chicken has roots in Sichuan street food famous for its tender poached chicken with a spicy sesame sauce This American version borrows the name and the concept but amps it up with crunchy fried chicken and a sweet spicy mayo-based sauce
Recipe FAQs
- → What type of chicken works best?
Boneless, skinless chicken tenderloins are ideal for even cooking and a tender texture. If needed, sliced chicken breast also works well.
- → What is bang bang sauce made from?
Bang bang sauce combines mayonnaise, Thai sweet chili sauce, Sriracha, and honey for a balance of creaminess, sweetness, and mild heat.
- → Can I bake instead of fry?
Yes, you can bake the panko-coated chicken on a wire rack at 425°F for about 20-25 minutes until crispy and golden.
- → How do I achieve extra crispiness?
Use fresh panko breadcrumbs and ensure oil is hot enough before frying. Let chicken pieces drain on a wire rack after cooking.
- → What sides pair well with this dish?
Bang Bang Chicken pairs nicely with steamed rice, Asian slaw, sautéed vegetables, or simply as a party appetizer with dipping sauces.