Bang Bang Crispy Chicken (Print-Friendly Version)
Crispy panko chicken, drizzled with spicy-sweet bang bang sauce. Perfect as an appetizer or main dish.
# What You’ll Need to Make This:
→ Bang Bang Sauce
01 -
232 g mayonnaise
02 -
132 g Thai sweet chili sauce
03 -
1 teaspoon Sriracha sauce, or more to taste
04 -
2 tablespoons honey
→ Chicken
05 -
680 g boneless, skinless chicken tenderloins
06 -
245 g buttermilk
07 -
94 g all-purpose flour
08 -
64 g cornstarch
09 -
1 large egg, at room temperature
10 -
1 tablespoon Sriracha sauce
11 -
0.5 teaspoon garlic powder
12 -
0.5 teaspoon kosher salt
13 -
0.25 teaspoon black pepper
14 -
0.125 teaspoon cayenne pepper, optional
15 -
216 g plain panko breadcrumbs
16 -
canola oil, for deep frying
17 -
chopped fresh parsley, for garnish
# How to Prepare:
01 -
In a small bowl, thoroughly whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until the sauce is smooth and well blended. Set aside.
02 -
In a medium mixing bowl, combine buttermilk, flour, cornstarch, egg, Sriracha sauce, garlic powder, salt, black pepper, and optional cayenne pepper. Whisk until a smooth batter forms. Add the chicken tenderloins and toss until fully coated.
03 -
Place the panko breadcrumbs in a shallow dish. Remove each chicken tenderloin from the batter, allowing excess to drip off, then coat evenly in panko by pressing gently to adhere. Arrange coated pieces on a clean plate and repeat with remaining chicken.
04 -
Pour approximately 2.5 cm of canola oil into a large skillet and heat to 185°C. Monitor the temperature with a kitchen thermometer for accuracy.
05 -
Working in batches to prevent overcrowding, carefully add the panko-coated chicken pieces to the hot oil. Fry each side for 2–3 minutes until a deep golden brown and an internal temperature of 74°C is reached. Transfer fried chicken to a plate lined with paper towel to drain.
06 -
Once all chicken is fried and drained, place on a serving plate. Drizzle or toss generously with bang bang sauce and garnish with chopped parsley. Serve immediately while hot and crisp.
# Extra Tips:
01 -
For optimal crispiness, do not overcrowd the skillet while frying; the oil temperature must remain steady for proper browning.