Flavor-Packed Bang Bang Chicken

Bang Bang Chicken brings restaurant-level crunchy comfort right to your kitchen with a punchy sauce that hits all the sweet spicy creamy notes This recipe turns simple chicken tenderloins into a lively main course or crowd-pleasing party dish without fuss

I tried Bang Bang Chicken to impress guests at a summer backyard party and everyone wanted seconds Now this is my go-to for quick celebrations and surprise cravings

Ingredients

• Chicken tenderloins: choose plump boneless pieces for the juiciest bites
• Buttermilk: creates tender chicken and helps the coating adhere Pick full-fat for the best result
• Large egg: adds richness and binding to the marinade Use fresh eggs for best flavor
• All-purpose flour: gives a crispy structured crust Sift if possible for even coating
• Cornstarch: adds extra crunch to the breading Use a reputable brand for consistent quality
• Panko breadcrumbs: Japanese style for superior crunch Look for plain unseasoned for better control over salt
• Garlic powder: gives savoriness Choose a fresh jar bright in aroma
• Kosher salt: enhances all the flavors Larger crystals season more evenly
• Black pepper: a little bite that perks up the breading Use freshly ground
• Cayenne pepper: adds gentle heat Adjust by preference for spicier or milder chicken
• Mayonnaise: the creamy base for sauce Use real mayo for a smooth texture
• Thai sweet chili sauce: brings sweet heat Look for brands with visible chili flakes for best flavor
• Sriracha: spicy backbone to the sauce Use your favorite name brand
• Honey: balances the heat with mellow sweetness Use pure honey for deeper flavor
• Canola oil: high smoke point makes it safest for frying in batches
• Fresh parsley: optional but brings color and freshness Use bright green flat-leaf when possible

Step-by-Step Instructions

Marinate the Chicken:

Combine the chicken tenderloins with buttermilk and egg in a bowl Make sure every piece is coated Cover and chill for at least thirty minutes to tenderize the meat and infuse flavor

Prepare the Breading:

Mix together the flour cornstarch panko breadcrumbs garlic powder kosher salt black pepper and cayenne in a wide shallow dish Use a fork or your hands to make sure everything is fully blended

Heat the Oil:

Pour canola oil into a deep skillet or Dutch oven so it reaches about two inches up the side Heat gently to three hundred fifty degrees Fahrenheit A thermometer ensures you get perfectly golden crisp chicken

Bread the Chicken:

Lift each tenderloin from the marinade letting extra drip off Dredge in the breadcrumb mixture pressing firmly so every side is packed with a thick crust

Fry the Chicken:

Fry breaded chicken in small batches four to five minutes per batch until deep golden and cooked through The crust should be crisp and bubbles should form around the edges Drain on a wire rack or paper towels so they stay crunchy

Mix the Sauce:

In a large bowl whisk together mayonnaise Thai sweet chili sauce sriracha and honey until fully smooth Taste and adjust sriracha or honey for your ideal heat and sweetness

Sauce and Serve:

Add hot fried chicken to the bowl with the sauce Toss gently to coat every piece Finish with a sprinkle of chopped parsley for color and freshness Serve right away for best texture

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Sweet chili sauce is my secret favorite because it packs so much flavor and gives that unique gloss to the chicken I still remember the first time my youngest licked sauce off her fingers and asked for more It instantly became a birthday dinner tradition at our house

Storage Tips

Bang Bang Chicken is best hot and crisp but leftovers are still tasty Store cooled chicken in an airtight container in the fridge for up to two days To restore crispness warm in a hot oven or air fryer Reheat the sauce separately and toss just before serving

Ingredient Substitutions

No buttermilk Mix regular milk with a splash of vinegar as a quick fix For a lighter twist use Greek yogurt in the marinade If out of panko regular breadcrumbs work but crunch will be slightly less intense For gluten-free try rice flour and gluten-free breadcrumbs

Serving Suggestions

Serve over fluffy steamed rice for a main meal For parties cut tenders into smaller pieces and skewer them Toothpick appetizers disappear fast at potlucks Also great piled on a salad with extra sauce for a spicy creamy dressing

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Cultural Context

Bang Bang Chicken can trace roots to a traditional Chinese street snack but this crunchy fried version is a playful American-Asian fusion Its popularity soared thanks to restaurants and now every busy kitchen can make their own with just a few fresh ingredients

Recipe FAQs

→ What makes Bang Bang Chicken so flavorful?

The combination of a crispy breadcrumb coating and a creamy, spicy-sweet sauce made from chili sauce, sriracha, honey, and mayonnaise gives it bold, layered flavors.

→ Can I bake the chicken instead of frying?

Yes. Place breaded chicken on a wire rack over a baking sheet, spray with oil, and bake at 425°F until crispy and cooked through, about 18–22 minutes.

→ How do I adjust the spice level?

Reduce or increase the amount of sriracha and cayenne pepper in the sauce and coating to control the heat according to your preference.

→ Is there a substitute for buttermilk?

Mix plain milk with a splash of lemon juice or vinegar. Let it sit for a few minutes before using as a buttermilk alternative.

→ What side dishes complement this dish?

Fresh salads, steamed rice, or roasted vegetables all pair well, balancing the rich and tangy flavors of the chicken.