Dive into a plateful of crispy, golden-brown chicken tenderloins tossed in a creamy, sweet, and spicy Bang Bang sauce that’ll have your taste buds dancing. This homemade recipe is a crowd-pleaser that combines crunchy chicken with a mouthwatering sauce, perfect for weeknight dinners or sharing at parties. With a blend of bold flavors and a crunchy texture, this dish is guaranteed to impress!
Ingredients
Bang Bang Sauce
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha (adjust to taste)
- 2 tablespoons honey
Chicken
- 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
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional)
- 2 cups (216 g) plain panko breadcrumbs
- Canola oil, for frying
- Parsley, chopped (for garnish)
Instructions
- Prepare the Bang Bang Sauce : In a medium bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix until smooth and creamy. Adjust spice levels with extra Sriracha, if desired. Set the sauce aside or refrigerate until ready to serve.
- Marinate the Chicken : In a large bowl, add chicken tenderloins and buttermilk. Cover and refrigerate for at least 20 minutes (or up to 4 hours) to tenderize the chicken.
- Create the Coating : In a shallow bowl, mix flour, cornstarch, garlic powder, salt, black pepper, and cayenne pepper (if using). In another bowl, whisk together the egg and Sriracha. Place the panko breadcrumbs in a third bowl.
- Coat the Chicken : Remove chicken from the buttermilk and let excess drip off. Dredge each piece in the flour mixture, then dip into the egg mixture, and finally coat with panko breadcrumbs. Press the breadcrumbs gently to adhere.
- Fry the Chicken : Heat about 1-2 inches of canola oil in a large skillet over medium heat until it reaches 350°F (175°C). Fry the chicken in batches, avoiding overcrowding, for 3-4 minutes per side or until golden brown and fully cooked. Remove and place on a paper towel-lined plate to drain excess oil.
- Toss and Serve : In a large bowl, toss the crispy chicken pieces with the Bang Bang sauce until evenly coated. Garnish with chopped parsley and serve immediately.
Conclusion
This Bang Bang Chicken is everything you want in a dish—crispy, saucy, and bursting with bold flavors. Whether served as an appetizer or main course, it’s sure to be a hit with everyone at the table. Give it a try, and let this flavorful recipe become your new go-to comfort meal!
Zesty Bang Bang Chicken: A Flavor Explosion in Every Bite
A spicy, sweet, and crispy fried chicken dishtossed in a creamy Bang Bang sauce, perfect for family dinners or gatherings.
Ingredients
- Bang Bang Sauce :
- 1 cup 232 g mayonnaise
- ½ cup 132 g Thai sweet chili sauce
- 1 teaspoon Sriracha adjust to taste
- 2 tablespoons honey
- Chicken :
- 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
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper optional
- 2 cups 216 g plain panko breadcrumbs
- Canola oil for frying
- Parsley chopped (for garnish)
Instructions
- Prepare the Bang Bang Sauce : In a medium bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix until smooth and creamy. Adjust spice levels with extra Sriracha, if desired. Set the sauce aside or refrigerate until ready to serve.
- Marinate the Chicken : In a large bowl, add chicken tenderloins and buttermilk. Cover and refrigerate for at least 20 minutes (or up to 4 hours) to tenderize the chicken.
- Create the Coating : In a shallow bowl, mix flour, cornstarch, garlic powder, salt, black pepper, and cayenne pepper (if using). In another bowl, whisk together the egg and Sriracha. Place the panko breadcrumbs in a third bowl.
- Coat the Chicken : Remove chicken from the buttermilk and let excess drip off. Dredge each piece in the flour mixture, then dip into the egg mixture, and finally coat with panko breadcrumbs. Press the breadcrumbs gently to adhere.
- Fry the Chicken : Heat about 1-2 inches of canola oil in a large skillet over medium heat until it reaches 350°F (175°C). Fry the chicken in batches, avoiding overcrowding, for 3-4 minutes per side or until golden brown and fully cooked. Remove and place on a paper towel-lined plate to drain excess oil.
- Toss and Serve : In a large bowl, toss the crispy chicken pieces with the Bang Bang sauce until evenly coated. Garnish with chopped parsley and serve immediately.