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Bang Bang Chicken Recipe

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★★★★★

4.7 from 130 reviews

Bang Bang Chicken is a deliciously crispy fried chicken tenderloin coated in a spicy, tangy, and creamy Bang Bang sauce. The chicken is first dipped in a flavorful batter, coated with panko breadcrumbs, then deep-fried until golden and crispy. Served with a homemade Bang Bang sauce made with mayo, sweet chili sauce, sriracha, and honey, this dish is a perfect blend of heat, sweetness, and creaminess.

Ingredients

Scale

For the Bang Bang Sauce

  • 1 cup mayonnaise
  • ½ cup sweet chili sauce
  • 1 tbsp hot sauce (Sriracha)
  • 2 tbsp honey or sugar
  • Salt and pepper to taste

For the Chicken

  • 1 ½ pounds chicken tenderloins, boneless, skinless
  • 2 cups panko breadcrumbs, plain
  • ¾ cup all-purpose flour
  • ½ cup cornstarch
  • 1 cup buttermilk
  • 1 large egg, room temperature
  • 1 tbsp hot sauce (Sriracha)
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • ¼ tsp black pepper
  • Oil for frying
  • Parsley, chopped, for garnish

Instructions

  1. Make the Bang Bang Sauce: Whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a medium-sized bowl until well combined. Adjust Sriracha to taste for desired level of heat. Refrigerate the sauce to let flavors meld while preparing the chicken.
  2. Prepare the Chicken Batter: In a large mixing bowl, combine buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and optional cayenne pepper. Whisk until smooth and thick.
  3. Coat the Chicken: Add the chicken tenderloins to the batter and mix until each piece is thoroughly coated. Spread panko breadcrumbs in a separate shallow dish.
  4. Breadcrumb the Chicken: Transfer each battered chicken tenderloin to the panko breadcrumbs, pressing gently to coat completely. Place the breaded chicken on a baking sheet to prepare for frying.
  5. Heat the Oil: In a large frying pan, heat enough oil over medium-high heat to deep fry. The oil should be hot enough to sizzle when a breadcrumb is dropped in.
  6. Fry the Chicken: Fry the breaded chicken tenders in batches to avoid overcrowding, cooking for about 4-5 minutes per side until golden brown and crispy. Adjust heat as needed to maintain consistent oil temperature to ensure even cooking.
  7. Drain Excess Oil: Place the fried chicken on a paper towel-lined plate to absorb any excess oil.
  8. Serve: Drizzle or brush the Bang Bang Sauce generously over the crispy chicken. Garnish with chopped parsley and serve immediately for best texture and flavor.

Notes

  • You can adjust the level of spiciness by adding more or less Sriracha to the Bang Bang sauce and batter.
  • Using buttermilk in the batter helps tenderize the chicken and adds a subtle tangy flavor.
  • For a crispier coating, ensure the oil is at the right temperature before frying – ideally around 350°F (175°C).
  • Do not overcrowd the pan during frying to prevent oil temperature drop and soggy coating.
  • Leftover Bang Bang sauce can be refrigerated for up to 3 days.
  • For gluten-free option, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.

Keywords: Bang Bang Chicken, crispy fried chicken, spicy chicken recipe, homemade Bang Bang sauce, panko fried chicken, chicken tenderloin recipe

Find it online: https://www.cheftara.com/bang-bang-chicken-recipe/