Description
This Bang Bang Chicken recipe features crispy fried chicken tenders coated in a spicy, sweet, and creamy sauce made from mayonnaise, Thai sweet chili, Sriracha, and honey. Perfect as an appetizer or main dish, it combines a flavorful marinade with a crunchy panko breadcrumb coating and a signature sauce that brings bold, tangy, and sweet flavors together in every bite.
Ingredients
Scale
For the Sauce:
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha sauce
- 2 tablespoons honey
For the Chicken:
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tablespoon Sriracha sauce
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional)
- 2 cups plain panko breadcrumbs
- Canola oil (for frying)
- Chopped parsley (for garnish)
Instructions
- Make the Bang Bang Sauce: In a small bowl, mix together 1 cup mayonnaise, ½ cup Thai sweet chili sauce, 1 teaspoon Sriracha sauce, and 2 tablespoons honey. Whisk until smooth. Cover and set aside to let the flavors meld.
- Prepare the Chicken Marinade: In a medium bowl, whisk 1 cup buttermilk, ¾ cup all-purpose flour, ½ cup cornstarch, 1 large egg, 1 tablespoon Sriracha sauce, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon cayenne pepper (optional) until the mixture is smooth and well combined.
- Marinate the Chicken: Add the 1 ½ pounds boneless skinless chicken tenderloins to the marinade, ensuring each piece is fully coated. Let the chicken marinate for 10 minutes to tenderize and absorb the flavors.
- Coat the Chicken with Breadcrumbs: Spread 2 cups plain panko breadcrumbs on a plate. Remove each chicken tenderloin from the marinade, letting excess drip off, then coat evenly with the panko breadcrumbs by pressing gently to help the crumbs adhere well. Place coated chicken on a clean plate for frying.
- Heat the Oil: In a skillet, heat canola oil to 365°F (185°C) over medium-high heat. Use enough oil for shallow frying so the chicken tenders can cook evenly and become crispy.
- Fry the Chicken: Fry the coated chicken tenders in batches, taking care not to overcrowd the pan. Cook each side for 2 to 3 minutes until golden brown and cooked through. Use a meat thermometer to confirm the internal temperature reaches 165°F (74°C) for safe consumption.
- Drain Excess Oil: Transfer the fried chicken tenders to a paper towel-lined plate to drain any excess oil, ensuring that they remain crisp and not greasy.
- Toss in Bang Bang Sauce: Immediately toss the hot fried chicken tenders in the prepared Bang Bang Sauce until they are evenly coated with the creamy and spicy sauce, maximizing flavor absorption.
- Garnish and Serve: Sprinkle the sauced chicken tenders with chopped parsley for a fresh, vibrant touch. Serve warm as an appetizer or a main dish for a crowd-pleasing treat.
Notes
- For extra heat, increase the amount of Sriracha in the marinade or sauce to taste.
- Make sure the oil temperature stays consistent at 365°F to ensure even cooking and avoid greasy chicken.
- If you prefer baked chicken, this recipe can be adapted, but frying is recommended for the signature crispiness.
- Use a meat thermometer to guarantee chicken is cooked through safely.
- Panko breadcrumbs provide a lighter, crispier coating compared to regular breadcrumbs.
- Marinating the chicken helps keep it juicy and tender.
- Leftover Bang Bang sauce can be refrigerated for up to 3 days and used as a dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American Asian Fusion
Keywords: Bang Bang Chicken, fried chicken tenders, spicy chicken recipe, crispy chicken, Asian sauce chicken, appetizer, chicken tenders, Sriracha chicken
