Description
🌶️Indulge in the irresistible goodness of Bang Bang Chicken! 🍗✨ Crispy fried chicken coated in a creamy, spicy sauce that will have your taste buds dancing! 💃 Sweet, spicy, and oh-so-satisfying, this dish is perfect for any occasion—from casual dinners to gatherings with friends! 😋 One bite, and you’ll be hooked!
#BangBangChickenRecipe #SpicySauce #CrispyPerfection #FlavorPacked #EasyCooking #ChickenCravings #SweetAndSpicy #SaucyDeliciousness #DinnerInspo #AddictiveEats 🍗🌶️✨
Ingredients
Scale
For the Bang Bang Sauce
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha (or more to taste)
- 2 tablespoons honey
For the 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) panko breadcrumbs, plain
- Canola oil, for frying
- Parsley, chopped, for garnish
Instructions
1. Make the Bang Bang Sauce
- In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until smooth. Set aside.
2. Prepare the Chicken
- In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper (if using) until well combined.
- Add the chicken tenderloins to the bowl, tossing them to coat evenly in the batter.
3. Dredge the Chicken
- Place panko breadcrumbs on a shallow plate.
- Working one piece at a time, remove the chicken from the batter, gently shaking off any excess. Dredge the chicken in the panko, pressing lightly to ensure the breadcrumbs adhere. Set aside on a clean plate and repeat with the remaining chicken pieces.
4. Fry the Chicken
- In a large skillet, heat about 1 inch of canola oil over medium-high heat until it reaches 365°F (185°C).
- Carefully add the chicken in batches, being sure not to overcrowd the pan. Fry the chicken for about 2-3 minutes on each side or until golden brown and the chicken reaches an internal temperature of 165°F (74°C).
- Transfer the fried chicken to a paper towel-lined plate to drain excess oil before placing it on a serving platter.
5. Assemble and Serve
- Toss the crispy chicken pieces in the prepared bang bang sauce, ensuring they are well-coated.
- Garnish with freshly chopped parsley and serve warm.
Notes
- Substitutions:
- Chicken breast can be used instead of chicken tenderloins for a different cut.
- If you don’t have buttermilk, substitute with regular milk or a mixture of milk and vinegar.
- To make the dish spicier, add more Sriracha or include additional red pepper flakes in the sauce.
- Frying Tip:
- Keep an eye on the oil temperature while frying to ensure a crispy golden-brown exterior. If the oil is too hot, the chicken may burn; too cold, and it will become greasy.
- Serving Suggestions:
- Serve with steamed rice or a side of vegetables like broccoli or a fresh salad to balance out the richness of the dish.
- Prep Time: 20 minutes
- Cook Time: 6 minutes