Bang Bang Chicken: Crispy, Juicy, and Irresistibly Saucy
Bang Bang Chicken is an irresistible dish that has won the hearts of food enthusiasts everywhere. It’s a combination of tender chicken tenders coated in crispy panko breadcrumbs and tossed in a creamy, sweet, and spicy sauce. The unique flavor profile of Bang Bang Chicken combines the richness of mayonnaise, the heat from Sriracha, the sweetness of honey, and the tang of Thai sweet chili sauce, all brought together in perfect harmony. Whether you’re cooking for a special occasion, an intimate family dinner, or just indulging in something comforting, this dish never disappoints.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 4 servings
- Category: Appetizer, Main Course, Party Food
- Method: Deep Frying
- Cuisine: Asian Fusion
Ingredients
Bang Bang Sauce Ingredients
- Mayonnaise (1 cup): The creamy base of the sauce, mayonnaise provides richness and a smooth texture. It helps balance out the heat from the Sriracha and the sweetness of the honey.
- Thai Sweet Chili Sauce (½ cup): This adds sweetness and tang to the sauce, giving it a unique flavor profile. The sweet chili sauce gives the Bang Bang sauce its signature flavor.
- Sriracha (1 teaspoon): Sriracha is a beloved hot sauce that adds the perfect amount of heat to the Bang Bang sauce. You can adjust the amount of Sriracha based on your preferred spice level.
- Honey (2 tablespoons): Honey not only adds sweetness but also enhances the overall texture of the sauce, making it silky and smooth.
Chicken Ingredients
- Boneless Skinless Chicken Tenderloins (1½ pounds): Chicken tenderloins are the perfect cut for this dish. They are tender, juicy, and cook quickly. They are also easy to handle and provide the perfect bite-sized pieces for dipping in sauce.
- Buttermilk (1 cup): Buttermilk is essential for marinating the chicken. It helps tenderize the meat and infuses flavor, making the chicken juicy and flavorful.
- All-Purpose Flour (¾ cup): Flour is used to create the first layer of coating for the chicken. It helps the batter adhere to the chicken and contributes to the crispiness once fried.
- Cornstarch (½ cup): Cornstarch creates an ultra-crispy crust. When combined with flour, it ensures that the chicken becomes perfectly crunchy and golden.
- Egg (1 large): The egg helps bind the batter to the chicken and contributes to the crispy exterior.
- Sriracha (1 tablespoon): This ingredient is added to the batter to infuse the chicken with a mild heat. The Sriracha gives the chicken a spicy kick and adds flavor to the breading.
- Garlic Powder (½ teaspoon), Kosher Salt (½ teaspoon), Black Pepper (¼ teaspoon), and Cayenne Pepper (⅛ teaspoon): These spices season the batter and enhance the flavor of the chicken. The garlic powder adds depth, while the cayenne pepper gives the chicken a subtle, spicy finish.
- Panko Breadcrumbs (2 cups): Panko breadcrumbs are used to coat the chicken. They are light, flaky, and provide the perfect crispness once fried.
- Canola Oil: This oil is ideal for frying because it has a high smoke point, ensuring the chicken crisps up perfectly without burning.
- Parsley (chopped): Chopped parsley is used as a garnish to add freshness and a pop of color to the finished dish.
Instructions
Step 1: Prepare the Bang Bang Sauce
Start by making the Bang Bang sauce. In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir the ingredients together until they form a smooth and creamy sauce. The sauce should have a nice balance of sweet, spicy, and tangy flavors. Once mixed, set the sauce aside so the flavors can meld together while you prepare the chicken.
Step 2: Prepare the Chicken Batter
In a medium mixing bowl, combine the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper. Whisk everything together until the batter is smooth and fully combined. The batter should be slightly thick, allowing it to coat the chicken tenderloins evenly. Add the chicken tenderloins to the bowl and toss them gently in the batter to ensure they are fully coated.
Step 3: Coat the Chicken in Panko
Place the panko breadcrumbs in a shallow plate or dish. Take each battered chicken tenderloin and remove it from the batter, gently shaking off any excess. Dredge the chicken in the panko breadcrumbs, pressing down slightly to ensure the breadcrumbs stick to the batter. This step is crucial for achieving that deliciously crispy crust. Once the chicken is coated in panko, set it aside on a clean plate and repeat the process with the remaining pieces of chicken.
Step 4: Heat the Oil
Next, heat about an inch of canola oil in a large skillet over medium-high heat. The oil needs to reach a temperature of 365°F (185°C) for perfect frying. Use a thermometer to ensure the oil is at the correct temperature, as this will help achieve that crisp golden-brown coating. If the oil is too hot, the chicken may burn, and if it’s not hot enough, the chicken will absorb too much oil and become greasy.
Step 5: Fry the Chicken
Once the oil is ready, add the chicken tenderloins to the skillet in batches. Be careful not to overcrowd the pan, as this will lower the temperature of the oil and result in soggy chicken. Fry the chicken for about 2-3 minutes on each side, or until golden brown and crispy. You can check the chicken’s internal temperature with a meat thermometer—when it reaches 165°F (74°C), it’s ready. Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.
Step 6: Toss in Bang Bang Sauce and Serve
While the chicken is still hot, toss it in the prepared Bang Bang sauce. The sauce should coat the chicken pieces evenly, ensuring every bite is full of flavor. Once coated, transfer the chicken to a serving platter and garnish with freshly chopped parsley for a burst of color. Serve the Bang Bang Chicken immediately for the best experience, while the chicken is still crispy and hot.
Notes
- Even Coating: For an even crispness, make sure the chicken pieces are evenly coated in batter and panko before frying.
- Don’t Overcrowd the Pan: Fry the chicken in batches to maintain the temperature of the oil and ensure each piece cooks to perfection.
- Use a Meat Thermometer: For the most accurate cooking time, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Customize the Heat: If you prefer a milder version of the sauce, reduce the amount of Sriracha. Conversely, if you love spice, feel free to add more to both the sauce and the batter.