Zesty Crispy Bang Bang Chicken Recipe: Sweet Heat Magic

Spice up your dinner routine with this irresistible bang bang chicken that promises a flavor explosion.

The crispy bang bang chicken recipe delivers a perfect balance of crunch and zesty sauce that’ll make your taste buds dance.

Every golden-brown bite packs a serious punch of excitement and texture.

Tender chicken pieces get coated in a delightfully crunchy exterior that crackles with each mouthful.

The secret lies in the creamy, tangy sauce that coats each morsel with pure deliciousness.

These flavor-packed nuggets work magic as a crowd-pleasing appetizer or main course.

Ingredients for Crispy Bang Bang Chicken

• Chicken Tenders: Tender and juicy chicken strips perfect for crispy coating.
• Panko Breadcrumbs: Light and airy Japanese-style breadcrumbs that create an extra crispy exterior.

• Buttermilk, Flour, Cornstarch: A combination that helps create a thick and crispy coating for the chicken.
• Egg: Helps bind the batter and create a smooth coating.
• Sriracha, Garlic Powder, Salt, Pepper, Cayenne Pepper: Seasonings that add flavor and heat to the chicken.

• Mayonnaise, Thai Sweet Chili Sauce, Sriracha, Honey: A blend of creamy, sweet, and spicy ingredients that make the bang bang sauce.
• Parsley: Fresh herb that adds a pop of color and brightness to the dish.

• Vegetable Oil: Used for deep frying the chicken to achieve a golden and crispy texture.

How to Make Bang Bang Chicken Crispy and Delicious

Step 1: Craft the Zesty Sauce

Grab a small bowl and combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey.

Stir everything until the mixture becomes smooth and vibrant.

Set this tantalizing sauce aside while you prepare the chicken.

Step 2: Create the Flavor-Packed Batter

• Flour
• Cornstarch
• Egg
• Sriracha
• Garlic powder
• Salt
• Pepper
• Cayenne pepper

Whisk the ingredients until they form a perfectly combined batter.

Toss chicken tenders into the mixture, ensuring each piece gets thoroughly coated.

Step 3: Prepare the Crispy Coating

Spread Panko breadcrumbs on a shallow plate.

This will be your secret weapon for achieving that irresistible crunch.

Step 4: Coat the Chicken

Remove chicken pieces from the batter, gently shaking off excess liquid.

Roll each piece in the Panko, pressing lightly to help the breadcrumbs stick.

Place coated chicken on a clean plate.

Step 5: Heat the Cooking Oil

Pour about an inch of oil into a large skillet.

Warm the oil over medium-high heat until it reaches 365°F.

Use a cooking thermometer to ensure precise temperature.

Step 6: Fry to Golden Perfection

Carefully add chicken to the hot oil in batches.

Avoid overcrowding the pan.

Cook each piece for 2-3 minutes per side until they turn a beautiful golden brown.

Ensure the internal temperature reaches 165°F for safe eating.

Step 7: Drain and Rest

Transfer fried chicken to a paper towel-lined plate.

This helps remove excess oil and keeps the chicken crispy.

Step 8: Sauce and Serve

Toss the crispy chicken in the prepared bang bang sauce.

Sprinkle with chopped parsley for a fresh touch.

Serve immediately while hot and enjoy the explosion of flavors!

Insider Tips for Crispy Bang Bang Chicken

• Place crispy chicken on a wire rack over paper towels for better draining and maintaining crispiness.
• Use a thermometer to keep oil at 365°F, ensuring evenly cooked and golden-brown chicken every time.
• Add a pinch of smoked paprika to the panko breading for extra complexity and subtle smokiness.
• Adjust Sriracha and cayenne pepper amounts to match your personal heat tolerance without compromising taste.
• Prepare bang bang sauce and marinate chicken ahead of time, storing separately in sealed containers for quick weeknight cooking.

Flavor Variations for Bang Bang Chicken

• Gluten-Free Crunch: Replace flour and cornstarch with gluten-free alternatives like rice flour or almond flour. Use gluten-free panko breadcrumbs for crispy coating.
• Low-Carb Protein Punch: Swap panko with crushed pork rinds or almond flour for a lower-carb breading. Use sugar-free sweet chili sauce to reduce carbohydrates.
• Baked Lighter Version: Skip deep-frying and bake chicken tenders on a wire rack at 425°F for 15-20 minutes. Spray with olive oil for extra crispiness and use same seasoning blend.

Serving Suggestions for Crispy Bang Bang Chicken

• Spicy Party Platter: Arrange crispy chicken tenders on a large wooden board with extra bang bang sauce in small dipping bowls for a fun, interactive meal perfect for game nights or gatherings.
• Fresh Salad Topper: Slice chicken into strips and scatter over mixed greens, drizzle with remaining bang bang sauce for a protein-packed, zesty salad that transforms the dish into a lighter meal.
• Sandwich Sensation: Stuff crispy chicken between soft brioche buns, add a layer of coleslaw and extra bang bang sauce for a mouthwatering sandwich that elevates traditional chicken tenders.
• Quick Appetizer Bites: Cut chicken into smaller pieces, secure with toothpicks, and serve as bite-sized appetizers during cocktail parties or movie nights, ensuring easy sharing and delicious nibbling.

How to Store Bang Bang Chicken Leftovers

• Store leftover chicken in an airtight container for up to 3-4 days. Keep sauce separately in a sealed container to maintain crispiness.
• Wrap individual chicken pieces in plastic wrap, place in freezer bags, and store for up to 1 month. Separate sauce into a different container.
• Preheat oven to 375°F. Spread chicken on a wire rack over a baking sheet to prevent sogginess. Warm for 10-12 minutes until crispy and heated through.
• Set air fryer to 370°F. Arrange chicken in a single layer, cook for 3-4 minutes until hot and crisp. Drizzle with reserved bang bang sauce before serving.

FAQs

• What makes the batter unique in this recipe?

The batter combines buttermilk, flour, cornstarch, egg, and spices like Sriracha and garlic powder, creating a complex, flavorful coating that helps achieve an extra crispy texture.

• Why is it important to shake off excess batter before coating with Panko?

Shaking off excess batter prevents the Panko from becoming soggy and ensures a crisp, even coating that adheres well to the chicken, resulting in a crunchy exterior.

• How do I know when the oil is at the right temperature for frying?

Use a digital thermometer to check that the oil reaches 365°F. If you don’t have a thermometer, drop a small piece of Panko into the oil – it should sizzle and float immediately when the oil is ready.

Why Crispy Bang Bang Chicken Is So Addictive

• Spice Up Your Meal: Deliver bold, zesty flavors that wake up your taste buds with a perfect blend of Thai sweet chili sauce, Sriracha, and honey.
• Quick and Crispy Delight: Achieve restaurant-quality crispy chicken tenders at home with simple ingredients and an easy coating technique that guarantees a crunchy exterior.
• Crowd-Pleasing Party Starter: Wow guests with these irresistible chicken tenders that work perfectly as an appetizer, game day snack, or casual dinner option that everyone will love.
• Customize Your Heat: Adjust the spice level by playing with Sriracha and cayenne pepper quantities, making this recipe adaptable for different heat preferences and palates.

Crispy Bang Bang Chicken Recipe

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4.5 from 18 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Sizzling bang bang chicken delivers a spicy, crunchy sensation that dances across taste buds with irresistible Asian-inspired flavors. Crispy chicken coated in zesty sauce promises a quick, mouthwatering meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Chicken:

• 1 1/2 pounds (680 grams) boneless skinless chicken tenderloins

Breading Ingredients:

• 1 cup (245 grams) buttermilk
• 1 large egg (room temperature)
• 3/4 cup (94 grams) all-purpose flour
• 1/2 cup (64 grams) cornstarch
• 2 cups (216 grams) panko breadcrumbs, plain
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper (optional)
• 1 tablespoon Sriracha

Sauce and Garnish:

• 1 cup (232 grams) mayonnaise
• 1/2 cup (132 grams) Thai sweet chili sauce
• 2 tablespoons honey
• 1 teaspoon Sriracha (or more to taste)
• Canola oil (for frying)
• Parsley (chopped, for garnish)

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Instructions

1. Prepare the bang bang sauce by whisking mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a small bowl until smooth and well-combined.
2. Create a flavorful batter in a medium bowl by mixing buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper until completely incorporated.
3. Submerge chicken tenders in the batter, ensuring each piece is thoroughly coated.
4. Spread Panko crumbs on a shallow plate for coating the chicken.
5. Remove chicken pieces from batter, allowing excess to drip off, then carefully roll in Panko crumbs, pressing gently to ensure a complete, even coating.
6. Heat vegetable oil to 365°F in a large skillet, maintaining a depth of approximately one inch.
7. Carefully place battered chicken into the hot oil in small batches to prevent overcrowding, frying for 2-3 minutes per side until golden brown and crispy.
8. Check internal chicken temperature reaches 165°F for safe consumption.
9. Transfer fried chicken to a paper towel-lined plate to drain excess oil.
10. Generously coat crispy chicken pieces with prepared bang bang sauce.
11. Garnish with freshly chopped parsley and serve immediately while hot and crunchy.

Notes

• Customize the heat level by adjusting Sriracha and cayenne pepper for mild or spicy preferences.
• Use gluten-free flour and panko breadcrumbs to make the dish celiac-friendly.
• Pat chicken tenders dry before marinating to ensure maximum batter adhesion and crispier texture.
• Maintain consistent oil temperature around 365°F for perfectly golden and crispy chicken without burning.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 690 kcal
• Sugar: 23 g
• Sodium: 920 mg
• Fat: 41 g
• Saturated Fat: 6 g
• Unsaturated Fat: 33 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 2 g
• Protein: 38 g
• Cholesterol: 115 mg