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.
Ingredients
Scale
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)
Instructions
- Prepare the bang bang sauce by whisking mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a small bowl until smooth and well-combined.
- 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.
- Submerge chicken tenders in the batter, ensuring each piece is thoroughly coated.
- Spread Panko crumbs on a shallow plate for coating the chicken.
- Remove chicken pieces from batter, allowing excess to drip off, then carefully roll in Panko crumbs, pressing gently to ensure a complete, even coating.
- Heat vegetable oil to 365°F in a large skillet, maintaining a depth of approximately one inch.
- 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.
- Check internal chicken temperature reaches 165°F for safe consumption.
- Transfer fried chicken to a paper towel-lined plate to drain excess oil.
- Generously coat crispy chicken pieces with prepared bang bang sauce.
- 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