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Bang Bang Chicken

A flavorful and approachable recipe for crispy Bang Bang Chicken, perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade and Sauce
  • 1 cup buttermilk Marinates the chicken and helps the breading stick.
  • 1 cup mayonnaise Base for the Bang Bang sauce.
  • ½ cup Thai sweet chili sauce Provides sweetness and tang.
  • 1 teaspoon Sriracha Adjust for desired heat level.
  • 2 tablespoons honey Balances the sauce flavors.
For the Chicken
  • 1 ½ pounds boneless skinless chicken tenderloins Quick cooking and naturally tender.
For the Breading
  • ¾ cup all-purpose flour Creates a dry surface for coating.
  • ½ cup cornstarch Contributes to a crispier coating.
  • 1 large egg Binds the panko to the chicken.
  • 2 cups panko breadcrumbs Provides a crispy texture.
  • ½ teaspoon garlic powder Adds savory depth.
  • ½ teaspoon kosher salt Enhances flavor.
  • ¼ teaspoon black pepper Adds mild spice.
  • ⅛ teaspoon cayenne pepper Optional for extra heat.
  • Canola oil For frying.
  • Parsley (chopped) For garnish.

Method
 

Preparation
  1. Prepare the Bang Bang Sauce by mixing mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a bowl until smooth.
  2. Marinate the chicken tenderloins in buttermilk for at least 10 minutes.
  3. Set up your breading station with three shallow dishes: one for the flour mixture (flour, cornstarch, garlic powder, salt, pepper), one for the egg mixture (egg and Sriracha), and one for panko breadcrumbs.
Breading and Frying
  1. Dredge each chicken tenderloin in the flour mixture, dip in the egg mixture, then coat with panko.
  2. Heat canola oil in a frying pan over medium heat and fry the breaded chicken pieces in batches for about 6 minutes until golden brown.
  3. Drain fried chicken on paper towels and drizzle with the Bang Bang sauce before serving.

Notes

Adjust Sriracha for desired heat in the sauce. Allow excess flour and egg to drop back into the dish to keep breading even. Reheat leftovers in the oven for optimal texture.