Bang Bang Chicken
Bang Bang Chicken is a delightful recipe that brings together the crispiness of panko-crusted chicken with the unique sweet and spicy flavors of bang bang sauce. This dish can be adapted to various cooking methods, including deep-frying, air frying, and baking, making it a versatile choice for any occasion. Whether you’re looking for a new way to enjoy chicken tenders, skewers, or even salmon, the bang bang sauce is an excellent accompaniment.
Why Bang Bang Chicken is a Must-Try
- Flavorful Twist on Chicken: The combination of crispy chicken and the sweet and spicy bang bang
sauce creates a taste sensation that’s both unique and satisfying. 2. Versatile Cooking Options: Whether you prefer deep-frying for maximum crispiness or using an air fryer or oven for a healthier option, this recipe is adaptable to your cooking style.
- Perfect for Any Occasion: Great as a main dish, an appetizer, or even as a party snack, Bang Bang Chicken is sure to be a crowd-pleaser.
Expert Tips for the Best Bang Bang Chicken
- Chicken Cut Selection: Use boneless skinless chicken tenderloins for the best results. If unavailable, chicken breast strips can be a good alternative.
Bang Bang Sauce Customization
Adjust the heat level by varying the amount of Sriracha in the sauce. If you prefer a milder taste, reduce the Sriracha; for more heat, increase it.
- Panko for Crunch: Panko breadcrumbs give the chicken a lighter, crispier texture. Regular breadcrumbs can be used, but the crunch will differ.
- Oil Reuse: If deep-frying, consider clarifying and reusing the oil to minimize waste.
Bang Bang Chicken
Equipment
- Mixing Bowl
- Whisk
- Large Skillet
Ingredients
Bang Bang Sauce:
- 1 teaspoon Sriracha or more to taste
- ½ cup 132 g Thai Sweet Chili Sauce
- 2 tablespoons Honey
- 1 cup 232 g Mayonnaise
Chicken:
- 1 large Egg room temperature
- ⅛ teaspoon Cayenne Pepper optional
- ¾ cup 94 g All-Purpose Flour
- ½ cup 64 g Cornstarch
- ½ teaspoon Garlic Powder
- 1 ½ pounds Boneless Skinless Chicken Tenderloins
- ½ teaspoon Kosher Salt
- 2 cups 216 g Panko Breadcrumbs (plain)
- Canola Oil for frying
- 1 tablespoon Sriracha
- ¼ teaspoon Black Pepper
For Garnish:
- Chopped Parsley
Instructions
For Bang Bang Sauce:
- In a small bowl, mix together mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Set the sauce aside.
Preparing Chicken:
- In a medium mixing bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper. Whisk until well combined.
- Add chicken tenders to the mixture, ensuring they are thoroughly coated.
Coating Process:
- Place Panko breadcrumbs on a shallow plate.
- Taking one piece at a time, remove the chicken from the batter, shaking off excess, and coat it evenly with Panko. Gently press to adhere. Place on a clean plate and repeat with remaining chicken pieces. Set aside as you heat the oil.
Frying the Chicken:
- In a large skillet, add about an inch of oil. Heat the oil over medium-high heat until it reaches 365°F.
- Working in batches to avoid overcrowding, add chicken to the pan. Cook until browned (approximately 2-3 minutes per side) or until the internal temperature reaches 165°F. Repeat with remaining chicken, ensuring the oil stays at 365°F.
Final Steps:
- Transfer the fried chicken to a paper towel-lined plate to drain slightly before placing it on a serving plate.
- Toss the chicken with the prepared Bang Bang Sauce, garnish with chopped parsley, and serve the dish while warm.
