Bang Bang Chicken
A mouthwatering dish that combines crispy fried chicken with a creamy, spicy sauce, perfect for gatherings or cozy dinners.
Ingredients
For the Bang Bang Sauce
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha or more to taste
- 2 tablespoons honey
For the Chicken
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg room temperature
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper optional
- 2 cups panko breadcrumbs plain
- Canola oil for frying
- Parsley chopped, for garnish
Instructions
Preparation of Bang Bang Sauce
- In a mixing bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until smooth and set aside.
Marinating the Chicken
- In a separate bowl, soak the chicken tenderloins in buttermilk for at least 30 minutes.
Preparing the Coating
- In three shallow dishes, set up a breading station: one with flour, cornstarch, garlic powder, salt, black pepper, and cayenne pepper; another with beaten egg and Sriracha; and the third with panko breadcrumbs.
Breading the Chicken
- Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, then the egg mixture, and finally coat with panko breadcrumbs.
Frying the Chicken
- Heat canola oil in a deep skillet over medium-high heat. Fry the breaded chicken in batches for about 4-5 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate.
Serving
- Drizzle the Bang Bang Sauce over the chicken or serve it on the side. Garnish with chopped parsley.
Notes
Leftover Bang Bang Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) until warmed through. For added spice, increase Sriracha in the sauce or breading mixture. For a healthier option, bake the chicken instead of frying.