Looking for an irresistible, crispy chicken dish that’s packed with flavor? Look no further than this Bang Bang chicken recipe! With its perfectly crispy coating, tender chicken, and deliciously spicy-sweet Bang Bang sauce, this dinner recipe is a guaranteed hit for any night of the week. Whether you’re craving something new or preparing for a family dinner, this recipe will not disappoint.
Why You’ll Love This Dinner Recipe
- Crispy & Flavorful: Perfectly fried chicken with a sweet and spicy sauce.
- Customizable Spice Levels: Adjust the heat to your liking with Sriracha and cayenne pepper.
- Versatile Cooking Methods: Enjoy it fried, air-fried, or baked.
- Quick & Easy: Ready in under 30 minutes!
Ingredients
The Bang Bang Sauce
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha (adjust to taste)
- 2 tablespoons honey
The Chicken
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup (245 g) buttermilk
- ¾ cup (94 g) all-purpose flour
- ½ cup (64 g) 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, for added heat)
- 2 cups (216 g) panko breadcrumbs (plain)
- Canola oil, for frying
For Garnish
- Fresh chopped parsley
Instructions
- Make the Bang Bang Sauce:
- In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir until smooth and set aside.
- Prepare the Chicken:
- In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper.
- Add the chicken tenderloins to the mixture, ensuring each piece is well coated.
- Coat the Chicken:
- Place the panko breadcrumbs in a shallow plate. Remove each piece of chicken from the batter, gently shaking off any excess, and dredge it in the panko. Press gently to make sure the breadcrumbs stick. Set the coated chicken on a clean plate.
- Fry the Chicken:
- Heat about an inch of canola oil in a large skillet over medium-high heat. The oil should reach a temperature of 365°F.
- Working in batches, add the chicken tenderloins to the hot oil. Fry for about 2-3 minutes on each side, or until golden brown and the internal temperature reaches 165°F. Remove the chicken and transfer it to a paper towel-lined plate to drain.
- Toss with Bang Bang Sauce:
- Drizzle the fried chicken with the prepared Bang Bang sauce and toss gently to coat. Garnish with freshly chopped parsley.
- Serve and Enjoy:
- Serve your crispy Bang Bang chicken warm. It pairs perfectly with a side of steamed rice or a fresh salad for a complete meal.
Ingredients & Substitutions
- Chicken: You can use boneless skinless chicken tenderloins, or cut chicken breasts into strips if preferred. The tenderloins are more tender, but both options will work well.
- Bang Bang Sauce: The sauce is a combination of sweet and spicy flavors. If you like extra heat, feel free to add more Sriracha to taste. The sauce can be made in advance and stored in the fridge for up to 5 days.
- Buttermilk: For the best flavor and texture, use full-fat buttermilk. You can substitute homemade buttermilk or add extra Sriracha and cayenne to the mixture for a spicier kick.
- Panko: Panko breadcrumbs are lighter and crispier, making them ideal for this recipe. If you don’t have panko, regular breadcrumbs or crushed cornflakes can be used, though the texture will differ slightly.
- Oil: After frying, don’t toss out the used oil. You can clarify it for reuse, reducing waste and making it safe for future frying.
Alternative Cooking Methods
- Air Fryer: For a less greasy version, coat the chicken and spray each piece with cooking spray. Air fry at 400°F for 10 minutes, flipping halfway through. Drizzle with the Bang Bang sauce and enjoy!
- Baking: Preheat your oven to 425°F. Place the breaded chicken tenders on a parchment-lined baking sheet and spray with cooking spray. Bake for 12-15 minutes, flipping halfway through, until the chicken reaches 165°F. While not as crispy as fried, it’s still a delicious option.
How to Store Bang Bang Chicken
To store leftover Bang Bang chicken, let it cool completely for about 30 minutes. Then, wrap the chicken in aluminum foil and place it in an airtight container in the refrigerator for up to 5 days. For long-term storage, freeze the chicken in a freezer bag for up to 6 months.
This crispy, flavorful Bang Bang chicken is a must-try recipe that’s sure to become one of your favorite dinner recipes. Whether you fry it, air-fry it, or bake it, this dish will always hit the spot!