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Bang Bang Chicken

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Bang Bang Chicken is a crispy, golden-fried dish coated in a flavorful panko crust and drizzled with a creamy, sweet, and spicy bang bang sauce. Whether served as an appetizer, over rice, or in wraps, this easy-to-make dish is a crowd favorite with options for frying, baking, or air frying.

 

Ingredients

Bang Bang Sauce:

  • ½ cup mayonnaise
  • ¼ cup Thai sweet chili sauce
  • 1 tablespoon Sriracha
  • 1 tablespoon honey

Chicken:

  • 1 lb boneless, skinless chicken tenderloins
  • ½ cup buttermilk
  • ½ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 egg
  • 1 teaspoon Sriracha
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 1 ½ cups panko breadcrumbs
  • Canola or vegetable oil (for frying)

Instructions

  1. Prepare the Bang Bang Sauce: In a bowl, mix mayonnaise, sweet chili sauce, Sriracha, and honey. Set aside.
  2. Marinate the Chicken: In a bowl, whisk together buttermilk, egg, Sriracha, garlic powder, salt, black pepper, and cayenne (if using). Add the chicken and let marinate for 15 minutes.
  3. Coat the Chicken: In a separate dish, mix flour, cornstarch, and panko breadcrumbs. Dredge the marinated chicken in the dry mixture, pressing to ensure full coating.
  4. Fry the Chicken: Heat oil to 350°F (175°C) in a pan. Fry chicken in batches for 3 minutes per side, or until golden brown and cooked through.
  5. Drain and Serve: Remove from oil, drain on paper towels, and drizzle with bang bang sauce. Serve immediately.

Notes

  • For a baked version: Bake at 425°F for 12-15 minutes, flipping halfway.
  • For an air fryer version: Air fry at 400°F for 10 minutes, flipping halfway.
  • To make it spicier: Increase Sriracha in the sauce and cayenne in the breading.
  • For a gluten-free option: Use gluten-free breadcrumbs and replace flour with cornstarch.

Find it online: https://thefamilycooking.com/bang-bang-chicken/