Easy Bang Bang Chicken Recipe
Introduction
Bang Bang Chicken is a flavorful and crispy dish that combines a spicy, sweet sauce with tender fried chicken. This recipe is simple to prepare and perfect for a quick dinner or a party appetizer. Get ready for a deliciously bold meal that everyone will love!
Ingredients
- 1 cup mayonnaise
- ½ cup sweet chili sauce
- 1 tbsp hot sauce (Sriracha recommended)
- 2 tbsp honey or sugar
- Salt and pepper to taste
- 1 ½ pounds chicken tenderloins, boneless and skinless
- 2 cups panko breadcrumbs, plain
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 cup buttermilk
- 1 large egg, room temperature
- 1 tbsp hot sauce (Sriracha recommended)
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ¼ tsp black pepper
- Oil for frying
- Chopped parsley for garnish
Instructions
- Step 1: Make the Bang Bang Sauce by whisking together mayonnaise, sweet chili sauce, Sriracha, and honey in a medium bowl until smooth. Adjust the spiciness by adding more Sriracha if desired. Refrigerate the sauce while you prepare the chicken.
- Step 2: In a large bowl, combine buttermilk, flour, cornstarch, egg, hot sauce, garlic powder, salt, paprika, and black pepper. Whisk until you have a thick, smooth batter.
- Step 3: Add the chicken tenderloins to the batter and stir to coat each piece well.
- Step 4: Spread the panko breadcrumbs in a shallow dish. Dip each battered chicken tenderloin into the breadcrumbs, pressing gently to adhere the coating fully. Place the coated chicken on a baking sheet.
- Step 5: Heat oil in a large frying pan over medium-high heat, enough to shallow fry the chicken. Once hot, fry the chicken in batches without overcrowding the pan.
- Step 6: Cook the chicken for about 4-5 minutes per side, until golden brown and crispy. Adjust the heat as needed to maintain a steady frying temperature.
- Step 7: Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
- Step 8: Drizzle or brush the Bang Bang Sauce over the chicken, coating each piece generously.
- Step 9: Garnish with chopped parsley and serve immediately.
Tips & Variations
- For extra heat, add a dash of cayenne pepper to the batter or sauce.
- Use Greek yogurt instead of mayonnaise for a lighter Bang Bang Sauce.
- Try baking the chicken at 400°F (200°C) for 20 minutes as a healthier alternative to frying.
- Serve with steamed rice or a fresh salad to balance the flavors.
Storage
Store leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for about 10 minutes to keep the coating crispy. Avoid microwaving if possible, as it can make the breading soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of tenderloins?
Yes, you can use chicken breasts cut into strips similar in size to tenderloins. Just adjust the cooking time to ensure they cook through completely.
Is it necessary to soak the chicken in buttermilk?
Buttermilk helps tenderize the chicken and helps the batter stick better, but you can substitute with regular milk mixed with a tablespoon of lemon juice or vinegar if you don’t have buttermilk on hand.
PrintEasy Bang Bang Chicken Recipe
Easy Bang Bang Chicken features crispy, golden chicken tenderloins coated in a flavorful batter and panko breadcrumbs, fried to perfection and smothered in a creamy, spicy bang bang sauce made from mayo, sweet chili sauce, Sriracha, and honey. This crowd-pleasing appetizer or main dish is quick to prepare and packs a delightful sweet, spicy, and savory flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Bang Bang Sauce
- 1 cup mayonnaise
- ½ cup sweet chili sauce
- 1 tbsp hot sauce (Sriracha recommended)
- 2 tbsp honey or sugar
- salt and pepper to taste
Chicken
- 1 ½ pounds chicken tenderloins, boneless, skinless
- 2 cups panko breadcrumbs, plain
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 cup buttermilk
- 1 large egg, room temperature
- 1 tbsp hot sauce (Sriracha recommended)
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ¼ tsp black pepper
- oil for frying
- parsley, chopped, for garnish
Instructions
- Make the Bang Bang Sauce: Whisk together mayonnaise, sweet chili sauce, Sriracha, and honey in a medium bowl until well combined. Adjust the Sriracha for desired heat. Refrigerate to let flavors meld while preparing chicken.
- Prepare the Chicken Batter: In a large mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and paprika until smooth and thick.
- Coat the Chicken: Add chicken tenderloins to the batter, mixing to coat thoroughly. Spread panko breadcrumbs in a separate shallow dish. Press each battered chicken piece into the breadcrumbs, ensuring even coating, then place on a baking sheet.
- Fry the Chicken: Heat oil in a large frying pan over medium-high heat. When oil is hot, fry chicken tenders in batches without overcrowding the pan, cooking about 4-5 minutes per side until golden brown and crispy. Adjust heat as needed to maintain temperature.
- Drain Excess Oil: Remove chicken from oil and place on paper towels to absorb excess oil.
- Serve: Drizzle or brush the bang bang sauce generously over the crispy chicken. Garnish with chopped parsley and serve immediately.
Notes
- You can adjust the heat level of the bang bang sauce by increasing or decreasing the amount of Sriracha.
- Make sure the oil is hot enough before frying to achieve a crispy coating; around 350°F (175°C) is ideal.
- For easier cleanup, line the baking sheet with parchment paper when placing coated chicken.
- If you prefer less spicy, omit or reduce the hot sauce in both batter and sauce.
- Serve with side dishes like steamed rice, veggies, or a fresh salad for a complete meal.
Keywords: Bang Bang Chicken, Crispy Chicken, Fried Chicken Tenderloins, Spicy Chicken, Easy Chicken Recipe, Sweet Chili Sauce, Sriracha Chicken, Appetizer
