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This bang bang chicken recipe transforms ordinary chicken tenderloins into an irresistible dish coated in crispy panko and tossed in a sweet, spicy sauce that will have everyone coming back for seconds. The combination of crunchy exterior and juicy interior makes this a guaranteed crowd pleaser for any occasion.
I first made this bang bang chicken for a casual get together with friends, and it disappeared within minutes. Now it's become our go to option whenever we want something a little indulgent but still homemade.
Ingredients
- Boneless skinless chicken tenderloins create the perfect bite sized pieces and stay juicy inside their crispy coating
- Buttermilk tenderizes the chicken and helps the coating adhere better
- All purpose flour and cornstarch combine to create an extra crispy exterior when fried
- Sriracha adds that signature kick of heat that can be adjusted to your preference
- Panko breadcrumbs provide superior crunch compared to regular breadcrumbs
- Thai sweet chili sauce brings the perfect balance of sweetness and mild heat to the sauce
- Mayonnaise creates a rich creamy base for the sauce that clings beautifully to the chicken
Step-by-Step Instructions
- Prepare The Sauce
- Combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a medium bowl until completely smooth. The sauce should have a pale orange color with visible red flecks from the chili sauce. Set aside at room temperature to allow flavors to meld while preparing the chicken.
- Create The Coating Mixture
- In a large bowl, thoroughly whisk the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne if using. The mixture should have a thick, batter like consistency that will cling well to the chicken pieces. Add the chicken tenderloins to this mixture and turn them repeatedly until each piece is thoroughly coated.
- Bread The Chicken
- Pour the panko breadcrumbs onto a large plate or shallow dish. Take each coated chicken piece and dredge it through the panko, pressing gently to ensure the breadcrumbs adhere to all sides. Place the breaded chicken pieces on a clean plate without overlapping them.
- Fry To Golden Perfection
- Heat about 1 inch of canola oil in a large, heavy skillet until it reaches approximately 365°F. You can test the temperature by dropping a few breadcrumbs in if they sizzle immediately, the oil is ready. Carefully place several pieces of chicken in the hot oil, being careful not to overcrowd the pan. Fry for about 3 minutes per side until the coating turns a deep golden brown and the chicken is cooked through. Transfer to a paper towel lined plate to drain excess oil.
- Toss And Serve
- While the chicken is still hot, transfer it to a large bowl and pour about half of the bang bang sauce over the pieces. Gently toss until all pieces are evenly coated. Transfer to a serving platter, garnish with freshly chopped parsley, and serve with the remaining sauce on the side for dipping.
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The Thai sweet chili sauce is truly the star ingredient in this recipe. I discovered it years ago at an Asian market and now keep it as a staple in my refrigerator. My family has a tradition of making these on Friday nights when we want something special without the hassle of restaurant dining.
Make Ahead Tips
This bang bang chicken can be partially prepared ahead of time to make dinner assembly quicker. The sauce keeps well in the refrigerator for up to 5 days in an airtight container. You can also bread the chicken and keep it refrigerated for up to 4 hours before frying. For best results, always toss the chicken with the sauce just before serving to maintain the perfect crispy exterior.
Storage and Reheating
Leftover bang bang chicken can be stored in the refrigerator for up to 3 days. For best results, store the chicken and sauce separately. To reheat, place the chicken pieces on a baking sheet in a 375°F oven for 10 minutes until heated through and crispy again. Avoid microwave reheating as it will make the coating soggy. The sauce can be gently reheated in the microwave or brought to room temperature before serving.
Serving Suggestions
Bang bang chicken makes an excellent centerpiece for an Asian inspired meal. Serve it with steamed jasmine rice and a simple cucumber salad for a complete dinner. For a lighter option, slice the chicken and serve it atop a crisp green salad with mandarin oranges and a drizzle of the bang bang sauce as dressing. It also works wonderfully in lettuce wraps with some shredded carrots and bean sprouts for added crunch.
Ingredient Substitutions
If you prefer a healthier version, you can bake these instead of frying. Simply spray the breaded chicken with cooking spray and bake at 425°F for about 15 minutes. Greek yogurt can replace some or all of the mayonnaise for a tangier, lighter sauce. For a gluten free option, substitute the all purpose flour with rice flour and use gluten free panko breadcrumbs.
Frequently Asked Questions
- → What is the best way to coat the chicken evenly?
To ensure even coating, fully submerge the chicken in the buttermilk mixture, then press it into the panko breadcrumbs, coating all sides thoroughly.
- → What type of oil should I use for frying?
Canola oil is ideal for frying because of its high smoke point and neutral flavor, ensuring the chicken crisps without overpowering the taste.
- → Can I bake this instead of frying?
Yes, you can bake the coated chicken at 400°F (200°C) for 18-22 minutes, or until the internal temperature reaches 165°F (74°C). Spray with oil before baking to enhance crispiness.
- → Is there a substitute for Thai sweet chili sauce?
If Thai sweet chili sauce is unavailable, combine ½ cup of honey, 1 tablespoon of vinegar, and 1 teaspoon of chili flakes as an alternative.
- → How can I adjust the spiciness of the sauce?
To reduce spiciness, use less Sriracha. For extra heat, increase the Sriracha or add cayenne pepper to the sauce.