Bang Bang Chicken
Bang Bang Chicken is a finger-licking dish that captures the perfect balance of heat and sweetness, featuring crispy fried chicken drizzled with a creamy and zesty Bang Bang sauce.
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 plain panko breadcrumbs
- Canola oil for frying
- Chopped parsley for garnish
Instructions
Prepare the Bang Bang Sauce
- In a bowl, mix together the mayonnaise, Thai sweet chili sauce, 1 teaspoon Sriracha, and honey. Set aside.
Marinate the Chicken
- In a bowl, soak the chicken tenderloins in buttermilk for at least 30 minutes.
Create the Breading Station
- Place flour, cornstarch, and the egg mixed with the remaining Sriracha in three separate bowls. Season the flour mixture with garlic powder, kosher salt, black pepper, and cayenne pepper (if using).
Coat the Chicken
- Dredge each chicken tenderloin in flour, shaking off any excess. Then dip them into the egg mixture followed by coating with panko breadcrumbs.
Heat the Oil
- In a large skillet, heat about 1 inch of canola oil over medium-high heat until hot.
Fry the Chicken
- Add the coated chicken tenderloins in batches, ensuring not to overcrowd the skillet. Fry until golden brown and cooked through, about 5-7 minutes per side.
Drain the Chicken
- Remove the chicken and place it on a paper towel-lined plate to absorb excess oil.
Serve
- Drizzle with Bang Bang sauce and garnish with chopped parsley.
Notes
For extra crispiness, double-dip the chicken in flour and panko breadcrumbs. Store leftovers in an airtight container in the fridge for up to 3 days.