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Spicy Bang Bang Chicken Recipe

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4.7 from 118 reviews

Spicy Bang Bang Chicken is a flavorful and crispy fried chicken tenderloin dish coated in a crunchy panko crust and tossed in a creamy, spicy-sweet Bang Bang sauce made with mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Perfect as a snack, appetizer, or main course with a balance of heat, sweetness, and tang.

Ingredients

Bang Bang Sauce

  • 1 cup (232 g) mayonnaise
  • ½ cup (132 g) Thai sweet chili sauce
  • 1 teaspoon Sriracha, or more to taste
  • 2 tablespoons honey

Chicken and Breading

  • 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
  • 2 cups (216 g) panko breadcrumbs, plain

For Frying

  • Neutral oil (such as vegetable or canola oil), for frying

Instructions

  1. Prepare the Bang Bang sauce: In a medium bowl, whisk together mayonnaise, Thai sweet chili sauce, 1 teaspoon Sriracha, and honey until the mixture is smooth and creamy. Cover the bowl and refrigerate the sauce to let the flavors meld while you prepare the chicken.
  2. Set up the breading station: In the first shallow dish, combine the all-purpose flour, cornstarch, garlic powder, kosher salt, black pepper, and optional cayenne pepper, whisking well to evenly distribute the spices. In the second dish, whisk the egg together with 1 tablespoon of Sriracha to create the spicy egg wash. Spread the plain panko breadcrumbs evenly in the third dish.
  3. Prepare and coat the chicken: Pat the chicken tenderloins dry using paper towels. Soak them in buttermilk for 15-20 minutes to tenderize and add moisture. After soaking, dredge each tenderloin first in the seasoned flour mixture, then dip into the spicy egg wash, and finally coat thoroughly with the panko breadcrumbs, pressing gently to ensure the crumbs adhere well.
  4. Cook the chicken: Heat about ½ inch of neutral oil in a large skillet over medium-high heat until shimmering. Carefully place the breaded chicken tenderloins into the hot oil, cooking in batches if necessary to avoid overcrowding. Fry the chicken for 3-4 minutes per side, or until golden brown and crispy on the outside, and cooked through with an internal temperature of 165°F (74°C).
  5. Finish and serve: Remove the cooked chicken from the oil and transfer it to a wire rack to drain excess oil, keeping it crispy. Toss the warm chicken directly in the prepared Bang Bang sauce for full flavor coating, or serve the sauce on the side as a dip. Garnish with sliced green onions or sesame seeds if desired before serving.

Notes

  • Use a thermometer to ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
  • If you prefer less heat, reduce or omit the cayenne pepper and adjust Sriracha quantities to taste.
  • Using panko breadcrumbs yields a lighter, crunchier crust compared to regular breadcrumbs.
  • Allow chicken to rest on a wire rack instead of paper towels to keep it crispy after frying.
  • You can prepare the Bang Bang sauce a day in advance and refrigerate it.

Find it online: https://oliviabakes.com/spicy-bang-bang-chicken-recipe/