Name: Bang Bang Chicken - Easy Spicy Creamy Flavor Burst
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (232 g) mayonnaise; 1/2 cup (132 g) Thai sweet chili sauce; 1 teaspoon Sriracha, or more to taste; 2 tablespoons honey; 1 1/2 pounds boneless skinless chicken tenderloins; 1 cup (245 g) buttermilk; 3/4 cup (94 g) all-purpose flour; 1/2 cup (64 g) cornstarch; 1 large egg, room temperature; 1 tablespoon Sriracha; 1/2 teaspoon garlic powder; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/8 teaspoon cayenne pepper, optional; 2 cups (216 g) plain panko breadcrumbs

Bang Bang Chicken is a dish that truly lives up to its electrifying name, delivering an explosion of flavor that will have your taste buds doing a happy dance. It’s no wonder this recipe has become a beloved favorite for so many; it strikes that perfect balance between creamy, spicy, and slightly sweet, all while being surprisingly simple to prepare. What makes Bang Bang Chicken so special is its signature sauce – a luscious blend of mayonnaise, chili sauce, and a hint of citrus that coats tender pieces of fried chicken in pure, unadulterated deliciousness. It’s the kind of meal that’s perfect for a weeknight dinner when you crave something exciting, or for impressing guests with minimal fuss. Get ready to experience the incredible taste of this sensational dish and discover why everyone is raving about Bang Bang Chicken!

Ingredients:

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

Preparing the Bang Bang Sauce

The heart of this dish, the Bang Bang sauce, comes together quickly and is where much of that signature sweet, spicy, and creamy flavor origin extractates. In a medium bowl, combine the mayonnaise, Thai sweet chili sauce, 1 teaspoon of Sriracha, and the honey. Whisk these ingredients together thoroughly until they are completely smooth and well incorporated. Taste the sauce and adjust the Sriracha if you prefer a bit more heat, or add a touch more honey if you’d like it sweeter. Set this delicious sauce aside while you prepare the chicken; it will be used later for both coating and serving. This sauce is incredibly versatile and can be used as a dipping sauce for many other fried items, or even as a sandwich spread.

Marinating the Chicken

For incredibly tender and flavorful chicken, a brief soak in buttermilk is essential. Place the boneless, skinless chicken tenderloins into a shallow dish or a large resealable bag. Pour the buttermilk over the chicken, ensuring each piece is fully submerged. The acidity in the buttermilk helps to break down the protein fibers, resulting in a much more tender final product. You can also add a pinch of salt and pepper to the buttermilk marinade if you wish, though the breading will provide plenty of seasoning. Let the chicken marinate in the refrigerator for at least 15 minutes, or up to 30 minutes. While the chicken marinates, it’s a good time to prepare your breading station.

Setting Up the Breading Station

A well-organized breading station is key to achieving perfectly crispy chicken. You’ll need three shallow dishes or bowls. In the first dish, combine the all-purpose flour, cornstarch, garlic powder, ½ teaspoon of kosher salt, ¼ teaspoon of black pepper, and the optional cayenne pepper for an extra kick. Whisk these dry ingredients together until thoroughly mixed. In the second dish, whisk the large egg with the remaining 1 tablespoon of Sriracha. In the third dish, place the plain pankrum extractreadcrumrum extract Panko breadcrumbs are crucial here; their larger, airier texture creates an exceptionally crispy coating corum extractred to regular breadcrumbs. Make sure your dishes are spread out enough so you have ample space to work.

Breading the Chicken

Now it’s time to get your hands a little messy and bread the chicken. Remove the chicken tenderloins from the buttermilk, allowing any excess to drip off slightly. Dredge each tenderloin first in the flour mixture, ensuring it’s completely coated. Gently shake off any excess flour. Next, dip the floured tenderloin into the egg and Sriracha mixture, allowing the excess to drip back into the dish. Finally, press the egg-coated tenderlrum extract firmly into the panko breadcrumbs, turning it to ensure every surface is generously coatrum extract Press down gently to help the breadcrumbs adhere. Place the breaded chicken pieces on a wire rack set over a baking sheet to prevent them from sticking and to allow air to circulate, which helps create a crispier coating. Repeat this process for all the chicken tenderloins.

Frying the Bang Bang Chicken

For the best results, I prefer to pan-fry the chicken in about 1 inch of oil. Heat a neutral oil, such as vegetable or canola oil, in a large skillet or Dutch oven over medium-high heat until it reaches about 350°F (175°C). You can test if the oirum extracts hot enough by dropping a tiny bit of breadcrumb into it; it should sizzle immediately. Carefully place the breaded chicken tenderloins into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary to maintain the oil temperature and ensure even cooking. Fry for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a slotted spoon or tongs to remove the fried chicken from the oil and place it back on the wire rack to drain any excess oil. This step is crucial for maintaining the crispiness of the breading.

Coating and Serving the Bang Bang Chicken

Once the chicken is fried and drained, it’s time for its final flavorful bath. In a large bowl, add the Bang Bang sauce you prepared earlier. Add the fried chicken tenderloins to the bowl with the sauce. Gently toss the chicken to evenly coat each piece with the rich, creamy sauce. You want to ensure every piece is glistening with the delicious Bang Bang sauce. Serve immediately, either as is, or over a bed of fluffy white rice, or alongside a fresh, crisp salad. For an extra touch, you can garnish with sliced green onions or toasted sesame seeds. Enjoy your homemade Bang Bang Chicken!

Conclusion:

You’ve now learned how to create the delicious and crowd-pleasing Bang Bang Chicken in your own kitchen! This recipe strikes a perfect balance between creamy, sweet, and a hint of spicy, making it an absolute winner for any occasion. Whether you’re looking for a weeknight meal that’s surprisingly quick or an impressive dish to serve guests, this Bang Bang Chicken is sure to hit the spot. We hope you enjoy every flavorful bite!

For serving, we love pairing this Bang Bang Chicken with fluffy steamed rice, which acts as a perfect canvas for the rich sauce. It’s also fantastic served alongside a crisp green salad or some stir-fried vegetables for added freshness and texture. Don’t be afraid to get creative with your sides!

Feeling adventurous? You can easily customize this Bang Bang Chicken. For a vegetarian twist, try using firm tofu or cauliflower instead of chicken. If you prefer a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the sauce. Conversely, if you’re sensitive to heat, reduce the amount of sriracha or omit it altogether. We encourage you to experiment and make this recipe your own!

Frequently Asked Questions about Bang Bang Chicken:

Can I make Bang Bang Chicken ahead of time?

Yes, you can! The sauce can be made a day or two in advance and stored in the refrigerator. You can also cook the chicken ahead of time and reheat it gently before tossing it with the sauce. For the best texture, it’s ideal to assemble and serve the Bang Bang Chicken shortly after preparing the sauce.

What kind of chicken is best for Bang Bang Chicken?

Boneless, skinless chicken thighs are highly recommended for this Bang Bang Chicken recipe. They are more forgiving and stay incredibly moist and tender, absorbing the delicious sauce beautifully. However, boneless, skinless chicken breasts can also be used, just be mindful not to overcook them to prevent them from becoming dry.