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–+ servings
Bang Bang Chicken

Crispy Bang Bang Chicken that'll Elevate Your Dinner Game

This Crispy Bang Bang Chicken with Sweet and Spicy Sauce is a delightful take on a classic, blending Eastern and Western flavors.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Fusion
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sauce Ingredients
  • 0.5 cup Mayonnaise Substitute with Greek yogurt for lighter version.
  • 0.25 cup Thai Sweet Chili Sauce Honey with chili flakes can be used as a homemade alternative.
  • 2 tablespoons Sriracha Sauce Adjust with other hot sauces or cayenne for desired spice level.
  • 1 tablespoon Honey Can reduce amount for a lower sugar option.
Chicken Ingredients
  • 1 pound Boneless Skinless Chicken Tenderloins Substitutes include shrimp, tofu, or cauliflower.
  • 1 cup Buttermilk Use milk mixed with vinegar or lemon juice as a substitute.
  • 0.5 cup All-Purpose Flour
  • 2 tablespoons Cornstarch
  • 1 large Egg Can omit for certain dietary restrictions.
  • 1 tablespoon Sriracha
  • 1 teaspoon Garlic Powder Adjust to your taste preference.
  • 0.5 teaspoon Salt Essential in any savory dish.
  • 0.5 teaspoon Black Pepper Use freshly ground for the best taste.
  • 0.5 teaspoon Cayenne Pepper Adjust based on spice tolerance.
  • 1 cup Plain Panko Breadcrumbs Regular breadcrumbs work in a pinch.
Frying Ingredients
  • 2 inches Canola Oil Vegetable oil is a suitable alternative.
Garnish Ingredients
  • 0.25 cup Chopped Parsley Rosemary or cilantro can also enhance the presentation.

Equipment

  • Mixing bowl
  • deep skillet
  • slotted spoon
  • shallow dish
  • Paper towels

Method
 

Preparation Steps
  1. In a mixing bowl, whisk together ½ cup of mayonnaise, ¼ cup of Thai sweet chili sauce, 2 tablespoons of Sriracha, and 1 tablespoon of honey until smooth. Cover the bowl and set aside.
  2. In a large bowl, combine 1 cup of buttermilk, ½ cup of all-purpose flour, 2 tablespoons of cornstarch, 1 large egg, 1 tablespoon of Sriracha, 1 teaspoon of garlic powder, ½ teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of cayenne pepper. Mix until smooth, then add chicken and coat thoroughly. Let marinate for 10 minutes.
  3. Prepare a shallow dish with plain panko breadcrumbs. Remove each tenderloin from the marinade, allowing excess to drip off. Dredge the chicken in the panko breadcrumbs, pressing gently to adhere well for a crunchy coating.
  4. Heat about 2 inches of canola oil in a deep skillet over medium-high heat until it reaches 365°F (185°C). Fry chicken tenders in batches for 2-3 minutes on each side until golden brown and cooked through.
  5. Use a slotted spoon to transfer fried chicken to a plate lined with paper towels to drain excess oil. After a minute, transfer to a large bowl and pour in the prepared Bang Bang sauce, tossing gently until evenly coated.
  6. Serve warm, garnished with freshly chopped parsley. Pair with steamed jasmine rice or sweet potato fries.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 120mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 2mgCalcium: 60mgIron: 3mg

Notes

Maintain oil temperature for crispy texture; marinating chicken enhances flavor and tenderness.

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