Name: Spicy Bang Bang Chicken Recipe-Easy & Flavorful
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4-6 servings
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 breadcrumbs

Bang Bang Chicken is more than just a dish; it’s an explosion of flavor that dances on your palate, leaving you utterly satisfied and craving more. If you’ve ever experienced the magic of this popular Asian-inspired creation, you understand its irresistible allure. It’s the perfect harmony of crispy, tender chicken coated in a creamy, sweet, and slightly spicy sauce that has captivated taste buds worldwide. What makes Bang Bang Chicken so special? It’s that addictive sauce, a secret weapon that transforms simple ingredients into something extraordinary. The subtle heat builds to a delightful warmth, balanced by a touch of sweetness and a creamy richness that coats every bite of perfectly cooked chicken. This recipe is your ticket to recreating that restaurant-quality experience right in your own kitchen, and trust me, once you try it, it will become a firm favorite in your culinary repertoire.

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

Bang Bang Chicken Preparation

Making the Bang Bang Sauce

This sauce is what gives our Bang Bang Chicken its signature sweet, spicy, and creamy flavor. It’s incredibly simple to whip up and can be adjusted to your spice preference. In a medium bowl, combine the mayonnaise, Thai sweet chili sauce, 1 teaspoon of Sriracha, and honey. Whisk everything together until it’s smooth and well incorporated. Taste the sauce and add more Sriracha if you like it spicier, or a touch more honey if you prefer it sweeter. This sauce is best when the flavors have a chance to meld, so if you have time, cover the bowl and let it sit at room temperature while you prepare the chicken. This allows the garlic and chili notes to deepen and become more prominent.

Preparing the Chicken

Start by trimming any excess fat from your boneless, skinless chicken tenderloins. If your tenderloins are quite large, you can cut them in half to ensure more even cooking and a better sauce-to-chicken ratio in every bite. Place the chicken tenderloins in a shallow dish or a large resealable bag. Pour the buttermilk over the chicken, ensuring all pieces are fully submerged. The buttermilk acts as a tenderizer and helps the breading adhere beautifully. Let the chicken marinate in the buttermilk for at least 30 minutes. You can also refrigerate it for up to 4 hours for even more tender results.

Setting Up the Breading Station

To achieve that perfectly crispy exterior, we need to set up a three-step breading station. In the first shallow dish, whisk together the all-purpose flour, cornstarch, garlic powder, kosher salt, black pepper, and the optional cayenne pepper. The cornstarch is key here; it helps create an extra crispy coating that holds up well. In a second shallow dish, whisk the large egg until it’s well beaten. Ensure it’s at room temperature for better emulsification with the dry ingredients. In a third shallow dish, place the plain pankrum extractreadcrumrum extract Panko breadcrumbs are crucial for that light, airy, and super crunchy texture that we all love in Bang Bang Chicken.

Breading the Chicken

This is where the magic happens for the crispy coating. Remove one chicken tenderloin at a time from the buttermilk, letting any excess drip off. First, dredge the chicken generously in the seasoned flour mixture, making sure to coat all sides. Gently shake off any excess flour. Next, dip the floured chicken into the beaten egg, allowing any excess to drip back into the dish. Finally, press the chicken firmrum extractinto the panko breadcrumbs, ensuring a thick and even rum extractting. Gently press the breadcrumbs onto the chicken to help them adhere. Place the breaded chicken pieces on a clean plate or wire rack as you work. Repeat this process for all the chicken tenderloins.

Cooking the Bang Bang Chicken

Heat about 1 to 1.5 inches of neutral oil (like vegetable or canola oil) in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. You’re aiming for an oil temperature of around 350°F (175°C). Carefully add the breaded chicken tenderloins to the hot oil, being careful not to overcrowd the pan. Cook in batches if necessary to maintain the oil temperature and ensure even browning. Fry for about 3-5 minutes per side, or until the chicken is golden brown, cooked through, and the internal temperature reaches 165°F (74°C). Use a thermometer to check for doneness. Once cooked, remove the chicken from the skillet using a slotted spoon and place it on a wire rack set over a baking sheet to drain any excess oil. This wire rack method allows air to circulate, preventing the bottom from becoming soggy and maintaining crispness.

Finishing Touches and Serving

While the chicken is still warm and crispy, toss it gently in a large bowl with the prepared Bang Bang sauce. You want to coat each piece thoroughly but avoid letting it sit in the sauce for too long, as this can make the breading soggy. Serve the Bang Bang Chicken immediately. It’s fantastic on its own as an appetizer, or you can serve it over steamed rice, with a side of steamed or stir-fried vegetables, or even in lettuce cups for a lighter option. Garnish with chopped green onions or sesame seeds for an extra pop of flavor and visual appeal. The contrast between the crispy chicken and the creamy, spicy-sweet sauce is what makes this dish so addictive.

Conclusion:

You’ve now mastered the art of creating delicious Bang Bang Chicken right in your own kitchen! This recipe offers a delightful balance of creamy, spicy, and slightly sweet flavors that are sure to impress. The crispy chicken coating, combined with that signature, addictively good sauce, makes this dish a true crowd-pleaser. We hope you enjoy making and devouring this fantastic Bang Bang Chicken as much as we do.

For an exceptional serving experience, consider pairing your Bang Bang Chicken with fluffy steamed jasmine rice to soak up all that incredible sauce. A side of crisp, blanched broccoli or snow peas adds a lovely fresh contrast. You can also serve it over a bed of mixed greens for a lighter meal, or even stuffed into warm tortillas for a creative twist.

Don’t be afraid to experiment! For a spicier kick, add a pinch of cayenne pepper to the sauce. If you prefer it milder, reduce the amount of sriracha. You can also try adding a touch of honey for extra sweetness or a squeeze of lime juice for brightness. The possibilities for customizing your Bang Bang Chicken are endless. So, gather your ingredients, follow the steps, and prepare for a culinary triumph!

Frequently Asked Questions:

Can I make the Bang Bang Chicken ahead of time?

While it’s best enjoyed fresh for optimal crispiness, you can prepare the sauce and cook the chicken ahead of time. Store them separately in airtight containers in the refrigerator. Reheat the chicken gently and toss with the sauce just before serving. The sauce can also be made a day or two in advance.

What if I don’t have mayonnaise? Can I substitute it for the Bang Bang Chicken sauce?

Mayonnaise is a key component for the creamy texture of the Bang Bang Chicken sauce. While there isn’t a perfect 1:1 substitute that will yield the exact same result, some people have had success using plain Greek yogurt or a dairy-free mayo if needed. The flavor profile might change slightly, but it can still be delicious.

How can I make the chicken crispier for my Bang Bang Chicken?

Ensure your oil is hot enough before frying (around 350°F or 175°C). Don’t overcrowd the pan; fry the chicken in batches to maintain the oil temperature and allow each piece to crisp up evenly. Draining the fried chicken on a wire rack instead of paper towels also helps prevent it from becoming soggy.