Bang Bang Chicken
Bang Bang Chicken is a delightful and zesty dish that easily captures the hearts (and taste buds) of anyone who tries it. This recipe gives tender chicken an irresistible crunch and a sauce that packs a flavorful punch. Whether you’re hosting a casual dinner or preparing a fun family meal, Bang Bang Chicken brings a burst of excitement to your table. I’ve made this dish countless times, and each time, the compliments just keep coming—it’s a true crowd-pleaser!
Why this recipe is a must-try
Imagine a dish that’s quick enough for a weeknight dinner yet special enough to impress guests. Bang Bang Chicken is that recipe! Not only is it budget-friendly, but it’s also incredibly appealing to kids and adults alike. The combination of crunchy panko breading and creamy, sweet, and spicy sauce means you’re serving something that feels indulgent but doesn’t take hours to prepare.
"This Bang Bang Chicken is hands down the best thing I’ve ever made! Quick, easy, and bursting with flavor. My kids can’t get enough—thank you for sharing this gem!" – Jamie T.
Step-by-step overview
Making Bang Bang Chicken is an engaging process that’s both straightforward and rewarding. You’ll be marinating the chicken in buttermilk for tenderness, then breading it for that signature crunch. The final step involves frying until golden and tossing with a delectable bang bang sauce. In just a few simple steps, you’ll serve up a dish that tastes like it came from a restaurant!
What you’ll need
To nail this Bang Bang Chicken, gather these key 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
- Canola oil (for frying)
- Chopped parsley (for garnish)
Feel free to substitute the chicken tenderloins with chicken breasts if that’s what you have on hand.
Directions to follow
- Start by marinating the chicken tenders in buttermilk. Allow them to soak for at least 30 minutes in the fridge.
- In a bowl, mix together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey to create the bang bang sauce. Set aside.
- Prepare your breading station: in one bowl, combine flour, cornstarch, garlic powder, salt, pepper, and cayenne. In another bowl, beat the egg and add the remaining Sriracha.
- Once the chicken has marinated, take each tender out, dip it in the egg mixture, then coat it in the flour mixture.
- Next, press the breaded chicken into the panko breadcrumbs until fully coated.
- Heat canola oil in a deep skillet over medium-high heat. Carefully place the breaded chicken into the oil and fry until golden brown for about 4-5 minutes per side.
- Once cooked through, remove the chicken and drain on paper towels.
- Toss the warm chicken in the bang bang sauce and serve hot, garnished with chopped parsley.
How to serve Bang Bang Chicken
Bang Bang Chicken shines on its own, but it can be elevated with creative touches. Serve it on a bed of jasmine rice or alongside some crispy Asian slaw for a well-rounded meal. Drizzle with extra bang bang sauce or a sprinkle of sesame seeds for an added flair. It makes a fantastic appetizer at parties, or simply enjoy it as a main course!
Keeping leftovers fresh
To ensure your leftover Bang Bang Chicken stays delicious, store it in an airtight container in the fridge for up to three days. If you think you won’t finish it in that time, you can freeze the cooked chicken for later use. Just make sure to reheat it thoroughly in the oven to maintain that crispy texture!
Pro chef tips
- For an extra crispy coating, consider double-dipping your chicken in the egg mix and then the flour before coating it in panko.
- If you want a more intense flavor, let the chicken marinate in the buttermilk overnight.
- Don’t overcrowd the frying pan; fry in batches to keep the oil temperature steady.
Creative twists
Feel free to switch things up! Add different spices to the flour mixture, like smoked paprika or cumin, for unique flavor profiles. For a healthier version, bake the chicken instead of frying, drizzling a bit of oil over the breaded pieces before placing them in the oven. Additionally, try different sauces like a spicy peanut sauce for a fun fusion.
Common questions
How long does it take to prepare Bang Bang Chicken?
The total time, including marination, is around an hour, but active cooking time is about 30 minutes.
Can I use chicken breast instead of tenderloins?
Absolutely! Chicken breasts work great; just cut them into strips similar in size to tenderloins.
Is it safe to freeze leftovers?
Yes, you can freeze the cooked Bang Bang Chicken. Just make sure to store it in an airtight container to prevent freezer burn.
Now you’re armed with everything you need to create your very own Bang Bang Chicken! It’s time to get cooking and enjoy the explosion of flavors that awaits you.
Bang Bang Chicken
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 Canola oil
- Chopped parsley for garnish Chopped parsley
Instructions
Marinate the Chicken
- Start by marinating the chicken tenders in buttermilk for at least 30 minutes in the fridge.
Prepare the Bang Bang Sauce
- In a bowl, mix together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey to create the bang bang sauce. Set aside.
Prepare the Breading Station
- In one bowl, combine flour, cornstarch, garlic powder, salt, pepper, and cayenne.
- In another bowl, beat the egg and add the remaining Sriracha.
Bread the Chicken
- Once the chicken has marinated, take each tender out, dip it in the egg mixture, then coat it in the flour mixture.
- Press the breaded chicken into the panko breadcrumbs until fully coated.
Fry the Chicken
- Heat canola oil in a deep skillet over medium-high heat.
- Carefully place the breaded chicken into the oil and fry until golden brown, about 4-5 minutes per side.
- Once cooked through, remove the chicken and drain on paper towels.
Serve
- Toss the warm chicken in the bang bang sauce and serve hot, garnished with chopped parsley.
