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–+ servings
Bang Bang Chicken

Irresistible Bang Bang Chicken with a Creamy Kick

This Bang Bang Chicken recipe offers a crispy exterior and a creamy, spicy sauce that's quick and satisfying.
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Prep Time 10 minutes
Cook Time 30 minutes
Marination Time 10 minutes
Total Time 40 minutes
Servings: 4 pieces
Course: Appetizers
Cuisine: Fusion
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Bang Bang Sauce
  • 1 cup Mayonnaise Can substitute with Greek yogurt for a lighter option.
  • 1/2 cup Thai Sweet Chili Sauce Consider homemade for a personal touch.
  • 2 tablespoons Sriracha Sauce Adjust based on spice tolerance.
  • 1 tablespoon Honey Maple syrup is a great alternative.
Chicken
  • 1 pound Boneless Skinless Chicken Tenderloins Chicken breasts can be used instead.
  • 1 cup Buttermilk Mix milk with lemon juice for a quick substitute.
Coating
  • 1 cup All-Purpose Flour Use gluten-free flour for a gluten-sensitive option.
  • 1/4 cup Cornstarch Enhances crunchiness.
  • 1 large Egg A flax egg can be a vegan alternative.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1/4 teaspoon Cayenne Pepper Adjust for heat preference.
  • 2 cups Plain Panko Breadcrumbs Regular breadcrumbs can substitute.
For Frying
  • 2 cups Canola Oil Vegetable oil works as a great replacement.
For Garnish
  • 1/4 cup Chopped Parsley Green onions can also be used for garnish.

Equipment

  • large skillet
  • Small Bowl
  • medium bowl
  • Plate
  • Tongs

Method
 

Step-by-Step Instructions
  1. In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Whisk until smooth and creamy. Set aside at room temperature.
  2. In a medium bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, and Sriracha, along with garlic powder, salt, black pepper, and optional cayenne. Coat the chicken with the marinade and let sit for 10 minutes.
  3. Spread panko breadcrumbs on a plate. Shake off excess marinade from chicken and roll each piece in breadcrumbs, pressing gently to ensure coating sticks.
  4. Heat canola oil in a large skillet over medium-high heat until it reaches 365°F. Fry the chicken tenderloins in batches for 2-3 minutes on each side until golden brown.
  5. Transfer cooked chicken to a paper towel-lined plate to drain excess oil. Toss in a large bowl with Bang Bang Sauce until evenly coated.
  6. Sprinkle chopped parsley over the chicken and serve warm as an appetizer or main dish. Pair with jasmine rice or cucumber salad.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 5gVitamin A: 100IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 5 days. Reheat in the oven for maximum crispiness. Freezing is an option for longer storage.

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