Bang Bang Chicken
A deliciously crispy bang bang chicken coated in a flavorful sauce, perfect for weeknight dinners or casual gatherings.
Ingredients
For the Marinade
- 1 cup mayonnaise adds creaminess
- ½ cup Thai sweet chili sauce provides sweetness and moisture
- 1 teaspoon Sriracha adds heat
- 2 tablespoons honey enhances sweetness
- 1.5 pounds boneless skinless chicken tenderloins provides protein and moisture
- 1 cup buttermilk tenderizes chicken
For the Coating
- ¾ cup all-purpose flour provides a base for breading
- ½ cup cornstarch contributes to crispiness
- 1 large egg room temperature for binding
- 1 tablespoon Sriracha for added heat
- ½ teaspoon garlic powder enhances flavor
- ½ teaspoon kosher salt balances flavors
- ¼ teaspoon black pepper adds a mild spice
- ⅛ teaspoon cayenne pepper optional, for extra heat
- 2 cups panko breadcrumbs creates crunchiness
- Canola oil for frying
For Garnish
- Parsley, chopped for garnish
Instructions
Preparation
- In a large bowl, whisk together the buttermilk, honey, and 1 tablespoon of Sriracha until the mixture is well combined.
- Add the chicken tenderloins to the buttermilk mixture, ensuring each piece is fully submerged. Cover and marinate for at least 30 minutes, or up to 2 hours.
- In a shallow dish, combine flour, cornstarch, garlic powder, kosher salt, black pepper, and cayenne pepper.
- In a separate bowl, whisk the egg until smooth.
Coating and Frying
- Once marinated, remove chicken from the buttermilk mixture and dredge in the flour mixture.
- Dip floured chicken into the beaten egg, then into the panko breadcrumbs.
- Heat canola oil in a frying pan over medium heat.
- Carefully place the breaded chicken into hot oil and fry until golden brown, about 3-4 minutes per side.
- Remove cooked chicken from oil and let it rest on paper towels.
Sauce Preparation
- In a clean bowl, mix together the mayonnaise, Thai sweet chili sauce, and Sriracha.
Serving
- Arrange fried chicken on a platter and drizzle sauce over top or serve it alongside for dipping. Garnish with parsley.
Notes
For best results, use room-temperature eggs, avoid overcrowding the pan, and ensure proper oil temperature.