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–+ servings
Bang Bang Chicken

Crispy Bang Bang Chicken: Irresistibly Spicy and Creamy Goodness

This Crispy Bang Bang Chicken features a crunchy exterior and a spicy, creamy sauce, perfect for appetizers and meals.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1/2 cup mayonnaise Greek yogurt is a lighter substitute.
  • 1/4 cup Thai sweet chili sauce
  • 2 tablespoons Sriracha sauce Adjust according to heat preference.
  • 1 tablespoon honey Maple syrup serves as a vegan alternative.
For the Chicken
  • 1 pound boneless skinless chicken tenderloins Chicken breasts or thighs work as substitutes.
  • 1 cup buttermilk Milk with vinegar can be used.
  • 1/2 cup all-purpose flour Gluten-free flour is an alternative.
  • 2 tablespoons cornstarch Omit for a simpler batter.
  • 1 large egg For a vegan option, try flax eggs.
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pinch cayenne pepper Adjust to suit your taste.
For the Coating
  • 1 cup panko breadcrumbs Traditional breadcrumbs can be used.
  • 1 cup canola oil Vegetable or avocado oil can be swapped.
For the Garnish
  • 2 tablespoons chopped parsley Adds a fresh flavor.

Equipment

  • Frying pan
  • mixing bowls
  • whisk
  • Slotted spoon

Method
 

Step-by-Step Instructions for Bang Bang Chicken
  1. In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Thai sweet chili sauce, 2 tablespoons Sriracha, and 1 tablespoon honey until smooth and well combined.
  2. In a medium bowl, mix together 1 cup buttermilk, 1/2 cup all-purpose flour, 2 tablespoons cornstarch, 1 beaten egg, and a tablespoon of Sriracha. Season with 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of cayenne.
  3. Add the boneless skinless chicken tenderloins to the bowl, ensuring they are well-coated; let them marinate for 10 minutes.
  4. Spread 1 cup of panko breadcrumbs on a plate. Remove each chicken piece from the marinade and press them into the breadcrumbs.
  5. In a large frying pan, heat about 1 inch of canola oil until it reaches 365°F. Fry the coated chicken tenders in batches for about 2-3 minutes on each side.
  6. Remove the chicken with a slotted spoon and transfer to a plate lined with paper towels to absorb excess grease.
  7. Toss each piece in the prepared Bang Bang Sauce until fully coated.
  8. Sprinkle chopped parsley over the top before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 250IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days; can freeze chicken for up to 3 months. Reheat in the oven for best results.

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