Why You’ll Love This Recipe
- Crispy Texture: The panko breading provides a satisfying crunch that complements the tender chicken inside.
- Flavorful Sauce: The bang bang sauce combines mayonnaise, Thai sweet chili sauce, Sriracha, and honey, creating a perfect balance of sweetness and heat.
- Versatility: This recipe includes options for deep frying, air frying, or baking, allowing you to choose your preferred cooking method.
Ingredients
For the Bang Bang Sauce
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha (adjust to taste)
- 2 tablespoons honey
For the Chicken
- 1½ 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)
- Chopped parsley (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Bang Bang Sauce
In a small bowl, mix together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until well combined. Set aside.
2. Marinate the Chicken
In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper (if using). Add the chicken tenderloins, ensuring they are fully coated in the marinade.
3. Coat with Panko
Place panko breadcrumbs on a shallow plate. Remove each chicken tenderloin from the marinade, allowing excess to drip off, and dredge in panko, pressing gently to adhere. Set aside on a clean plate.
4. Cooking Methods
Deep Frying
- Heat about an inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C).
- Fry the chicken in batches, avoiding overcrowding, for 2-3 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
- Transfer to a paper towel-lined plate to drain excess oil.
Air Frying
- Preheat the air fryer to 400°F (200°C).
- Spray each coated chicken tender with cooking spray and place in the air fryer basket in a single layer.
- Cook for 10 minutes, flipping halfway through, until crispy and cooked through.
Baking
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Place the coated chicken tenders on the prepared baking sheet, spray with cooking spray, and bake for 12-15 minutes, flipping halfway, until golden and the internal temperature reaches 165°F (74°C).
5. Serve
Drizzle the cooked chicken with the prepared bang bang sauce, garnish with chopped parsley, and serve warm.
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 6 minutes (deep frying); 10 minutes (air frying); 12-15 minutes (baking)
- Total Time: 26-35 minutes
Variations
- Spice Level: Adjust the amount of Sriracha in the sauce and marinade to control the heat.
- Protein Options: Substitute chicken with shrimp or tofu for different dietary preferences.
- Gluten-Free: Use gluten-free panko breadcrumbs and flour to make the recipe suitable for gluten-sensitive individuals.
Storage/Reheating
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Freeze cooked chicken tenders in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
- Reheating: Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or in an air fryer at 375°F (190°C) for 5 minutes to maintain crispiness.
FAQs
1. Can I make the bang bang sauce ahead of time?
Yes, the sauce can be prepared up to 5 days in advance and stored in the refrigerator.
2. What can I serve with Bang Bang Chicken?
It pairs well with rice, steamed vegetables, or a fresh salad.
3. Can I use chicken breasts instead of tenderloins?
Yes, slice the breasts into strips to resemble tenderloins.
4. Is there a dairy-free alternative for buttermilk?
You can use a dairy-free milk mixed with a tablespoon of vinegar or lemon juice as a substitute.
5. How do I prevent the breading from falling off?
Press the panko firmly onto the chicken and allow it to rest for a few minutes before cooking.
6. Can I use different breadcrumbs?
Yes, you can use regular breadcrumbs, but panko gives the crispiest texture.
7. How do I make this extra crispy?
Double-dip the chicken by dredging it in panko twice before frying.
8. Can I substitute mayonnaise in the sauce?
Greek yogurt can be used as a healthier alternative to mayonnaise.
9. What’s the best oil for frying?
Canola, vegetable, or peanut oil works best for frying due to their high smoke points.
Conclusion
Bang Bang Chicken is a delicious and easy-to-make dish that’s perfect for any meal. Whether you fry, air fry, or bake, this crispy, spicy, and slightly sweet chicken is sure to be a hit. With its bold flavors and satisfying crunch, this dish is a must-try for anyone looking to spice up their mealtime routine!
Print
Bang Bang Chicken
- Total Time: 26-35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Bang Bang Chicken features crispy, panko-crusted chicken tenderloins drizzled with a creamy, sweet, and spicy bang bang sauce. Whether deep-fried, air-fried, or baked, this dish delivers bold flavors and satisfying crunch, making it perfect as an appetizer or main course!
Ingredients
For the Bang Bang Sauce:
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha (adjust to taste)
- 2 tablespoons honey
For the Chicken:
- 1½ 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)
- Chopped parsley (for garnish)
Instructions
. Prepare the Bang Bang Sauce:
- In a small bowl, mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Set aside.
2. Marinate the Chicken:
- In a medium bowl, whisk buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne (if using).
- Add the chicken, ensuring each piece is coated.
3. Coat with Panko:
- Place panko breadcrumbs on a plate.
- Remove chicken from marinade, allowing excess to drip off, and coat in panko.
4. Choose Cooking Method:
Deep Frying:
- Heat 1 inch of canola oil in a skillet over medium-high heat to 365°F (185°C).
- Fry chicken in batches for 2-3 minutes per side until golden and cooked through (165°F/74°C internal temp).
Air Frying:
- Preheat air fryer to 400°F (200°C).
- Spray chicken with cooking spray and air fry for 10 minutes, flipping halfway.
Baking:
- Preheat oven to 425°F (218°C).
- Place chicken on a lined baking sheet, spray with cooking spray, and bake for 12-15 minutes, flipping halfway.
5. Serve:
- Drizzle cooked chicken with bang bang sauce, garnish with parsley, and serve warm.
Notes
- Spice Level: Adjust Sriracha to control heat.
- Protein Swap: Use shrimp or tofu instead of chicken.
- Gluten-Free: Use gluten-free panko and flour.
- Storage: Keep leftovers in an airtight container in the fridge for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 6-15 minutes (varies by method)
- Category: Main Course, Appetizer
- Method: Deep Fry, Air Fry, Bake
- Cuisine: Asian-Inspired, American
