Can I make Bang Bang Chicken without frying?

Yes! For a healthier version, spray the breaded tenders with cooking spray and bake at 425°F for 15-18 minutes, flipping halfway through, until golden and cooked through. You'll still get good crispiness, though not quite the same as frying.

Is Bang Bang Chicken very spicy?

This recipe has a moderate heat level that most people find pleasantly warming rather than overwhelmingly spicy. The sweet chili sauce and honey balance the Sriracha beautifully. For a milder version, reduce or omit the Sriracha; for extra heat, add more Sriracha or cayenne to taste.

Can I prepare any components ahead of time?

Absolutely! The Bang Bang sauce can be made up to 3 days ahead and stored in the refrigerator. You can also bread the chicken up to 4 hours ahead and keep it covered in the refrigerator before frying. This makes dinner prep much faster when you're ready to cook.

What's the best way to ensure crispy chicken?

Three key factors: 1) Make sure your oil is at the correct temperature (365°F), 2) Don't overcrowd the pan when frying, and 3) Let excess batter drip off before adding to the panko breadcrumbs. These steps will give you that perfect crispy coating that stands up to the sauce.

Bang Bang Chicken Recipe

Description

Crispy fried chicken tenderloins coated in a flavorful and creamy Bang Bang Sauce, perfect as an appetizer or main-course dish.

Ingredients

Units Scale

Bang Bang Sauce

1 cup (232 g) mayonnaise
1/2 cup (132 g) Thai sweet chili sauce
1 teaspoon Sriracha, or more to taste
2 tablespoons honey

Chicken

1 1/2 pounds boneless skinless chicken tenderloins
1 cup (245 g) buttermilk
3/4 cup (94 g) all-purpose flour
1/2 cup (64 g) cornstarch
1 large egg, room temperature
1 tablespoon Sriracha
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper, optional
2 cups (216 g) panko breadcrumbs, plain
canola oil, for frying
parsley, chopped, for garnish

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Instructions

Prepare the Bang Bang Sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until combined and set aside for later use.
Mix Batter for the Chicken: In a medium mixing bowl, whisk together the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and optional cayenne pepper. Add the chicken tenderloins to the bowl and toss until they’re evenly coated in the batter.
Prepare Panko Coating: Place the panko breadcrumbs on a shallow plate. Remove one piece of chicken at a time from the batter, gently shaking off any excess. Dredge the chicken in the panko breadcrumbs, pressing slightly to ensure the coating adheres. Set each piece aside on a clean plate. Repeat with all chicken pieces.
Heat Oil for Frying: Add about an inch of canola oil to a large skillet. Heat the oil over medium-high heat until it reaches 365°F, ensuring it’s hot enough for frying but not smoking.
Start Frying the Chicken: Working in small batches, carefully place the coated chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry each piece for about 2-3 minutes on each side until the chicken is golden brown and crispy, and the internal temperature reaches 165°F.
Drain and Serve: Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain off excess oil. Transfer the chicken to a serving plate and toss it in the prepared Bang Bang Sauce. Garnish with chopped parsley and serve warm.

Notes

If you prefer less heat, reduce the amount of Sriracha in both the sauce and batter.
For an extra crispy coating, sprinkle additional panko breadcrumbs before frying.
Make sure the oil maintains a consistent temperature of 365°F for evenly cooked chicken.
Leftovers can be reheated in an oven or air fryer to maintain crispiness.
Feel free to adjust the spice level based on your preference by adding or reducing cayenne pepper.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 12 g
Sodium: 800 mg
Fat: 32 g
Saturated Fat: 5 g
Unsaturated Fat: 25 g
Trans Fat: 0 g
Carbohydrates: 37 g
Fiber: 2 g
Protein: 20 g
Cholesterol: 90 mg