Crispy Bang Bang Chicken Bliss

This crispy, golden-brown panko-crusted chicken drizzled with a sweet-spicy bang bang sauce will transform your weeknight dinner into a restaurant-quality experience. The contrast between the crunchy exterior and tender chicken inside, all coated in that irresistible creamy sauce, creates a flavor explosion that's hard to beat.

I first made this bang bang chicken when searching for a crowd-pleaser for my picky teenager's birthday dinner. The plate was completely cleared within minutes and has since become our Friday night tradition when we want something special without the restaurant prices.

Ingredients

• Boneless skinless chicken tenderloins: provide the perfect portion size and cook quickly and evenly
• Buttermilk: tenderizes the chicken and helps create a flavorful coating
• Cornstarch: mixed with flour ensures extra crispiness when fried
• Panko breadcrumbs: create that signature light and airy crunch
• Thai sweet chili sauce: brings the perfect balance of sweetness and mild heat
• Mayonnaise: forms the creamy base of the sauce that clings perfectly to the chicken
• Sriracha: allows you to control the spice level
• Honey: balances the heat with natural sweetness
• Fresh parsley: brightens the finished dish with color and freshness

Step-by-Step Instructions

Prepare the Bang Bang Sauce:

Combine mayonnaise Thai sweet chili sauce Sriracha and honey in a small bowl. Stir thoroughly until completely smooth with no streaks remaining. The sauce should be thick enough to coat the back of a spoon. Set aside to allow flavors to meld while you prepare the chicken.

Create the Batter:

Whisk together buttermilk flour cornstarch egg Sriracha garlic powder salt pepper and cayenne in a medium bowl until smooth with no lumps. The batter should be thick but pourable. Add chicken tenders and gently toss until each piece is fully coated on all sides.

Coat with Panko:

Spread panko breadcrumbs evenly on a shallow plate. Remove each chicken tender individually from the batter allowing excess to drip off. Press gently into the panko ensuring complete coverage on all sides. The coating should be thick and even.

Fry to Perfection:

Heat oil to exactly 365°F in a large skillet using a thermometer for accuracy. Carefully place a few pieces of chicken in the hot oil without overcrowding. Fry until golden brown about 2-3 minutes per side and internal temperature reaches 165°F. The exterior should be crispy and evenly browned.

Sauce and Serve:

Drain fried chicken briefly on paper towels then transfer to serving plate. Drizzle generously with the prepared bang bang sauce or toss chicken directly in the sauce for full coverage. Sprinkle with fresh chopped parsley for color and serve immediately while hot and crispy.

The Thai sweet chili sauce is truly the secret weapon in this recipe. I discovered it years ago at an Asian market and now keep it stocked for everything from dipping sauces to marinades. My grandmother was initially skeptical about the spice level but now requests this chicken whenever she visits claiming it has just the right amount of heat balanced with sweetness.

Make-Ahead Options

The bang bang sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. This actually improves the flavor as the ingredients have time to meld together. You can also prepare the chicken batter mixture several hours ahead but wait to coat the chicken until right before frying for maximum crispiness. If serving for a party prepare everything in advance then fry and sauce just before guests arrive.

Healthier Alternatives

For a lighter version you can air fry the panko-crusted chicken tenders at 375°F for about 12-14 minutes flipping halfway through. The texture won't be quite as decadent but still delivers excellent crunch. Another option is baking the coated tenders on a wire rack set over a baking sheet at 425°F for 15-18 minutes. You can also substitute Greek yogurt for half the mayonnaise in the sauce to reduce calories while maintaining creaminess.

Serving Suggestions

This bang bang chicken makes an excellent main dish served over steamed jasmine rice with a side of stir-fried vegetables. For an appetizer presentation cut the cooked chicken into bite-sized pieces insert toothpicks and serve the sauce on the side for dipping. The chicken also works beautifully in lettuce wraps with some shredded cabbage cucumber and carrots. For a complete meal experience serve with a simple cucumber salad dressed with rice vinegar and a touch of sugar to balance the richness.

Cultural Context

Bang bang chicken originates from Szechuan cuisine where the traditional version features poached chicken with a spicy sauce and crushed peanuts. The name comes from the method of tenderizing the chicken by pounding it with a wooden mallet making a bang bang sound. This American adaptation transforms the dish into a crispy fried version while maintaining the signature spicy sauce element. The combination of Thai sweet chili sauce with mayonnaise creates a fusion approach that has become immensely popular in modern restaurants.

Frequently Asked Questions

→ What is bang bang sauce made of?

Bang bang sauce is a creamy, sweet, and slightly spicy sauce made from mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Adjust the Sriracha to suit your preferred spice level.

→ How do you achieve crispy chicken tenderloins?

The chicken is coated in a batter made from buttermilk, flour, cornstarch, and seasonings, followed by a layer of panko breadcrumbs. Deep-frying at the right temperature (365°F) ensures a crispy golden crust.

→ Can I bake the chicken instead of frying it?

Yes, you can bake the chicken by preheating the oven to 400°F, placing the panko-coated chicken on a greased baking sheet, and baking for 20-25 minutes until crispy and cooked through.

→ What is the best oil to use for frying?

Canola oil is recommended for frying because it has a high smoke point and neutral flavor, making it ideal for crisping without overpowering the dish.

→ How do I store and reheat leftovers?

To store leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat in an oven or air fryer at 375°F to maintain the crispy texture.