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This crispy, golden-fried Bang Bang Chicken tossed in a creamy, spicy, sweet sauce has become my family's ultimate guilty pleasure. The magical combination of crispy exterior and tender chicken inside with that addictive sauce always vanishes from the table within minutes. I've perfected this recipe through countless family gatherings where guests practically lick their plates clean.
I first made this Bang Bang Chicken for a potluck dinner where I needed something impressive without spending hours in the kitchen. The dish received so many compliments that it's now my signature contribution to every gathering, and friends regularly text me for the recipe.
Ingredients
- Mayonnaise: forms the creamy base that carries all the flavors together
- Thai sweet chili sauce: adds that signature sweetness with a hint of heat
- Sriracha sauce: brings the perfect punch of spice without overwhelming
- Honey: balances everything with natural sweetness and helps the sauce cling to the chicken
- Boneless skinless chicken tenderloins: are ideal as they cook quickly and stay tender
- Buttermilk: tenderizes the chicken while creating a tangy flavor foundation
- All-purpose flour: provides structure to the coating
- Cornstarch: is my secret weapon for extra crispiness that stays crunchy longer
- Large egg: acts as the binding agent for the breading
- Sriracha sauce: infuses the chicken with flavor from the inside out
- Garlic powder: adds depth without overwhelming fresh garlic chunks
- Salt and black pepper: are essentials for proper seasoning throughout
- Cayenne pepper: gives a pleasant background heat that builds slightly
- Panko breadcrumbs: create that unmistakable light and airy crunch
- Canola oil: has a high smoke point perfect for achieving golden perfection
- Chopped parsley: brightens the finished dish with color and freshness
Step-by-Step Instructions
- Make the Bang Bang Sauce:
- Combine your mayonnaise, sweet chili sauce, Sriracha, and honey in a small bowl. The key here is thoroughly whisking until completely smooth with no streaks remaining. This can be made up to 3 days ahead and stored in the refrigerator, which actually allows the flavors to develop even more deeply.
- Prepare the Chicken Marinade:
- Whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne until you achieve a smooth, slightly thick consistency. This unique marinade not only flavors the chicken but also creates a base layer that helps the panko adhere perfectly. Submerge chicken tenderloins completely and allow them to soak for exactly 10 minutes. Any longer and the acid in the buttermilk might start breaking down the protein too much.
- Coat the Chicken:
- Spread panko breadcrumbs evenly on a plate for efficient coating. Working with one piece at a time, lift each chicken tender from the marinade, allowing excess to drip off for about 5 seconds. Press gently into the panko, flipping and pressing repeatedly until you achieve an even, thick coating on all sides. The pressing motion is crucial for ensuring the breadcrumbs adhere properly during frying.
- Fry the Chicken:
- Heat your canola oil to exactly 365°F using a cooking thermometer for precision. The oil temperature is absolutely critical. Too low and the chicken absorbs oil, too high and the exterior burns before the inside cooks. Work in small batches of 3 to 4 pieces to maintain oil temperature. Cook each tender for 2 to 3 minutes per side until they reach a rich golden brown color and the internal temperature hits 165°F. Watch for visual cues like tiny bubbles forming around the chicken rather than vigorous bubbling.
- Drain and Toss:
- Transfer fried tenders to a paper towel lined plate, arranging them in a single layer without overlapping. Allow them to drain for approximately 30 seconds before transferring to your sauce bowl. The brief draining prevents diluting your sauce with excess oil. Toss gently using tongs to ensure complete coverage without breaking the crispy coating.
- Garnish and Serve:
- Sprinkle freshly chopped parsley over the chicken just before serving for a burst of color and fresh flavor. Serve immediately while still warm for the best texture contrast between crispy exterior and juicy interior.
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My favorite component is definitely the Bang Bang sauce. I've caught my teenager sneaking spoonfuls straight from the refrigerator, and we've started using it as a dipping sauce for vegetables to make them more appealing to the kids. The first time I served this dish at a family gathering, my brother in law insisted I make it for his birthday dinner the following month.
Frequently Asked Questions
- → What is Bang Bang Chicken?
Bang Bang Chicken is a fried chicken dish coated in a creamy, spicy, and sweet sauce made with mayonnaise, sweet chili sauce, Sriracha, and honey. It's a flavorful favorite inspired by Sichuan cuisine.
- → How do I make the Bang Bang Sauce?
Mix mayonnaise, sweet chili sauce, Sriracha, and honey in a bowl. Whisk until smooth, then set aside for serving or coating the chicken.
- → What can I use instead of frying the chicken?
For a healthier option, you can bake or air fry the chicken. Bake at 400°F for 20-25 minutes, flipping halfway, or air fry at 375°F for 12-14 minutes.
- → How do I make the chicken extra crispy?
Ensure the frying oil is consistently heated to 365°F. Press the breadcrumbs firmly onto the chicken for an even coating, and fry in small batches to maintain the oil temperature.
- → Can I adjust the spice level of the dish?
Yes, you can increase or reduce the amount of Sriracha and cayenne pepper in both the sauce and the marinade to control the heat level.