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This Bang Bang Chicken delivers crispy panko-crusted tenderloins smothered in a sweet and spicy sauce that creates the perfect balance of flavors in every bite. The contrast between the golden crunchy exterior and tender chicken inside makes this dish impossible to resist.
I first made this for a game day gathering and it disappeared faster than any other dish on the table. Now my friends specifically request "that amazing crispy chicken with the special sauce" whenever we get together.
Ingredients
- Chicken tenderloins: Create the perfect portion size and cook quickly
- Buttermilk: Tenderizes the chicken while helping the coating adhere
- Thai sweet chili sauce: Provides the signature sweet heat foundation for the bang bang sauce
- Sriracha: Adds customizable spice level for your personal preference
- Panko breadcrumbs: Create a lighter crispier coating than regular breadcrumbs would
- Cornstarch: Mixed with flour creates an extra crunchy exterior that stays crisp
- Mayonnaise: Creates the creamy base that balances the spicy elements perfectly
- Honey: Adds a natural sweetness that rounds out the sauce flavors
Step-by-Step Instructions
- Prepare the Bang Bang Sauce:
- Combine mayonnaise Thai sweet chili sauce Sriracha and honey in a small bowl. Whisk thoroughly until completely smooth and set aside to allow flavors to meld while preparing the chicken. This sauce can be made ahead and refrigerated for up to 3 days for even deeper flavor.
- Create the Batter Mixture:
- Whisk together buttermilk flour cornstarch egg Sriracha and seasonings in a medium bowl until smooth with no lumps. The consistency should be like a thick pancake batter. Add all chicken tenders to this mixture ensuring each piece is fully submerged for maximum flavor and coating adhesion.
- Coat with Panko:
- Place panko breadcrumbs in a shallow dish for easy dredging. Remove each chicken piece individually allowing excess batter to drip off before pressing gently into the panko. Use one hand for wet ingredients and one for dry to prevent creating a goopy mess on your fingers and ensure a more even coating.
- Fry to Golden Perfection:
- Heat oil to exactly 365°F using a thermometer for precision. Maintaining this temperature is crucial for properly cooked chicken that's crispy outside and juicy inside. Fry in small batches for 2-3 minutes per side until deeply golden and cooked through to 165°F internally. Rest briefly on paper towels to drain excess oil.
- Sauce and Serve:
- Gently toss the crispy chicken with the prepared bang bang sauce ensuring each piece is generously coated. The warm chicken will slightly thin the sauce creating the perfect consistency. Garnish with fresh parsley for color and serve immediately while hot and crispy.
I absolutely adore the Thai sweet chili sauce in this recipe. I discovered it years ago when traveling through Thailand and now keep a bottle in my refrigerator at all times. The complex sweet and tangy flavor with just enough heat makes everything taste better from this chicken to simple rice bowls.
Make Ahead Options
The beauty of this Bang Bang Chicken lies in its versatility for busy schedules. You can prepare the sauce up to three days ahead and keep it refrigerated in an airtight container. The chicken can be battered and coated with panko then refrigerated for up to four hours before frying. Just make sure to let the breaded chicken sit at room temperature for about 15 minutes before frying for more even cooking. This makes the recipe perfect for entertaining when you want to minimize last minute preparation.
Serving Suggestions
Transform this Bang Bang Chicken into various meal options to keep it exciting. Serve over steamed jasmine rice with stir-fried vegetables for a complete dinner. For a lighter option create a Bang Bang Chicken salad by slicing the chicken and placing over mixed greens with cucumber carrot and avocado. It also makes fantastic Bang Bang Chicken tacos when placed in warm tortillas with shredded cabbage quick pickled vegetables and extra sauce. For an impressive appetizer spread arrange on a platter with the sauce for dipping alongside rather than tossed together.
Heat Level Customization
The beauty of this Bang Bang sauce is its adaptability to different spice preferences. For a milder family friendly version reduce the Sriracha to just a few drops or omit it completely the Thai sweet chili sauce provides enough gentle heat on its own. For heat lovers increase Sriracha to 1 tablespoon or add 1/4 teaspoon of cayenne pepper to the sauce. You can even create a sauce bar with the base sauce plus additional spicy options like extra Sriracha crushed red pepper flakes or hot honey so each person can customize their own heat level.
Frequently Asked Questions
- → How do I prevent the pork tenderloin from drying out?
To keep the pork tenderloin juicy, make sure to not overcook it. Use a meat thermometer and remove the pork from the oven once the internal temperature reaches 145°F (63°C). Let it rest for 10 minutes before slicing to allow the juices to redistribute.
- → Can I use a different type of apple?
Yes, you can use other firm apple varieties like Granny Smith, Pink Lady, or Fuji if Honeycrisp apples are unavailable. Each will slightly alter the flavor profile of the topping.
- → What can I use as a substitute for apple cider?
If apple cider is not available, you can use apple juice or a mix of water and a splash of apple cider vinegar as a substitute. This helps maintain the sweet and tangy balance of the topping.
- → Can I make this dish ahead of time?
Yes, you can prepare the pork tenderloin and the topping in advance. Store them separately in the refrigerator. Reheat the pork in a low oven and warm the topping on the stovetop before serving.
- → What sides pair well with this dish?
This dish pairs beautifully with roasted vegetables, mashed potatoes, or a fresh green salad. The sweet and tangy flavors of the topping also complement wild rice or quinoa.
- → Can I cook the dish on the stovetop instead of using the oven?
Yes, you can sear the pork tenderloin in the same skillet over medium-high heat, then lower the heat and cover the skillet to finish cooking. Monitor the internal temperature carefully to prevent overcooking.