Pin it
This crispy Bang Bang Chicken smothered in sweet and spicy sauce transforms ordinary chicken tenders into an irresistible restaurant-quality dish right in your kitchen. The contrast between the crunchy exterior and tender chicken inside, all coated with that signature creamy sauce, makes this a guaranteed crowd-pleaser.
I first made this Bang Bang Chicken for a casual Friday night dinner, and it's now our most requested meal when friends come over. The look on everyone's face when they take that first bite makes the small effort completely worth it.
Ingredients
- Chicken tenderloins: Ensure quick cooking and tender results without the need for cutting or pounding
- Buttermilk: Tenderizes the chicken while helping the coating adhere perfectly
- Panko breadcrumbs: Create a dramatically crispier coating than regular breadcrumbs
- Thai sweet chili sauce: Provides the signature sweet heat that defines bang bang sauce
- Sriracha: Adds customizable heat that you can adjust to your preference
- Cornstarch mixed with flour: Creates an exceptionally light and crispy exterior
- Mayonnaise: Forms the creamy base that balances the spicy elements
Step-by-Step Instructions
- Prepare Bang Bang Sauce:
- Combine mayonnaise, sweet chili sauce, Sriracha, and honey in a bowl and whisk until completely smooth. The sauce should have a pale orange color with visible specks of chili. Set aside to allow flavors to meld while you prepare the chicken.
- Create Batter Mixture:
- Whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne in a medium bowl until smooth with no flour lumps. The consistency should be similar to pancake batter, coating the back of a spoon.
- Dredge Chicken:
- Place chicken tenders in the batter, ensuring each piece is fully submerged. Remove one piece at a time, allowing excess batter to drip off for about 5 seconds. Press firmly into panko breadcrumbs, turning and pressing several times to create a thick, even coating on all sides.
- Heat Oil Properly:
- Pour canola oil to a depth of one inch in a large skillet and heat to exactly 365°F. Test with a thermometer or drop a few breadcrumbs which should bubble vigorously but not burn instantly.
- Fry To Golden Perfection:
- Carefully add chicken pieces without crowding, maintaining at least an inch between each piece. Cook until golden brown, about 2-3 minutes per side, and internal temperature reaches 165°F. The coating should make a crackling sound when frying.
- Drain and Sauce:
- Transfer fried chicken to paper towels for 30 seconds to absorb excess oil. While still hot, toss with prepared bang bang sauce, ensuring complete coverage. Garnish with fresh parsley for color and flavor contrast.
My family goes absolutely wild for the sauce in this recipe. I started making extra after discovering my kids dipping everything from French fries to vegetables in it. Last Christmas, I gave jars of homemade bang bang sauce as gifts to neighbors, and now they regularly text asking when I'll be making another batch.
Mastering The Temperature
Maintaining oil at precisely 365°F is crucial for Bang Bang Chicken success. Too hot and the coating burns before chicken cooks through. Too cool and the coating absorbs oil, becoming soggy. Use a thermometer and adjust heat between batches for consistent results every time.
Sauce Variations
The traditional Bang Bang sauce balances sweet, spicy and creamy elements, but you can customize to your taste. Adding minced garlic creates a more complex flavor profile. Substituting Greek yogurt for half the mayonnaise lightens the calories without sacrificing creaminess. For intense heat lovers, double the Sriracha and add a dash of ghost pepper sauce for an unforgettable kick.
Serving Suggestions
Transform Bang Bang Chicken into a complete meal by serving over steamed rice with stir-fried vegetables for an Asian-inspired dinner. For a lighter option, slice the chicken and arrange atop a crisp salad with mandarin oranges and sliced almonds. My personal favorite presentation is setting up a DIY Bang Bang station where guests can drizzle their own sauce and add toppings like diced mango, crushed peanuts, or cilantro.
Storage Tips
Store leftover Bang Bang Chicken separate from sauce in an airtight container for up to three days. Reheat in a 350°F oven for 10 minutes to restore crispiness rather than microwaving which makes the coating soggy. The sauce keeps separately in the refrigerator for up to one week and works wonderfully as a dip for raw vegetables or spread for sandwiches.
Frequently Asked Questions
- → Can I use a different type of mushroom?
Yes, you can use other large mushrooms like baby bella or white button mushrooms, but adjust the filling amount accordingly as they may be smaller than portobellos.
- → Is there a vegetarian version of this dish?
Absolutely! Replace the ground beef with plant-based crumbles, lentils, or diced vegetables like zucchini or eggplant for a vegetarian-friendly option.
- → Can I make these mushrooms ahead of time?
Yes, you can prepare the stuffed mushrooms up to the baking step and store them covered in the refrigerator for up to a day. Bake them fresh when ready to serve.
- → What can I serve alongside these stuffed mushrooms?
These mushrooms pair well with a fresh green salad, roasted vegetables, or a side of garlic bread for a complete meal.
- → Can I freeze leftover stuffed mushrooms?
While you can freeze them, the texture of the mushrooms might change slightly. To reheat, thaw in the fridge overnight and bake at 350°F until heated through.
- → What other cheese options can I use?
If you prefer, you can substitute mozzarella with provolone or fontina. For the filling, mascarpone can replace ricotta for a creamier texture.