Name: Bang Bang Chicken-Spicy Creamy Easy Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4-6 servings
Ingredients: 1 cup (232 g) mayonnaise; ½ cup (132 g) Thai sweet chili sauce; 1 teaspoon Sriracha, plus more to taste; 2 tablespoons honey; 1 ½ pounds boneless, skinless chicken tenderloins; 1 cup (245 g) buttermilk; ¾ cup (94 g) all-purpose flour; ½ cup (64 g) cornstarch; 1 large egg, at room temperature; 1 tablespoon Sriracha; ½ teaspoon garlic powder; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ⅛ teaspoon cayenne pepper, optional; 2 cups (216 g) plain panko breadcrumbs

Bang Bang Chicken is more than just a meal; it’s an explosion of flavor that has taken kitchens by storm. This dish, renowned for its irresistibly creamy, sweet, and spicy sauce, has a way of making everyone who tries it an instant fan. What is it about this particular preparation that captures our taste buds? It’s the perfect harmony of tender, crispy chicken coated in that signature, vibrant sauce that tingles with just the right amount of heat and a delightful sweetness. It’s the kind of dish you crave when you want something deeply satisfying yet refreshingly vibrant. We love Bang Bang Chicken because it’s incredibly versatile, a crowd-pleaser for family dinners, and a fantastic way to impress guests without spending hours in the kitchen. Get ready to recreate this beloved classic right in your own home!

Ingredients:

1 cup (232 g) mayonnaise
½ cup (132 g) Thai sweet chili sauce
1 teaspoon Sriracha, plus more to taste
2 tablespoons honey
1 ½ pounds boneless, skinless chicken tenderloins
1 cup (245 g) buttermilk
¾ cup (94 g) all-purpose flour
½ cup (64 g) cornstarch
1 large egg, at room temperature
1 tablespoon Sriracha
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper, optional
2 cups (216 g) plain panko breadcrum extractbs

Preparing the Bang Bang Sauce

The heart of this dish lies in its signature sauce. Let’s get that ready first so the flavors can meld beautifully. In a medium bowl, combine the mayonnaise, Thai sweet chili sauce, 1 teaspoon of Sriracha, and the honey. Whisk everything together until it’s smooth and creamy. The mayonnaise provides a rich base, the sweet chili sauce brings that essential sweet and slightly spicy kick, the Sriracha adds a layer of heat, and the honey balances it all out with a touch of sweetness. This sauce is incredibly versatile, so feel free to adjust the Sriracha to your preferred level of spice. If you like it fiery, add another teaspoon or even two! For a milder version, you can reduce the amount of Sriracha. Once everything is well incorporated, cover the bowl and set it aside in the refrigerator to chill while you prepare the chicken. Allowing the sauce to chill will help the flavors to deepen and meld together.

Setting Up for Crispy Chicken

Now, let’s prepare our chicken for its transformation into crispy, delicious morsels. Pat your chicken tenderloins completely dry with paper towels. This step is crucial for ensuring a good coating and achieving maximum crispiness. In one shallow dish, combine the all-purpose flour, cornstarch, garlic powder, kosher salt, black pepper, and the optional cayenne pepper. Whisk these dry ingredients together thoroughly. The cornstarch, in particular, will contribute to an extra-crispy exterior. In a second shallow dish, whisk the large egg until it’s well beaten. Make sure the egg is at room temperature, as this helps it to coat the chicken more evenly. In a third shallow dish, place the pankrum extractreadcrumrum extract Panko breadcrumbs are essential here; their coarser texture creates a lighter, airier, and significantly crispier coatingrum extractan traditional breadcrumbs.

Coating the Chicken

This is where the magic happens! We’re going to create a beautiful, flavorful crust on our chicken. Start by placing the dried chicken tenderloins into the buttermilk and let them soak for about 10-15 minutes. The buttermilk tenderizes the chicken and also helps the subsequent coating adhere better. While the chicken is in the buttermilk, you can take this time to preheat your oil for frying. Heat about 1 to 1.5 inches of a neutral oil, such as vegetable or canola oil, in a large, heavy-bottomed skillet or Dutch oven over medium-high heat to 350°F (175°C). It’s important to maintain this temperature for optimal frying.

After the chicken has soaked in the buttermilk, working with one tenderloin at a time, remove it from the buttermilk, letting any excess drip off. Dredge it thoroughly in the flour mixture, pressing gently to ensure it’s well-coated on all sides. Then, dip the floured tenderloin into the beaten egg, allowing any excess to drip off. Finally, coat irum extractenerously in the panko breadcrumbs, pressing them firmly to create a thick, even crust. Repeat this process for all the chicken tenderloins, placing the coated chicken on a clean plate or baking sheet as you go. Be careful not to overcrowd your frying pan when you start cooking.

Frying to Golden Perfection

It’s time to fry our beautifully coated chicken! Carefully place a few chicken tenderloins into the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in greasy, unevenly cooked chicken. Fry the tenderloins for about 3-4 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C). You can check for doneness by inserting an instant-read thermometer into the thickest part of a tenderloin. Once cooked, use a slotted spoon or spider strainer to remove the chicken from the oil and place it on a wire rack set over a baking sheet. This allows excess oil to drain off, keeping your chicken delightfully crispy. You can place the cooked chicken in a warm oven (around 200°F or 93°C) to keep it warm while you fry the remaining batches.

Tossing with the Bang Bang Sauce

The grand finnon-alcoholic ale! Once all your chicken tenderloins are fried to a perfect golden crisp, it’s time to dress them in that irresistible Bang Bang sauce. In a large bowl, add the remaining 1 tablespoon of Sriracha. Pour the chilled Bang Bang sauce over the fried chicken. Gently toss the chicken to coat each piece evenly with the sauce. You want every bite to be infused with that creamy, spicy, sweet goodness. If you notice the sauce seems a little too thick, you can whisk in a tablespoon of water or a splash more buttermilk to loosen it up. Serve immediately while the chicken is still warm and the coating is at its crispiest, and the sauce is perfectly coating each tenderloin.

Conclusion:

You’ve done it! You’ve mastered the art of creating delicious Bang Bang Chicken. This recipe offers a fantastic balance of creamy, spicy, and savory flavors that is sure to impress. Whether you’re looking for a quick weeknight meal or a crowd-pleasing appetizer, this Bang Bang Chicken is a winner every time. Don’t be afraid to adjust the spice level to your personal preference – a little more sriracha can add a kick, while a touch more mayo can mellow it out. Serve this delightful dish over fluffy white rice, alongside a fresh green salad, or as a flavorful filling for lettuce wraps for a lighter option. For a fun twist, try adding some chopped pineapple to the sauce for a sweet and tangy counterpoint, or incorporate finely diced bell peppers for added color and crunch. The possibilities are endless!

Frequently Asked Questions about Bang Bang Chicken:

Q1: How can I make Bang Bang Chicken spicier or less spicy?

To make your Bang Bang Chicken spicier, simply increase the amount of sriracha sauce in the sauce mixture. You can also add a pinch of red pepper flakes for an extra layer of heat. If you prefer it milder, reduce the sriracha or add a bit more mayonnaise to the sauce.

Q2: Can I prepare Bang Bang Chicken ahead of time?

While it’s best enjoyed fresh for optimal texture, you can prepare some components of the Bang Bang Chicken in advance. The chicken can be cooked and the sauce can be made separately and stored in airtight containers in the refrigerator. However, it’s recommended to toss the cooked chicken with the sauce just before serving to prevent the chicken from becoming soggy.