Description
Recreate the restaurant classic at home with this foolproof recipe for Bang Bang Chicken! Perfectly crispy, panko-crusted chicken tenders are tossed in a signature creamy, sweet, and spicy sauce. It’s the incredibly addictive, better-than-takeout meal that’s ready in just over 30 minutes.
Ingredients
For the Bang Bang Sauce:
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▢ 1 cup (232 g) mayonnaise
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▢ ½ cup (132 g) Thai sweet chili sauce
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▢ 1 teaspoon Sriracha, or more to taste
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▢ 2 tablespoons honey
For the Crispy Chicken:
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▢ 1 ½ pounds boneless skinless chicken tenderloins
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▢ 1 cup (245 g) buttermilk
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▢ ¾ cup (94 g) all-purpose flour
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▢ ½ cup (64 g) cornstarch
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▢ 1 large egg, room temperature
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▢ 1 tablespoon Sriracha
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▢ ½ teaspoon garlic powder
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▢ ½ teaspoon kosher salt
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▢ ¼ teaspoon black pepper
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▢ ⅛ teaspoon cayenne pepper, optional
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▢ 2 cups (216 g) panko breadcrumbs, plain
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▢ Canola oil, for frying
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▢ Chopped fresh parsley, for garnish
Instructions
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Make the Sauce: In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Cover and refrigerate while you prepare the chicken.
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Make the Batter: In a medium bowl, whisk the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, and peppers until smooth. Add the chicken tenders and toss to fully coat.
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Dredge the Chicken: Pour the panko breadcrumbs onto a shallow plate. Working one piece at a time, lift a chicken tender from the batter, let the excess drip off, and press it firmly into the panko to coat all sides. Place on a clean plate and repeat with the remaining chicken.
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Heat the Oil: Pour about 1 inch of oil into a large, heavy-bottomed skillet. Heat over medium-high heat until the oil reaches 365°F (185°C).
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Fry the Chicken: Working in batches to avoid overcrowding the pan, carefully add chicken to the hot oil. Fry for 2-3 minutes per side until deep golden brown, crispy, and cooked through (internal temp of 165°F / 74°C).
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Drain & Serve: Transfer cooked chicken to a wire rack to drain. Once all chicken is cooked, toss it in a large bowl with the desired amount of Bang Bang sauce. Garnish with chopped parsley and serve immediately.
Notes
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Crispy Tip: Don’t overcrowd the pan! Frying in batches is the key to keeping the oil hot and the chicken crispy.
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Air Fryer Method: Coat chicken as directed, spray with oil, and air fry at 400°F (200°C) for 10-12 minutes, flipping halfway.
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Oven-Baked Method: Place coated chicken on a wire rack over a baking sheet. Spray with oil and bake at 425°F (220°C) for 15-20 minutes, flipping halfway.
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Make Ahead: The sauce can be made up to 3 days in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch & Dinner
- Method: Frying
- Cuisine: American / Asian-Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 645 kcal
- Sugar: 12 g
- Sodium: 710 mg
- Fat: 41 g
- Saturated Fat: 7 g
- Unsaturated Fat: 34 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 125 mg