Easy Bang Bang Chicken (Printable Version)

# What You'll Need:

→ Bang Bang Sauce

01 - 240 ml mayonnaise
02 - 120 ml Thai sweet chili sauce
03 - 1 tablespoon Sriracha hot sauce
04 - 2 tablespoons honey or granulated sugar
05 - Salt, to taste
06 - Freshly ground black pepper, to taste

→ Chicken

07 - 680 g boneless skinless chicken tenderloins
08 - 200 g panko breadcrumbs
09 - 90 g all-purpose flour
10 - 65 g cornstarch
11 - 240 ml buttermilk
12 - 1 large egg, room temperature
13 - 1 tablespoon Sriracha hot sauce
14 - 1 teaspoon garlic powder
15 - 1 teaspoon paprika
16 - 1 teaspoon salt
17 - 0.25 teaspoon black pepper
18 - Neutral oil for deep frying
19 - Fresh parsley, chopped, for garnish

# Step-by-Step Directions:

01 - In a medium bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and honey until a smooth sauce forms. Season with salt and pepper to taste. Refrigerate to allow flavors to meld.
02 - In a large mixing bowl, combine buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, paprika, salt, and black pepper. Whisk until you achieve a thick, smooth batter.
03 - Submerge the chicken tenderloins in the prepared batter and mix until evenly coated.
04 - Spread panko breadcrumbs in a shallow dish. Remove each battered tenderloin and coat thoroughly with panko. Press gently to ensure breadcrumbs adhere. Place coated pieces onto a tray.
05 - Heat a generous amount of neutral oil in a large frying pan over medium-high heat. When oil is sizzling, fry coated chicken in batches, allowing space between pieces. Cook each side for 4–5 minutes until golden and crisp, ensuring internal temperature reaches 75°C.
06 - Transfer fried chicken to a paper towel-lined plate to absorb excess oil.
07 - Arrange crispy chicken on a serving dish. Generously drizzle or brush with Bang Bang sauce and garnish with chopped parsley. Serve immediately.

# Helpful Notes:

01 - Chilling the Bang Bang sauce before use enhances its flavor depth.
02 - For an extra-spicy finish, increase Sriracha quantity to taste.
03 - For even crispier texture, do not overcrowd the frying pan.

Go Back