Name: Bang Bang Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 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 for extra heat; 2 cups (216 g) plain panko breadcrumbs

Bang Bang Chicken is more than just a dish; it’s an explosion of flavor that will have your taste buds singin extractg with delight. If you’ve ever found yourself craving that perfect balance of creamy, spicy, and slightly sweet, then you’ve likely encountered the magic of this popular stir-fry. What makes this particular rendition of Bang Bang Chicken so universally loved? It’s the way tender pieces of chicken are coated in a luscious, vibrant sauce that coats every bite with an irresistible zest. This isn’t your average weeknight meal; it’s a culinary adventure that brings restaurant-quality excitement right into your own kitchen. We’ll guide you through creating this sensational dish, revealing the secrets to its addictive texture and unforgettable taste, ensuring your next meal is a truly spectacular experience.

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 for extra heat
2 cups (216 g) plain panko breadcrum extractbs

Bang Bang Chicken Preparation

Step 1: Prepare the Bang Bang Sauce

First things first, let’s get that iconic Bang Bang sauce ready. In a medium bowl, whisk together the mayonnaise, ½ cup of Thai sweet chili sauce, 1 teaspoon of Sriracha, and the 2 tablespoons of honey. This combination creates a beautiful balance of creamy, sweet, and spicy that coats every bite of chicken. Taste it and adjust the Sriracha if you prefer it spicier. This sauce is quite forgiving, so don’t be afraid to add a little more chili sauce or honey if your palate desires. Set this delicious sauce aside to allow the flavors to meld beautifully. It will be used to toss the chicken in after it’s cooked to perfection.

Step 2: Marinate the Chicken

Now, let’s get the chicken ready for its crispy transformation. Place the 1 ½ pounds of boneless, skinless chicken tenderloins into a shallow dish or a large resealable bag. Pour the 1 cup of buttermilk over the chicken. The buttermilk is crucial here; its acidity helps to tenderize the chicken while also creating a wonderful surface for the breading to adhere to. Make sure each tenderloin is thoroughly coated. If you have time, let the chicken marinate in the refrigerator for at least 30 minutes, or even up to a few hours. This extra time will make the chicken incredibly moist and flavorful.

Step 3: Set Up the Breading Station

While the chicken is marinating, it’s time to set up your breading station. You’ll need three shallow dishes or pie plates. In the first dish, combine the ¾ cup of all-purpose flour, ½ cup of cornstarch, ½ teaspoon of garlic powder, ½ teaspoon of kosher salt, ¼ teaspoon of black pepper, and the optional ⅛ teaspoon of cayenne pepper. Whisk these dry ingredients together thoroughly. The cornstarch adds an extra crispiness that’s characteristic of great fried chicken. In the second dish, whisk together the large room-temperature egg with the remaining 1 tablespoon of Sriracha. This egg wash will help the pankrum extractreadcrumbs stick. In the third and final dish, place the 2 cups of plrum extract panko brum extractdcrumbs. Panko breadcrumbs are essential for that extra crunchy texture; they are lighter arum extractmore airy than regular breadcrumbs.

Step 4: Bread the Chicken Tenderloins

Remove the chicken tenderloins from the buttermilk, allowing any excess to drip off. Do not wipe them dry. First, dredge each tenderloin in the seasoned flour mixture, ensuring it’s fully coated. Gently shake off any excess flour. Next, dip the floured tenderloin into the Sriracha egg wash, making sure it’s evenly coated. Let any excess egg wash drip back into the dish. Finally, press the eggrum extractshed tenderloin into the panko breadcrumbsrum extractoating all sides generously. Press the breadcrumbs firmly onto the chicken to ensure they adhere well. Place the breaded chicken tenderloins on a wire rack set over a baking sheet. This allows air to circulate, preventing the bottom from getting soggy before frying. Repeat this process for all the chicken tenderloins.

Step 5: Cook the Bang Bang Chicken

Now for the final, satisfying step: cooking the chicken. You have a couple of excellent options here for achieving that perfect golden-brown crispness. For pan-frying, heat about ½ inch of vegetable oil or canola oil in a large, heavy-bottomed skillet over medium-high heat until it reaches around 350°F (175°C). Carefully place a few breaded chicken tenderloins into the hot oil, making sure not to overcrowd the pan. Overcrowding will lower the oil temperature and result in greasy chicken. Fry for about 3-4 minutes per side, or until golden brown and cooked through. For baking, preheat your oven to 400°F (200°C). Place the breaded chicken tenderloins on a baking sheet lined with parchment paper. Drizzle lightly with cooking spray or a little olive oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through. Once the chicken is cooked, remove it from the pan or oven and let it rest on a clean wire rack for a minute or two.

Step 6: Toss and Serve

This is where the magic happens! In a large clean bowl, pour the prepared Bang Bang sauce. Add the freshly cooked and still slightly warm chicken tenderloins to the bowl. Gently toss the chicken to ensure each piece is generously coated in the luscious sauce. The warmth of the chicken will help the sauce cling beautifully. Serve immediately. This Bang Bang Chicken is fantastic served over steamed white rice, alongside a fresh salad, or even as an appetizer with toothpicks. Garnish with sesame seeds and sliced green onions for an extra pop of flavor and visual appeal, if desired. Enjoy every delicious, crispy, and saucy bite!

Conclusion:

You’ve now mastered the art of creating delicious Bang Bang Chicken! This recipe offers a delightful balance of creamy, sweet, and spicy flavors that is sure to impress. The tender, crispy chicken coated in that irresistible sauce is a true crowd-pleaser, perfect for a weeknight dinner or a special occasion. Don’t be afraid to experiment and make it your own!

For serving, this Bang Bang Chicken pairs wonderfully with steamed jasmine rice to soak up all that amazing sauce. It also makes a fantastic appetizer served in small bowls or lettuce cups. Consider a side of crisp, blanched broccoli or green beans for a complete and nutritious meal.

Feel free to adjust the spice level of your Bang Bang Chicken by adding more or less sriracha. For a tangier twist, a splash of lime juice in the sauce can be delightful. If you’re looking for a vegetarian option, you could try this sauce with crispy fried tofu or cauliflower! We encourage you to embrace your culinary creativity and enjoy every bite of your homemade Bang Bang Chicken.

FAQs

Can I make the Bang Bang Chicken sauce ahead of time?

Absolutely! The Bang Bang Chicken sauce can be prepared a day in advance and stored in an airtight container in the refrigerator. You may need to whisk it a bit before serving as it can thicken slightly upon chilling.

What kind of chicken is best for Bang Bang Chicken?

Boneless, skinless chicken thighs are ideal for this Bang Bang Chicken recipe as they stay incredibly moist and flavorful. However, boneless, skinless chicken breasts can also be used. Just be mindful of cooking times to prevent them from drying out.