Bang Bang Chicken (Print Version)
# Ingredients:
→ Bang Bang Sauce
01 -
1 cup (232 g) mayonnaise
02 -
½ cup (132 g) Thai sweet chili sauce
03 -
1 teaspoon Sriracha, or more to taste
04 -
2 tablespoons honey
→ Chicken
05 -
1 ½ pounds boneless skinless chicken tenderloins
06 -
1 cup (245 g) buttermilk
07 -
¾ cup (94 g) all-purpose flour
08 -
½ cup (64 g) cornstarch
09 -
1 large egg, room temperature
10 -
1 tablespoon Sriracha
11 -
½ teaspoon garlic powder
12 -
½ teaspoon kosher salt
13 -
¼ teaspoon black pepper
14 -
⅛ teaspoon cayenne pepper, optional
15 -
2 cups (216 g) plain panko breadcrumbs
16 -
Canola oil, for frying
17 -
Chopped parsley, for garnish
# Instructions:
01 -
In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until thoroughly combined and set aside.
02 -
In a medium mixing bowl, whisk together the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper (if using) until smooth. Add the chicken tenderloins to the batter and toss to coat each piece completely.
03 -
Place the panko breadcrumbs in a shallow plate or dish. Working with one piece of chicken at a time, remove it from the batter, allowing excess to drip off. Dredge the chicken in the panko breadcrumbs, pressing gently to ensure the crumbs adhere to the surface. Place the breaded chicken on a clean plate and repeat with the remaining pieces.
04 -
Add about one inch of canola oil to a large skillet. Heat over medium-high heat until the oil reaches a temperature of 365°F (185°C). Using a deep-fry thermometer is recommended for accurate temperature control.
05 -
Working in batches to avoid overcrowding the pan, carefully add the breaded chicken tenderloins to the hot oil. Fry until golden brown and crispy, about 2-3 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C). Make sure the oil returns to 365°F before adding each new batch.
06 -
Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Then, move the chicken to a serving plate. Drizzle generously with the prepared bang bang sauce or toss the chicken pieces directly in the sauce to coat. Garnish with chopped parsley and serve warm.
# Notes:
01 -
For a spicier version, increase the amount of Sriracha in both the sauce and the batter.
02 -
The chicken can be air-fried instead of deep-fried for a lighter version. Spray with oil and cook at 380°F for 12-15 minutes, flipping halfway through.
03 -
Make sure to maintain the oil temperature at 365°F for perfectly crispy chicken. If the oil is too hot, the outside will burn before the inside cooks; if too cool, the chicken will absorb too much oil and become greasy.