Name: Spicy Bang Bang Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (232 g) mayonnaise; ½ cup (132 g) Thai sweet chili sauce; 1 teaspoon Sriracha; 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; 1 tablespoon Sriracha; ½ teaspoon garlic powder; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ⅛ teaspoon cayenne pepper; 2 cups (216 g) panko breadcrumbs

Bang Bang Chicken is more than just a dish; it’s a flavor explosion that has captured hearts and taste buds across the globe. If you’ve ever experienced its creamy, spicy, and slightly sweet allure, you know exactly why it’s a go-to for so many. What makes this particular chicken recipe so universally loved? It’s that addictive sauce – a magical blend that coats perfectly cooked chicken in a symphony of tastes. We’re talking about a delightful balance of heat from chili, richness from mayonnaise, a hint of sweetness that makes it irresistible, and that signature tang that leaves you craving more. It’s the kind of meal that transforms a weeknight dinner into something truly special, offering comfort and excitement in every single bite. Get ready to unlock the secrets to creating your own legendary Bang Bang Chicken at home, a dish that’s as fun to make as it is to devour!

Ingredients:

1 cup (232 g) mayonnaise
½ cup (132 g) Thai sweet chili sauce
1 teaspoon Sriracha, (or 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, (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) panko breadcrum extractbs, (plain)

Preparing the Bang Bang Sauce

Let’s get started by crafting that signature creamy, spicy, and sweet Bang Bang sauce that makes this dish so irresistible. In a medium bowl, combine the mayonnaise, Thai sweet chili sauce, 1 teaspoon of Sriracha, and the honey. Whisk these ingredients together thoroughly until they are beautifully blended into a smooth, homogenous sauce. Taste it and adjust the Sriracha if you prefer a more potent kick – remember, you can always add more heat, but you can’t take it away! This sauce is best when the flavors have a chance to meld, so I like to set it aside while I prepare the chicken. Covering it and letting it sit at room temperature will allow the honey and chili sauce to fully infuse into the creamy mayonnaise base.

Marinating and Dredgin extractg the Chicken

Next, we’ll prepare the chicken for its crispy coating. Take your boneless, skinless chicken tenderloins and place them in a shallow dish or a resealable plastic bag. Pour the buttermilk over the chicken, ensuring each tenderloin is fully submerged. The buttermilk acts as a tenderizer and also helps the flour coating adhere better. Let the chicken marinate in the refrigerator for at least 30 minutes, or up to a couple of hours for extra tenderness. While the chicken is marinating, prepare ygin extract dredging station. In three separate shallow bowls or plates, set up your coating layers. In the first bowl, combine the all-purpose flour, cornstarch, garlic powder, kosher salt, black pepper, and the optional cayenne pepper. Whisk these dry ingredients together until well combined. This mixture will form the base of our crispy coating, providing structure and seasoning.

Setting Up the Breading Station and Coating the Chicken

Once the chicken has marinated and your dry ingredients are mixed, it’s time to get your breading station ready for action. Take the marinated chicken out of the refrigerator and discard the buttermilk. Now, in the second shallow bowl, whisk together the large egg with the remaining 1 tablespoon of Sriracha. This egg wash, with a touch of Sriracha, adds another layer of flavor and helps the pankrum extractreadcrumbs stick. In the third shallow bowl, place rum extract panko brum extractdcrumbs. Panko breadcrumbs are key here, as they provide an unparalleled crispiness and crum extractch compared to regular breadcrumbs. Pat the marinated chicken tenderloins dry with paper towels to remove any excess moisture. Then, working with one tenderloin at a time, dip it first into the seasoned flour mixture, ensuring it’s completely coated, and shake off any excess. Next, dip the floured tenderloin into the Sriracha egg wash, letting any excess drip off. Finally, press rum extract chicken firmly into the panko breadcrumbs, making sure to coat every surface. This triple-coating process is what guarantees that incredibly satisfying crunch. Place the breaded chicken tenderloins on a clean plate or baking sheet as you finish coating them.

Frying the Bang Bang Chicken to Golden Perfection

Now for the exciting part – frying the chicken! You have a couple of great options here. For the most authentic and crispy results, I highly recommend deep-frying. Heat about 2-3 inches of a neutral oil, such as vegetable or canola oil, in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). A thermometer is your best friend here for maintaining the correct oil temperature. Carefully add the breaded chicken tenderloins to the hot oil, making sure not to overcrowd the pot, as this can lower the oil temperature and result in soggy chicken. Fry the chicken in batches for about 4-6 minutes, flipping them halfway through, until they are golden brown, cooked through, and wonderfully crispy. Alternatively, you can achieve a delicious result by pan-frying. Heat about ½ inch of oil in a large skillet over medium-high heat. Once shimmering, carefully place the breaded chicken in the skillet and cook for about 5-7 minutes per side, until golden brown and cooked through. Another healthy alternative is baking. Preheat your oven to 400°F (200°C) and place the breaded chicken on a wire rack set over a baking sheet. Lightly spray or brush the chicken with cooking oil. Bake for 20-25 minutes, flipping halfway through, until golden and cooked through. Regardless of the cooking method, use a slotted spoon or tongs to remove the cooked chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil and maintain crispiness. This draining step is crucial for preserving that delightful crunch.

Serving and Enjoying Your Bang Bang Chicken

Once your Bang Bang chicken is cooked to perfection and has had a moment to drain, it’s time to bring it all together. You can either toss the warm, crispy chicken tenderloins directly in the reserved Bang Bang sauce until they are generously coated, or you can serve the sauce on the side for dipping. For an extra special presentation, I like to arrange the sauced chicken on a platter and garnish it with a sprinkle of thinly sliced green onions or sesame seeds. This dish is incredibly versatile and pairs beautifully with a variety of sides. Consider serving it over a bed of fluffy white rice, alongside a crisp Asian-inspired slaw, or with some steamed broccoli. The combination of the tender, juicy chicken with its ultra-crispy coating and the rich, flavorful Bang Bang sauce is truly something special. Enjoy every bite of this crowd-pleasing favorite!

Conclusion:

And there you have it – your guide to creating absolutely delicious Bang Bang Chicken! This recipe is a fantastic way to bring a burst of flavor and a touch of restaurant-style flair to your dinner table. The creamy, slightly spicy sauce is truly addictive, and it coats the crispy chicken perfectly. I hope you enjoy making and, more importantly, eating this delightful dish as much as I do!

For serving suggestions, this Bang Bang Chicken is incredibly versatile. It’s wonderful served over fluffy steamed rice, alongside a vibrant Asian-inspired salad, or even tossed with noodles for a complete meal. Think of it as your new go-to for a quick weeknight dinner or a crowd-pleasing appetizer.

Don’t be afraid to experiment with variations! If you prefer a milder spice, reduce the amount of sriracha or chili garlic sauce. For an extra kick, add a pinch of cayenne pepper. You could also try air-frying the chicken for an even crispier texture without deep-frying.

So, gather your ingredients and get ready to impress yourself and your loved ones with this amazing Bang Bang Chicken. Happy cooking!

Frequently Asked Questions:

Q: Can I make the Bang Bang sauce ahead of time?

Yes, you absolutely can make the sauce for Bang Bang Chicken a day in advance. Store it in an airtight container in the refrigerator. You may need to whisk it a little before serving as it can separate slightly. Reheat gently if desired before tossing with the chicken.

Q: What kind of chicken is best for Bang Bang Chicken?

Boneless, skinless chicken thighs are generally preferred for Bang Bang Chicken as they tend to stay more moist and tender. However, boneless, skinless chicken breasts will also work well if you ensure they aren’t overcooked.

Q: How spicy is Bang Bang Chicken?

The spice level of Bang Bang Chicken can vary depending on the amount of sriracha or chili garlic sauce you use. The recipe typically aims for a pleasant heat that is balanced by the sweetness and creaminess of the sauce. You can easily adjust the spice to your preference.