Ingredients
For the Bang Bang Sauce:
- 1 cup (232 g) mayonnaise – The creamy base of the sauce. It provides a smooth, rich texture that helps balance the heat of the other ingredients.
- ½ cup (132 g) Thai sweet chili sauce – This ingredient is a game-changer. It gives the sauce its characteristic sweet and tangy flavor, while adding depth to the dish.
- 1 teaspoon Sriracha (or more to taste) – A beloved hot sauce that brings the right amount of heat and complexity. Adjust this to your heat preference!
- 2 tablespoons honey – Adds a natural sweetness to the sauce, perfectly counteracting the spice and bringing all the flavors together.
For the Chicken:
- 1 ½ pounds boneless, skinless chicken tenderloins – Tenderloins are a great choice because they cook quickly, ensuring the chicken remains juicy while getting crispy on the outside.
- 1 cup (245 g) buttermilk – The acidity in buttermilk helps tenderize the chicken and gives it a moist, juicy texture.
- ¾ cup (94 g) all-purpose flour – A key ingredient in the batter that creates the perfect crisp on the chicken.
- ½ cup (64 g) cornstarch – Cornstarch adds an extra level of crunch to the crust.
- 1 large egg, room temperature – Helps bind the flour and cornstarch together for a thicker batter.
- 1 tablespoon Sriracha – Gives the batter its own flavor punch, echoing the heat from the sauce.
- ½ teaspoon garlic powder – Adds a savory undertone to the chicken batter.
- ½ teaspoon kosher salt – For seasoning the chicken and enhancing the flavors.
- ¼ teaspoon black pepper – Adds a mild, aromatic kick.
- ⅛ teaspoon cayenne pepper (optional) – For those who love an extra heat boost, cayenne adds an additional layer of spice without being overpowering.
- 2 cups (216 g) panko breadcrumbs (plain) – Panko breadcrumbs are the secret to that light and crispy coating that gives Bang Bang Chicken its signature crunch.
- Canola oil, for frying – Used for deep frying, this neutral oil ensures the chicken cooks evenly and crisps up beautifully without overwhelming the dish’s flavors.
- Parsley, chopped, for garnish – Adds a fresh, green touch that brightens up the dish visually and adds a hint of herbal freshness.
Instructions
1. Make the Bang Bang Sauce:
Start by preparing the sauce to ensure that it has time to meld together. In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix until everything is well-combined and smooth. Taste the sauce, and if you like it spicier, feel free to add more Sriracha. Set the sauce aside to allow the flavors to develop while you prepare the chicken.
2. Prepare the Chicken:
Next, it’s time to prep the chicken. In a medium-sized bowl, combine the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper (if using). Whisk until the batter is smooth and thick. Add the chicken tenders to the batter and toss them until they are completely coated. The buttermilk will help the coating adhere to the chicken.
3. Dredge the Chicken in Panko:
Place the panko breadcrumbs on a shallow plate. One by one, remove the chicken tenders from the batter, gently shaking off any excess, and coat them in the panko. Press gently to make sure the breadcrumbs stick to the chicken, creating an even layer of crunch. Set the coated chicken aside on a clean plate.
4. Heat the Oil:
In a large skillet, pour enough canola oil to reach about an inch in depth. Heat the oil over medium-high heat until it reaches 365°F. The oil should be hot enough that a breadcrumb dropped into it sizzles immediately. This ensures a crispy, golden exterior for your chicken.
5. Fry the Chicken:
Carefully add the chicken tenders to the hot oil, working in batches to avoid overcrowding the pan. Fry the chicken for about 2-3 minutes on each side, or until golden brown and crispy. Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F. Once the chicken is cooked, transfer it to a paper towel-lined plate to drain any excess oil.
6. Coat the Chicken with Bang Bang Sauce:
Place the crispy chicken tenders on a serving plate and immediately toss them with the prepared Bang Bang Sauce. The hot chicken will soak up the sauce, creating a mouthwatering combination of crispy, spicy, and sweet flavors.
7. Garnish and Serve:
Sprinkle the chicken with freshly chopped parsley to add a pop of color and a fresh, herbaceous note. Serve warm, and enjoy the crispy, saucy goodness of Bang Bang Chicken!
Notes
- Substitute for Buttermilk: If you don’t have buttermilk on hand, you can easily make your own by adding 1 tablespoon of lemon juice or vinegar to a cup of regular milk. Let it sit for a few minutes until it thickens slightly.
- Add Extra Heat: If you love spice, you can add more Sriracha to both the batter and the sauce to give the dish an extra kick.
- Make it Gluten-Free: Swap out the all-purpose flour and panko breadcrumbs for gluten-free alternatives to create a gluten-free version of this dish.
- Serve with a Side: Serve Bang Bang Chicken with a side of steamed rice, a fresh salad, or even some crispy roasted vegetables to balance out the richness of the dish.
- Prep Time: 20 minutes
- Cook Time: 6 minutes