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Bang Bang Chicken

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Bang Bang Chicken is crispy, golden-fried chicken tossed in a creamy, spicy-sweet sauce made from mayo, Thai chili, Sriracha, and honey. This crave-worthy dish is perfect for game day, weeknight dinners, or party appetizers.

Ingredients

Scale

For the Bang Bang Sauce:

  • 1 cup (232 g) mayonnaise

  • ½ cup (132 g) Thai sweet chili sauce

  • 1 tsp Sriracha (or more to taste)

  • 2 tbsp honey

For the Chicken:

  • 1½ lbs 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 tbsp Sriracha

  • ½ tsp garlic powder

  • ½ tsp kosher salt

  • ¼ tsp black pepper

  • ⅛ tsp cayenne pepper (optional)

  • 2 cups (216 g) plain panko breadcrumbs

  • Canola oil (for frying)

  • Chopped parsley (for garnish)

Instructions

  1. Make the Bang Bang Sauce:
    In a bowl, mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Set aside.

  2. Prepare the Chicken Batter:
    In a bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne. Add chicken and coat thoroughly.

  3. Dredge the Chicken:
    Place panko breadcrumbs in a shallow dish. Remove each chicken piece from batter, letting excess drip off, and coat in panko. Set aside.

  4. Fry the Chicken:
    Heat about 1 inch of oil in a large skillet to 365°F (185°C). Fry chicken in batches for 2–3 minutes per side, or until golden and internal temp is 165°F. Drain on paper towels.

  5. Toss & Serve:
    Toss the fried chicken in Bang Bang sauce. Garnish with chopped parsley and serve warm.

Notes

  • To make it less spicy, reduce or omit the Sriracha in the sauce and batter.

  • For a healthier version, bake or air fry the breaded chicken until crispy.

  • Great as an appetizer, wrap filling, or served over rice.

Find it online: http://maicook.com/bang-bang-chicken/