Name: Easy Bang Bang Chicken Recipe - Spicy Creamy Delight
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6 servings
Ingredients: 1 cup mayonnaise; ½ cup Thai sweet chili sauce; 1 teaspoon Sriracha, (or more to taste); 2 tablespoons honey; 1 ½ pounds boneless skinless chicken tenderloins; 1 cup buttermilk; ¾ cup all-purpose flour; ½ cup cornstarch; 1 large egg; 1 tablespoon Sriracha; ½ teaspoon garlic powder; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ⅛ teaspoon cayenne pepper, (optional); 2 cups panko breadcrumbs, (plain)

Bang Bang Chicken is more than just a dish; it’s an experience that ignites the senses and leaves you craving more. If you’ve ever found yourself mesmerized by that irresistible combination of creamy, spicy, and slightly sweet, you’re not alone! This explosion of flavor is precisely why so many people fall head over heels for this incredibly satisfying creation. What truly sets Bang Bang Chicken apart is its delightful textural contrast and the way the vibrant sauce clings to every piece of succulent chicken. It’s a symphony of tastes and textures that makes every bite an adventure, proving that simple ingredients can be transformed into something truly extraordinary and utterly addictive.

Why You’ll Adore This Bang Bang Chicken

This recipe offers a wonderful balance, perfect for a weeknight treat or an impressive appetizer. It’s the kind of dish that can effortlessly elevate a casual meal into something special, bringin extractg a touch of restaurant-quality flair right into your own kitchen. Get ready to discover your new favorite way to enjoy chicken!

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

Ingredients for the Sauce:

1 cup (232 g) mayonnaise
½ cup (132 g) Thai sweet chili sauce
1 teaspoon Sriracha, (or more to taste)
2 tablespoons honey

This sauce is the heart and soul of our Bang Bang Chicken, providing that signature sweet, spicy, and creamy kick. It’s incredibly simple to make, and the balance of flavors is key.

In a medium bowl, combine the mayonnaise, Thai sweet chili sauce, 1 teaspoon of Sriracha, and honey. Whisk everything together until it’s thoroughly combined and smooth. Taste the sauce and adjust the Sriracha if you prefer it spicier. Remember, you can always add more heat, but you can’t take it away! This sauce is best made ahead of time to allow the flavors to meld beautifully, so pop it in the refrigerator while you prepare the chicken. It will thicken slightly as it chills.

Preparing the Chicken for Frying

Ingredients for Chicken and Breading:

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) pankrum extractreadcrumbs, (plain)

Now, let’s get our chicken ready for its crispy transformation. We’re going to give it a double coating for maximum crunch.

First, prepare your chicken. If your tenderloins are particularly long, you can cut them in half to ensure they cook evenly and are easier to manage. Pat the chicken dry with paper towels. This step is crucial for ensuring the breading adheres properly.

Set up your dredgin extractg stations. In one shallow bowl, whisk together the all-purpose flour, cornstarch, garlic powder, kosher salt, black pepper, and the optional cayenne pepper. The cornstarch adds an extra layer of crispiness to the coating. In a second shallow bowl, whisk the large egg with 1 tablespoon of Sriracha. This egg wash will help rum extract panko breadcrumbs stick to the chicken. In a third shallow bowl or platerum extractlace the panko breadcrumbs.

Take each chicken tenderloin and first dip it into the seasoned flour mixture, ensuring it’s fully coated. Gently shake off any excess flour. Next, dip the floured chicken into the Sriracha egg wash, allowing any excess to drip off. Finally, press trum extractchicken into the panko breadcrumbs, makinrum extracture it’s completely covered and the crumbs are adhering well. Gently press down to help the panko stick. Place the breaded chicken pieces on a clean plate or wire rack and repeat with the remaining chicken.

Frying the Bang Bang Chicken

Cooking Instructions:

Heating the Oil:

Heat about 2-3 inches of neutral oil (like vegetable, canola, or peanut oil) in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). It’s important to maintain this temperature for crispy, evenly cooked chicken. Use a kitchen thermometer to monitor the oil temperature; if it’s too low, the chicken will be greasy, and if it’s too high, it will burn before it cooks through.
Frying in Batches:

Carefully add the breaded chicken tenderloins to the hot oil, being careful not to overcrowd the pot. Fry in batches of 3-4 pieces at a time. Overcrowding will lower the oil temperature, leading to soggy chicken. Allow the chicken to fry for approximately 4-5 minutes per side, or until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Draining the Chicken:

Using a slotted spoon or spider strainer, carefully remove the fried chicken from the oil and place it on a wire rack set over a baking sheet. This allows excess oil to drain off, keeping the chicken crispy. You can place the fried chicken in a warm oven (around 200°F/95°C) while you fry the remaining batches to keep it warm.
Coating with Bang Bang Sauce:

Once all the chicken is fried and drained, it’s time for the grand finnon-alcoholic ale. Place the cooked chicken tenderloins into a large bowl. Pour about half of your prepared Bang Bang sauce over the chicken. Gently toss the chicken to coat each piece evenly with the sauce. You want a glossy coating, not a drowning. Add more sauce if needed, ensuring you don’t oversaturate the crispy coating.
Serving:

Serve the Bang Bang Chicken immediately. It’s fantastic on its own as an appetizer, or you can serve it over steamed rice, with a side of slaw, or alongside your favorite vegetables for a complete meal. Garnish with sesame seeds or chopped green onions for an extra touch of freshness and visual appeal.

Conclusion:

And there you have it – your very own homemade Bang Bang Chicken! We hope you enjoyed creating and savoring this incredibly flavorful and satisfying dish. The perfect balance of creamy, spicy, and sweet, this Bang Bang Chicken recipe is sure to become a fast favorite in your kitchen. It’s a wonderfully versatile dish that can be enjoyed as a weeknight meal or a crowd-pleasing appetizer.

For a complete meal, I love serving this Bang Bang Chicken over fluffy jasmine rice, with a side of steamed broccoli or a crisp cucumber salad to cut through the richness. You can also serve it as a delightful appetizer by placing the saucy chicken pieces atop lettuce cups or skewers. Don’t be afraid to experiment with variations! You could try adding a pinch of smoked paprika to the sauce for an extra layer of smoky depth, or toss in some stir-fried bell peppers and onions for a more substantial meal. The possibilities are endless, and the results are always delicious. Now go forth and enjoy the incredible taste of your homemade Bang Bang Chicken!

Frequently Asked Questions:

Can I make the sauce ahead of time?

Yes, absolutely! The Bang Bang sauce can be prepared up to two days in advance and stored in an airtight container in the refrigerator. This makes assembly even quicker when you’re ready to cook. Just give it a good whisk before using.

Is this recipe very spicy?

The spice level of this Bang Bang Chicken can be easily adjusted to your preference. The recipe typically uses sweet chili sauce, which has a mild heat. For more spice, you can increase the amount of sriracha or add a pinch of cayenne pepper. For a milder version, reduce the sriracha or omit it altogether.