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–+ servings
Bang Bang Chicken

Crispy Bang Bang Chicken: A Spicy Taste Adventure at Home

Crispy Bang Bang Chicken is a delicious fusion dish combining spicy and creamy flavors, perfect for appetizers.
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Prep Time 20 minutes
Cook Time 15 minutes
Marination Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Fusion, Sichuan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bang Bang Sauce
  • 1/2 cup Mayonnaise Substitute with Greek yogurt for a lighter option.
  • 1/4 cup Thai Sweet Chili Sauce Use regular chili sauce for less sweetness.
  • 1-2 tablespoons Sriracha Sauce Adjust according to your spice preference.
  • 2 tablespoons Honey Maple syrup can be used as a substitute.
For the Chicken
  • 1 pound Boneless Skinless Chicken Tenderloins Swap with shrimp or tofu for variations.
  • 1 cup Buttermilk Replace with a combination of milk and vinegar for a DIY version.
  • 1 cup All-Purpose Flour Use gluten-free flour for sensitivities.
  • 1/2 cup Cornstarch Enhances crunchiness when combined with flour.
  • 1 large Egg Omit for a vegan option or substitute with flaxseed meal.
Seasonings
  • 1 teaspoon Garlic Powder Fresh garlic is a great alternative.
  • 1 teaspoon Salt Adjust to your liking.
  • 1/2 teaspoon Black Pepper Feel free to use freshly cracked for better flavor.
  • 1/4 teaspoon Cayenne Pepper Use cautiously based on your spice tolerance.
For Coating and Frying
  • 1 cup Panko Breadcrumbs Substitute with regular breadcrumbs if desired.
  • 1 cup Canola Oil Any neutral oil, like vegetable oil, works as an alternative.
For Garnishing
  • 2 tablespoons Chopped Parsley Adds color and freshness for serving.

Equipment

  • large skillet
  • Mixing bowls
  • thermometer

Method
 

Preparation
  1. In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir until smooth and creamy. Cover and set aside.
  2. In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne until smooth. Add chicken, ensuring each piece is coated. Let sit for 10 minutes.
  3. Spread panko breadcrumbs on a flat plate. Dredge each marinated chicken tender in the breadcrumbs, coating well.
  4. In a skillet, heat canola oil over medium-high heat until it reaches 365°F. Fry coated chicken tenders in batches for 2-3 minutes on each side until golden brown.
  5. Transfer fried chicken to a paper towel-lined plate to drain. Toss hot chicken in Bang Bang sauce until well-coated.
  6. Sprinkle with chopped parsley and serve warm, optionally with sides like jasmine rice or cucumber salad.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Notes

For optimal results, maintain oil temperature at 365°F and consider double-dipping for extra crispiness.

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