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Spicy Bang Bang Chicken Recipe

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5 from 84 reviews

A flavorful and crispy Spicy Bang Bang Chicken recipe featuring tender chicken coated in a crunchy panko crust, fried to golden perfection, and tossed in a creamy, spicy, and sweet Bang Bang sauce made with mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Perfect as an appetizer or main dish for those who enjoy a bit of heat and crunch in their meals.

Ingredients

Bang Bang Sauce

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

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
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper, optional
  • 1 large egg, room temperature
  • 1 tablespoon Sriracha
  • 2 cups (216 g) panko breadcrumbs, plain
  • Neutral oil for frying (amount as needed, approx. 1-2 cups)

Instructions

  1. Prepare the Bang Bang sauce: In a medium bowl, whisk together mayonnaise, Thai sweet chili sauce, 1 teaspoon Sriracha, and honey until smooth and creamy. Cover and refrigerate to let the flavors meld while you prepare the chicken.
  2. Set up the breading station: In the first shallow dish, combine all-purpose flour, cornstarch, garlic powder, kosher salt, black pepper, and optional cayenne pepper. Whisk well to mix the dry seasonings evenly. In the second dish, whisk the egg with 1 tablespoon Sriracha to create a spicy egg wash. Spread the panko breadcrumbs evenly in the third dish.
  3. Prepare and coat the chicken: Pat the chicken tenderloins dry with paper towels, then soak them in buttermilk for 15-20 minutes to tenderize and add moisture. Remove the chicken from the buttermilk, dredge each tenderloin first in the seasoned flour mixture, then dip into the Sriracha-egg wash, and finally coat thoroughly with panko breadcrumbs, pressing gently to ensure an even crust.
  4. Cook the chicken: Heat about ½ inch of neutral oil (such as vegetable or canola oil) in a large skillet over medium-high heat. When the oil is hot (around 350°F/175°C), carefully place the breaded chicken tenderloins in the skillet, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until the coating is golden brown and the chicken is cooked through to an internal temperature of 165°F (74°C).
  5. Finish and serve: Remove the cooked chicken from the skillet and place on a wire rack to drain excess oil, which helps keep the coating crispy. While still warm, toss the chicken directly in the reserved Bang Bang sauce for maximum flavor, or serve the sauce on the side as a dip. Garnish with sliced green onions or sesame seeds if desired, and serve immediately for best texture and taste.

Notes

  • For extra heat, adjust Sriracha quantities to taste in both the sauce and egg wash.
  • Allow the chicken to drain on a wire rack after frying to keep the breading crispier than using paper towels.
  • If you prefer baking over frying, you can bake the breaded chicken at 400°F (200°C) for about 20 minutes, turning halfway, though frying yields the crispiest outcome.
  • This recipe can be made gluten-free by substituting all-purpose flour and panko breadcrumbs with gluten-free alternatives.
  • Use a kitchen thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).

Find it online: https://mealsbykate.com/spicy-bang-bang-chicken-recipe/