Name: Spicy Bang Bang Chicken Recipe- Easy & Delicious
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup (232g) mayonnaise; ½ cup (132g) Thai sweet chili sauce; 1 teaspoon Sriracha, plus more to taste; 2 tablespoons honey; 1½ pounds chicken tenderloins; 1 cup (245g) buttermilk; ¾ cup (94g) all-purpose flour; ½ cup (64g) cornstarch; 1 large egg, room temperature; 1 tablespoon Sriracha for batter; ½ teaspoon garlic powder; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ⅛ teaspoon cayenne pepper (optional); 2 cups (216g) plain panko breadcrumbs

Bang Bang Chicken is more than just a meal; it’s an explosion of flavor that consistently delights taste buds and brings smiles to faces. Have you ever craved that perfect balance of creamy, spicy, and a hint of sweet, all wrapped up in a tender, bite-sized package? That’s the magic of Bang Bang Chicken. It’s the go-to dish for potlucks, casual weeknight dinners, or when you simply want to impress yourself and your loved ones with minimal fuss and maximum impact. What truly sets this dish apart is its signature sauce – a luscious, velvety concoction that coats every piece of chicken in pure deliciousness. The secret lies in a harmonious blend of ingredients that create an addictive, crave-worthy experience. Get ready to dive into a recipe that will have everyone asking for seconds, and more importantly, the recipe!

Ingredients:

1 cup (232g) mayonnaise
½ cup (132g) Thai sweet chili sauce
1 teaspoon Sriracha, plus more to taste
2 tablespoons honey
1½ pounds chicken tenderloins
1 cup (245g) buttermilk
¾ cup (94g) all-purpose flour
½ cup (64g) cornstarch
1 large egg, room temperature
1 tablespoon Sriracha for batter
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper (optional)
2 cups (216g) plain panko breadcrum extractbs

For the Bang Bang Sauce:

This sauce is the heart and soul of the dish, giving it that irresistible sweet, spicy, and creamy flavor profile. It’s incredibly easy to whip up and the results are phenomenal.

Instructions:

To begin extract crafting the iconic Bang Bang sauce, grab a medium-sized bowl. Add the 1 cup of mayonnaise, which will serve as the creamy base. To this, pour in ½ cup of Thai sweet chili sauce. This ingredient is crucial for that signature sweetness and a hint of spice. Next, add 1 teaspoon of Sriracha. You can adjust this amount later if you prefer a hotter sauce, but this is a good starting point for a balanced heat. Finally, drizzle in 2 tablespoons of honey. The honey not only adds more sweetness but also helps to thicken the sauce slightly and gives it a lovely gloss. Whisk all these ingredients together thoroughly until they are completely combined and smooth. Taste the sauce and adjust the Sriracha and honey to your preference. If you want more heat, add another ½ teaspoon of Sriracha. If you desire more sweetness, add another teaspoon of honey. Once you’re happy with the flavor, cover the bowl and set it aside at room temperature, or refrigerate it if you’re not using it immediately. The flavors will meld together even more as it sits.
Now, let’s prepare the chicken for its crispy coating. Take your 1½ pounds of chicken tenderloins. If they are particularly large, you might want to cut them into bite-sized pieces, about 1 to 1½ inches long, to ensure even cooking and easier eating. Place the chicken tenderloins into a medium bowl. Pour the 1 cup of buttermilk over the chicken. The buttermilk is essential here; its acidity helps to tenderize the chicken, making it incredibly moist and succulent once cooked. Make sure each piece of chicken is fully submerged in the buttermilk. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, but an hour is even better. This marinating time allows the buttermilk to work its magic.
While the chicken is marinating, it’s time to set up ygin extract dredging stations. You’ll need three shallow dishes or pie plates. In the first dish, combine ¾ cup of all-purpose flour with ½ cup of cornstarch. The cornstarch is key to achieving an extra-crispy coating that will hold up beautifully to the sauce. Add ½ teaspoon of garlic powder, ½ teaspoon of kosher salt, ¼ teaspoon of black pepper, and the optional ⅛ teaspoon of cayenne pepper if you like a little extra kick. Whisk these dry ingredients together to distribute the seasonings evenly. This is your first layer of coating. In the second dish, whisk together 1 large egg (make sure it’s at room temperature for better emulsification) with 1 tablespoon of Sriracha. This egg wash will help the pankrum extractreadcrumbs adhere to the chicken. In the third dish, spread out 2 cups of plrum extract panko brum extractdcrumbs. Panko breadcrumbs are crucial for that light, airy, and super-crispy texture that distinguishes this dish.
Once the chicken has marinated for at least 30 minutes, it’s time to start the breading process. Remove the chicken tenderloins from the buttermilk, letting any excess drip off. Do not rinse the chicken. Dredge each piece of chicken in the seasoned flour mixture, ensuring it’s fully coated on all sides. Shake off any excess flour. Next, dip the floured chicken into the Sriracha-egg wash, making sure it’s covered. Let any excess egg wash drip off. Finally, press the chicrum extract firmly into the panko breadcrumbs, ensuring a thick, even coating. You want to really pack the panko on to get that ultimate crunch. Place the breaded chicken pieces on a clean plate or baking sheet as you work, making sure they don’t touch each other to prevent sticking. Repeat this process for all the chicken tenderloins.
Now it’s time for the cooking phase to achieve that perfect golden-brown crispness. You have a couple of excellent options for cooking. For the crispiest results, I recommend shallow frying. Heat about 2 to 3 inches of neutral oil (like vegetable or canola oil) in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully add the breaded chicken pieces to the hot oil in batches, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy chicken. Fry for about 3 to 4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). If you prefer a healthier option, you can bake or air fry the chicken. For baking, preheat your oven to 400°F (200°C) and place the breaded chicken on a wire rack set over a baking sheet. Bake for 18 to 20 minutes, flipping halfway through, until golden and cooked through. For air frying, preheat your air fryer to 390°F (199°C) and cook in batches for 10 to 12 minutes, flipping halfway, until crispy and cooked through.
Once the chicken is cooked and beautifully crispy, it’s time to bring it all together with that glorious Bang Bang sauce. If you fried the chicken, drain the cooked pieces on a wire rack set over paper towels to remove any excess oil. In a large bowl, add the cooked chicken. Pour about ¾ of the prepared Bang Bang sauce over the chicken. Gently toss the chicken to coat each piece evenly with the sauce. You want every bite to be drenched in that creamy, spicy, sweet goodness. If the sauce seems too thick, you can add a tablespoon or two of water or a little more Thai sweet chili sauce to loosen it up. Taste a piece of chicken and if you desire more sauce or a spicier kick, add the remaining ¼ of the sauce and toss again.

Conclusion:

I hope you’ve enjoyed learning how to make this incredibly delicious Bang Bang Chicken! This recipe delivers a delightful balance of creamy, sweet, and spicy flavors that are sure to impress. The crispy chicken pieces coated in that signature sauce are truly irresistible. Whether you’re looking for a weeknight meal that’s quick to prepare or a crowd-pleasing appetizer for your next gathering, Bang Bang Chicken is an excellent choice.

For serving suggestions, I highly recommend pairing your Bang Bang Chicken with fluffy white rice to soak up all that amazing sauce. Steamed broccoli or a simple side salad also make perfect accompaniments. If you’re feeling adventurous, consider transforming this dish into a sandwich filling or topping a bed of noodles!

Don’t be afraid to experiment with variations! You can adjust the spice level by adding more or less sriracha, or even substituting it with your favorite chili sauce. For a touch of tang, a squeeze of lime juice at the end is a fantastic addition. Feel free to add a sprinkle of sesame seeds or chopped green onions for extra flavor and visual appeal.

So go ahead, gather your ingredients, and give this Bang Bang Chicken a try. I’m confident you’ll fall in love with its bold flavors and satisfying texture. Happy cooking!

Frequently Asked Questions about Bang Bang Chicken:

Can I make the Bang Bang sauce ahead of time?

Yes, absolutely! The Bang Bang sauce can be made a day or two in advance and stored in an airtight container in the refrigerator. This makes assembly even quicker when you’re ready to serve.

What kind of chicken is best for Bang Bang Chicken?

Boneless, skinless chicken thighs or breasts work wonderfully. Thighs tend to stay more moist and tender, while breasts are a lighter option. Just ensure you cut them into uniform bite-sized pieces for even cooking.