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Bang Bang Chicken Recipe | Crispy, Spicy & Delicious

Bang Bang Chicken Recipe | Crispy, Spicy & Delicious

Description

Welcome, food lovers! If you’ve been searching for a deliciously crispy, tender chicken recipe with a spicy, tangy kick, then you’re in the right place! This Bang Bang Chicken recipe is a must-try dish that will tantalize your taste buds and have you coming back for more. With its golden-brown panko-crusted exterior and the irresistible Bang Bang sauce, it’s perfect for a quick dinner, a game-day snack, or a fun family meal.

Bang Bang Chicken is inspired by a fusion of American and Asian cuisines, combining the best of crispy chicken with a creamy, sweet, and spicy sauce. The simplicity of preparation and explosive flavors make it a standout in any recipe collection.

Ingredients

Scale

 

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:

  • 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 breadcrumbs, plain
  • Canola oil (for frying)
  • Chopped parsley (for garnish)

Optional Substitutions:

  • Substitute mayonnaise with Greek yogurt for a lighter version.
  • Use gluten-free flour and cornstarch for a gluten-free option.
  • Replace Sriracha with chili paste if desired.

Instructions

 

Step 1: Prepare the Bang Bang Sauce

In a small bowl, mix together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir until the mixture is smooth and well-blended. Set aside while you prepare the chicken.

Step 2: Prepare the Chicken Coating

In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper. Mix until smooth. This will serve as the coating for the chicken.

Step 3: Bread the Chicken

Add the panko breadcrumbs to a shallow plate. Remove each chicken tenderloin from the batter, shaking off excess, and dredge it in the panko. Press lightly to ensure the panko adheres evenly. Repeat with each chicken piece.

Step 4: Heat the Oil

In a large skillet, add about 1 inch of canola oil and heat it over medium-high until the temperature reaches 365°F. The ideal frying temperature will ensure a crispy coating and juicy inside.

Step 5: Fry the Chicken

Carefully add the chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry each piece for about 2-3 minutes on each side until golden brown and the internal temperature reaches 165°F.

Step 6: Draining and Serving

Place the fried chicken on a paper towel-lined plate to drain any excess oil. Toss the chicken with the prepared Bang Bang sauce, garnish with chopped parsley, and serve immediately.

Equipment

Notes

 

  • Use Fresh Oil: Using fresh oil for frying ensures a clean flavor and prevents unwanted greasy aftertastes.
  • Double Dredge for Extra Crispiness: If you like your chicken extra crispy, consider double dredging: dip the chicken in the batter and panko twice.
  • Control the Spice Level: Adjust the Sriracha and cayenne pepper to make the sauce spicier or milder.

Find it online: https://optimalrecipes.com/bang-bang-chicken-recipe-crispy-spicy-delicious/