Bang Bang Chicken has a special place in my heart, and I can't help but smile every time I make it. I remember the first time I tried it at a tiny Thai restaurant with my family. The chicken was crispy, the sauce was creamy and spicy, and it felt like a warm hug. From that day on, I was on a mission to recreate that magic at home. This dish is perfect for any occasion, whether it's a casual weeknight dinner or a gathering of friends. The vibrant flavors and delightful crunch make it a guaranteed crowd-pleaser, and it’s so easy to whip up that you’ll feel like a kitchen superstar!
With its rich blend of spicy and sweet, Bang Bang Chicken is particularly wonderful as the weather warms up and we start craving lighter, flavorful meals. It’s a dish that brings everyone together, and I love watching my kids eagerly line up for seconds, their faces lighting up with each flavorful bite. Plus, it’s a great way to spice up your usual dinner routine, and trust me, once you try it, you’ll be making it again and again!
Why You’ll Love "Bang Bang Chicken"
- Quick prep and cook time, making it perfect for busy weeknights.
- Minimal ingredients that pack a punch, so you won’t break the bank.
- Family-friendly flavors that even picky eaters will adore.
- Freezer-friendly; make a big batch and enjoy it later!
- Crispy chicken tenders coated in a creamy, spicy sauce that’s simply irresistible.
- Perfectly versatile; great as an appetizer or a main dish!
Ingredients You’ll Need
- For the Sauce:
- 1 cup (232 g) mayonnaise - I love using a good quality mayo for the best flavor.
- ½ cup (132 g) Thai sweet chili sauce - This adds just the right amount of sweetness and heat!
- 1 teaspoon Sriracha (or more to taste) - Adjust based on your spice tolerance; I like it spicy!
- 2 tablespoons honey - A little extra sweetness to balance the heat.
- For the Chicken:
- 1 ½ pounds boneless skinless chicken tenderloins - They cook up so tender and juicy!
- 1 cup (245 g) buttermilk - Helps the coating stick and makes the chicken super moist.
- ¾ cup (94 g) all-purpose flour - This will give the chicken a nice base coating.
- ½ cup (64 g) cornstarch - For that incredible crunchiness.
- 1 large egg (room temperature) - Helps bind everything together.
- 1 tablespoon Sriracha - Adds extra flavor to the egg wash.
- ½ teaspoon garlic powder - Because garlic makes everything better!
- ½ teaspoon kosher salt - Essential for enhancing flavor.
- ¼ teaspoon black pepper - Just a bit for seasoning.
- ⅛ teaspoon cayenne pepper (optional) - For an extra kick if you’re feeling adventurous.
- 2 cups (216 g) panko breadcrumbs (plain) - These will make your chicken extra crispy.
- Canola oil (for frying) - Use a high smoke point oil for frying.
- Parsley (chopped, for garnish) - Adds a fresh touch before serving.
Step-by-Step Instructions
Make the Sauce
- In a medium mixing bowl, combine 1 cup of mayonnaise, ½ cup of Thai sweet chili sauce, 1 teaspoon of Sriracha, and 2 tablespoons of honey.
- Whisk everything together until it’s smooth and creamy. Taste it and adjust the Sriracha if you want more heat!
- Set the sauce aside while you prepare the chicken. It’s okay if it sits for a bit; the flavors will meld beautifully.
Prepare the Chicken
- Start by soaking the 1 ½ pounds of boneless skinless chicken tenderloins in 1 cup of buttermilk. Let them soak for at least 30 minutes; this helps keep the chicken moist and flavorful.
- In a separate bowl, mix together ¾ cup of all-purpose flour, ½ cup of cornstarch, ½ teaspoon of garlic powder, ½ teaspoon of kosher salt, ¼ teaspoon of black pepper, and ⅛ teaspoon of cayenne pepper (if using).
- In another small bowl, beat 1 large egg at room temperature and add 1 tablespoon of Sriracha. This will be your binding mixture.
- Once the chicken has soaked, remove it from the buttermilk and let the excess drip off. It’s time to coat!
- First, dredge each piece of chicken in the flour mixture, making sure it's fully coated. Shake off any excess flour.
- Next, dip the floured chicken into the egg mixture, letting any extra drip back into the bowl.
- Finally, coat the chicken with 2 cups of panko breadcrumbs, pressing gently to ensure they stick nicely.
Fry the Chicken
- In a large skillet, heat about 1 inch of canola oil over medium heat. You want the oil to be hot but not smoking; test it by dropping a few breadcrumbs in—if they sizzle, you’re ready!
- Carefully place the coated chicken tenders in the hot oil, making sure not to overcrowd the pan. Fry them in batches if necessary.
- Cook the chicken for about 5-7 minutes on each side, or until they turn golden brown and are cooked through. You can use a meat thermometer to check; the internal temperature should reach 165°F (74°C).
- Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil. Let them cool slightly before tossing them in the sauce.
Coat the Chicken
- In a large mixing bowl, add the fried chicken tenders.
- Pour the prepared sauce over the chicken, tossing gently to ensure each piece is well coated.
- Garnish with chopped parsley for a fresh, vibrant touch before serving. It really makes the dish pop!
Variations
- For a lighter version, bake the chicken tenders at 400°F (200°C) for 20-25 minutes instead of frying.
- Try using almond or coconut milk instead of buttermilk for a dairy-free option.
- Experiment with different sauces like a spicy peanut sauce for a unique twist.
- Add chopped scallions or sesame seeds for extra flavor and crunch.
- Substitute chicken with tofu or eggplant for a vegetarian take.
Serving and Storage Tips
Serving
Serve Bang Bang Chicken hot, garnished with a sprinkle of chopped parsley for that fresh burst of color. Pair it with steamed rice or a crisp salad to balance the richness of the sauce. You can also serve it as an appetizer with toothpicks for easy snacking at parties!
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the chicken in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in the oven to restore the crispiness!
Helpful Notes
- For gluten-free options, ensure your mayonnaise and sauces are certified gluten-free.
- Substitute the panko breadcrumbs with crushed cornflakes for extra crunch.
- If you're short on time, you can skip soaking the chicken in buttermilk, but it really enhances the flavor.
- Add some diced bell peppers to the sauce for a colorful twist.
- Feel free to adjust the amount of Sriracha in the sauce and egg wash to suit your spice preference.
Frequently Asked Questions
Can I freeze Bang Bang Chicken?
Yes, you can freeze Bang Bang Chicken. Just make sure to let it cool completely before placing it in an airtight container or freezer bag. It can be frozen for up to 2 months. When you're ready to enjoy it, reheat in the oven for the best crispiness!
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes until it thickens a bit, and you'll have a great replacement!
How spicy is Bang Bang Chicken?
The spice level of Bang Bang Chicken can be adjusted to your taste. The Sriracha in the sauce and egg wash adds a nice kick, but you can always reduce the amount or leave it out if you prefer a milder flavor. It’s all about what you like!
Final Thoughts
There you have it, my friend! Bang Bang Chicken is not just a meal; it’s an experience that brings everyone around the table, smiling and savoring every crunchy bite. I encourage you to try making it yourself; it’s simpler than you think, and the rewards are oh-so delicious. Whether it’s a cozy family dinner or a fun gathering with friends, this dish is sure to impress. So roll up your sleeves, trust your instincts, and dive into the joy of cooking! I can’t wait to hear how yours turns out. Happy cooking!
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Bang Bang Chicken
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Bang Bang Chicken is a spicy and creamy dish featuring crispy chicken tenders coated in a flavorful 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
- For the 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)
- Parsley (chopped, for garnish)
Instructions
- In a bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey to make the sauce.
- In a separate bowl, soak chicken tenderloins in buttermilk for at least 30 minutes.
- In another bowl, mix flour, cornstarch, garlic powder, salt, pepper, and cayenne pepper.
- Beat the egg in a small bowl and add Sriracha.
- Coat the chicken in the flour mixture, then dip in the egg mixture, and finally coat with panko breadcrumbs.
- Heat canola oil in a pan over medium heat.
- Fry the chicken tenders until golden brown and cooked through, about 5-7 minutes per side.
- Remove from oil and place on paper towels to drain excess oil.
- Toss the fried chicken in the sauce until well coated.
- Garnish with chopped parsley before serving.
Notes
- Adjust Sriracha in the sauce to your spice preference.
- Ensure oil is hot before frying for crispy chicken.
- Use a thermometer to check chicken is cooked to 165°F (74°C).
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Bang Bang Chicken, Spicy Chicken, Crispy Chicken, Thai Cuisine
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