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Crispy Bang Bang Chicken that Will Spice Up Your Dinner!

Crispy Bang Bang Chicken is a quick and delicious dish that combines fried chicken with a creamy, spicy sauce for a delightful dining experience.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Fusion
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 0.5 cup Mayonnaise Substitution: Greek yogurt for a tangy twist.
  • 0.25 cup Thai Sweet Chili Sauce Substitution: Honey mixed with a dash of hot sauce.
  • 2 tablespoons Sriracha Sauce Substitution: Hot sauce of choice for similar heat.
  • 1 tablespoon Honey No direct substitution needed unless reducing sweetness.
For the Chicken
  • 1 cup Buttermilk Substitution: Milk with a squeeze of lemon juice.
  • 1 pound Boneless Skinless Chicken Tenderloins Substitution: Shrimp, tofu, or cauliflower for other dietary preferences.
  • 0.5 cup All-Purpose Flour No direct substitutions for this role.
  • 0.25 cup Cornstarch No direct substitutions, though arrowroot could be an alternative.
  • 1 large Egg Substitution: Flax egg for a vegan option.
For the Coating
  • 1 teaspoon Garlic Powder Adjust according to taste preference.
  • 1 teaspoon Salt Use kosher salt for better texture.
  • 0.5 teaspoon Black Pepper Freshly ground is recommended for best taste.
  • 0.25 teaspoon Cayenne Pepper Use sparingly for a milder option.
  • 1 cup Plain Panko Breadcrumbs Substitution: Regular breadcrumbs, though texture will differ.
For Frying and Garnish
  • 1-2 inches Canola Oil Substitution: Vegetable oil or peanut oil.
  • 1 tablespoon Chopped Parsley Optional; other herbs could be used.

Equipment

  • medium bowl
  • large mixing bowl
  • large plate
  • deep skillet
  • meat thermometer

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Whisk until smooth and set aside.
  2. In a large mixing bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, and Sriracha. Season with garlic powder, salt, black pepper, and cayenne. Add chicken and marinate for 10 minutes.
  3. Spread panko breadcrumbs on a large plate. Dredge each marinated chicken piece in breadcrumbs, pressing gently to adhere.
  4. Heat canola oil in a deep skillet until it reaches 365°F. Fry chicken in batches for 3 minutes each side until golden brown and cooked through.
  5. Transfer fried chicken to a mixing bowl and pour Bang Bang Sauce over it. Toss gently to coat.
  6. Serve the sauced chicken tenders warm, garnished with chopped parsley. Enjoy with your favorite sides!

Nutrition

Serving: 1ServingCalories: 420kcalCarbohydrates: 23gProtein: 28gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 1080mgPotassium: 500mgFiber: 1gSugar: 6gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1.5mg

Notes

To maintain the crispy texture, store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze uncoated chicken for up to 3 months.

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