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Unveiling Bang Bang Chicken: The Crispy, Spicy, Sweet Sensation You Need to Try

Unveiling Bang Bang Chicken: The Crispy, Spicy, Sweet Sensation You Need to Try
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Bang Bang Chicken is a crispy, golden-fried chicken dish coated in a creamy, sweet, and slightly spicy Bang Bang sauce. Inspired by Sichuan flavors but made popular in Western kitchens, this recipe delivers that iconic restaurant-style crunch with a homemade touch. Serve it as an appetizer, a party snack, or a main dish—it’s always a hit!

Ingredients

Scale

For the Bang Bang Sauce

  • 1 cup mayonnaise

  • ½ cup Thai sweet chili sauce

  • 1 teaspoon Sriracha

  • 2 tablespoons honey

For the Chicken

  • 1 ½ lbs boneless skinless chicken tenderloins

  • 1 cup buttermilk

  • ¾ cup all-purpose flour

  • ½ cup cornstarch

  • 1 large egg

  • 1 tablespoon Sriracha

  • ½ teaspoon garlic powder

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • ⅛ teaspoon cayenne pepper (optional)

  • 2 cups plain panko breadcrumbs

  • Canola oil, for frying

  • Chopped parsley, for garnish

Instructions

1. Make the Bang Bang Sauce

  • In a small bowl, mix mayo, sweet chili sauce, Sriracha, and honey.

  • Whisk until smooth. Cover and refrigerate until ready to use.

2. Prepare the Chicken Marinade

  • In a medium bowl, whisk buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne (optional).

  • Add chicken tenderloins, ensuring they are fully coated.

  • Marinate for 10 minutes.

3. Coat the Chicken

  • Place panko breadcrumbs on a plate or shallow dish.

  • Remove each tender from the marinade and coat evenly in panko, pressing to help it stick.

  • Set aside on a clean plate.

4. Fry the Chicken

  • Heat canola oil in a skillet to 365°F (185°C).

  • Fry chicken in batches, 2–3 minutes per side, until golden brown.

  • Make sure internal temperature reaches 165°F (74°C).

  • Transfer to a paper towel-lined plate to drain.

5. Toss and Serve

  • Place warm chicken in a bowl and toss with the Bang Bang sauce until fully coated.

  • Garnish with chopped parsley.

  • Serve immediately.

Notes

  • for 10–12 minutes (spray with oil for extra crispiness).

  • Adjust the heat: add more Sriracha or a pinch of cayenne for extra spice.

  • Want a thicker crust? Double coat by dipping in marinade and panko twice.

  • You can prepare the sauce ahead—it keeps well for 3–4 days in the fridge.

Find it online: https://biteseason.com/unveiling-bang-bang-chicken-the-crispy-spicy-sweet-sensation-you-need-to-try/