Bang Bang Chicken Recipe

Bang Bang Chicken Recipe

Crispy chicken strips tossed in a creamy, spicy sauce, served with fresh vegetables for a flavorful and satisfying dish that combines heat and crunch.

Prep Time30 minutes
Cook Time35 minutes
Total Time65 minutes
Yield4

Ingredients

Instructions

  1. Step 1: Craft the Signature Sauce
    Gather your ingredients and mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a small bowl. Give it a good stir until it's smooth and well-blended. Set this zesty concoction aside—this will be your delightful bang bang sauce, ready to embrace the chicken in a coat of flavor later.

  2. Step 2: Prepare the Buttermilk Mixture
    In a medium-sized mixing bowl, combine the buttermilk, all-purpose flour, cornstarch, egg, an extra dash of Sriracha, garlic powder, kosher salt, black pepper, and a pinch of cayenne if you’re feeling adventurous. Whisk until you have a uniform batter. This will be our marinade, adding moisture and a hint of spice to the chicken.

  3. Step 3: Coat the Chicken
    Nestle the chicken tenderloins into this flavorful batter, ensuring each piece gets a thorough bath in the mix. Take your time to coat them well; this is where they start soaking up all the delicious spices.

  4. Step 4: Prepare the Panko Crust
    Spread the panko breadcrumbs on a shallow plate, creating an even layer. This will be your trusty companion for the perfect crunch.

  5. Step 5: Dredge the Chicken
    Now, for the fun part! Take a piece of chicken from the buttermilk marinade, letting any excess drip off gently. Roll it in the panko breadcrumbs, pressing slightly to ensure the crumbs cling on. Set each piece aside on a clean plate once it's fully coated. Keep going with the rest until all your chicken is ready for frying.

  6. Step 6: Heat the Oil
    Pour canola oil into a large skillet until it’s about an inch deep. Heat it over medium-high flame, patiently waiting until it reaches around 365°F. This is where a kitchen thermometer becomes your best buddy, ensuring the oil is sizzling but not overpowering.

  7. Step 7: Fry the Chicken
    Fry the chicken in batches, being careful not to overcrowd the pan. Cook each side for 2-3 minutes, or until you see that beautiful golden brown hue and the chicken hits an internal temperature of 165°F. Make sure your oil's temperature stays consistent for each batch to guarantee even cooking.

  8. Step 8: Drain Excess Oil
    Once each batch is cooked to perfection, transfer the chicken onto a paper towel-lined plate. Let them rest for a moment to lose any excess oil before the final flourish.

  9. Step 9: Final Touches and Serve
    Gently toss the crispy chicken with the bang bang sauce you prepared earlier. Arrange them on a serving plate, sprinkle with freshly chopped parsley for a pop of color, and there you have it—your delectable bang bang chicken is ready to delight. Serve it warm and enjoy the symphony of flavors with every bite!

Notes

Cooking up a batch of Bang Bang Chicken is a delightful endeavor, but a few common missteps can trip up even seasoned cooks. One common hiccup involves the temperature of the oil. If the oil isn't hot enough, your chicken may turn out greasy rather than crispy. Make sure it's at a sizzling 365°F before diving in.

Another frequent culprit? Overcrowding the pan. It might be tempting to toss in all the chicken at once, but resist! Cooking in batches ensures each piece gets that golden, crunchy coating we all crave.

When it comes to coating, adhering the panko is essential. If the chicken's too wet from the batter, the panko won't stick properly, leading to uneven crispiness. Give each piece a gentle shake before rolling in the breadcrumbs for best results.

Lastly, don't rush the sauce tossing. Let the chicken cool for a minute on paper towels to avoid sogginess, ensuring each bite is a perfect blend of crispy and saucy goodness. Happy cooking!