Bang Bang Chicken
This Easy Bang Bang Chicken is absolutely irresistible! Extra crispy fried chicken tenders are tossed in a creamy, spicy, and sweet Bang Bang Sauce made with mayonnaise, sweet chili sauce, and Sriracha. Perfect as an appetizer or main course, it's a guaranteed crowd-pleaser. For another delicious chicken dish, try our Easy Firecracker Chicken.
Servings: 4 servings
Calories: 350kcal
Equipment
- Deep Skillet or Dutch Oven For frying chicken to golden perfection.
- Oil Thermometer Essential for maintaining the correct 365°F frying temperature.
- Tongs For safely handling chicken during frying and coating.
Ingredients
- 1 cup mayonnaise
- 0.5 cup Thai sweet chili sauce
- 1 tsp Sriracha sauce (plus more to taste)
- 2 tbsp honey
- 1.5 lbs boneless skinless chicken tenderloins
- 1 cup buttermilk
- 0.75 cup all-purpose flour
- 0.5 cup cornstarch
- 1 large egg
- 1 tbsp Sriracha sauce (for marinade)
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.125 tsp cayenne pepper (optional)
- 2 cups plain panko breadcrumbs
- Canola oil, for frying
- Chopped parsley, for garnish
Instructions
- In a small bowl, whisk together mayonnaise, sweet chili sauce, 1 tsp Sriracha, and honey until smooth. Cover and set aside.
- In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, 1 tbsp Sriracha, garlic powder, salt, pepper, and cayenne until smooth. Add chicken and marinate for 10 minutes.
- Place panko breadcrumbs on a plate. Remove chicken from marinade, letting excess drip off, and coat evenly with breadcrumbs, pressing gently to adhere.
- Heat 2-3 inches of canola oil in a deep skillet to 365°F. Fry chicken in batches for 2-3 minutes per side until golden brown and cooked through (165°F internal). Drain on paper towels.
- Place fried chicken in a large bowl. Add Bang Bang Sauce and gently toss to coat evenly. Garnish with chopped parsley and serve immediately.
Notes
Pro Tips: The key to extra crispy chicken is the cornstarch in the marinade and panko breadcrumbs. Maintain oil temperature at 365°F for a perfectly crisp, non-greasy crust. Fry in small batches to avoid overcrowding and temperature drops. For the crispiest result, toss the chicken in sauce just before serving. The Bang Bang Sauce can be made up to 5 days ahead and stored in the fridge.