Name: Spicy Bang Bang Chicken- Easy Creamy Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (232 g) mayonnaise; ½ cup (132 g) Thai sweet chili sauce; 1 teaspoon Sriracha, plus more to taste; 2 tablespoons honey; 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, at 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) plain panko breadcrumbs

Bang Bang Chicken is more than just a dish; it’s a flavor explosion that has taken home kitchens by storm, and for good reason. Imagin extracte tender, succulent pieces of chicken coated in a creamy, slightly sweet, and wonderfully spicy sauce that leaves you craving more with every bite. This iconic appetizer, with its vibrant taste profile, has become a beloved favorite for parties, casual dinners, or anytime you need a delicious pick-me-up. What truly makes Bang Bang Chicken so special is its addictive balance of textures and tastes. The initial crunch of the fried chicken gives way to the velvety, zesty sauce, a perfect harmony that dances on your palate. It’s that unforgettable sensation that keeps people coming back for seconds, thirds, and even dreaming about it the next day.

Ingredients:

1 cup (232 g) mayonnaise
½ cup (132 g) Thai sweet chili sauce
1 teaspoon Sriracha, plus more to taste
2 tablespoons honey
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, at 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) plain panko breadcrum extractbs

Preparing the Bang Bang Sauce

To begin extract crafting this irresistible dish, let’s first prepare the signature Bang Bang sauce that gives this chicken its name. In a medium-sized bowl, combine the mayonnaise, Thai sweet chili sauce, 1 teaspoon of Sriracha, and the honey. Whisk these ingredients together vigorously until they are thoroughly blended and smooth. The mayonnaise provides a creamy base, while the sweet chili sauce brings a delightful balance of sweetness and mild spice. The Sriracha adds a kick of heat that can be adjusted to your preference – feel free to add a little more if you love things spicy! The honey contributes a subtle sweetness that rounds out the flavors beautifully. Once you’ve achieved a uniform consistency, cover the bowl and set it aside. This sauce is best when the flavors have a chance to meld, so preparing it early is a smart move. You can even make it a day in advance and refrigerate it.

Marinating the Chicken

Next, we move on to preparing the chicken itself. Place the boneless, skinless chicken tenderloins into a shallow dish or a resealable plastic bag. Pour the buttermilk over the chicken, ensuring that all the pieces are fully submerged. The buttermilk acts as a tenderizer, helping to create a more succulent final product. It also provides a surface for the flour coating to adhere to more effectively. Allow the chicken to marinate in the buttermilk for at least 30 minutes at room temperature. If you have more time, you can refrigerate it for up to 2 hours for even greater tenderness. Just before you’re ready to coat the chicken, gently lift the tenderloins out of the buttermilk, letting any excess drip off. Don’t rinse the chicken; the residual buttermilk is precisely what we want for our coating.

Setting Up the Breading Station

Now it’s time to get our breading station ready for action. You’ll need three shallow dishes or pie plates for this. In the first dish, combine the all-purpose flour, cornstarch, garlic powder, kosher salt, black pepper, and the optional cayenne pepper. Whisk these dry ingredients together until they are well incorporated. The cornstarch helps to create an extra crispy coating, and the spices add a foundational layer of flavor to the chicken. In the second dish, crack the large egg and whisk it lightly with a fork. Ensure it’s just broken up, not overly beaten. In the third and final dish, spread out the plain pankrum extractreadcrumbs evenrum extract Panko breadcrumbs are crucial here as they are lighter and airierrum extractan traditional breadcrumbs, resulting in a significantly crispier crust.

Coating the Chicken

With your breading station prepped, we can now coat the chicken. Take one chicken tenderloin at a time. First, dredge it in the seasoned flour mixture, making sure to coat all sides thoroughly. Gently shake off any excess flour. Then, dip the floured tenderloin into the whisked egg, allowing any excess to drip back into the dish. Finally, press the egg-coated rum extractderloin into the panko breadcrumbs, ensuring it is comrum extracttely covered. Gently press the breadcrumbs onto the chicken to help them adhere. Place the breaded tenderloin onto a clean plate or baking sheet. Repeat this process for all the chicken tenderloins. It’s important to do this just before frying so the coating doesn’t become soggy.

Frying and Finishing

To achieve perfectly crispy Bang Bang chicken, we’ll fry them. Heat about 2-3 inches of neutral oil, such as vegetable or canola oil, in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Carefully add the breaded chicken tenderloins to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will cause the oil temperature to drop, resulting in greasy chicken. Fry the chicken for approximately 3-5 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the oil using a slotted spoon and place it on a wire rack set over a baking sheet to drain any excess oil. This step is vital for maintaining crispiness.

Tossing in the Sauce

The final, glorious step is to coat the crispy chicken in our homemade Bang Bang sauce. In a large bowl, add the fried chicken tenderloins. Drizzle about half of the prepared Bang Bang sauce over the chicken. Gently toss the chicken to coat each piece evenly. Add more sauce as needed, continuing to toss until all the chicken is beautifully coated and glistening. You can add a little more Sriracha to the sauce at this stage if you desire an extra spicy kick. Serve immediately while the chicken is still warm and the coating is at its crispiest. This Bang Bang chicken is fantastic served on its own, over rice, or as part of a larger meal. Enjoy the delightful explosion of flavors and textures!

Conclusion:

You’ve now mastered the art of making delicious Bang Bang Chicken! This recipe offers a delightful balance of creamy, spicy, and slightly sweet flavors that are sure to impress. We’ve walked through each step, from preparing the chicken to creating that signature irresistible sauce. The versatility of Bang Bang Chicken means it can be enjoyed in so many ways. Serve it over fluffy white rice for a comforting meal, toss it into a wrap for a quick lunch, or present it as an appetizer with toothpicks for a crowd-pleasing dish. Don’t be afraid to experiment with variations! You can adjust the spice level by adding more or less sriracha, incorporate finely chopped green onions for added freshness, or even try a different protein like shrimp or tofu. We encourage you to get creative and make this Bang Bang Chicken your own. Happy cooking!

Frequently Asked Questions about Bang Bang Chicken:

Can I make the sauce ahead of time?

Yes, absolutely! The sauce for Bang Bang Chicken can be made up to 2 days in advance and stored in an airtight container in the refrigerator. This makes assembly even quicker when you’re ready to serve.

How can I make Bang Bang Chicken less spicy?

To reduce the spiciness of your Bang Bang Chicken, start with less sriracha in the sauce and taste as you go. You can also use a milder chili sauce or add a touch more mayonnaise or sweet chili sauce to balance the heat.