Description
Crispy Bang Bang Chicken is a quick, sweet-spicy chicken dish with a creamy sauce and golden crunch. Ready in under 30 minutes, it’s the perfect blend of heat, texture, and flavor.
Ingredients
1 cup mayonnaise
½ cup Thai sweet chili sauce
1 teaspoon Sriracha (or more to taste)
2 tablespoons honey
1½ pounds boneless skinless chicken tenderloins
1 cup buttermilk
¾ cup all-purpose flour
½ cup cornstarch
1 large egg, room temperature
1 tablespoon Sriracha (for batter)
½ teaspoon garlic powder
½ teaspoon kosher 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. Stir together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth; set aside.
2. In a medium bowl, mix buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne to form a batter. Add chicken and coat evenly.
3. Place panko in a shallow dish. Dip each piece of battered chicken into panko, pressing gently so crumbs stick.
4. Heat about 1 inch of canola oil in a skillet over medium-high heat to 365°F.
5. Fry chicken in batches, 2–3 minutes per side, until golden and cooked through. Drain on paper towels.
6. Toss fried chicken with sauce, garnish with parsley, and serve warm.
Notes
Adjust cayenne or Sriracha for more heat.
For air frying: spray coated chicken with oil and cook at 400°F for 10 minutes, flipping halfway.
For baking: bake on parchment-lined sheet at 425°F for 12–15 minutes, flipping once.
Cool chicken before storing to help maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Chicken Recipes
- Method: Frying
- Cuisine: American-Asian Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 1415
- Sugar: 24
- Sodium: 2600
- Fat: 95
- Saturated Fat: 14
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 80
- Fiber: 3
- Protein: 52
- Cholesterol: 165