Name: Spicy Bang Bang Chicken Recipe-Easy & Delicious
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4-6 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, for extra heat); 2 cups (216 g) plain panko breadcrumbs

Bang Bang Chicken is more than just a meal; it’s a flavor explosion that has captured the hearts and taste buds of food lovers everywhere. Have you ever found yourself craving that perfect balance of creamy, sweet, and slightly spicy that coats every tender piece of chicken? That’s the magic of Bang Bang Chicken. It’s the ultimate crowd-pleaser, an appetizer that vanishes in minutes, or a satisfying main course that brings smiles to the dinner table. What makes this dish so incredibly special is its deceptive simplicity. While it delivers a sophisticated, restaurant-worthy taste, it’s surprisingly easy to whip up in your own kitchen. The secret lies in that iconic, irresistible sauce – a velvety, vibrant concoction that clings beautifully to perfectly cooked chicken. Get ready to discover why this dish is a staple in so many homes and prepare to fall in love with its addictive charm yourself.

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, for extra heat)
2 cups (216 g) plain panko breadcrum extractbs

Preparing the Bang Bang Sauce

This sauce is the heart and soul of our Bang Bang Chicken, providing that signature sweet, spicy, and creamy flavor. It’s incredibly simple to make, and the results are spectacular. In a medium-sized bowl, combine the mayonnaise, Thai sweet chili sauce, and the first teaspoon of Sriracha. Whisk these ingredients together until they are thoroughly combined and have a uniform, creamy consistency. This is your base. Now, stir in the honey until it’s fully incorporated. The honey adds a lovely sweetness that balances the heat from the Sriracha and the tang from the sweet chili sauce. Taste the sauce at this point. If you prefer a spicier kick, feel free to add another ½ teaspoon or even a full teaspoon of Sriracha. Remember, you can always add more heat, but you can’t take it away, so start with a conservative amount and adjust as needed. Set this luscious sauce aside. It’s going to be used to coat the chicken after it’s cooked, so it needs to be ready to go.

Prepping the Chicken

For this recipe, we’re using boneless, skinless chicken tenderloins. Their size and shape make them perfect for this dish, ensuring quick and even cooking. If you can’t find tenderloins, you can always use boneless, skinless chicken breasts and cut them into similar-sized strips. You’ll want to make sure each piece is roughly the same size so they cook at the same rate. Place the chicken tenderloins in a shallow dish or a large bowl. Pour the buttermilk over the chicken. Buttermilk is fantastic for tenderizing chicken and also helps the flour mixture adhere better, leading to a crispier coating. Gently toss the chicken in the buttermilk to ensure each piece is fully submerged. Allow the chicken to marinate in the buttermilk for at least 30 minutes. This step is crucial for developing tender and juicy chicken. You can even marinate it for up to a few hours in the refrigerator if you have the time.

Setting Up the Breading Station

Now it’s time to get our breading station ready. This is where we prepare the chicken for frying, ensuring it gets that irresistibly crispy coating. We’ll need three separate shallow dishes or plates. 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 thoroughly. The cornstarch is key here; it helps create an extra crispy texture that holds up well. The seasonings will infuse flavor directly into the coating. In the second dish, crack the large egg. Make sure the egg is at room temperature; this helps it emulsify better and coat the chicken more evenly. Lightly beat the egg with a fork until the yolk and white are just combined. In the third dish, spread out the plain pankrum extractreadcrumrum extract Panko breadcrumbs are superior for achieving a super-crunchy exterior, so don’t substitute if you can avoid it.

Breading the Chicken

With our breading station set up, we can now start coating the chicken. Take one piece of chicken at a time from the buttermilk, letting any excess drip back into the bowl. Dredge the chicken piece in the seasoned flour mixture, ensuring it’s coated on all sides. Gently shake off any excess flour. Next, dip the floured chicken piece into the beaten egg, letting any excess egg drip off. Finally, press the egg-coated chickrum extractinto the panko breadcrumbs. Make sure to coat it thoroughly, prrum extracting gently to help the breadcrumbs adhere. You want a nice, even layer of panko all over. Place the breaded chicken pieces on a clean plate or baking sheet as you work. It’s helpful to have a systematic approach, moving from one step to the next for each piece of chicken. Once all the chicken is breaded, you can optionally refrigerate the breaded chicken for about 15-20 minutes. This helps the coating set, making it even more durable during cooking and less likely to fall off.

Frying and Finishing

Now for the cooking part! You have a couple of options for cooking the chicken. You can shallow fry, deep fry, or even bake it. For shallow frying, heat about ½ inch of neutral oil (like vegetable or canola oil) in a large skillet over medium-high heat until it reaches about 350°F (175°C). Carefully add the breaded chicken pieces to the hot oil in a single layer, being careful not to overcrowd the pan. Cook for about 4-5 minutes per side, or until golden brown and cooked through. For deep frying, submerge the chicken in oil heated to 350°F (175°C) and cook for 5-7 minutes, or until golden brown and cooked through. If you prefer baking, preheat your oven to 400°F (200°C). Place the breaded chicken on a wire rack set over a baking sheet. Bake for 20-25 minutes, flipping halfway through, until cooked through and golden brown. Once the chicken is cooked and has that beautiful golden-brown hue, transfer it to a clean plate lined with paper towels to drain off any excess oil. While the chicken is still warm, place it in a clean bowl. Pour about half of the prepared Bang Bang sauce over the chicken. Gently toss the chicken to coat it evenly. Add more sauce as needed until each piece is beautifully coated in that irresistible Bang Bang sauce. Serve immediately and enjoy!

Conclusion:

We’ve reached the end of our delicious journey crafting the perfect Bang Bang Chicken! This recipe is a fantastic way to bring a restaurant-quality dish right into your own kitchen, offering a satisfying blend of creamy, spicy, and savory flavors that are sure to impress. The beauty of Bang Bang Chicken lies in its versatility, making it a crowd-pleaser for weeknight dinners or special occasions. Remember to adjust the sriracha to your personal spice preference – a little more or a little less can make a big difference in the final heat level. Don’t be afraid to experiment and make it your own!

For serving suggestions, this Bang Bang Chicken is wonderful served over fluffy steamed rice, which helps to soak up that irresistible sauce. You can also pair it with a side of crisp, fresh steamed broccoli or a simple Asian-inspired slaw for a complete and balanced meal. Looking for variations? Try adding some pineapple chunks for a touch of sweetness or a sprinkle of toasted sesame seeds for extra crunch and nutty flavor. If you’re feeling adventurous, a dash of honey in the sauce can create a delightful sweet and spicy profile. We hope you enjoy making and devouring this delightful Bang Bang Chicken as much as we do!

Frequently Asked Questions about Bang Bang Chicken:

Q: Can I make the sauce ahead of time?

A: Yes, you can definitely prepare the Bang Bang Chicken sauce a day in advance. Store it in an airtight container in the refrigerator. You might need to whisk it a bit before using, as it can thicken when chilled. Reheat gently on the stovetop or in the microwave before tossing with your cooked chicken.

Q: What kind of chicken is best for Bang Bang Chicken?

A: Boneless, skinless chicken thighs are often preferred for their tender texture and ability to absorb flavor, making them ideal for this recipe. However, boneless, skinless chicken breasts work perfectly well too, just be careful not to overcook them to avoid dryness.