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Crispy Bang Bang Chicken topped with a spicy-sweet sauce

Crispy Bang Bang Chicken

This Crispy Bang Bang Chicken features crunchy panko-coated chicken tossed in a creamy, spicy sauce, making it a perfect dish for quick weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Asian
Calories: 540
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken
  • 1 pound boneless skinless chicken tenderloins (or breasts or thighs)
  • 1 cup buttermilk (or milk + 1 tablespoon lemon juice or vinegar)
  • 1 tablespoon Sriracha sauce (for marinating)
  • 1/2 teaspoon salt
  • 1 large egg (or flax egg for vegan versions)
  • 1 cup all-purpose flour (gluten-free flour blend works)
  • 1/4 cup cornstarch (optional, adds extra crunch)
  • 1 teaspoon garlic powder (or 1 clove fresh minced garlic)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional for extra heat)
  • 1 cup plain panko breadcrumbs (or regular breadcrumbs)
  • 2 cups canola oil (or any neutral oil with a high smoke point)
  • 1/4 cup chopped parsley (for garnish)
For the bang bang sauce
  • 1 cup mayonnaise (or Greek yogurt for a healthier option)
  • 1/2 cup Thai sweet chili sauce (or homemade sweet chili sauce)
  • 2 tablespoons Sriracha sauce (adjust to taste)
  • 2 tablespoons honey (or maple syrup for a vegan option)

Method
 

Marinating Chicken
  1. Trim any excess fat from the chicken and pat the pieces dry.
  2. In a bowl, add 1 tablespoon Sriracha and 1/2 teaspoon salt to the chicken.
  3. Pour the buttermilk over the chicken, toss to coat, and let sit for 10 to 15 minutes to tenderize.
Making the Sauce
  1. In a bowl, whisk together mayonnaise, Thai sweet chili sauce, 2 tablespoons Sriracha, and honey until smooth.
  2. Taste and adjust sweetness or heat, then chill in the fridge until ready to use.
Dredging the Chicken
  1. Set up a dredge station: In one bowl, whisk the egg with a splash of water.
  2. In another bowl, combine flour, cornstarch, garlic powder, the remaining salt, black pepper, and cayenne.
  3. Put the panko in a third bowl.
Cooking Chicken
  1. Heat the oil in a deep skillet over medium-high heat until it reaches about 350°F.
  2. Remove the chicken from the buttermilk, dredge in the flour mix, dip into the egg wash, then press firmly into the panko.
  3. Fry in batches, cooking for 3 to 4 minutes per side until golden and the internal temperature reads 165°F.
  4. Transfer cooked pieces to a wire rack set over a sheet pan to drain excess oil.
Serving
  1. Toss the hot chicken gently with the chilled bang bang sauce to coat evenly.
  2. Garnish with chopped parsley and serve immediately.

Nutrition

Serving: 1Calories: 540kcalCarbohydrates: 33gProtein: 29gFat: 29gSaturated Fat: 4gSodium: 800mgFiber: 1gSugar: 4g

Notes

Store leftover chicken in an airtight container in the fridge for up to 3 days. Keep the sauce separate. For reheating, use a 375°F oven on a wire rack for 8 to 10 minutes.

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