Name: Easy Bang Bang Chicken Recipe - Spicy & Creamy
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup (232 g) mayonnaise; ½ cup (132 g) Thai sweet chili sauce; 1 teaspoon Sriracha, (or 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, (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) panko breadcrumbs, (plain)

Bang Bang Chicken isn’t just a dish; it’s a full-blown flavor explosion that will have your taste buds doing a happy dance. Have you ever craved that perfect balance of creamy, spicy, and slightly sweet, all coating tender, juicy chicken? That’s the magic of Bang Bang Chicken. It’s the kind of meal that turns an ordinary weeknight into a culinary adventure and consistently wows guests at dinner parties. What makes this dish so undeniably special is its signature sauce – a luscious, vibrant concoction that’s addictively good. It’s a symphony of ingredients working in harmony, creating a creamy, dreamy coating that clings beautifully to every piece of chicken, offering a satisfying crunch with each bite. Get ready to fall head over heels for this sensational recipe!

Ingredients:

1 cup (232 g) mayonnaise
½ cup (132 g) Thai sweet chili sauce
1 teaspoon Sriracha, (or 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, (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) panko breadcrum extractbs, (plain)

Preparing the Bang Bang Sauce

The first step to achieving that signature Bang Bang Chicken flavor is to create the luscious, creamy, and slightly spicy sauce. In a medium bowl, combine the mayonnaise, Thai sweet chili sauce, 1 teaspoon of Sriracha, and the honey. Whisk these ingredients together thoroughly until they are completely incorporated and you have a smooth, homogenous sauce. Taste the sauce at this stage and adjust the Sriracha if you prefer a bit more heat. Remember, this sauce will coat the chicken, so you want the flavor to be bold and well-balanced. Once mixed, cover the bowl and set it aside in the refrigerator. This allows the flavors to meld beautifully while you prepare the chicken. Chilling the sauce also helps it thicken slightly, which will make it coat the chicken even better later.

Setting Up the Dredgin extractg Stations

Next, we need to prepare gin extract dredging stations to ensure the chicken gets that perfect crispy coating. You’ll need three separate shallow dishes or pie 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 until they are well combined. The cornstarch is key here for achieving an extra crispy texture, and the spices will add a subtle savory foundation to the coating.

In the second dish, crack the large egg. It’s best if the egg is at room temperature, as it will mix more readily with the other wet ingredients. Add the 1 tablespoon of Sriracha to the egg and whisk them together until the Sriracha is fully incorporated into the egg. This second station adds moisture and helps thrum extractreadcrumbs adhere beautifully.

For the third dish, pour in rum extract panko brum extractdcrumbs. Panko breadcrumbs are essential for Bang Bang Chicken because they are lighter anrum extractirier than traditional breadcrumbs, creating a wonderfully crisp, golden crust when fried. Ensure you have enough panko to generously coat all the chicken pieces.

Coating the Chicken

Now it’s time to get our chicken ready for its crispy transformation. Place the boneless, skinless chicken tenderloins in the buttermilk and allow them to soak for at least 10 minutes. The buttermilk tenderizes the chicken and helps the flour coating stick better. While the chicken is in the buttermilk, pat it dry with paper towels. This step is crucial; excess moisture will prevent the coating from adhering properly.

Working with a few chicken tenderloins at a time (to avoid overcrowding and making a mess), remove them from the buttermilk, letting any excess drip off, and place them into the seasoned flour mixture. Toss to coat evenly, ensuring every surface is covered. Gently shake off any excess flour. Then, dip the floured chicken into the egg and Sriracha mixture, letting the excess drip off. Finally,rum extractess the chicken into the panko breadcrumbs, ensuring a thick, even coating all around. Place the coated chicken tenderloins on a clean plate or baking sheet as you work. You want to ensure a good, solid layer of panko for maximum crunch.

Frying the Chicken

Heat about 2 inches of neutral oil, such as vegetable or canola oil, in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Using a thermometer is the best way to ensure the oil is at the correct temperature for optimal frying. If the oil is not hot enough, the chicken will absorb too much grease and become soggy. If it’s too hot, the outside will burn before the inside is cooked through.

Carefully add the coated chicken tenderloins to the hot oil, working in batches to avoid overcrowding the pan. Overcrowding will lower the oil temperature and lead to uneven cooking and a greasy product. Fry the chicken for about 3-4 minutes per side, or until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a slotted spoon or spider to carefully remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. This allows air to circulate, keeping the coating crispy. Continue frying the remaining chicken in batches, ensuring the oil returns to temperature between each batch.

Assembling the Bang Bang Chicken

Once all the chicken is fried and drained, it’s time to bring it all together with that irresistible Bang Bang sauce. In a large bowl, place the hot, crispy fried chicken tenderloins. Pour about half of the prepared Bang Bang sauce over the chicken. Gently toss the chicken to coat each piece evenly with the sauce. You want a nice sheen of sauce without the chicken becoming completely saturated and losing its crispiness. Add more sauce as needed, tasting as you go, until you achieve your desired level of sauciness. Serve the Bang Bang Chicken immediately. It’s fantastic served over steamed rice, with a side of steamed or sautéed vegetables, or even as an appetizer on its own. The contrast between the crispy chicken and the creamy, tangy sauce is what makes this dish so incredibly addictive.

Conclusion:

There you have it! A simple yet incredibly satisfying recipe for Bang Bang Chicken that’s sure to impress. This dish, with its perfect balance of creamy, spicy, and slightly sweet flavors, is a true crowd-pleaser. We’ve walked through each step, from preparing the crispy chicken to whisking together that irresistible sauce. Now it’s your turn to bring this deliciousness to your kitchen!

I love serving my Bang Bang Chicken over fluffy white rice or with some lightly steamed broccoli to soak up all that amazing sauce. For a more substantial meal, consider pairing it with a crisp Asian-inspired slaw or some crispy wonton strips for added texture. Don’t be afraid to experiment with this recipe! You can easily adjust the spice level by adding more or less sriracha, or even incorporate some finely chopped peanuts or toasted sesame seeds into the sauce for extra flavor and crunch. The possibilities are endless!

I truly hope you enjoy making and devouring this Bang Bang Chicken as much as I do. It’s a fantastic option for a weeknight dinner or when you’re entertaining guests. So, gather your ingredients, put on your favorite music, and get ready to create a dish that’s bursting with flavor!

Frequently Asked Questions:

Can I make the sauce ahead of time?

Absolutely! The sauce for Bang Bang Chicken can be made a day or two in advance and stored in an airtight container in the refrigerator. You may need to give it a good whisk before serving, as it can thicken slightly upon chilling.

Is Bang Bang Chicken very spicy?

The spice level of Bang Bang Chicken is generally moderate, but it can be easily adjusted. The recipe uses sriracha, and you can increase or decrease the amount to suit your preference. If you’re sensitive to heat, start with a smaller amount of sriracha and add more to taste.