Description

Crispy Bang Bang Chicken with a Sweet Spicy Twist is a quick and flavorful dish featuring juicy chicken tenderloins coated in a crunchy panko crust, fried to golden perfection, and tossed in a creamy, sweet, and spicy Bang Bang Sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Perfect for a satisfying appetizer or main course, this recipe offers customizable options including substitutions for a lighter or vegan version.

Ingredients

Scale

Bang Bang Sauce

1 cup Mayonnaise (or Greek yogurt for a lighter option)
1/2 cup Thai Sweet Chili Sauce
2 tablespoons Sriracha Sauce (adjust to heat preference)
2 tablespoons Honey (or maple syrup for vegan option)

Chicken and Marinade

1 pound Boneless Skinless Chicken Tenderloins (substitute with shrimp, tofu, or cauliflower)
1 cup Buttermilk (or regular milk with vinegar)
1 cup All-Purpose Flour (or gluten-free flour)
1/4 cup Cornstarch (omit for simpler preparation)
1 large Egg (or flaxseed/chia seed mix for vegan)
1 teaspoon Garlic Powder (or fresh minced garlic)
1 teaspoon Salt (or sea salt)
1/2 teaspoon Black Pepper (or white pepper)
1/4 teaspoon Cayenne Pepper (optional heat)

Breading and Frying

1 cup Plain Panko Breadcrumbs (or regular breadcrumbs)
2 cups Canola Oil (or vegetable/peanut oil)

Garnish

1/4 cup Chopped Parsley (or green onions for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Make the Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Whisk together until smooth and evenly mixed, then set aside for later.
Prepare Chicken Marinade: In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne until the mixture is smooth. Add the chicken tenderloins, ensuring they’re evenly coated, and let them marinate for about 10 minutes.
Coat the Chicken: Spread panko breadcrumbs out on a large plate. Take the marinated chicken out and gently remove excess liquid before pressing each piece into the breadcrumbs, ensuring a generous coat sticks to the surface.
Fry the Chicken: Heat canola oil in a skillet over medium-high heat, aiming for 365°F. Fry the chicken tenders in batches for 2-3 minutes on each side, until they’re golden brown and the internal temperature reaches 165°F.
Drain and Toss: Use a slotted spatula to transfer the fried chicken onto a paper towel-lined plate to absorb any excess oil. Once drained, toss the crispy chicken in the prepared Bang Bang Sauce until well coated.
Garnish and Serve: Sprinkle with chopped parsley for a touch of freshness, and serve immediately while warm for the best experience.

Notes

Substitute mayonnaise with Greek yogurt or vegan alternatives for a lighter or plant-based sauce.
Adjust Sriracha levels according to your heat preference.
Buttermilk can be replaced with regular milk mixed with a teaspoon of vinegar as a substitute.
To make this recipe vegan, use flaxseed or chia seed mix instead of egg and plant-based mayo and sweetener.
Ensure oil temperature is steady at 365°F to achieve perfect crispiness without burning.
Let fried chicken drain well on paper towels to avoid sogginess.
Serve immediately for the best taste and texture.