Easy Bang Bang Chicken (Print-Friendly Version)

Juicy chicken tenders fried crisp and tossed in a creamy, sweet, and spicy Bang Bang sauce.

# Ingredients:

→ Bang Bang Sauce

01 - 240 ml mayonnaise
02 - 120 ml Thai sweet chili sauce
03 - 15 ml Sriracha hot sauce
04 - 30 ml honey or granulated sugar
05 - Salt, to taste
06 - Freshly ground black pepper, to taste

→ Chicken

07 - 680 g chicken tenderloins, boneless and skinless
08 - 120 g all-purpose flour
09 - 65 g cornstarch
10 - 240 ml buttermilk
11 - 1 large egg, room temperature
12 - 15 ml Sriracha hot sauce
13 - 5 g garlic powder
14 - 5 g paprika
15 - 5 g salt
16 - 1.25 g black pepper
17 - 100 g panko breadcrumbs, plain
18 - Oil, as needed for frying
19 - Fresh parsley, chopped, for garnish

# Steps:

01 - In a medium mixing bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth and fully combined. Taste and adjust Sriracha for desired heat. Refrigerate to meld flavors while preparing the chicken.
02 - In a large bowl, combine buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, paprika, salt, and black pepper. Whisk until a smooth, thick batter forms.
03 - Add chicken tenderloins to the batter, ensuring each piece is thoroughly coated. Place panko breadcrumbs in a shallow dish. Lift each tender from the batter, letting excess drip off, then coat evenly in panko, pressing to adhere. Arrange coated pieces on a baking sheet.
04 - Heat oil in a large frying pan over medium-high heat until shimmering. Fry chicken tenders in batches, avoiding overcrowding. Cook each side for 4–5 minutes until golden and crisp. Adjust heat as needed to maintain temperature.
05 - Transfer fried chicken to a paper towel-lined plate to drain excess oil. Drizzle or brush generously with Bang Bang Sauce while warm.
06 - Scatter chopped parsley over the sauced chicken and serve immediately.

# Notes & Tips:

01 - For an even coating, thoroughly press panko breadcrumbs onto each piece of chicken before frying.
02 - To maintain crispness, sauce the chicken just before serving.

Go Back