Bang Bang Chicken with Spicy Mayonnaise Sauce Recipe
Bang Bang Chicken is a flavorful, crispy fried chicken dish coated in a creamy, spicy-sweet Bang Bang Sauce made with mayonnaise, Thai sweet chili sauce, and Sriracha. Tender chicken tenderloins are marinated in buttermilk, then dredged in a seasoned flour and panko breadcrumb mixture before being fried to golden perfection. This dish offers a perfect balance of creamy, spicy, and tangy flavors and is garnished with fresh parsley for a pop of color.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Ingredients
Scale
Bang Bang Sauce
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha, or more to taste
- 2 tablespoons honey
Chicken
- 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
- Canola oil, for frying
- Parsley, chopped, for garnish
Instructions
- Prepare the Bang Bang Sauce: In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth and well combined. Adjust Sriracha to taste for desired spice level. Set aside or refrigerate until ready to serve.
- Marinate the Chicken: Place the chicken tenderloins in a bowl and pour the buttermilk over them. Let the chicken soak in the buttermilk for at least 15 minutes to tenderize and add moisture.
- Prepare the Breading Stations: In one bowl, combine the all-purpose flour, cornstarch, garlic powder, kosher salt, black pepper, and cayenne pepper if using. In a separate bowl, whisk the egg with 1 tablespoon Sriracha. In a third bowl, place the panko breadcrumbs.
- Coat the Chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each tenderloin first in the flour mixture, then dip into the egg and Sriracha mixture, and finally coat thoroughly with panko breadcrumbs. Ensure an even coating for the crispiest results.
- Heat the Oil: Pour canola oil into a deep skillet or frying pan to a depth of about 1 to 1.5 inches. Heat over medium-high heat until the oil reaches 350°F (175°C). Use a thermometer for accuracy.
- Fry the Chicken: Carefully add the breaded chicken tenderloins to the hot oil, working in batches to avoid overcrowding. Fry for about 3-4 minutes per side or until golden brown and cooked through with an internal temperature of 165°F (74°C). Remove chicken and drain on a wire rack or paper towels.
- Serve: Arrange the fried chicken on a serving plate. Drizzle generously with the prepared Bang Bang Sauce or toss the chicken pieces in the sauce for full coating. Garnish with chopped parsley to add freshness and color.
Notes
- Make sure to heat the oil to the correct temperature before frying to ensure a crispy coating and prevent greasy chicken.
- For a healthier option, you can bake the breaded chicken in a 425°F oven for 15-20 minutes, flipping halfway through, though frying delivers the best texture.
- The Bang Bang Sauce can be prepared ahead and refrigerated for up to 3 days.
- If you prefer less spice, reduce the Sriracha in the sauce and coating mixture.
- Use fresh parsley for garnish, or substitute with cilantro for a different flavor.