Go Back
–+ servings
Bang Bang Chicken

Crispy Bang Bang Chicken That Will Rock Your Dinner Table

Crispy Bang Bang Chicken is a delightful fusion dish with a crunchy texture and a creamy, spicy sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 10 minutes
Total Time 35 minutes
Servings: 4 pieces
Course: Appetizers
Cuisine: Fusion, Sichuan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Bang Bang Sauce
  • 1/2 cup Mayonnaise Substitute Greek yogurt for a lighter option.
  • 1/4 cup Thai Sweet Chili Sauce A homemade version works if necessary.
  • 1-2 tablespoons Sriracha Sauce Use chili garlic sauce for a similar kick.
  • 2 tablespoons Honey Maple syrup is a great vegan alternative.
Chicken
  • 1 pound Boneless Skinless Chicken Tenderloins Swap with chicken breast, shrimp, tofu, or cauliflower for variety.
  • 1 cup Buttermilk Milk mixed with vinegar or yogurt serves as a substitute.
  • 1 cup All-Purpose Flour Use a gluten-free flour blend if needed.
  • 1/2 cup Cornstarch Arrowroot powder is a suitable alternative.
  • 1 large Egg A flax egg works for a vegan option.
  • 1 teaspoon Garlic Powder Fresh minced garlic is a tasty switch if you prefer.
  • 1 cup Panko Breadcrumbs Use regular breadcrumbs if panko isn't available.
For Frying
  • 2 cups Canola Oil Vegetable oil or peanut oil are suitable substitutes.
Garnish
  • 1/4 cup Chopped Parsley Optional, feel free to omit if desired.

Equipment

  • Medium Bowl
  • Large mixing bowl
  • shallow dish
  • Deep pan or fryer
  • meat thermometer

Method
 

Making Bang Bang Chicken
  1. In a medium bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha sauce, and honey. Whisk until smooth and set aside.
  2. In a large mixing bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, salt, and black pepper until smooth. Add chicken and marinate for about 10 minutes.
  3. Prepare for frying by pouring panko breadcrumbs into a shallow dish. Dip each chicken tenderloin into the panko, pressing gently.
  4. Heat canola oil in a deep pan or fryer to 365°F. Carefully place the coated chicken in the hot oil, cooking for 2-3 minutes on each side, ensuring an internal temp of 165°F.
  5. Transfer cooked chicken to a plate lined with paper towels to drain excess oil. Toss the crispy chicken in the prepared sauce until evenly coated.
  6. Sprinkle chopped parsley over the chicken and serve warm as an appetizer or part of a meal.

Nutrition

Serving: 1pieceCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 100IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 5 days. Freeze cooked chicken pieces for up to 3 months and reheat in an air fryer for optimal crispiness.

Tried this recipe?

Let us know how it was!