Description
Crispy Bang Bang Chicken is sweet, spicy, and ultra crunchy—perfect for busy weeknights or casual gatherings. Better than takeout, and ready in minutes
Ingredients
For the Chicken:
1.5 lbs boneless skinless chicken tenderloins (or breast strips)
1 cup buttermilk (full-fat recommended)
½ cup all-purpose flour
¼ cup cornstarch
1 large egg
1 tsp Sriracha
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper
2 cups plain Panko breadcrumbs
Canola or vegetable oil, for frying
For the Bang Bang Sauce:
½ cup mayonnaise
¼ cup Thai sweet chili sauce
1–2 tsp Sriracha (to taste)
1 tbsp honey
Instructions
Make the Sauce: In a small bowl, mix mayo, Thai sweet chili sauce, Sriracha, and honey. Set aside or refrigerate until ready to use.
Prepare the Batter: In a medium bowl, whisk buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne. Add chicken and toss to coat.
Bread the Chicken: Place Panko in a shallow dish. Remove each chicken piece from the batter, let excess drip off, and press into Panko until fully coated.
Heat the Oil: In a large skillet, heat 1 inch of oil over medium-high heat to 365°F.
Fry: In batches, fry chicken 2–3 minutes per side until golden and cooked through (internal temp of 165°F). Drain on paper towels.
Sauce and Serve: Drizzle or toss chicken with bang bang sauce. Garnish with chopped parsley or green onions. Serve warm.
Notes
You can make the sauce up to 5 days in advance.
For extra spice, increase Sriracha or cayenne.
Panko is best for crunch, but crushed cornflakes can be used.
Reheat leftovers in an air fryer to keep them crispy.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Frying
- Cuisine: American-Asian fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 640 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 115 mg