Name: Easy Bang Bang Chicken Recipe- Creamy Spicy Delight
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 cup (232 g) mayonnaise; ½ cup (132 g) Thai sweet chili sauce; 1 teaspoon Sriracha, (or more to taste); 2 tablespoons honey; 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) plain panko breadcrumbs

Bang Bang Chicken is more than just a meal; it’s an explosion of flavor that tantalizes the taste buds and leaves you craving more. We all have those dishes that bring an instant smile to our faces, the ones we turn to when we need a little comfort or a vibrant burst of excitement on our plate. This particular rendition of Bang Bang Chicken is precisely that kind of culinary magic. Its irresistible creamy, slightly spicy, and wonderfully sweet sauce coats tender pieces of chicken, creating a symphony of textures and tastes that has captured hearts and kitchens everywhere. What truly sets this recipe apart is its ability to deliver that restaurant-quality wow factor with surprisingly simple steps, making it an absolute winner for both weeknight dinners and impressing guests. Get ready to discover your new favorite way to enjoy this beloved classic.

Ingredients:

1 cup (232 g) mayonnaise
½ cup (132 g) Thai sweet chili sauce
1 teaspoon Sriracha, (or more to taste)
2 tablespoons honey
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, for extra heat)
2 cups (216 g) plain panko breadcrum extractbs

Preparing the Bang Bang Sauce

The heart of this Bang Bang Chicken recipe lies in its irresistible sauce. Let’s get that started first so the flavors have a chance to meld. In a medium bowl, combine the mayonnaise, Thai sweet chili sauce, and the initial 1 teaspoon of Sriracha. This forms our creamy, sweet, and spicy base. Whisk these ingredients together until they are completely smooth and uniform in color. Don’t be shy about tasting and adjusting the Sriracha at this stage. If you prefer a more pronounced kick, add another ½ teaspoon or even a full teaspoon. Once you’re happy with the flavor profile, stir in the 2 tablespoons of honey. The honey adds a lovely sweetness that balances the heat from the Sriracha and rounds out the sauce beautifully. Set this bowl aside at room temperature while you prepare the chicken. The flavors will deepen and become even more delicious.

Marinating the Chicken

Now, let’s prepare the star of the show: the chicken. We’re using boneless, skinless chicken tenderloins because they cook quickly and evenly, ensuring tender results. Place the chicken tenderloins in a shallow dish or a resealable plastic bag. Pour the buttermilk over the chicken, ensuring that all the pieces are well-coated. Buttermilk is fantastic for tenderizing meat, and it also helps the flour mixture adhere beautifully to the chicken, creating a wonderfully crispy coating. Let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours. This marinating time is crucial for both tenderness and flavor. If you’re short on time, even 15 minutes will make a difference.

Setting Up the Breading Station

While the chicken is busy marinating, it’s time to set up our dredgin extractg station. This organized approach ensures a mess-free and efficient breading process. You’ll need three separate shallow dishes. In the first dish, place the ¾ cup of all-purpose flour, ½ cup of cornstarch, ½ teaspoon of garlic powder, ½ teaspoon of kosher salt, ¼ teaspoon of black pepper, and the optional ⅛ teaspoon of cayenne pepper. Whisk these dry ingredients together thoroughly. The cornstarch is key here; it helps create an extra crispy coating that we all love. In the second dish, crack the large egg and whisk it vigorously until the yolk and white are fully combined. If your egg is straight from the fridge, you can let it sit on the counter for about 15-20 minutes to come to room temperature, which helps it emulsify better with the other ingredients. In the third dish, place the 2 cups of pankrum extractreadcrumrum extract Panko breadcrumbs are essential for achieving that signature extra-crunchy exterior; they are lighter and more rum extracty than regular breadcrumbs.

Breading the Chicken

Now for the satisfying part: breading the chicken! Remove the marinated chicken tenderloins from the buttermilk, letting any excess drip off. Don’t wipe them dry. The moisture from the buttermilk is what helps the flour stick. First, dredge each chicken tenderloin in the seasoned flour mixture, ensuring it’s completely coated on all sides. Gently shake off any excess flour. Next, dip the floured chicken into the whisked egg, allowing the excess to drip off. Finally, press each piece of chicrum extract firmly into the prum extracto breadcrumbs, making sure the breadcrumbs adhere all over. Pressing is important to get a good, thick coating. Place the breaded chicken tenderloins on a clean plate or baking sheet as you work. Make sure you’re not overcrowding the plate, as this can cause the breading to become soggy.

Cooking the Bang Bang Chicken

We’re almost there! For cooking, you have a couple of excellent options to achieve that perfect golden-brown crispness.

Pan-Frying Method:

Heat about ½ inch of neutral oil, such as vegetable or canola oil, in a large skillet or Dutch oven over medium-high heat until it reaches approximately 350°F (175°C). You can test the oil by dropping a tiny piece of panko into it; if it sizzles immediately, the oil is ready. Carefully place the breaded chicken tenderloins into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary, as overcrowding will lower the oil temperature and result in greasy chicken. Fry for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use tongs to carefully remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil and stay crispy.

Oven-Baking Method:

If you prefer a less hands-on approach or a slightly lighter option, you can bake the chicken. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Arrange the breaded chicken tenderloins in a single layer on the prepared baking sheet, ensuring they are not touching. For even crispier results, you can lightly spray the breaded chicken with cooking spray. Bake for 20-25 minutes, flipping halfway through, until the chicken is golden brown, cooked through, and reaches an internal temperature of 165°F (74°C).

Serving Your Bang Bang Chicken

Once your Bang Bang Chicken is cooked to perfection, it’s time to bring it all together. Drizzle the prepared Bang Bang sauce generously over the crispy chicken. You can also serve the sauce on the side for dipping, which allows everyone to customize their sauce-to-chicken ratio. Garnish with some thinly sliced green onions or toasted sesame seeds for an extra touch of freshness and visual appeal. This Bang Bang Chicken is fantastic served over fluffy white rice, alongside a crisp Asian-inspired slaw, or even as a flavorful appetizer. Enjoy the explosion of flavors and textures!

Conclusion:

We hope you’ve enjoyed learning how to make our sensational Bang Bang Chicken! This dish is a true crowd-pleaser, offering a delightful balance of creamy, spicy, and sweet flavors that are simply irresistible. The crispy chicken pieces coated in that luscious sauce are a perfect marriage of textures and tastes, making it a fantastic option for a weeknight dinner or a special occasion.

For serving suggestions, this Bang Bang Chicken pairs beautifully with steamed white or brown rice, which helps to soak up every last drop of that addictive sauce. You can also serve it with a side of fresh, crisp green beans or a refreshing Asian-inspired slaw for added color and texture. Consider it as a fantastic appetizer served in small bowls too!

Don’t be afraid to get creative with variations! If you prefer a milder kick, reduce the amount of sriracha or chili garlic sauce. For an extra layer of flavor, try adding a pinch of five-spice powder to the sauce. You can also experiment with different types of noodles instead of rice. The possibilities are endless, and the core recipe provides a wonderful foundation to build upon.

We encourage you to give this Bang Bang Chicken recipe a try. It’s surprisingly easy to make and the results are truly spectacular. Get ready to impress yourself and your loved ones with this flavor-packed culinary adventure!

Frequently Asked Questions about Bang Bang Chicken:

Can I make Bang Bang Chicken ahead of time?

While the sauce can be made a day in advance and stored in the refrigerator, it’s best to fry the chicken just before serving for optimal crispiness. You can reheat the sauce gently on the stovetop before tossing with the fried chicken.

Is Bang Bang Chicken very spicy?

The spice level can be adjusted to your preference. The recipe typically uses sriracha or chili garlic sauce, which provides a moderate heat. You can increase or decrease the amount of these ingredients to make it spicier or milder.

What if I don’t have mayonnaise?

While mayonnaise is key to the creamy texture, you can try substituting it with plain Greek yogurt for a slightly healthier option, though the flavor profile might be a little different. Some recipes also use a combination of sour cream and a touch of milk.