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Bang Bang Chicken with Spicy Mayo Sauce Recipe

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3.9 from 80 reviews

Bang Bang Chicken is a crispy, flavorful dish featuring tender chicken tenderloins coated in a crunchy panko breadcrumb crust and drizzled with a creamy, spicy Bang Bang sauce made from mayonnaise, Thai sweet chili sauce, and Sriracha. This dish blends a perfect balance of sweet, spicy, and savory flavors, making it an irresistible appetizer or entree.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

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

  1. Prepare the Bang Bang Sauce: In a medium bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until smooth and set aside to let the flavors meld.
  2. Marinate the Chicken: Place the chicken tenderloins in a bowl and pour the buttermilk over them. Let them marinate for at least 20 minutes, up to an hour, to tenderize and add moisture.
  3. Prepare the Breading Stations: In a shallow dish, whisk together the all-purpose flour, cornstarch, garlic powder, kosher salt, black pepper, and cayenne pepper if using. In a second shallow bowl, beat the egg with 1 tablespoon of Sriracha. In a third shallow bowl, spread out the plain panko breadcrumbs.
  4. Bread the Chicken: Remove each chicken tender from the buttermilk, letting the excess drip off. Dredge first in the flour mixture, then dip into the egg mixture, and finally coat thoroughly with panko breadcrumbs. Repeat until all tenders are coated.
  5. Heat the Oil: Pour canola oil into a deep skillet or frying pan to a depth of about 1–2 inches and heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
  6. Fry the Chicken: Carefully add the breaded chicken tenders in batches, avoiding crowding the pan. Fry each side for about 3-4 minutes or until golden brown and cooked through with an internal temperature of 165°F (75°C). Transfer to a paper towel-lined plate to drain excess oil.
  7. Serve: Arrange the fried chicken on a platter, drizzle generously with Bang Bang sauce, and garnish with chopped parsley. Serve immediately for the best texture and flavor.

Notes

  • Marinating the chicken in buttermilk helps to keep it juicy and tender before frying.
  • If you prefer less spice, reduce or omit the cayenne pepper and adjust Sriracha to taste.
  • Use a thermometer to maintain proper frying oil temperature for crispy, non-greasy chicken.
  • For a gluten-free version, substitute the flour and panko with gluten-free alternatives.
  • Leftover Bang Bang sauce can be stored in the refrigerator for up to 3 days.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian Fusion

Find it online: https://allyumcooks.com/bang-bang-chicken-with-spicy-mayo-sauce-recipe/