Bang Bang Chicken Crunchy Style

Bang Bang Chicken delivers crispy golden bites of chicken coated in a creamy spicy-sweet sauce that always steals the show at my family table It is my go-to recipe when I want something crowd-pleasing fast whether for game night or a quick weeknight dinner

The first time I made this classic recipe my family devoured it so fast that I started doubling the batch ever since It is perfect for impressing guests or giving your takeout cravings a homemade twist

Ingredients

• Mayonnaise: Adds creamy richness and helps the sauce cling to every bite Use a good quality mayo for the best results
• Thai sweet chili sauce: Delivers sweetness and mild heat Look for a brand with visible chili flakes and no artificial colors
• Sriracha: This chili sauce is essential for a touch of heat and tang Adjust the amount for your own spice preference
• Honey: Brings balance with gentle sweetness Use a runny honey for the best mixing
• Chicken tenderloins or chicken breast cut into even strips: Tender juicy chicken is key Opt for organic if possible
• Buttermilk: Tenderizes chicken and gives a tangy note Fresh buttermilk works best but powdered will do in a pinch
• All-purpose flour: Classic choice for structure and body in the batter Use unbleached flour if available
• Cornstarch: For crunchier crust and lighter texture Choose pure cornstarch without additives
• Egg: Room temperature eggs blend into the batter for better coverage Fresh eggs give a rich golden color
• Garlic powder: Adds warm savoriness Look for pure garlic powder no fillers
• Kosher salt: For clean seasoning Larger flakes make a difference
• Black pepper and cayenne pepper: Black pepper for depth and cayenne if you want an extra zing Freshly ground gives a bigger pop
• Panko breadcrumbs: Make or break the crunch factor Japanese panko is crispier than regular breadcrumbs
• Canola oil: Provides a neutral frying base Choose one labeled for high-heat frying to keep your chicken light and golden
• Chopped parsley: For garnish and a fresh bite Choose flat-leaf parsley for more flavor

Step-by-Step Instructions

Prepare the Sauce:

Combine mayonnaise Thai sweet chili sauce Sriracha and honey in a mixing bowl Whisk vigorously until the mixture is completely smooth and glossy Set aside to let flavors meld

Create the Batter:

In a separate medium bowl whisk buttermilk flour cornstarch egg additional Sriracha garlic powder salt pepper and cayenne The consistency should be thick enough to cling to the chicken but not stiff Let the batter rest while you prepare the chicken

Coat the Chicken:

Pat chicken with paper towel to remove extra moisture Submerge each piece into the batter and toss until thoroughly coated Use clean hands to turn and press the chicken gently making sure every inch is covered

Bread Your Chicken:

Pour panko breadcrumbs onto a plate Remove chicken one piece at a time from the batter Let extra drip off then roll in panko Press firmly so the crumbs stick and coat evenly

Fry the Chicken:

Fill a large deep skillet with oil to about one inch deep Heat to 365 degrees Fahrenheit To check temperature drop in a breadcrumb and look for immediate bubbling Fry chicken in small batches Do not overcrowd Cook for about two to three minutes on each side until golden brown Use a thermometer to check for 165 degrees internal temperature

Drain and Serve:

Once fried transfer chicken to a plate lined with paper towels to remove extra oil Move to serving platter Drizzle with your homemade bang bang sauce while the chicken is still hot Sprinkle chopped parsley over the top Serve immediately for best crunch

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Whenever I make this dish I always sneak a piece straight from the fryer with extra sauce on top The Sriracha and sweet chili combo is addictive—easy to see why my family never has leftovers

How to Store Bang Bang Chicken

Store leftovers in an airtight container in the refrigerator for up to three days To keep the crunch reheat pieces in the oven at 375 degrees for about eight minutes Sauce is best stored separately for easy drizzling over warm chicken

Ingredient Swaps and Substitutions

If you are out of buttermilk you can use half plain yogurt blended with milk For a gluten-free version swap in gluten-free flour and panko Try spicy Korean gochujang in place of Sriracha for a deeper smokiness

Perfect Pairings and Serving Ideas

Serve bang bang chicken with steamed rice or chilled noodles for dinner For a fun party presentation offer them as sliders in small buns or on bamboo skewers Adding a simple salad or cool cucumber slices balances the spicy richness

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Origins and Story Behind the Dish

Though this recipe draws inspiration from Chinese cuisine the bang bang twist with panko and chili mayo made it an internet sensation It is now a favorite across American kitchens and always brings that wow factor to gatherings

Common Recipe Questions

→ What gives Bang Bang Chicken its signature crunch?

The use of panko breadcrumbs creates a light, extra-crispy coating on the chicken when fried.

→ Can I use chicken breast instead of tenderloins?

Yes, chicken breast cut into strips works just as well for soaking up flavor and achieving crispiness.

→ How spicy is the sauce?

The heat comes from Sriracha and can be adjusted to taste; add more for extra heat or less for milder flavor.

→ What oil is best for frying?

Canola oil is ideal for frying due to its neutral flavor and high smoke point, ensuring golden results.

→ Can the chicken be baked instead of fried?

For a lighter option, bake breaded chicken pieces on a wire rack at 425°F until crisp and cooked through.

→ How should leftovers be stored?

Store cooled chicken in an airtight container in the fridge for up to 3 days; reheat in the oven for best texture.