Bang Bang Chicken Crunchy Style (Print-Friendly Version)
Crispy chicken tossed in spicy-sweet sauce, loaded with crunch and flavor for easy meals or entertaining.
# What You'll Need:
→ Bang Bang Sauce
01 -
240 ml mayonnaise
02 -
120 ml Thai sweet chili sauce
03 -
5 ml Sriracha sauce, or more to taste
04 -
30 ml honey
→ Chicken and Batter
05 -
680 g chicken tenderloins or chicken breast, cut into strips
06 -
240 ml buttermilk
07 -
95 g all-purpose flour
08 -
65 g cornstarch
09 -
1 large egg, at room temperature
10 -
15 ml Sriracha sauce
11 -
2.5 ml garlic powder
12 -
2.5 ml kosher salt
13 -
1.25 ml ground black pepper
14 -
0.5 ml cayenne pepper, optional
→ Breading and Frying
15 -
120 g panko breadcrumbs
16 -
Canola oil, sufficient for shallow frying
→ Finishing
17 -
Fresh parsley, finely chopped, for garnish
# How to Make It:
01 -
Combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a bowl. Whisk vigorously until the mixture is smooth. Reserve the sauce to allow flavors to develop.
02 -
In a medium bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, additional Sriracha, garlic powder, salt, black pepper, and cayenne pepper if using. Blend until a thick, cohesive batter forms.
03 -
Submerge chicken strips in the batter, ensuring each piece is evenly coated.
04 -
Transfer panko breadcrumbs to a plate. Remove chicken pieces from the batter, allowing excess to drip off, then roll in panko, pressing gently for full adhesion.
05 -
Heat canola oil in a large skillet to 185°C. Fry breaded chicken in batches, avoiding overcrowding. Cook each side for 2–3 minutes or until golden brown and internal temperature reaches 74°C.
06 -
Remove fried chicken and place on paper towels to remove excess oil. Arrange on a serving platter, drizzle generously with reserved sauce, and sprinkle with chopped parsley. Serve hot.
# Additional Tips:
01 -
Maintaining oil temperature is critical for optimal crispiness; monitor with a thermometer.
02 -
For extra heat, increase the Sriracha in the sauce or batter as desired.