Easy Bang Bang Chicken (Print-Friendly Version)
Crispy chicken tenders coated in creamy, spicy Bang Bang sauce for a bold and quick dish everyone loves.
# What You'll Need:
→ Bang Bang Sauce
01 -
240 ml mayonnaise
02 -
120 ml sweet chili sauce
03 -
15 ml Sriracha hot sauce
04 -
30 ml honey or sugar
05 -
Salt, to taste
06 -
Black pepper, to taste
→ Chicken
07 -
680 g chicken tenderloins, boneless and skinless
08 -
120 g all-purpose flour
09 -
60 g cornstarch
10 -
240 ml buttermilk
11 -
1 large egg, room temperature
12 -
15 ml Sriracha hot sauce
13 -
5 ml garlic powder
14 -
5 ml paprika
15 -
5 ml salt
16 -
0.5 ml black pepper
17 -
200 g panko breadcrumbs, plain
18 -
Oil, for frying
19 -
Fresh parsley, chopped, for garnish
# How to Make It:
01 -
In a medium bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and honey until completely smooth and homogenous. Season with salt and black pepper to taste. Refrigerate while preparing the chicken to allow flavors to meld.
02 -
In a large mixing bowl, blend buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, paprika, salt, and black pepper until a thick, smooth batter forms.
03 -
Add chicken tenderloins to the batter, ensuring each piece is thoroughly coated on all sides.
04 -
Evenly spread panko breadcrumbs onto a shallow dish. Remove chicken from batter, allowing excess to drip off, and press each tenderloin into the breadcrumbs, coating evenly. Transfer to a baking sheet.
05 -
In a large frying pan, heat enough oil over medium-high heat for shallow frying. Once oil reaches 175°C, add chicken tenders in batches, ensuring the pan is not overcrowded. Fry each side for 4–5 minutes until deeply golden and crisp. Adjust heat as needed to maintain temperature.
06 -
Move cooked chicken to a plate lined with paper towels to absorb excess oil. Generously drizzle or brush Bang Bang Sauce over each piece while still hot.
07 -
Garnish with chopped parsley and serve immediately for best texture.
# Additional Tips:
01 -
For a spicier flavour profile, increase Sriracha in the sauce and batter to preference.
02 -
To ensure maximum crispness, fry chicken in small batches and avoid overcrowding the pan.