Crispy Sweet Spicy Chicken

This crispy Bang Bang Chicken has transformed my weeknight dinner game with its irresistible combination of crunchy texture and creamy, spicy-sweet sauce. The panko coating creates the perfect crunch while the signature sauce brings that addictive flavor that keeps everyone coming back for seconds.

I first made this Bang Bang Chicken when looking for something to spice up our usual dinner routine. My family was immediately hooked, and now it's requested at least twice a month as our special treat dinner.

Ingredients

• Mayonnaise forms the creamy base of the signature sauce giving it that luxurious texture
• Thai sweet chili sauce adds the perfect balance of sweetness and mild heat look for authentic brands for best flavor
• Sriracha brings customizable heat make sure to adjust according to your spice preference
• Honey adds depth and balances the spice with natural sweetness
• Chicken tenderloins stay juicy and cook quickly select uniform sizes for even cooking
• Buttermilk tenderizes the chicken and helps the coating adhere perfectly
• Allpurpose flour provides structure for the coating
• Cornstarch creates extra crispiness in the coating
• Egg acts as the binding agent for your breading
• Garlic powder infuses the coating with savory notes
• Panko breadcrumbs create that signature ultralight crunch Japanese varieties are best

Step-by-Step Instructions

Prepare The Sauce

Whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a medium bowl until completely smooth and uniform in color. The sauce should have a pale orange hue with visible flecks of chili. Set aside to allow flavors to meld while preparing chicken.

Create The Batter

In a large bowl, thoroughly combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and optional cayenne. Whisk until no lumps remain and the mixture has a smooth, slightly thick consistency. Add chicken tenders and gently toss to ensure each piece is completely coated in the batter.

Bread The Chicken

Spread panko breadcrumbs evenly on a large plate or shallow dish. Working with one tender at a time, remove from batter allowing excess to drip off, then place in panko. Press breadcrumbs firmly onto all surfaces of the chicken ensuring complete coverage with no bare spots. Set breaded pieces aside on a clean plate.

Heat The Oil

Pour canola oil into a large, heavy skillet to a depth of 1 inch. Heat over mediumhigh heat until oil reaches exactly 365°F on a thermometer. Maintaining this temperature is crucial for proper cooking without burning the coating or undercooking the chicken.

Fry The Chicken

Carefully place breaded tenders into hot oil without overcrowding the pan. Work in batches of 3 to 4 pieces depending on your skillet size. Fry for 2 to 3 minutes per side until the coating turns a rich golden brown and the internal temperature reaches 165°F. The crust should be audibly crispy when tapped with tongs.

Sauce And Serve

Transfer fried chicken to a paper towellined plate for just 30 seconds to absorb excess oil. While still hot, gently toss chicken in the prepared Bang Bang sauce until evenly coated. Garnish with freshly chopped parsley and serve immediately for maximum crispiness.

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This recipe introduced me to the magic of panko breadcrumbs, which completely transformed my fried chicken game. The first time I made this for my sister's birthday dinner, there was a moment of complete silence at the table as everyone took their first bite, followed by a chorus of appreciation. It's become our special celebration meal ever since.

Make-Ahead Options

You can prepare the Bang Bang sauce up to three days in advance and store it in an airtight container in the refrigerator. The flavor actually improves as it sits, allowing the ingredients to meld together. The chicken can be breaded up to four hours ahead and kept uncovered in the refrigerator, which helps the coating set and results in an even crispier exterior when fried. If you need to make the complete dish ahead, fry the chicken and store it separately from the sauce, then reheat in a 350°F oven for 7 to 10 minutes until crispy before tossing with the sauce.

Serving Suggestions

Bang Bang Chicken shines as both an appetizer and main course. For a complete meal, serve over a bed of steamed jasmine rice with stir-fried vegetables on the side. The sauce is so delicious that extra for dipping is always appreciated. For a lighter option, transform this into a Bang Bang Chicken salad by slicing the cooked chicken and arranging it over mixed greens with cucumber, bell peppers, and a drizzle of the sauce as dressing. At parties, serve as bite-sized pieces with toothpicks and extra sauce on the side for an irresistible finger food.

Ingredient Substitutions

If you need to make this recipe gluten-free, replace all-purpose flour with rice flour and use gluten-free panko breadcrumbs, which are now widely available. For a dairy-free version, substitute buttermilk with a mixture of dairy-free milk and a tablespoon of lemon juice or vinegar. If you prefer to avoid frying, these can be baked at 425°F for 15 to 18 minutes, turning halfway through cooking time. While the texture won't be identical to the fried version, a light spray of cooking oil on the breaded chicken before baking helps achieve a decent crunch.

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Recipe FAQs

→ Can I bake this Bang Bang Chicken instead of frying?

Yes, you can bake the panko-coated chicken tenders on a wire rack over a baking sheet at 400°F (200°C) for about 15-20 minutes or until the internal temperature reaches 165°F (74°C). Spray or brush with a little oil before baking for better browning. The texture won't be quite as crispy as fried, but it's a healthier alternative.

→ What can I serve with Bang Bang Chicken?

Bang Bang Chicken pairs wonderfully with steamed rice, Asian-style slaw, or a simple green salad. For a complete meal, consider serving with vegetable stir-fry, steamed broccoli, or cucumber salad. The sauce also works great as a dipping sauce for vegetables or spring rolls on the side.

→ How spicy is Bang Bang Chicken?

The spice level is customizable. As written, it has a mild to medium heat from the Sriracha and sweet chili sauce. For a milder version, reduce or omit the Sriracha and cayenne pepper. For more heat, increase these ingredients or add red pepper flakes to the sauce. You can always serve extra sauce on the side so everyone can adjust to their preference.

→ Can I make Bang Bang Chicken ahead of time?

The sauce can be made 2-3 days in advance and stored in the refrigerator. The chicken is best when fried fresh for maximum crispiness, but you can prepare the buttermilk mixture and marinate the chicken up to 24 hours ahead. If you need to make the entire dish ahead, reheat the chicken in a 350°F oven until hot and crisp before tossing with the sauce.

→ What substitutions can I make for dietary restrictions?

For gluten-free, use gluten-free panko crumbs and flour. For dairy-free, substitute buttermilk with a mixture of dairy-free milk and a tablespoon of lemon juice or vinegar. You could also try a plant-based mayonnaise for the sauce. For a lighter version, use Greek yogurt in place of some of the mayonnaise in the sauce.

→ What's the best oil for frying Bang Bang Chicken?

Canola oil works well because of its neutral flavor and high smoke point. Other good options include vegetable oil, peanut oil, or grapeseed oil. Avoid olive oil or butter which have lower smoke points and will burn at the high temperatures needed for frying.