Follow Me On Social Media!
Spicy Bang Bang Chicken Recipe
When craving something bold and crispy, Spicy Bang Bang Chicken is an absolute winner. This delightfully crunchy dish embodies a perfect marriage of spice and sweetness, making it an irresistible option for family dinners, game day, or a cozy night in. Having tried this recipe numerous times, I can confirm that the homemade sauce packs a punch that complements the tender, juicy chicken beautifully. It’s not just a meal; it’s an experience filled with flavors that dance on your palate.
Why make this recipe
What Sets This Recipe Apart
You might find yourself wondering why this Spicy Bang Bang Chicken deserves a space in your culinary repertoire. Firstly, it’s remarkably quick to whip up, taking less than an hour from start to finish. This makes it ideal for busy weeknights or even a casual gathering with friends. Budget-friendly and kid-approved, the balance of Thai sweet chili and Sriracha delivers a flavor profile that appeals to all ages.
But don’t just take my word for it:
"This is hands down the best chicken recipe I’ve made! The sauce is incredible, and the kids absolutely devoured it!" — Sarah L.
Step-by-step Instructions
Your Easy Cooking Guide
Making Spicy Bang Bang Chicken is a simple process that ensures maximum flavor with minimal fuss. You’ll start by marinating the chicken, allowing it to soak up all that goodness. Then, you’ll create a delightful crispy crust, fry until golden, toss it with your homemade sauce, and voilà! Your plate of deliciousness is ready.
What you’ll need
Everything You Need for This Recipe
Gathering the right ingredients is crucial for a successful dish. Here’s what you’ll need:
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha sauce (plus an extra tablespoon for breading)
- 2 tablespoons honey
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional, for added heat)
- 2 cups plain panko breadcrumbs
- Canola oil for frying
- Chopped parsley for garnish
You can substitute mayonnaise with Greek yogurt for a lighter version, or use almond flour to make it gluten-free!
Step-by-Step Directions
Preparation Steps
-
Make the sauce: In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha (1 tsp), and honey until smooth. Refrigerate while you prepare the chicken.
-
Marinate: Place chicken tenderloins into a bowl and cover them with buttermilk. Allow them to marinate for at least 15 minutes to enhance tenderness.
-
Prepare coatings: In a shallow dish, combine the flour, cornstarch, garlic powder, salt, black pepper, and cayenne (if using). In another bowl, whisk the egg with 1 tablespoon of Sriracha. Place panko breadcrumbs into a third shallow dish.
-
Coat the chicken: Remove the chicken from the buttermilk. Dredge each piece in flour, then dip into the egg mixture, and finally coat with panko breadcrumbs, pressing to adhere well.
-
Fry: Heat about 1 inch of canola oil in a deep skillet to 350°F (175°C). Fry the chicken tenderloins in batches, about 3-4 minutes per side, until golden and cooked through (165°F or 74°C internally).
-
Drain: Transfer fried chicken to a paper towel-lined plate to drain excess oil.
-
Serve: Toss the hot chicken with your chilled sauce in a bowl until evenly coated. Garnish with chopped parsley, and serve immediately.
What to serve it with
Perfect Pairings for Spicy Bang Bang Chicken Recipe
This spicy delight pairs wonderfully with a variety of sides. Try serving it with:
- Steamed jasmine rice or fried rice for a wholesome meal
- Asian slaw adds a nice crunch and brightness
- Crispy vegetable spring rolls for extra flavor and texture
- Fresh cucumber salad to cool down the spice
Storage Tips
Best Way to Store Spicy Bang Bang Chicken Recipe
If you find yourself with leftovers (or you want to meal-prep), here’s how to keep your Spicy Bang Bang Chicken fresh:
- Refrigeration: Store leftover chicken in an airtight container for up to 3 days.
- Freezing: While it’s best enjoyed fresh, you can freeze the breaded chicken before frying for up to one month. Just remember to fry from frozen when you’re ready to enjoy!
- Reheating: For the best results, reheat in an oven or air fryer to maintain its crispy texture, rather than the microwave.
Pro chef tips
Expert Advice
To elevate your dish:
- Consider marinating the chicken longer for a more intense flavor.
- Ensure your oil temperature is optimal; too hot can burn the coating, while too cool will make it soggy.
- Experiment with different spice levels in your sauce—a splash more of Sriracha can go a long way!
Creative twists
Different Ways to Make It
Feel free to customize this recipe to your liking. Here are a few creative variations:
- Heat it up: Add extra chili garlic sauce for a spicer version!
- Herb-infused: Toss in fresh herbs like cilantro or basil into the sauce for a fragrant twist.
- Healthier swap: Use air frying instead of traditional frying to cut down on calories.
Your questions answered
FAQ
-
Can I use chicken breasts instead of tenderloins?
Absolutely! Just adjust the cooking time since thicker cuts may require longer frying. -
What’s the prep time for this recipe?
Total prep time, including marination and cooking, is about 45 minutes. -
Can I leave out the chili sauce?
While it adds necessary flavor, you can substitute with barbecue sauce for a different taste profile.
Ready to make your own Spicy Bang Bang Chicken and impress your friends and family? Dive into this recipe and elevate your dinner table today!
Print
Spicy Bang Bang Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A bold and crispy dish with a perfect balance of spice and sweetness, making it ideal for family dinners or casual gatherings.
Ingredients
Scale
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha sauce (plus an extra tablespoon for breading)
- 2 tablespoons honey
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional, for added heat)
- 2 cups plain panko breadcrumbs
- Canola oil for frying
- Chopped parsley for garnish
Instructions
- Make the sauce: In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha (1 tsp), and honey until smooth. Refrigerate while you prepare the chicken.
- Marinate: Place chicken tenderloins into a bowl and cover them with buttermilk. Allow them to marinate for at least 15 minutes to enhance tenderness.
- Prepare coatings: In a shallow dish, combine the flour, cornstarch, garlic powder, salt, black pepper, and cayenne (if using). In another bowl, whisk the egg with 1 tablespoon of Sriracha. Place panko breadcrumbs into a third shallow dish.
- Coat the chicken: Remove the chicken from buttermilk. Dredge each piece in flour, then dip into the egg mixture, and finally coat with panko breadcrumbs, pressing to adhere well.
- Fry: Heat about 1 inch of canola oil in a deep skillet to 350°F (175°C). Fry the chicken tenderloins in batches, about 3-4 minutes per side, until golden and cooked through (165°F or 74°C internally).
- Drain: Transfer fried chicken to a paper towel-lined plate to drain excess oil.
- Serve: Toss the hot chicken with your chilled sauce in a bowl until evenly coated. Garnish with chopped parsley, and serve immediately.
Notes
For a lighter version, substitute mayonnaise with Greek yogurt. Can also use almond flour for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
Keywords: Bang Bang Chicken, Spicy Chicken, Crispy Chicken, Thai Recipe, Comfort Food
