Description
Golden Crunch Bang Bang Chicken Delight is a restaurant-worthy dish that balances tender, juicy chicken with a crispy golden crust, all coated in a velvety, sweet, tangy, and spicy sauce. It’s easy to make at home and perfect for any occasion.
Ingredients
- For the Bang Bang Sauce:
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha (or more to taste)
- 2 tablespoons honey
- For the Chicken:
- 1½ pounds boneless skinless chicken tenderloins
- 1 cup (245 g) buttermilk
- ¾ cup (94 g) all-purpose flour
- ½ cup (64 g) cornstarch
- 1 large egg
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional)
- 2 cups (216 g) panko breadcrumbs
- Canola oil, for frying
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Bang Bang Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir until smooth and glossy. Set aside.
- Create the Batter: In a medium bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, 1 tablespoon Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper (if using).
- Coat the Chicken: Add the chicken tenderloins to the batter and toss to coat. Let rest for 10 minutes. Pour panko breadcrumbs into a shallow dish. Remove chicken pieces from the batter, let excess drip off, and roll in panko, pressing lightly to adhere. Place coated tenderloins on a plate.
- Fry the Chicken: Heat about an inch of canola oil in a large skillet to 365°F (185°C). Carefully add chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 2–3 minutes per side, until golden brown and crispy, reaching an internal temperature of 165°F (74°C). Transfer to paper towels to drain excess oil.
- Toss and Serve: Add the fried chicken to a large bowl. Drizzle generously with the Bang Bang Sauce and toss until evenly coated. Garnish with chopped parsley and serve warm.
Notes
- For crispier chicken, ensure the oil temperature remains consistent at 365°F (185°C) and avoid overcrowding the pan.
- Baking or air frying are healthier alternatives to deep frying. For baking, preheat oven to 400°F (200°C), arrange coated chicken on a baking sheet, spray lightly with oil, and bake for 20–25 minutes, flipping halfway. For air frying, set air fryer to 375°F (190°C), arrange chicken in a single layer, and air fry for 10–12 minutes, flipping halfway.
- The sauce can be made up to five days in advance and stored in an airtight container in the refrigerator.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: N/A
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: N/A