Bang Bang Chicken (Printer-Friendly Layout)
Crunchy chicken strips covered in a creamy, spicy sauce that packs a punch. Fast and bold—folks can't get enough.
# Ingredients You'll Need:
→ Bang Bang Sauce
01 -
Salt, add as you like
02 -
Black pepper, use your judgment
03 -
30 ml honey or a scoop of sugar
04 -
120 ml sweet chili sauce
05 -
240 ml mayonnaise
06 -
15 ml Sriracha hot sauce
→ Chicken
07 -
Fresh parsley, chopped up for topping
08 -
200 g panko breadcrumbs, plain
09 -
0.5 ml black pepper
10 -
5 ml salt
11 -
5 ml paprika
12 -
5 ml garlic powder
13 -
15 ml Sriracha hot sauce
14 -
1 large egg, brought up to room temp
15 -
240 ml buttermilk
16 -
60 g cornstarch
17 -
120 g regular flour
18 -
680 g boneless, skinless chicken tenderloins
19 -
Oil, for frying things up
# Step-by-Step Instructions:
01 -
Sprinkle that chopped parsley over the top and dig in right away, so it stays crisp.
02 -
While the chicken is hot out of the pan, pop it onto paper towels to soak up extra oil. Pour or brush plenty of that Bang Bang Sauce over each one.
03 -
Pour oil into your big pan and heat it up on medium-high. Once it hits about 175°C, add chicken a few at a time (don't crowd things). Let each side get nice and golden for 4 or 5 minutes, flipping once. Keep an eye on the heat and adjust so things don't burn.
04 -
Put panko breadcrumbs in a shallow dish. Grab chicken out of the batter (let the drips fall off) and press both sides in the panko. Lay them on a tray when done.
05 -
Drop your chicken pieces into the batter and make sure they all get covered everywhere.
06 -
Throw buttermilk, egg, flour, cornstarch, Sriracha, garlic powder, paprika, salt, and black pepper together in a big bowl. Mix until you get a pretty thick batter with no lumps.
07 -
Whip up mayo, sweet chili sauce, Sriracha, and honey in a bowl until smooth. Add a bit of salt and pepper until it tastes good to you. Pop it in the fridge while you finish the chicken so the flavors blend.
# Extra Tips and Tricks:
01 -
Want more heat? Just add extra Sriracha to both the sauce and batter.
02 -
Don't load the frying pan with too much chicken at once. Small batches help keep them extra crunchy.