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Crispy Bang Bang Chicken

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A crunchy, saucy chicken dish with an irresistible sweet-heat balance, perfect for weeknight dinners or parties.

Ingredients

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  • 1 cup mayonnaise (or Greek yogurt)
  • 1/2 cup Thai sweet chili sauce
  • 2 tablespoons Sriracha sauce, plus 1 tablespoon for marinating
  • 2 tablespoons honey (or maple syrup)
  • 1 pound boneless skinless chicken tenderloins
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch (optional)
  • 1 large egg (or flax egg for vegan)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup plain panko breadcrumbs
  • 2 cups canola oil
  • 1/4 cup chopped parsley for garnish

Instructions

  1. Trim any excess fat from the chicken and pat pieces dry.
  2. Place chicken in a bowl, add 1 tablespoon Sriracha, 1/2 teaspoon salt, and pour the buttermilk over. Toss to coat and let sit for 10 to 15 minutes.
  3. Make the bang bang sauce by whisking mayonnaise, Thai sweet chili sauce, 2 tablespoons Sriracha, and honey in a small bowl. Chill until ready to use.
  4. Set up a dredge station: whisk the egg in one bowl; mix flour, cornstarch, garlic powder, remaining salt, black pepper, and cayenne in another; and add panko to a third.
  5. Heat oil in a deep skillet or Dutch oven over medium-high heat to 350°F.
  6. Remove chicken from the buttermilk, dredge in the flour mixture, dip in the egg, and press into panko to coat.
  7. Fry in batches for 3 to 4 minutes per side until golden brown and 165°F inside.
  8. Transfer cooked chicken to a wire rack and toss with the bang bang sauce in a large bowl.
  9. Garnish with chopped parsley and serve immediately.

Notes

For gluten-free options, use certified gluten-free flour and panko. The bang bang sauce can be made ahead and stored for up to 5 days.

Nutrition

Find it online: https://www.simplefamilydishes.com/crispy-bang-bang-chicken/