Crispy Bang Bang Chicken
Crispy Bang Bang Chicken features panko-coated fried chicken paired with a tangy, sweet, and spicy sauce, creating an addictive flavor explosion that satisfies any palate.
Ingredients
Chicken Marinade
- 1 cup buttermilk For tenderizing the chicken
- 1 tsp smoked paprika
- ½ tsp garlic powder
- a pinch cayenne pepper To add heat
- 1 lb boneless, skinless chicken tenderloins Fresh and high quality
Coating
- ½ cup all-purpose flour
- 2 tbsp cornstarch For extra crunch
Bang Bang Sauce
- ¼ cup mayonnaise Base for creaminess
- 2 tbsp sweet chili sauce Adds sweetness
- 1 tsp sriracha Controls the kick
- 1 tbsp honey Balances acidity
- 1 tsp rice vinegar or lime juice Brightens the flavor
Instructions
Marinating Chicken
- Mix the buttermilk, smoked paprika, garlic powder, and cayenne in a sealable bag.
- Add the chicken tenderloins, seal the bag, and chill for 2-4 hours, flipping halfway.
Preparing the Coating
- In a shallow dish, combine the all-purpose flour and cornstarch.
- Remove chicken from the marinade, pat dry, then dredge in the flour mixture.
- Let coated chicken rest for 10 minutes.
Making Bang Bang Sauce
- In a bowl, mix together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar or lime juice until smooth.
- Taste and adjust if necessary, then chill for 30 minutes before serving.
Cooking Chicken
- Heat oil to 375°F (190°C) for deep frying or preheat air fryer to 400°F.
- Fry the chicken for about 4-6 minutes until golden and cooked through, or air fry for 18-20 minutes, tossing halfway.
- Drain on a wire rack to keep crisp.
Notes
Serve with a side of fresh salad or jasmine rice for a balanced meal. Store leftovers in an airtight container and reheat to retain crispiness. Experiment with garnishes like fresh herbs or sesame seeds.