Crunch Bang Bang Chicken is a deliciously crispy and flavorful dish featuring tender chicken coated in a spicy, creamy Bang Bang sauce. Perfect as an appetizer or main dish, this recipe combines the crunch of panko breadcrumbs with the sweetness and heat of the sauce for an irresistible treat.

Ingredients

Bang Bang Sauce:

1 cup mayonnaise
1/2 cup Thai sweet chili sauce
1 teaspoon Sriracha, or more to taste
2 tablespoons honey

Chicken:

1 1/2 pounds boneless skinless chicken tenderloins
1 cup buttermilk
1/2 cup all-purpose flour
1/4 cup cornstarch
1 large egg, room temperature
1 tablespoon Sriracha
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper, optional
2 cups panko breadcrumbs

For Frying:

Canola oil

For Garnish:

Chopped parsley

Instructions

Prepare the Bang Bang Sauce:
In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
Prepare the Chicken Batter:
In a medium mixing bowl, combine the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper if using. Whisk until smooth.
Coat the Chicken:
Dip the chicken tenderloins in the batter, ensuring they are well coated. Then, dredge each piece in the panko breadcrumbs, pressing lightly to adhere. Set the coated chicken aside on a clean plate.
Fry the Chicken:
Heat about an inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C). Fry the chicken in batches, about 2-3 minutes per side, until golden brown and cooked through (internal temperature of 165°F).
Serve:
Drain the fried chicken on a paper towel-lined plate, then toss it with the prepared Bang Bang sauce. Garnish with chopped parsley and serve warm.

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Variations

Spicy Twist: Increase the Sriracha in the sauce or batter for extra heat.
Baked Version: Bake the coated chicken in a preheated oven at 400°F (200°C) for about 20-25 minutes for a healthier option.
Vegetarian Alternative: Substitute chicken with tofu or cauliflower for a vegetarian version.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through for best texture.

10 FAQs

Can I use chicken breasts instead of tenderloins?
Yes, chicken breasts can be cut into strips and used in place of tenderloins.
What if I don’t have buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice, letting it sit for 5-10 minutes.
Can I freeze the chicken after frying?
Yes, you can freeze the fried chicken. Reheat directly from frozen, adding a few extra minutes to the cooking time.
How spicy is this dish?
The spiciness can be adjusted based on your Sriracha preference; feel free to omit it for a milder version.
What can I serve with Bang Bang Chicken?
Serve it with rice, salad, or as a filling in wraps or tacos.
Can I prepare the sauce ahead of time?
Yes, the Bang Bang sauce can be made a day in advance and stored in the refrigerator.
Is this dish gluten-free?
You can make it gluten-free by using gluten-free flour and breadcrumbs.
Can I use other types of breadcrumbs?
Yes, while panko gives a crunchier texture, you can use regular breadcrumbs if preferred.
What type of oil is best for frying?
Canola oil is great, but you can also use vegetable or peanut oil.
Can I make this dish in an air fryer?
Yes, you can air fry the chicken at 375°F (190°C) for about 12-15 minutes, flipping halfway through.

Conclusion

Crunch Bang Bang Chicken is a fun and flavorful dish that’s perfect for any occasion. With its crispy coating and creamy sauce, it brings a delightful taste that everyone will love. Whether served as an appetizer or main dish, this recipe is sure to be a hit at your next gathering!