why make this recipe

This dish gives crunchy fried chicken with a sweet, spicy sauce. It is fast to make and tastes like a restaurant dish at home. It uses simple ingredients you can find in most stores. The sauce is bold and sticky, so it pairs well with plain rice or a salad.

introduction

Bang Bang Chicken with Spicy Sauce Recipe is a crowd-pleaser. The chicken stays crispy and the sauce is creamy, sweet, and a little spicy. For a bowl-style meal that is easy to eat, try this Bang Bang Chicken bowl recipe for ideas on serving.

how to make Bang Bang Chicken with Spicy Sauce Recipe

Follow the steps below to make the chicken and the sauce. Work in batches when frying so the oil stays hot and the chicken stays crispy. Toss the cooked chicken in the sauce right before serving.

Ingredients :

1 cup (232 g) mayonnaise
½ cup (132 g) Thai sweet chili sauce
1 teaspoon Sriracha, or more to taste
2 tablespoons honey
1 ½ 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, room temperature
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, plain
canola oil, for frying
parsley, chopped, for garnish

Directions :

In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir well until the sauce is smooth and set aside for later use.
In a medium mixing bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper if using. This mixture will coat the chicken and add flavor and moisture.
Add chicken tenderloins into the batter, tossing to coat each piece thoroughly. Then, place panko breadcrumbs on a shallow plate. Remove each chicken piece from the batter one at a time, gently shake off excess batter, and dredge in the panko breadcrumbs, pressing lightly to adhere the coating well. Set coated chicken aside on a clean plate.
Pour about an inch of canola oil into a large skillet and heat over medium-high heat. Use a thermometer to heat the oil to 365°F, which ensures the chicken will fry quickly and become crispy without absorbing too much oil.
Carefully add chicken pieces to the hot oil in batches, avoiding overcrowding the pan. Fry each side for 2–3 minutes or until golden brown and the internal temperature of the chicken reaches 165°F. Monitor the oil temperature to keep it steady at 365°F between batches.
Transfer fried chicken to a paper towel-lined plate to absorb any excess oil, ensuring the chicken remains crisp.
Place the cooked chicken in a serving bowl or plate. Toss evenly with the prepared bang bang sauce until well coated. Garnish with chopped fresh parsley and serve warm for the best flavor and texture.

how to serve Bang Bang Chicken with Spicy Sauce Recipe

Serve the chicken warm. It goes well over steamed rice, in a sandwich, or on top of a green salad. Add extra Sriracha or sweet chili sauce on the side for guests who want more heat.

how to store Bang Bang Chicken with Spicy Sauce Recipe

Cool the chicken to room temperature before storing. Store in an airtight container in the fridge for up to 3 days. Keep the sauce separate if you want the chicken to stay crisp. Reheat in a 350°F oven for 8–10 minutes to keep the crust crunchy.

tips to make Bang Bang Chicken with Spicy Sauce Recipe

Pat chicken dry before battering to help the coating stick.
Keep oil at 365°F for even frying. A kitchen thermometer helps.
Do not overcrowd the pan. Fry in small batches.
Use panko for the crispiest crust.
Toss chicken in the sauce just before serving so it stays crispy.

variation (if any)

Bake instead of fry: Spray coated chicken with oil and bake at 425°F for 12–18 minutes, flipping once.
Use shrimp or tofu instead of chicken for a different protein.
Make the sauce milder by reducing Sriracha, or sweeter by adding more honey.

FAQs

Q: Can I make the sauce ahead of time?
A: Yes. Store the sauce in the fridge for up to 5 days in a sealed container.

Q: Can I use chicken breasts instead of tenderloins?
A: Yes. Cut breasts into strips about the size of tenderloins so they cook evenly.

Q: How do I know the chicken is done?
A: Use a meat thermometer. The inside should reach 165°F.

Q: Can I air-fry this recipe?
A: Yes. Spray the breaded chicken with oil and air-fry at 400°F for 8–10 minutes, flipping once, until golden and cooked through.

Q: Is buttermilk necessary?
A: Buttermilk helps tenderize and flavor the chicken, but you can use milk mixed with 1 tablespoon vinegar as a substitute.