Description
Sichuan’s irresistible Bang Bang Chicken delivers a spicy symphony of flavors that dance across your palate. Crispy shredded chicken nestled in a tangy sauce promises a mouthwatering journey you’ll crave again and again.
Ingredients
Scale
Chicken:
- 1 1/2 pounds boneless, skinless chicken tenderloins
Coating and Breading:
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 2 cups plain panko breadcrumbs
- 1 large egg
- 1 cup buttermilk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
Sauce and Garnish:
- 1 cup mayonnaise
- 1/2 cup Thai sweet chili sauce
- 2 tablespoons honey
- 2 teaspoons Sriracha sauce
- Canola oil (for frying)
- Chopped parsley (for garnish)
Instructions
- Whisk mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a small bowl until smooth to create Bang Bang Sauce. Set aside for later coating.
- Combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne in a medium bowl. Thoroughly coat chicken tenderloins in marinade and let rest for 10 minutes.
- Spread panko breadcrumbs on a plate. Carefully remove each marinated chicken piece, pressing breadcrumbs firmly onto surface to create an even, crispy coating.
- Heat canola oil in a skillet to 365F. Carefully lower chicken pieces into hot oil, frying for 2-3 minutes per side until golden brown and crispy. Verify internal temperature reaches 165F using a meat thermometer.
- Transfer fried chicken to paper towel-lined plate to absorb excess oil. Once drained, generously toss chicken pieces in prepared Bang Bang Sauce, ensuring complete and even coverage.
- Garnish with freshly chopped parsley. Serve immediately while chicken remains hot and maintains its crispy texture.
Notes
- Adjust the spice level by modifying the amount of Sriracha in both the marinade and sauce for personalized heat.
- Ensure oil temperature stays consistent around 365F to achieve maximum crispiness without burning the chicken.
- Use buttermilk for extra tenderness and allow chicken to marinate longer for deeper flavor penetration.
- For gluten-free version, substitute regular flour with almond or rice flour and use gluten-free panko breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 595 kcal
- Sugar: 15 g
- Sodium: 610 mg
- Fat: 38 g
- Saturated Fat: 6 g
- Unsaturated Fat: 30 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 1.5 g
- Protein: 31 g
- Cholesterol: 110 mg