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Bang Bang Chicken Recipe

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Introduction:

Indulge in a culinary explosion of flavor with this irresistible Bang Bang Chicken recipe. Tender chicken tenderloins coated in a crispy panko crust, bathed in a delectable homemade Bang Bang sauce – this dish is sure to tantalize your taste buds and leave you craving for more. Let’s dive into the recipe and bring the sizzle to your kitchen!

Ingredients:

For Bang Bang Chicken:

  • 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

For Bang Bang Sauce:

  • 1 cup (232 g) mayonnaise
  • ½ cup (132 g) Thai sweet chili sauce
  • 1 teaspoon Sriracha, or more to taste
  • 2 tablespoons honey

Directions:

  1. Prepare Bang Bang Sauce:
  • In a bowl, mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey until well combined. Set aside.
  1. Coat Chicken:
  • In a separate bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne. Mix until smooth.
  • Add chicken tenderloins to the mixture, ensuring they are well coated.
  1. Dredge in Panko:
  • Dredge the coated chicken in panko breadcrumbs, pressing gently to adhere. Place the coated chicken on a plate and set aside.
  1. Fry Chicken:
  • Heat canola oil in a skillet to 365°F (185°C).
  • Carefully fry the chicken in batches until golden brown and cooked through, about 3 minutes per side. Ensure the oil is hot enough to achieve a crispy crust.
  1. Drain and Toss:
  • Once cooked, transfer the fried chicken to a plate lined with paper towels to drain excess oil.
  • Toss the fried chicken in the prepared Bang Bang sauce until evenly coated.
  1. Garnish and Serve:
  • Garnish the Bang Bang Chicken with chopped parsley for freshness and color.
  • Serve immediately and enjoy the crunchy, flavorful goodness!

Recipe Notes:

  • Adjust the amount of Sriracha in the Bang Bang sauce according to your desired level of spiciness.
  • Serve the Bang Bang Chicken with rice, noodles, or a crisp salad for a complete meal.
  • Store any leftover Bang Bang Chicken in an airtight container in the refrigerator for up to two days. Reheat in the oven for best results.

Enjoyment Time:

  • Prep Time: 20 minutes
  • Cooking Time: 6 minutes
  • Total Time: 26 minutes
  • Servings: 4

Dive into this Bang Bang Chicken recipe for a burst of flavor that will delight your senses and satisfy your cravings. Get ready to elevate your culinary repertoire with this irresistible dish!

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FAQs (Frequently Asked Questions):

Q: Can I use chicken breast instead of chicken tenderloins?
A: Yes, you can use chicken breast cut into strips or cubes. Adjust cooking time accordingly to ensure thorough cooking.

Q: Is there a substitute for buttermilk?
A: If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes until it curdles slightly.

Q: Can I make the Bang Bang sauce ahead of time?
A: Absolutely! The Bang Bang sauce can be prepared in advance and stored in the refrigerator for up to a week. Just give it a good stir before using.

Q: Can I bake the chicken instead of frying it?
A: Yes, you can bake the coated chicken in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until cooked through and crispy.

Q: How do I know when the oil is hot enough for frying?
A: You can test the oil by dropping a small piece of bread or a breadcrumb into it. If it sizzles and turns golden brown within a few seconds, the oil is ready for frying.

Tips:

  • Marinate for Flavor: For extra flavor, marinate the chicken in the buttermilk mixture for at least 30 minutes, or overnight in the refrigerator, before coating with breadcrumbs.
  • Keep Oil Temperature Consistent: Maintain a consistent oil temperature while frying by adjusting the heat as needed. Fluctuating temperatures can result in uneven cooking and greasy chicken.
  • Use a Thermometer: For perfectly cooked chicken, use a meat thermometer to ensure the internal temperature reaches 165°F (75°C) before removing from the oil.
  • Drain Excess Oil: After frying, place the cooked chicken on a wire rack set over a baking sheet to allow excess oil to drain off, rather than letting it sit on paper towels, which can make the chicken soggy.
  • Double Coating for Extra Crunch: For an extra crispy crust, double coat the chicken by dipping it back into the buttermilk mixture and breadcrumbs before frying.
  • Customize Spice Level: Adjust the amount of Sriracha and cayenne pepper in both the sauce and the chicken coating to suit your preference for spiciness.
  • Serve with Dipping Sauce: Serve additional Bang Bang sauce on the side for dipping or drizzling over the chicken for those who enjoy an extra kick of flavor.
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