Description
Sizzling Chinese bang bang chicken brings explosive flavor to your plate, blending crispy textures with zesty sauce. Spicy, tangy, and irresistibly delicious, you’ll savor every delectable bite of this classic Sichuan-style dish.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) chicken tenderloins
- 1 large egg, room temperature
Breading and Coating:
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 2 cups panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
Wet Ingredients and Seasonings:
- 1 cup buttermilk
- 1 cup mayonnaise
- 1/2 cup Thai sweet chili sauce
- 2 tablespoons honey
- 2 teaspoons Sriracha (or more to taste)
- Canola oil for frying
- Chopped parsley for garnish
Instructions
- Craft a zesty sauce by blending mayonnaise, sweet chili sauce, Sriracha, and honey until smooth and well-combined.
- Create a dynamic batter by whisking buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne into a creamy mixture. Thoroughly submerge chicken tenders, ensuring complete coverage.
- Spread panko crumbs on a flat surface. Carefully transfer battered chicken pieces, gently pressing breadcrumbs to adhere, creating a crisp exterior.
- Prepare a large skillet by pouring 1 inch of oil, heating to precisely 365°F for optimal frying temperature.
- Carefully lower chicken strips into hot oil, cooking in small batches for 2-3 minutes per side. Achieve a golden-brown crust and ensure internal temperature reaches 165°F for safe consumption.
- Once cooked, transfer strips to paper towels to absorb excess oil. Drizzle and toss chicken with prepared Bang Bang sauce, then garnish with freshly chopped parsley for a vibrant finish.
Notes
- Adjust Sriracha and cayenne quantities to dial up or tone down spiciness according to personal preference.
- Press panko firmly onto chicken to create an extra crunchy exterior that locks in moisture and flavor.
- For a healthier version, bake chicken strips at 425F on a wire rack for 15-20 minutes, flipping halfway through to ensure even browning.
- Swap buttermilk with plant-based milk and use gluten-free flour and panko for a celiac-friendly or dairy-free option.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 8g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg