Description
Sichuan’s spicy bang bang chicken delivers a symphony of flavors that dance across your palate with bold, zesty charm. Crisp shredded chicken dressed in a fiery chili sauce promises a delightful culinary adventure you’ll crave again and again.
Ingredients
Scale
Chicken:
- 1.5 pounds (680 grams) chicken tenderloins
Batter and Coating Ingredients:
- 1 cup (245 grams) buttermilk
- 1 large egg, room temperature
- 3/4 cup (94 grams) all-purpose flour
- 1/2 cup (64 grams) cornstarch
- 2 cups (216 grams) plain panko breadcrumbs
- 1 tablespoon Sriracha
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
Sauce and Seasoning:
- 1 cup (232 grams) mayonnaise
- 1/2 cup (132 grams) Thai sweet chili sauce
- 2 tablespoons honey
- 1 teaspoon Sriracha, plus more to taste
- Canola oil for frying
Instructions
- Prepare a zesty sauce by blending mayonnaise, sweet chili sauce, Sriracha, and honey in a mixing bowl until smooth and well combined.
- Create a flavorful batter by whisking buttermilk, flour, cornstarch, egg, Sriracha, and selected seasonings until completely integrated.
- Submerge chicken pieces into the prepared batter, ensuring each strip is thoroughly coated with the mixture.
- Transfer batter-covered chicken strips to a plate generously sprinkled with panko breadcrumbs, pressing firmly to help crumbs adhere completely to the surface.
- Heat vegetable oil in a large skillet to 365°F, maintaining a consistent temperature for optimal frying.
- Carefully lower breaded chicken strips into hot oil, working in batches to prevent overcrowding and ensure even cooking.
- Fry chicken strips for 2-3 minutes per side, rotating once, until they achieve a golden-brown exterior and reach an internal temperature of 165°F.
- Remove fried chicken strips and place on paper towel-lined plate to drain excess oil and maintain crispiness.
- Gently toss warm chicken strips in prepared sauce, ensuring even coating and maximum flavor absorption.
- Garnish with freshly chopped parsley for a vibrant finish and serve immediately while hot and crispy.
Notes
- Customize Heat Level Adjust Sriracha quantity to control spiciness, making the dish milder or more intense based on personal preference.
- Gluten-Free Alternative Replace wheat flour with rice flour or gluten-free blend to accommodate dietary restrictions without compromising crispy texture.
- Baking Option For healthier version, bake chicken strips at 425F on wire rack for 15-20 minutes, spraying with cooking oil to achieve golden crispiness.
- Marinading Technique Soak chicken in buttermilk mixture overnight to enhance tenderness and develop deeper flavor profile before coating and frying.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 12g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg