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–+ servings
Bang Bang Chicken

Crispy Bang Bang Chicken: Sweet, Spicy, and Simply Irresistible

Experience the addictive crunch of Crispy Bang Bang Chicken, a dish that combines sweet and spicy flavors in a tantalizing way.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bang Bang Sauce
  • 1 cup mayonnaise provides a creamy base for the sauce
  • 0.5 cup Thai sweet chili sauce adds sweetness and a hint of heat
  • 1 teaspoon Sriracha offers optional kick of spiciness
  • 2 tablespoons honey enhances sweetness of the sauce
For the Chicken
  • 1.5 pounds boneless skinless chicken tenderloins ensures tenderness and juiciness
  • 1 cup buttermilk infuses moisture and flavor
  • 0.75 cup all-purpose flour contributes to the structure of the batter
  • 0.5 cup cornstarch crucial for achieving crispy texture
  • 1 large egg acts as a binder for the coating
  • 1 tablespoon Sriracha for spice in coating
  • 0.5 teaspoon garlic powder elevates flavor profile
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 0.125 teaspoon cayenne pepper optional, for extra heat
  • 2 cups panko breadcrumbs essential for crispy crunch
  • canola oil for frying, about an inch deep
  • parsley chopped for garnish, optional

Equipment

  • large skillet
  • mixing bowls
  • Whisk
  • Tongs
  • paper towels

Method
 

Step-by-Step Instructions for Bang Bang Chicken
  1. In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth and well combined. Set aside.
  2. In a medium bowl, mix buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper until smooth. Add the chicken and coat well.
  3. Dredge each coated chicken tenderloin in panko breadcrumbs, pressing lightly to adhere. Arrange on a plate.
  4. Heat canola oil in a skillet over medium-high until it reaches 365°F (185°C).
  5. Fry chicken in batches for 2-3 minutes on each side until golden brown and cooked through. Drain on paper towels.
  6. Toss the fried chicken in the Bang Bang sauce until well coated. Garnish with parsley and serve immediately.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 25gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 5gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Maintain oil temperature at 365°F for best results. Store leftovers in an airtight container for up to 5 days.

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