Bang Bang Chicken
Crisp and saucy, this bang bang chicken recipe turns everyday chicken tenderloins into a crunchy, sticky-sweet crowd pleaser, perfect for weeknight dinners or gatherings.
Ingredients
Chicken and Coating
- 1 lb Chicken tenderloins Substitute with thin-sliced chicken breasts if preferred.
- 1 cup All-purpose flour Seasoned with salt and pepper.
- 2 Eggs Beaten.
- 2 cups Panko breadcrumbs For a crunchy coating.
- 1 tsp Salt
- 1/2 tsp Black pepper
- Oil For frying Neutral oil like vegetable or canola.
Bang Bang Sauce
- 1/2 cup Mayonnaise
- 1/3 cup Sweet chili sauce
- 1-2 tbsp Sriracha Adjust to taste.
Instructions
Preparation
- Fill a deep fryer or a heavy pot with oil to a 2–3 inch depth. Heat to ~350°F (175°C). Use a candy or frying thermometer for accuracy.
- Mix flour with 1 tsp salt and 1/2 tsp pepper in a shallow bowl.
- Place beaten eggs in a second bowl and panko in a third.
Coating and Frying
- Pat tenderloins dry. Dredge each piece in seasoned flour, shake off excess, dip in egg, then press into panko to coat evenly.
- Carefully lower coated pieces into hot oil. Don’t overcrowd. Fry until golden brown, about 2–3 minutes per side depending on size. Use an instant-read thermometer — internal temp should read 165°F (74°C).
- Transfer to a wire rack placed over a baking sheet to keep crust crisp. Lightly season again with salt if desired.
Make the Sauce
- Whisk mayonnaise, sweet chili sauce, and sriracha in a bowl until smooth. Taste and adjust heat or sweetness.
Finish
- Drizzle sauce over warm chicken or toss chicken in the sauce for full coverage. Serve immediately.
Notes
For gluten-free: use GF flour and gluten-free panko. Lighter mayo: swap half the mayo for Greek yogurt. Adjust sriracha for spice level; start with 1 tbsp if sensitive.