Bang Bang Chicken
Crispy, tender chicken tenderloins coated in panko and drizzled with a creamy, sweet-spicy sauce perfect for weeknight dinners or casual entertaining.
Ingredients
Main Ingredients
- 1 lbs 1 to 1.5 pounds chicken tenderloins or small strips of boneless chicken
- 1 cup panko breadcrumbs
- 0.5 cup all-purpose flour or 3/4 cup depending on amount needed
- 2 large eggs
- Salt and freshly ground black pepper to taste
- cups Oil for frying (neutral oil with high smoke point: vegetable, canola, or peanut)
Bang Bang Sauce
- 0.5 cup mayonnaise
- 0.25 cup sweet chili sauce
- 1-2 teaspoons sriracha adjust to taste
Instructions
Preparation
- Season the flour with a generous pinch of salt and a few grinds of black pepper in a shallow bowl.
- Beat the eggs in a second bowl until frothy.
- Put the panko breadcrumbs in a third shallow bowl and press slightly to adhere better.
- Pat chicken dry, then dredge each tenderloin in the seasoned flour, shake off excess, dip into beaten eggs, and then press into panko until well-coated.
Cooking
- Heat 1–2 inches of oil in a deep skillet or pan over medium heat until it reaches about 350°F (175°C).
- Fry the coated tenderloins in batches for 5–7 minutes, turning occasionally, until golden and the internal temperature reaches 165°F (74°C).
- Transfer chicken to a wire rack set over a baking sheet to drain.
Making the Sauce
- In a small bowl, stir together mayonnaise, sweet chili sauce, and sriracha until smooth. Taste and adjust spice or sweetness.
Serving
- Drizzle the sauce generously over the warm chicken or serve it on the side for dipping.
Notes
For gluten-free: use GF flour and gluten-free panko. For lower fat: swap some mayonnaise for Greek yogurt in the sauce. If you prefer larger pieces, use thinly sliced chicken breasts.