Bang Bang Chicken with Crispy Panko Crust and Sweet-Spicy Sauce
By Isabella Quinn
Prep
20 min
Cook
6 min
Total
26 min
Servings
4
A temperature of 365°F helps panko breadcrumbs cook thoroughly without burning the chicken tenderloins. Common Bang Bang Chicken condiments include mayonnaise and parsley to add sweet and spicy flavors and textures to the dish, which complement the crunchy breadcrumbs.
The sauce ingredients for this recipe are mayonnaise, Thai sweet chili sauce, Sriracha, and honey. The sweet and spicy flavors in this recipe come from the sauce. The breading ingredients for the chicken are full-fat buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper, if desired. Steps for preparing the chicken tenders include dipping in the buttermilk mixture and shaking off any excess, then coating with panko breadcrumbs to help them adhere, and frying in canola oil.
The coating is on track when shrimp are fried for two to three minutes per side in 365°F oil. Shrimp should be cooked in batches to ensure good space in the pan and oil temperature for subsequent batches. The main drawback to this cooking method is that shrimp batches are added to the pan before the oil reheats, causing the panko coating on some shrimp to be less crispy.
Fry tenders and drain on paper towels. Toss with bang bang sauce and chopped parsley. Serve warm. Chicken tenders can also be served fried without sauce. Other ways to serve cooked chicken include freezing leftover chicken. Cool chicken completely before use. Package in aluminum foil and freeze in airtight containers or freezer bags.
Why we keep this one around
- A 365-degree oil temperature will ensure that the panko sticks to the chicken and browns quickly to form a crispy crust within a few minutes while the chicken cooks through.
- Plain panko crumbs are lighter than regular breadcrumbs. Pressing the panko crumbs into the batter helps them adhere to food during frying.
- Buttermilk, flour, cornstarch, and egg batter help the panko adhere to the pork tenderloin, resulting in a thick breading.
- Sweet chili sauce, honey, mayonnaise, and Sriracha are combined to create a sauce. Chicken recipe includes sweet and spicy flavors that you can adjust.
- Working in batches cuts down on competition for the oil and lets the oil regain its 365-degree temperature between batches for even browning of the chicken.
- Squeeze off surface oil with paper towels before coating with sauce. This helps keep panko crisp when served warm.
Ingredients
- •1 cup mayonnaise
- •½ cup Thai sweet chili sauce
- •1 teaspoon Sriracha (or more to taste)
- •2 tablespoons honey
- •1 ½ pounds boneless skinless chicken tenderloins
- •1 cup buttermilk
- •¾ cup all-purpose flour
- •½ cup cornstarch
- •1 large egg (room temperature)
- •1 tablespoon Sriracha
- •½ teaspoon garlic powder
- •½ teaspoon kosher salt
- •¼ teaspoon black pepper
- •⅛ teaspoon cayenne pepper (optional)
- •2 cups plain panko breadcrumbs
- •canola oil (for frying)
- •parsley (chopped, for garnish)
Instructions
- 1
In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
- 2
In a medium mixing bowl, add the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper. Whisk to combine.
- 3
Add the chicken tenderloins to the batter and toss to coat.
- 4
Add the panko to a shallow plate.
- 5
Working one piece at a time, remove the chicken from the batter and gently shake off any excess batter.
- 6
Dredge the chicken in the panko, pressing slightly to adhere, and set it on a clean plate. Repeat with the remaining chicken pieces.
- 7
Set the coated chicken aside while heating the oil.
- 8
Add about 1 inch of oil to a large skillet. Heat over medium-high heat until it reaches 365°F.
- 9
Working in batches and without overcrowding the pan, add the chicken and cook until browned, about 2 to 3 minutes per side, or until the chicken reaches 165°F.
- 10
Repeat with the remaining chicken tenderloins, making sure the oil returns to 365°F before adding more chicken.
- 11
Transfer the chicken to a paper towel-lined plate to drain slightly before adding it to a serving plate.
- 12
Toss the chicken with the bang bang sauce, top with chopped parsley, and serve warm.
FAQ
Nutrition (per serving)
1415
Calories
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