Description
Spicy Sichuan “Bang Bang Chicken” delivers a symphony of zesty flavors that dance across your palate with delightful complexity. Crisp chicken, pounded tender and dressed in a fiery sauce, promises a culinary adventure that will excite your senses and transport you to the heart of Chinese cuisine.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds boneless skinless chicken tenderloins
- 2 cups (216 grams) panko breadcrumbs, plain
- 1 cup (245 grams) buttermilk
- 3/4 cup (94 grams) all-purpose flour
- 1/2 cup (64 grams) cornstarch
Coating and Seasoning Ingredients:
- 1 large egg, room temperature
- 1 tablespoon Sriracha
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper, optional
- Canola oil, for frying
- Parsley, chopped, for garnish
Sauce Ingredients:
- 1 cup (232 grams) mayonnaise
- 1/2 cup (132 grams) Thai sweet chili sauce
- 1 teaspoon Sriracha, or more to taste
- 2 tablespoons honey
Instructions
- Prepare the zesty bang bang sauce by whisking together mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a small mixing bowl until smooth and well combined.
- Create a flavorful marinade in a medium bowl by blending buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper into a uniform batter.
- Submerge chicken tenders completely in the marinade, ensuring each piece is thoroughly coated.
- Spread panko breadcrumbs on a shallow plate, creating a crispy coating station.
- Carefully remove each chicken tender from the marinade, allowing excess batter to drip off, then gently press into panko breadcrumbs to create an even, crisp exterior.
- Heat vegetable oil in a large skillet to 365°F, maintaining a consistent temperature for optimal frying.
- Carefully lower breaded chicken pieces into the hot oil, avoiding overcrowding the pan to ensure even cooking.
- Fry chicken tenders for 2-3 minutes per side, achieving a golden-brown crust and ensuring the internal temperature reaches 165°F.
- Transfer fried chicken to a paper towel-lined plate to drain excess oil and maintain crispiness.
- Generously coat the crispy chicken with prepared bang bang sauce, ensuring full coverage.
- Garnish with freshly chopped parsley for a vibrant finish and serve immediately while hot and crisp.
Notes
- Crisp coating secrets involve patting chicken dry before marinating to ensure maximum batter adhesion and crunchiness.
- Temperature precision matters; use a digital thermometer to maintain consistent 365°F oil heat for perfectly golden, non-greasy chicken.
- Gluten-free modification can be achieved by substituting regular flour with rice flour or gluten-free all-purpose blend for equally crispy results.
- Spice level adjustment allows personalization by reducing or increasing Sriracha and cayenne pepper quantities to match individual heat tolerance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 675
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 6 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 120 mg