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Bang Bang Chicken

A flavorful dish featuring tender chicken coated in a creamy, spicy sauce that combines the delightful sweetness of Thai chili with a kick from Sriracha.
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Préparation 30 minutes
Cuisson 15 minutes
Temps total 45 minutes
Portions: 4 servings
Plat: Appetizer, Dinner
Cuisine: Asian, Thai
Calories: 550
Ingredients Préparation Notes

Ingrédients
  

For the Marinade
  • 1 cup mayonnaise
  • 1/2 cup Thai sweet chili sauce
  • 1 teaspoon Sriracha (or more to taste)
  • 2 tablespoons honey
  • 1 1/2 pounds boneless skinless chicken tenderloins
  • 1 cup buttermilk
For the Coating
  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 large egg (at room temperature)
  • 2 cups plain panko breadcrumbs
Seasoning
  • 1 teaspoon Sriracha
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper (optional)
For Frying
  • Canola oil (for frying)
  • Chopped parsley (for garnish)

Préparation
 

Preparation
  1. Gather all your ingredients and tools, such as a mixing bowl, frying pan, and measuring cups.
  2. In a bowl, combine buttermilk, 1 tablespoon of Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper. Whisk well and add chicken, coating it. Cover and refrigerate for at least 30 minutes.
  3. In a separate bowl, mix mayonnaise, Thai sweet chili sauce, 1 teaspoon of Sriracha, and honey until smooth. Set aside.
  4. In another bowl, combine all-purpose flour and cornstarch. Beat the egg in a different container and have panko breadcrumbs ready.
Coating and Cooking
  1. Remove chicken from marinade and coat each piece in flour-cornstarch mixture, then dip in beaten egg, and finally roll in panko breadcrumbs.
  2. Heat canola oil in a large skillet over medium-high heat until shimmering.
  3. Fry chicken in batches for 4-5 minutes on each side until golden brown and cooked through, ensuring the internal temperature reaches 165°F (75°C).
  4. Transfer fried chicken to paper towel-lined plates to drain excess oil and drizzle with Bang Bang Sauce and garnish with chopped parsley.
Serving
  1. Enjoy Bang Bang Chicken immediately while hot and crispy, served over rice, in salads, or as a party appetizer.

Notes et conservation

To keep Bang Bang Chicken fresh, refrigerate in an airtight container for up to 3-4 days or freeze for up to 2 months. Reheat in an oven for 10-15 minutes to maintain crispiness.