Bang Bang Chicken
Bang Bang Chicken is crispy, juicy, and drenched in a creamy, spicy-sweet sauce. This easy homemade recipe delivers restaurant-quality crunch in under 30 minutes, with deep-fry, air-fry, and baked options!
Ingredients
- For the Chicken:
- 1 lb chicken tenderloins or chicken breast, sliced
- 1 cup buttermilk
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 ½ cups panko breadcrumbs
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- Oil for frying canola, vegetable, or peanut oil
- For the Bang Bang Sauce:
- ½ cup mayonnaise or Greek yogurt for a lighter option
- ¼ cup sweet chili sauce
- 1 tbsp Sriracha adjust for spice level
- 1 tsp honey
- 1 tbsp lime juice
Instructions
- Prep the Chicken: Cut the chicken into bite-sized pieces or strips. Soak in buttermilk for at least 30 minutes to keep it juicy.
- Make the Sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice. Set aside.
- Bread the Chicken:
- In one bowl, mix flour, salt, pepper, and paprika.
- In a second bowl, place the beaten eggs.
- In a third bowl, add panko breadcrumbs.
- Dip chicken in flour, then egg, then panko, pressing the coating firmly.
- Cook the Chicken:
- Deep Frying: Heat oil to 350°F and fry in small batches for 3-4 minutes per side until golden brown.
- Air Frying: Preheat to 400°F, spray chicken with oil, and cook for 10-12 minutes, flipping halfway.
- Oven-Baking: Preheat to 425°F, bake on a wire rack for 15 minutes, flipping halfway. Broil for 2-3 minutes for extra crispiness.
- Serve: Drizzle the Bang Bang sauce over the crispy chicken or serve it on the side for dipping.
Notes
- For Extra Crispiness: Double-coat with panko or use crushed cornflakes instead.
- Storage: Keep leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Reheating Tips: For the best results, reheat in an air fryer or oven at 375°F for 5-7 minutes to retain crispiness.
- Gluten-Free Option: Use gluten-free flour and panko breadcrumbs.