Description
Sichuan’s bang bang chicken delivers a spicy, tangy symphony of flavors that dance across your palate. Juicy shredded chicken drizzled with a sesame-chili sauce promises a delightful culinary adventure you’ll crave again and again.
Ingredients
Scale
Chicken:
Main Protein:
- 1 ½ pounds boneless skinless chicken tenderloins
Coating Ingredients:
- 2 cups panko breadcrumbs
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
Seasoning Ingredients:
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1/8 teaspoon cayenne pepper
Liquid Ingredients:
- 1 cup buttermilk
- 1 tablespoon Sriracha
Bang Bang Sauce:
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 2 tablespoons honey
- 1 teaspoon Sriracha
Cooking Ingredient:
- Canola oil for frying
Garnish:
- Parsley, chopped
Instructions
- Craft a zesty bang bang sauce by whisking mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a small mixing vessel until smooth and well-integrated.
- Create a dynamic marinade in a spacious bowl by blending buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne into a cohesive liquid mixture.
- Submerge chicken tenders completely in the marinade, ensuring each piece is thoroughly coated and infused with the spicy seasoning.
- Prepare a shallow dish with panko breadcrumbs, creating a crispy coating station for the marinated chicken.
- Gently transfer each marinated tender into the panko, pressing firmly to ensure a thick, even crust adheres to the entire surface.
- Fill a heavy-bottomed skillet with canola oil, heating to a precise 365°F for optimal frying temperature.
- Carefully introduce chicken tenders into the hot oil, frying in small batches to maintain consistent temperature and prevent overcrowding.
- Cook each tender until a golden-brown exterior forms and internal temperature reaches 165°F, approximately 2-3 minutes per side.
- Remove fried chicken and drain excess oil on absorbent paper towels to ensure a crisp texture.
- Generously coat the crispy tenders with prepared bang bang sauce, ensuring complete coverage.
- Garnish with freshly chopped parsley for a vibrant visual and flavor finish before serving immediately.
Notes
- Spice up your weeknight dinner with this crispy, saucy chicken that delivers a perfect balance of crunch and heat.
- Buttermilk marinade ensures incredibly tender chicken, while the panko coating creates an irresistibly crunchy exterior.
- The bang bang sauce combines sweet, spicy, and tangy flavors that elevate the dish from ordinary to extraordinary.
- Maintain oil temperature around 365°F for golden-brown chicken that’s crispy outside and juicy inside without absorbing excess oil.
- Toss chicken in sauce just before serving to keep the breading crisp and prevent soggy texture.
- Serve immediately for maximum crunchiness, pairing well with rice, slaw, or as a crowd-pleasing appetizer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 702
- Sugar: 10 g
- Sodium: 778 mg
- Fat: 36 g
- Saturated Fat: 5 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 116 mg