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Crispy Bang Bang Chicken

Ultra-crispy fried chicken tenders tossed in a sweet, spicy, and creamy chili-mayo sauce.
Print Recipe
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Asian Fusion
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lbs chicken breast or tenderloins cut into thick strips
  • 1 cup buttermilk
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
Crispy Breading
  • 1 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 4 cups frying oil canola, vegetable, or peanut
Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup Thai sweet chili sauce
  • 1-2 tbsp sriracha to taste
  • 1 tbsp honey optional
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Deep heavy-bottomed pot or Dutch oven
  • Mixing bowls
  • Wire rack
  • Thermometer

Method
 

  1. In a bowl, mix chicken strips with buttermilk, salt, pepper, and garlic powder. Marinate in the fridge for at least 30 minutes.
  2. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey. Set aside in the fridge.
  3. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, salt, and pepper.
  4. Heat 2-3 inches of oil in a heavy pot to 350°F (175°C).
  5. Remove chicken from buttermilk, letting excess drip off. Coat completely in the flour mixture, pressing to adhere.
  6. Fry chicken in batches for 5-7 minutes until golden brown, crispy, and cooked to 165°F (74°C) internally.
  7. Remove chicken and drain on a wire rack set over paper towels.
  8. Place hot fried chicken in a large bowl, pour sauce over top, and toss gently until heavily coated.
  9. Garnish with fresh chopped parsley and serve immediately.

Notes

Cornstarch is essential for keeping the breading crispy under the heavy wet sauce. Do not skip it!