Description
Sichuan province’s bang bang chicken blends spicy, tangy flavors with tender shredded meat and crisp cucumber. Intense sauce and delicate protein create a harmonious dish you can savor with each delightful bite.
Ingredients
Scale
- 1 ½ lb (0.68 kg) boneless skinless chicken tenderloins
- 1 cup buttermilk
- 1 large egg
- 2 cups panko breadcrumbs
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 cup mayonnaise
- ½ cup thai sweet chili sauce
- 1 tbsp (15 ml) Sriracha
- 2 tbsps honey
- 1 tsp Sriracha
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1/8 tsp cayenne pepper
- Canola oil for frying
- Parsley, chopped
Instructions
- Sauce Preparation: Whisk mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a small bowl until smooth and well-blended.
- Marinade Creation: Combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne in a large bowl, mixing into a uniform liquid mixture.
- Chicken Marination: Fully submerge chicken tenders in the spicy marinade, ensuring complete and even coating of each piece.
- Breading Station: Spread panko breadcrumbs in a shallow dish, then carefully press each marinated tender into the crumbs, creating a thick, crispy exterior that completely covers the chicken.
- Oil Heating: Pour canola oil into a heavy-bottomed skillet, bringing the temperature to a precise 365°F for optimal frying conditions.
- Frying Process: Carefully lower chicken tenders into the hot oil in small batches, maintaining consistent temperature and preventing overcrowding. Cook until golden-brown and internal temperature reaches 165°F, approximately 2-3 minutes per side.
- Finishing Touches: Transfer fried chicken to paper towels to drain excess oil, then generously coat with prepared bang bang sauce. Sprinkle freshly chopped parsley over the tenders for added color and flavor before serving immediately.
Notes
- Marinate with Precision: Ensure chicken is fully submerged in marinade for maximum flavor absorption and tender texture.
- Breadcrumb Technique: Press panko firmly and evenly to create a thick, crispy coating that locks in moisture and delivers satisfying crunch.
- Oil Temperature Matters: Maintain consistent 365°F for perfect golden-brown exterior and juicy interior without greasy residue.
- Batch Frying Strategy: Cook chicken in small batches to prevent oil temperature drop and achieve uniform, crispy results every time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 540
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 90 mg