Pin
Jazz up your evening meals with this mouthwatering Bang Bang Chicken, combining crunchy, juicy chicken with a well-balanced sweet-hot sauce. Each mouthful offers a satisfying snap before unleashing a wave of tastes that shift between sweet, rich, and a gentle kick of spiciness.
This dish turned into our household favorite after I spent ages trying to match what we got at our neighborhood eatery. My big win came when I figured out just how much panko versus flour to use in the coating and nailed the right oil heat for that amazing crunch.
Key Ingredient Breakdown
- Buttermilk: Makes chicken soft while adding subtle tang. Mix milk with lemon juice as a quick substitute.
- Thai Sweet Chili Sauce: Try to grab Mae Ploy for the real deal flavor. Brings that perfect mix of sweetness and warmth.
- Panko Breadcrumbs: Don't swap for standard breadcrumbs as they won't get as crispy. Pick ones without extra seasonings mixed in.
- Sriracha: Gives reliable heat in every batch. Go easy at first and add more if you want.
- Chicken Tenderloins: Softer than breast cuts. Go for similar-sized pieces so they cook evenly.
Step-by-Step Walkthrough
- Step 1: Sauce Magic
- Stir mayo first to smooth out any clumps. Slowly pour in sweet chili sauce while mixing. Add tiny bits of Sriracha, sampling as you go. Let it sit to develop flavors while you handle the chicken.
- Step 2: Coating Success
- Mix wet stuff until totally smooth. Dunk each chicken piece one at a time, letting extra drip off. Push panko on firmly but don't squash it. Let coated pieces sit for 5 minutes before they hit the oil.
- Step 3: Frying Technique
- Warm oil gradually to keep steady temp. Check readiness by seeing if bubbles form around a wooden spoon handle. Place pieces in oil facing away from your body. Only flip once during cooking time.
Pin
I first started playing with this recipe during lockdown when we couldn't go out to eat. Through lots of kitchen fails, I learned that letting the breaded chicken sit a bit before frying really helps the coating stick properly.
I now use this sauce on practically everything in my kitchen. From greens to oven-roasted veggies, it works great. Getting the heat just right is super important. I've found that keeping the oil at the same temperature stops the coating from soaking up too much grease.
Pin
Since nailing this dish, it's become what everyone asks me to make when they come over. That mix of crispy outside, moist inside, and the crazy good sauce creates something really special that gets everyone hanging out around the dinner table.