Description
Sichuan’s spicy Bang Bang Chicken delivers a symphonic explosion of flavors that dance across palates with zesty precision. Crispy shredded chicken draped in numbing chili oil creates an irresistible harmony you cannot resist exploring on your culinary adventure.
Ingredients
Scale
Protein:
- 1.5 pounds boneless skinless chicken tenderloins
- 1 large egg
- 1 cup buttermilk
Coating and Dry Ingredients:
- 0.75 cup all-purpose flour
- 0.5 cup cornstarch
- 2 cups plain panko breadcrumbs
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon cayenne pepper
Sauce and Seasoning:
- 1 cup mayonnaise
- 0.5 cup Thai sweet chili sauce
- 2 tablespoons honey
- 1 teaspoon Sriracha sauce
- 1 tablespoon Sriracha sauce
Additional:
- Canola oil (for frying)
- Chopped parsley (for garnish)
Instructions
- Craft a zesty sauce by blending mayonnaise, sweet chili sauce, Sriracha, and honey in a small bowl until silky smooth, then refrigerate.
- Prepare a dynamic marinade by whisking buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper until uniformly combined.
- Immerse chicken tenderloins in the marinade, ensuring complete coverage, and let rest for 10 minutes to absorb flavors.
- Spread panko breadcrumbs on a flat surface, creating a crispy coating station.
- Extract each tender from the marinade, gently pressing it into breadcrumbs to create an even, crunchy exterior.
- Heat canola oil in a skillet to 365°F, maintaining a consistent temperature for optimal frying.
- Carefully lower chicken tenders into hot oil, cooking 2-3 minutes per side until achieving a golden-brown crust and internal temperature reaches 165°F.
- Transfer fried chicken to a paper towel-lined plate to eliminate excess oil.
- Generously coat chicken tenders in prepared Bang Bang Sauce, ensuring complete and even coverage.
- Garnish with freshly chopped parsley and serve immediately while crisp and warm.
Notes
- Marinade Magic: Let chicken soak in buttermilk mixture for maximum tenderness and flavor absorption, enhancing juiciness and preventing dry meat.
- Bread Crumb Trick: Press panko firmly onto chicken to create an extra crispy, even coating that locks in moisture and provides satisfying crunch.
- Temperature Control: Use a thermometer to hit precise 365°F oil temperature, ensuring golden exterior without greasy or undercooked chicken.
- Gluten-Free Adaptation: Swap wheat flour and panko for gluten-free alternatives like almond flour and gluten-free breadcrumbs to accommodate dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 580 kcal
- Sugar: 18 g
- Sodium: 670 mg
- Fat: 38 g
- Saturated Fat: 6 g
- Unsaturated Fat: 30 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 1.5 g
- Protein: 36 g
- Cholesterol: 110 mg