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Bang Bang Chicken Bake: The Ultimate Comfort Food Recipe

Bang Bang Chicken Bake
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Bang Bang Chicken is a crispy, flavorful dish that’s perfect for dinner or as a party appetizer. It’s a crowd-pleaser with its crunchy fried chicken coated in a sweet, spicy, and creamy sauce. This recipe is easy to follow and delivers restaurant-quality results at home. Plus, I’ve included tips and nutrition info to help you make it your own!

Ingredients

Scale

For the Sauce:

  • 1 cup mayonnaise (use the real deal for best results)
  • 1/2 cup Thai sweet chili sauce
  • 1 teaspoon Sriracha (adjust to taste for more heat)
  • 2 tablespoons honey

For the Chicken:

  • 1 1/2 pounds chicken tenderloins (or chicken breast cut into strips)
  • 1 cup buttermilk
  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 large egg (room temperature)
  • 1 tablespoon Sriracha
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper (optional, but recommended)
  • 2 cups panko breadcrumbs
  • Canola oil (enough for frying)
  • Chopped parsley (for garnish)

Instructions

  1. Make the Sauce:
    In a small bowl, mix together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Set aside. (Try not to eat it all before the chicken is ready!)
  2. Prepare the Chicken Coating:
    In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper. The mixture will look lumpy, but that’s okay—it’s part of the magic!
  3. Coat the Chicken:
    Add the chicken tenderloins to the buttermilk mixture, ensuring each piece is fully coated. Let them sit for 5-10 minutes to soak up the flavors.
  4. Bread the Chicken:
    Spread the panko breadcrumbs on a plate. Take each piece of chicken, shake off excess batter, and roll it in the panko, pressing gently to ensure the crumbs stick.
  5. Fry the Chicken:
    Heat about 1 inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (use a thermometer if you have one). Fry the chicken in batches (don’t overcrowd the pan) for 2-3 minutes per side, or until golden brown and cooked through (internal temperature of 165°F).
  6. Drain and Serve:
    Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Arrange the chicken on a serving platter, drizzle generously with the Bang Bang sauce, and sprinkle with chopped parsley for a fresh, fancy touch.

Notes

  • Air Fryer Option: For a healthier version, air fry the breaded chicken at 400°F for 10-12 minutes, flipping halfway through.
  • Oven Option: Bake at 425°F for 15-20 minutes, flipping halfway, until crispy and cooked through.
  • Spice Level: Adjust the Sriracha in the sauce and coating to suit your heat preference.
  • Meal Prep: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 6 months. Reheat in the oven or air fryer to maintain crispiness.

Nutrition

Find it online: https://recipes.swedishinarabic.net/bang-bang-chicken-bake-the-ultimate-comfort-food-recipe/