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Crispy Bang Bang Chicken: Your New Favorite Appetizer Recipe

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★★★★★

4.3 from 35 reviews

Crispy Bang Bang Chicken is a flavorful and crunchy appetizer featuring tender chicken coated in a spicy, sweet, and creamy sauce. Perfectly fried to a golden crisp and tossed in a zesty bang bang sauce, this dish is sure to be a crowd-pleaser at any gathering or as a delicious starter for your meal.

Ingredients

Scale

Sauce

  • 1/2 cup mayonnaise (substitution: Greek yogurt for a lighter option)
  • 1/4 cup Thai sweet chili sauce (look for gluten-free varieties if needed)
  • 1–2 tablespoons Sriracha sauce (substitution: Hot sauce or chili paste for different heat levels)
  • 2 tablespoons honey (substitution: Maple syrup for a vegan option)

Chicken and Coating

  • 1 pound boneless skinless chicken tenderloins (substitution: Shrimp, tofu, or cauliflower for alternatives)
  • 1 cup buttermilk (substitution: Milk with a teaspoon of vinegar for a DIY buttermilk)
  • 1 cup all-purpose flour (substitution: Gluten-free flour blend for gluten-free needs)
  • 1/2 cup cornstarch
  • 1 large egg (substitution: Flax egg for a vegan alternative)
  • 1 cup panko breadcrumbs (substitution: Regular breadcrumbs if panko is unavailable)
  • Oil for frying (canola oil recommended; substitution: Vegetable or peanut oil)

Seasonings & Garnish

  • Sriracha (additional to taste as in marinade)
  • Garlic powder (amount not specified, approximately 1 teaspoon)
  • Salt (to taste, approximately 1 teaspoon)
  • Black pepper (to taste, approximately 1/2 teaspoon)
  • Optional cayenne pepper (to taste, approximately 1/4 teaspoon)
  • 2 tablespoons chopped parsley (optional, can substitute with green onions or cilantro)

Instructions

  1. Prepare the Bang Bang Sauce: In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until the mixture is smooth and well combined. Set aside for serving.
  2. Marinate the Chicken: In a separate large bowl, mix the buttermilk, flour, cornstarch, egg, additional Sriracha, garlic powder, salt, black pepper, and optional cayenne pepper until fully blended. Add the chicken tenderloins to the mixture and let them marinate for 10 minutes to absorb the flavors.
  3. Coat the Chicken: Spread the panko breadcrumbs on a plate. Remove each piece of marinated chicken from the batter and coat evenly with the panko, pressing gently so the crumbs adhere well.
  4. Heat the Oil: Pour canola oil into a large skillet and heat it over medium-high heat until it reaches 365°F (185°C), suitable for deep frying.
  5. Fry the Chicken: Working in batches to avoid overcrowding, fry the coated chicken tenders for 2-3 minutes on each side or until they turn a golden brown and crispy. Use a slotted spoon to remove the chicken from the oil and drain on paper towels.
  6. Toss in Sauce and Serve: Place the crispy fried chicken tenders in a large bowl, pour the prepared Bang Bang sauce over them, and toss until evenly coated. Garnish with the chopped parsley and serve immediately while warm.

Notes

  • For a lighter sauce, substitute mayonnaise with Greek yogurt.
  • Use gluten-free Thai sweet chili sauce and flour for gluten-free preparation.
  • Adjust the heat level by varying the amount of Sriracha or substituting with milder hot sauces.
  • Maple syrup can be used as a vegan substitute for honey in the sauce.
  • Flax egg can replace the large egg for a vegan version.
  • Ensure oil temperature is maintained at 365°F for crispy and not greasy chicken.
  • For a different protein, shrimp, tofu, or cauliflower can be used instead of chicken.
  • Serve immediately to retain crispiness.

Keywords: Bang Bang Chicken, Crispy Chicken, Fried Chicken, Spicy Chicken Appetizer, Thai Sweet Chili Sauce, Party Appetizer, Easy Chicken Recipe

Find it online: https://epicrecipebox.com/crispy-bang-bang-chicken-your-new-favorite-appetizer-recipe/