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Transform your dinner routine with this irresistible Bang Bang Chicken, where crispy, tender chicken meets a perfectly balanced sweet-spicy sauce. Every bite delivers a satisfying crunch followed by a burst of flavors that dance between sweet, creamy, and just the right touch of heat.
This recipe became my family's favorite after countless attempts to recreate our local restaurant's version. The breakthrough came when I discovered the perfect ratio of panko to flour coating and the ideal oil temperature for that signature crunch.
Essential Ingredients Explained
- Buttermilk: Tenderizes chicken while adding tang. Make your own with milk and lemon juice if needed.
- Thai Sweet Chili Sauce: Choose Mae Ploy brand for authentic taste. Adds perfect balance of sweet and heat.
- Panko Breadcrumbs: Regular breadcrumbs won't achieve the same crunch. Look for ones without added seasonings.
- Sriracha: Provides consistent heat level. Start with less and adjust to taste.
- Chicken Tenderloins: More tender than breast pieces. Choose similar sizes for even cooking.
Detailed Instructions
- Step 1: Perfect Sauce Creation
- Mix mayonnaise first to remove lumps. Add sweet chili sauce gradually while stirring. Incorporate Sriracha in small amounts, tasting between additions. Let flavors meld while preparing chicken.
- Step 2: Mastering the Coating
- Whisk wet ingredients until completely smooth. Dip each piece individually, letting excess drip. Press panko firmly but gently. Rest coated pieces for 5 minutes before frying.
- Step 3: Frying for Perfect Crunch
- Heat oil slowly to maintain temperature. Test with wooden spoon handle for bubbles. Arrange pieces away from you when adding to oil. Turn only once during cooking.
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My journey with this recipe started during lockdown when restaurant visits weren't possible. Through trial and error, I found that letting the coated chicken rest before frying makes a huge difference in coating adhesion.
The versatility of the sauce has made it a staple in my kitchen. We've started using it on everything from salads to roasted vegetables. Temperature control is crucial for perfect results. I've learned that maintaining consistent heat prevents the coating from absorbing too much oil.
After perfecting this recipe, it's become my most requested dish for gatherings. The combination of crispy exterior, juicy interior, and that addictive sauce creates something truly special that brings people together around the table.
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Frequently Asked Questions
- → Can I use chicken breasts instead of tenderloins?
- Yes, just slice chicken breasts into tender-sized strips and adjust cooking time accordingly.
- → How can I make this less spicy?
- Reduce or skip the Sriracha and cayenne pepper in both the chicken coating and sauce.
- → Can I air fry the chicken instead?
- Yes, air fry at 400°F for about 12-15 minutes, flipping halfway through.
- → How long does bang bang sauce keep?
- The sauce keeps well in an airtight container in the fridge for up to 5 days.
- → What sides go well with this?
- Serve with steamed rice, Asian slaw, or a simple green salad for a complete meal.