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Whip up restaurant-style magic with my twist on Bang Bang Chicken. I whipped this up after my family kept begging for more of that incredible sauce. There's something special about crunchy chicken smothered in sweet-spicy goodness that makes dinner feel special. When I bring this to parties, it vanishes within minutes and everyone's asking how I made it.
The Magic Behind My Special Sauce
This knockout dish started when I wanted to take those bang bang shrimp flavors and try them with chicken instead. The sauce is downright irresistible - creamy with just the right sweet heat balance. What's great is how you can tweak it to fit anyone's taste. My little ones prefer the baked version, while my hubby can't resist the classic fried approach.
Ingredients You'll Want
- Chicken Tenderloins: 1 lb; grab skinless and boneless, or just slice chicken breast into strips if that's what you've got.
- Bang Bang Sauce: ½ cup; mix up mayonnaise with sweet chili sauce and Sriracha to make it as mild or fiery as you want.
- Buttermilk: 1 cup; go for full-fat or throw together a quick substitute at home for soaking your chicken.
- Panko Breadcrumbs: 2 cups; these give you that amazing crunch, but crushed cornflakes or regular breadcrumbs work in a pinch.
- Cayenne Pepper: Optional; toss some in your breading if you want extra kick.
- Cooking Oil: 2 cups; grab canola or vegetable for frying. You can strain and save any leftover oil.
Cooking Steps Made Simple
- Prep Your Chicken First
- Cut your chicken if needed and give it a buttermilk bath. This trick makes it super juicy.
- Coat Everything Well
- Roll each piece in your seasoned panko mixture. Don't skimp here - full coverage means better crunch.
- Pick Your Cooking Style
- Go traditional with hot oil frying, healthier with air frying, or simple with oven baking. They all turn out great.
- Add The Finishing Touch
- Pour that amazing sauce right over top or set it aside for dipping. I usually make a double batch of sauce because everyone wants more.
Storage Tips
Got some left? Pop it in the fridge in a sealed container. It'll stay tasty for up to 5 days, though at my house it never sticks around that long. You can even stash some in the freezer for crazy weeknights. Just warm it up in the oven or air fryer to bring back that wonderful crispy texture.
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Personalize Your Plate
What's awesome about this dish is how you can switch things up. Watching your waistline? Go for the air fryer. Craving something truly indulgent? Deep frying gives that perfect crunch. I've made it for gluten-sensitive friends using crushed rice cereal instead of panko. The sauce is totally flexible too - amp up the Sriracha for heat lovers or tone it down for folks who can't handle spice.
Frequently Asked Questions
- → Can I tone down the spice?
- Sure, just reduce the Sriracha in the sauce or skip the cayenne if you want less heat.
- → What’s the point of combining flour and cornstarch?
- Using both gives the coating extra crispness. Cornstarch keeps the crunch light and airy.
- → Can I prepare the sauce earlier?
- Absolutely! You can make the sauce in advance and store it in the fridge for up to a week.
- → How do I keep oil at the right heat?
- Grab a thermometer to check the oil stays at 365°F. Fry in small batches and wait for it to reheat.
- → What if I don’t want to fry?
- Baking works too! Pop them in at 400°F for 15-20 minutes, flipping halfway, but frying gets crispier.