Bang Bang Chicken

Ingredients

• 1 lb Chicken tenders (Trim any excess fat; pat dry)
• 1 cup Panko breadcrumbs (Japanese style; adds extra crunch)
• 1 tsp Onion powder (Adds savory depth)
• 1 tsp Garlic powder (Adds aromatic flavor)
• 1/2 tsp Dried oregano leaves (Optional herb note)
• 1/2 cup All‑purpose flour (Base of wet batter)
• 1/4 cup Cornstarch (Creates extra crispness)
• 3/4 cup Buttermilk (Cold; helps batter adhere and stay tender)
• 2 large Eggs (Room temperature)
• 1 tsp Salt (Season the wet batter)
• 1/2 tsp Black pepper (Freshly ground if possible)
• 2 cups Vegetable oil (For shallow‑deep frying; use a high smoke‑point oil)
• 1/4 cup Mayonnaise (Base of Bang Bang sauce)
• 2 tbsp Sweet chili sauce (Adds sweetness and mild heat)
• 1 tbsp Honey (Balances heat)
• 1 tbsp Sriracha (Adjust to desired spiciness)
• 1 tsp Rice vinegar (Adds acidity; can substitute apple cider vinegar)

Instructions

1. Prepare the chicken

   Rinse the chicken tenders under cold running water, then pat them completely dry with paper towels. Dry chicken ensures the batter sticks and reduces splatter.

   Time: PT5M

2. Make the dry coating

   In a large bowl combine the panko, onion powder, garlic powder, and dried oregano. Mix until evenly distributed.

   Time: PT3M

3. Make the wet batter

   In a second large bowl whisk together the flour, cornstarch, salt, pepper, buttermilk, and eggs until a smooth batter forms. The batter should be thick enough to coat the chicken without running off.

   Time: PT4M

4. Heat the oil

   Pour the vegetable oil into the frying pan to a depth of about 1‑1.5 inches. Heat over medium‑high heat until it reaches 350°F. Test by inserting a wooden chopstick; it should bubble steadily.

   Time: PT5M

   Temperature: 350°F

5. Coat the chicken

   One piece at a time, dip the chicken into the wet batter, letting excess drip off, then immediately press it into the dry panko mixture, ensuring an even coating. Place coated pieces on a plate and let rest 2‑3 minutes.

   Time: PT5M

6. Fry the chicken

   Carefully lower the coated chicken tenders into the hot oil using tongs. Fry in batches to avoid crowding, cooking 3‑4 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a wire rack or paper‑towel‑lined plate to drain.

   Time: PT8M

   Temperature: 350°F

7. Prepare the Bang Bang sauce

   In a small bowl whisk together the mayonnaise, sweet chili sauce, honey, sriracha, and rice vinegar until smooth. Taste and adjust salt, sweetness, or heat as desired.

   Time: PT3M

8. Toss chicken in sauce

   Place the fried chicken tenders in a large bowl, pour the sauce over, and gently toss until each piece is evenly coated. Serve immediately or keep warm on a low oven (200°F) for up to 10 minutes.

   Time: PT2M

9. Serve

   Arrange the Bang Bang chicken on a serving platter with extra sauce on the side. Garnish with sliced green onions or sesame seeds if desired.

   Time: PT0M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

45g

Fat

25g

Fiber

1g

Ingredient Substitutions

• Instead of Chicken tenders: Chicken breast cut into strips
• Instead of Panko breadcrumbs: Regular breadcrumbs, crushed cornflakes
• Instead of Onion powder: Finely minced fresh onion (use less)
• Instead of Garlic powder: Fresh minced garlic (use 1 clove)
• Instead of Dried oregano leaves: Italian seasoning
• Instead of All‑purpose flour: Gluten‑free flour blend
• Instead of Cornstarch: Potato starch
• Instead of Buttermilk: Milk + 1 tsp lemon juice or vinegar
• Instead of Eggs: Egg substitute (1 tbsp flaxseed + 3 tbsp water per egg)
• Instead of Salt: Sea salt
• Instead of Black pepper: White pepper
• Instead of Vegetable oil: Canola oil, peanut oil
• Instead of Mayonnaise: Greek yogurt (for lighter version)
• Instead of Sweet chili sauce: Honey + a splash of soy sauce
• Instead of Honey: Maple syrup
• Instead of Sriracha: Chili garlic sauce
• Instead of Rice vinegar: Apple cider vinegar, white wine vinegar

Equipment Needed

• Large mixing bowl (dry)
• Large mixing bowl (wet)
• Whisk or fork
• Tongs
• Frying pan or deep skillet
• Thermometer (optional) (optional)
• Paper towels
• Small bowl for sauce
• Spatula or spoon
• Plate or wire rack for draining
• Measuring cups and spoons

Critical Steps — Do Not Skip

• Heat the oil to the correct temperature (350°F) using a thermometer or chopstick test
• Coat the chicken thoroughly with both wet and dry mixtures and let rest briefly
• Fry in batches without overcrowding to maintain oil temperature
• Toss the fried chicken in sauce just before serving to preserve crispness

Chef Tips from the Video

• For extra crunch, chill the coated chicken for 5‑10 minutes before frying
• Use cold buttermilk and eggs; the temperature contrast creates a lighter, crispier crust
• After frying, place chicken on a wire rack instead of paper towels to keep the bottom from steaming and getting soggy

Troubleshooting

Storage

Refrigerator: Store leftover chicken in an airtight container for up to 2 days. Reheat in a 350°F oven for 5‑7 minutes to regain crispness.

Freezer: Cool completely, then freeze in a single layer on a tray before transferring to a freezer bag. Keeps 1 month. Reheat from frozen in a pre‑heated oven.

Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Prepare the dry and wet batters up to 2 hours ahead and keep them covered in the refrigerator
• The Bang Bang sauce can be made 1 day in advance; store in a sealed container in the fridge
• Fried chicken can be cooked ahead and reheated in a hot oven to retain crispness