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