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I dreamed up this Crispy Bang Bang Chicken when I was longing for something crunchy with a bit of heat. These days, it's what everyone asks for at our place. Those crisp golden strips with their panko shell and the sweet-spicy sauce combo make every mouthful absolutely incredible.
Why This Dish Rocks
What makes it stand out is the airy crunchy outside and our scratch-made bang bang sauce. I'm all about how flexible it is – you can deep fry, pop it in the air fryer, or stick it in the oven. They all turn out fantastic with that satisfying crunch everybody wants.
Round Up These Items
- Chicken Tenderloins: A pound of these juicy cuts.
- Bang Bang Sauce: Combine mayo, sweet chili sauce and some Sriracha.
- Buttermilk: A cup of the full-fat stuff really does the trick.
- Panko Breadcrumbs: About two cups to get that amazing crunch.
- Oil: Just use canola or vegetable oil, whichever you have handy.
Time To Cook
- Begin With Marinating
- Let your chicken sit in buttermilk for half an hour to get super tender.
- Apply The Breading
- Toss in those panko crumbs and lightly press to make sure they stick well.
- Get To Frying
- Warm oil to 350° and cook until they're golden brown, roughly 4 minutes per side.
- Whip Up Your Sauce
- Mix together mayo, sweet chili sauce and Sriracha until it's all blended.
- Time To Eat
- Pour that sauce right on top or put it in a bowl on the side for dipping.
Other Cooking Methods
Need something healthier? Try the air fryer at 400° for about 10 minutes and flip them halfway through. Or you can bake them on some parchment at 425° for around 15 minutes. Just remember to spray them lightly first – both ways get you that wonderful crispiness.
Storage Tips
It'll last about 5 days in your fridge if you keep it in an airtight container. You can freeze them for up to 6 months too if you wrap them properly. Just warm them back up at 375° in your oven or air fryer and they'll get nice and crunchy again.
What Makes It Amazing
Nobody can resist these crunchy pieces with their perfectly balanced sauce. You can tweak how hot you want it and really make it yours. I always go for this whether we've got company coming or I'm just in the mood for something comforting.
Look At That Crunch
A group of tasty fried chicken chunks topped with glossy sauce, next to a small sauce bowl and some cauliflower rice sprinkled with herbs.
Great Side Dishes
Try it on top of some jasmine rice or with a simple cucumber salad. The leftovers taste amazing too, if there are any! It's also fantastic with some spring rolls or dumplings for a complete meal.
Customize It
Try changing up the sauce spiciness, throw in some sesame seeds or fresh herbs. You can switch the coating to crushed cornflakes or use almond flour if you can't have gluten. It's always fun to play around and find what you like best.
Great For Get-Togethers
These are what I always make for parties. Just put out some small bowls with sauce and watch how fast they vanish. Always cook extra – you'll thank me later!
Health Notes
They've got plenty of protein and aren't too heavy, especially if you go with the air fryer or oven. You can use light mayo in the sauce if you're counting calories. It still tastes great, just a bit lighter overall.
Homemade Beats Restaurant
When you make these at home, you get to decide everything from how spicy they are to how thick the coating is. It's cheaper than ordering out and tastes much fresher. And there's something really satisfying about making them yourself.
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Frequently Asked Questions
- → Could I cook this in the oven?
- Sure, bake at 400°F for 15-20 minutes and flip once. Spray with oil to help browning happen.
- → Is this dish really spicy?
- The heat's adjustable, mostly mild. Add more Sriracha or cayenne if you like it hotter.
- → Can I prepare the sauce beforehand?
- Absolutely, make it up to three days in advance and keep it in the fridge. Bring it to room temp to serve.
- → What's the best frying oil temp?
- Set oil to 365°F to keep the chicken crisp yet juicy. Too low or high changes both texture and doneness.
- → How can I keep them crunchy?
- Lay the cooked chicken on paper towels and avoid stacking. Only sauce them right before eating.