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Bang Bang Chicken
Bang Bang Chicken has fried chicken tenders coated in a creamy and spicy sauce. Serve with rice, chopped lettuce, and scallions.
Ingredients
2 pounds chicken tenderloins
Marinade
3 cups buttermilk
1 tablespoon Sriracha, or your favorite hot sauce
Breading
3 cups corn starch
1 1/2 cups Panko breadcrumbs
2 1/2 teaspoons paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
Bang Bang Sauce
2/3 cup mayonnaise
1 tablespoon rice vinegar
1/4 cup Thai sweet chili sauce
3 tablespoons garlic chili sauce
2 tablespoons agave nectar, or honey, or golden syrup or sugar
1 teaspoon Sriracha sauce, or your favorite hot sauce
Vegetable oil for frying
Cooked white rice, for serving
Iceberg lettuce, for serving
Sliced scallion greens, for serving
Instructions
- Remove the tendon from each tenderloin: Hold the end of the tendon with a paper towel while you use the side of a small sharp knife to hold the chicken steady. Then, pull the tendon out. Alternately, you can hold the chicken with a fork and pull the tendon through the tongs.
- Cut the cleaned chicken pieces into smaller pieces depending on the size. Our tenders were small, so we just cut them in half.
- Place buttermilk and hot sauce in a medium bowl and add the chicken to marinate. Refrigerate for one hour.
- While chicken is marinating, whisk together breading mixture in a large bowl and set aside.
- Whisk sauce ingredients together in a medium bowl and leave at room temperature until later as you prepare the chicken.
- Line a sheet tray with paper towels.
- Place oil in wok. Have strainer and tongs ready nearby.
- If serving with rice, cook that now. Also cut up the lettuce and slice the scallion greens.
- After an hour of marinating, drain chicken over the sink in a colander or strainer, discarding the marinade.
- Place a few pieces of chicken at a time into the breading and toss to coat. Place coated chicken on a tray or platter.
- Heat oil in wok to 350 degrees F.
- Heat oven to 250 degrees F. to keep batches warm as you fry.
- Once oil is hot, cook chicken pieces in about four batches, making sure you let the oil recover to 350 degrees F. between batches. They are cooked when they float, about 2-3 minutes for small pieces and 4-5 minutes for larger pieces.
- Use a spider or strainer and move to the paper towel lined tray. Keep warm in the oven between batches.
- Once the oil is back to temperature, continue with this process until all the chicken is fried.
- Place the cooked hot chicken in a large bowl and pour all the sauce over and toss to coat.
- To serve, place lettuce on a platter and cover with the sauced chicken, then sprinkle with the scallion greens.
- Serve rice on the side of each serving.
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Find it online: https://www.afamilyfeast.com/bang-bang-chicken/
