Description
Skillet Bang Bang Chicken Thighs feature juicy, tender chicken tenders coated in a crispy panko crust, fried to golden perfection and tossed in a creamy, spicy, and sweet Bang Bang sauce. This delicious recipe combines bold Thai flavors with an easy skillet cooking method, perfect for a flavorful weeknight dinner.
Ingredients
Scale
Bang Bang Sauce
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha (or more to taste)
- 2 tablespoons honey
Chicken and Coating
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup (245 g) buttermilk
- ¾ cup (94 g) all-purpose flour
- ½ cup (64 g) cornstarch
- 1 large egg (room temperature)
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- â…› teaspoon cayenne pepper (optional)
- 2 cups (216 g) plain panko breadcrumbs
- Canola oil (for frying)
Garnish
- Chopped parsley (for garnish)
Instructions
- Prepare the Bang Bang Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until smooth and set aside to let the flavors meld.
- Make the Batter and Marinate Chicken: In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper if using. Add the chicken tenderloins and toss to coat thoroughly in the batter mixture.
- Coat Chicken with Panko: Pour the panko breadcrumbs onto a shallow plate. Remove each chicken piece from the batter, letting excess drip off, then dredge thoroughly in panko, pressing gently so the coating adheres. Place coated chicken pieces on a clean plate.
- Heat Oil for Frying: In a large skillet, pour enough canola oil to reach about 1 inch deep. Heat the oil over medium-high heat until it reaches 365°F (185°C), perfect for frying.
- Fry the Chicken: Working in batches to avoid overcrowding, carefully add the chicken pieces to the hot oil. Fry each side for about 2 to 3 minutes or until golden brown and the internal temperature hits 165°F (75°C). Remove and transfer to a paper towel-lined plate to drain excess oil.
- Toss with Bang Bang Sauce and Serve: Place the fried chicken into a large bowl, toss gently with the prepared Bang Bang sauce until evenly coated. Transfer to a serving plate, garnish with chopped parsley, and serve warm.
Notes
- Make sure the oil temperature stays consistent at 365°F to achieve a crispy crust without absorbing excess oil.
- Working in batches prevents the oil temperature from dropping and ensures even frying.
- Use a thermometer to check the chicken’s internal temperature for safety and juiciness.
- Adjust Sriracha amount to taste if you prefer more or less heat in your Bang Bang sauce.
- Can substitute chicken thighs cut into strips if chicken tenderloins are not available.
