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Spice up your mealtime with this mouthwatering Bang Bang Chicken, combining crunchy, juicy chicken with a perfectly mixed sweet-hot sauce. Each mouthful gives you that satisfying crisp texture followed by an explosion of taste that moves between sweet, smooth, and just enough kick.
This dish turned into our house favorite after I tried many times to copy what we loved from the neighborhood eatery. My big win came when I figured out exactly how much panko and flour to mix and the right hot oil temp for that amazing crunch.
Key Components Breakdown
- Buttermilk: Makes chicken soft and adds tang. Mix milk with lemon juice as a quick substitute.
- Thai Sweet Chili Sauce: Go for Mae Ploy for the real deal. Delivers that perfect sweet-spicy mix.
- Panko Breadcrumbs: Don't swap for standard crumbs as they won't get as crunchy. Pick plain ones with no extra spices.
- Sriracha: Gives steady heat in your dish. Add a little first, then more to match your taste.
- Chicken Tenderloins: Softer than breast cuts. Pick pieces about the same size so they cook evenly.
Thorough Cooking Steps
- Step 1: Whipping Up The Sauce
- Stir mayo till smooth first. Pour in sweet chili sauce bit by bit while mixing. Add tiny amounts of Sriracha, sampling as you go. Set aside to let flavors blend while you handle the chicken.
- Step 2: Nailing The Coating
- Blend wet stuff until totally smooth. Dunk each chicken piece one at a time, letting extra drip off. Push panko on firmly but carefully. Let coated pieces sit for 5 minutes before they hit the oil.
- Step 3: Cooking For Ultimate Crunch
- Warm oil gradually to keep temp steady. Check readiness by seeing if bubbles form around a wooden spoon handle. Place pieces in oil pointing away from you. Flip just once during cooking time.
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I first tried making this during quarantine when we couldn't go out to eat. Through lots of testing, I found out that letting the breaded chicken rest before frying really helps the coating stick way better.
The sauce is so good we use it on everything now - from green salads to baked veggies. Getting the temperature right is super important for the best results. I've noticed that keeping the heat steady stops the coating from soaking up too much oil.
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Since getting this dish just right, it's now what everyone asks me to make when they come over. The mix of that crunchy outside, tender inside, and that can't-stop-eating-it sauce creates something really special that gets folks gathered around enjoying food together.