Name: Bang Bang Chicken Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 cup (232 g) mayonnaise; ½ cup (132 g) Thai sweet chili sauce; 1 teaspoon Sriracha, (or more to taste); 2 tablespoons honey; 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; ⅛ teaspoon cayenne pepper, (optional); 2 cups (216 g) panko breadcrumbs, (plain); canola oil, (for frying); parsley, (chopped, for garnish)

Jump to Recipe

If you’re on the hunt for a dish that’s equal parts crispy, creamy, and addictive, Bang Bang Chicken is about to become your new weeknight star! This wildly satisfying recipe balances juicy fried chicken with a tangy, sweet-and-spicy bang bang sauce that packs just the right amount of heat. Every bite delivers crunch followed by an irresistible creamy kick, making it a total showstopper for gatherings or lazy nights at home. If you’re not already obsessed, just wait—Bang Bang Chicken is the flavor bomb you never knew you needed.

Ingredients You’ll Need

This recipe keeps things easy by relying on a few essential pantry ingredients that each play a crucial role. From the signature sauce to perfectly crispy coating, every component brings color, flavor, or craveable crunch to your Bang Bang Chicken.

Mayonnaise: Forms the creamy base for the bang bang sauce, giving it its signature luscious texture.
Thai sweet chili sauce: Adds a sweet, tangy bite and a lovely splash of red color to the sauce.
Sriracha: Delivers a gentle, fiery spice that warms up the sauce and the batter—feel free to adjust to your liking!
Honey: Balances the heat in the sauce and adds that irresistible sticky sweetness.
Boneless, skinless chicken tenderloins: The star protein—tender pieces that fry up beautifully and stay juicy.
Buttermilk: Tenderizes the chicken and creates an extra flavorful, tangy batter.
All-purpose flour: Helps the batter cling to the chicken, ensuring a crisp, golden finish.
Cornstarch: Added to the batter for an ultra-light, crunchy exterior after frying.
Large egg: Acts as a binder, helping everything stick together without fuss.
Garlic powder: Infuses subtle savory notes that perk up the batter.
Kosher salt: Seasoning is non-negotiable; it brings out all the other flavors.
Black pepper: Adds a gentle earthy warmth to the batter.
Cayenne pepper (optional): For those who like a little extra kick, just a pinch will do.
Panko breadcrumbs: The secret to next-level crunch—don’t substitute for regular breadcrumbs here!
Canola oil: A neutral oil perfect for shallow-frying and creating that gorgeous golden crust.
Parsley (chopped): The finishing touch—a burst of fresh color and herby brightness on top.

How to Make Bang Bang Chicken

Step 1: Mix Up the Legendary Bang Bang Sauce

Start with the magic—combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a small bowl. Whisk everything together until it’s silky-smooth and coral-colored, then set aside. Trust me, you’ll want to dip, drizzle, and double-dip everything in this sauce, so feel free to make extra!

Step 2: Make the Chicken Batter

In a medium mixing bowl, whisk together the buttermilk, flour, cornstarch, egg, a tablespoon of Sriracha, garlic powder, salt, black pepper, and cayenne if you’re feeling spicy. This zippy batter turns ordinary chicken into flavor-packed tenders, and the buttermilk keeps everything tender and juicy.

Step 3: Coat the Chicken

Add the chicken tenderloins directly to the batter, gently tossing to coat every piece. Let them sit while you prep your breading station—you want the batter to really hug the chicken for maximum flavor and crunch.

Step 4: Dredge in Panko

Pour panko breadcrumbs into a shallow plate. One by one, lift the chicken pieces from the batter, let the excess drip off, and press them into the panko, making sure every inch is coated. This extra step turns Bang Bang Chicken into a crispy dream once fried.

Step 5: Fry to Golden Perfection

Fill a large skillet with about one inch of canola oil and set it over medium-high heat. Once the oil is shimmering and clocking in at 365°F, carefully lay in the panko-coated chicken (don’t crowd the pan). Cook for about 2 to 3 minutes per side, until deeply golden and the interior hits 165°F. Drain the fried chicken on a paper towel-lined plate while you finish the rest.

Step 6: Drizzle and Serve

Time for the culinary encore! Lay out the hot chicken on a platter, drizzle generously with that creamy bang bang sauce, and scatter over lots of chopped parsley. Serve immediately and listen for the inevitable wow’s at your table—Bang Bang Chicken never disappoints!

How to Serve Bang Bang Chicken

Garnishes

The simplest way to elevate Bang Bang Chicken is also the most flavorful: a hearty sprinkle of bright, fresh parsley. For extra pizazz, throw on thinly sliced scallions or a handful of sesame seeds. These little touches add fresh crunch and make your platter irresistible.

Side Dishes

Bang Bang Chicken can happily headline the plate or play supporting role to a stellar lineup of sides. A crisp Asian slaw, fluffy steamed jasmine rice, or even spicy-sweet pickled cucumbers are all natural partners. For a lighter option, pile the chicken over a big salad tossed with lime vinaigrette.

Creative Ways to Present

If you want to get playful, slice the chicken and tuck it into soft bao buns or loaded lettuce wraps with extra sauce. For parties, serve them on skewers as fun finger food, or set up a DIY bar with an assortment of crunchy veggies and sauces. Bang Bang Chicken’s versatility is all part of its magic.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Bang Bang Chicken, store it in an airtight container in the refrigerator. Keep the sauce and chicken separate if possible so the breading stays crisp. Leftovers stay fresh for up to 3 days and make for a killer cold lunch!

Freezing

For longer-term storage, allow the fried chicken pieces to cool completely, then freeze them on a parchment-lined baking sheet before transferring to a freezer bag. Bang Bang Chicken (without sauce) freezes well for up to 2 months and can be reheated straight from frozen for a busy night’s dinner fix.

Reheating

To revive that signature crunch, reheat Bang Bang Chicken in a 400°F oven for about 8 to 10 minutes, or until heated through and crisp on the outside. Avoid the microwave—it’ll soften the breading. Drizzle with the sauce just before serving for the best flavor and texture.

FAQs

What does Bang Bang Chicken taste like?

It’s an explosion of textures and flavors: the chicken is juicy and crunchy outside, while the sauce is creamy, slightly tangy, sweet, and spicy. Honestly, there’s a reason Bang Bang Chicken has such a cult following!

Can I make Bang Bang Chicken in the oven or air fryer?

Absolutely! Line a baking sheet with parchment, spray the breaded chicken liberally with oil, and bake at 425°F for about 15-18 minutes, flipping halfway. For the air fryer, cook at 400°F for 10-12 minutes. Both methods give you a lighter but still delicious result.

Is there a way to make Bang Bang Chicken gluten-free?

Yes! Just swap the all-purpose flour and panko for your favorite gluten-free versions, and double-check your sauces to ensure they’re gluten-free too. The recipe stays every bit as craveable.

How spicy is Bang Bang Chicken?

This version has a gentle heat from the Sriracha and a little optional cayenne. If you prefer things mild, reduce or skip those. If you’re a spice lover, feel free to up the amounts or add a pinch of chili flakes into the sauce.

Can I use chicken breast or thighs instead of tenderloins?

Of course! Just slice chicken breasts or thighs into strips about the size of tenderloins. The result will be just as tasty, juicy, and perfectly crispy once fried.

Final Thoughts

I genuinely hope you give this Bang Bang Chicken a try—it’s fun to make, unforgettable to eat, and absolutely guaranteed to impress. Whether you serve it for a casual game night or a cozy dinner, this recipe is sure to spark smiles and second helpings. Enjoy every crunchy, saucy bite!

Bang Bang Chicken Recipe

★★★★★

4.9 from 9 reviews

Author: Mariam
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: None

Print Recipe

Description

Bang Bang Chicken is a deliciously crispy and flavorful dish featuring tender chicken coated in a spicy-sweet sauce. Perfect for a quick and satisfying meal!

Instructions

Bang Bang Sauce – Make bang bang sauce. In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
Chicken – In a bowl, mix together the batter. In a medium mixing bowl add buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper. Whisk to combine. Add chicken tenders and toss to coat. Add Panko to a shallow plate. Remove chicken from the batter and dredge in the panko. Working one piece at a time, remove the chicken from the batter, gently shaking off any excess batter. Dredge the chicken in the panko, pressing slightly to adhere. Set on a clean plate. Repeat with the remaining chicken pieces. Set aside while you heat the oil.
Heat oil – To a large skillet, add about an inch of oil. Heat oil over medium-high heat until it reaches a temperature of 365°F.
Fry coated chicken – Working in batches, being careful not to overcrowd the pan, add chicken and cook until browned (about 2-3 minutes on each side), or until the chicken reaches an internal temperature of 165°F. Repeat with the remaining chicken tenderloins, making sure the oil is 365°F before adding more chicken. Transfer the chicken to a paper towel-lined plate to drain slightly before adding it to a serving plate.
Drizzle with sauce, top with parsley, and serve warm – Toss the chicken with the bang bang sauce, top with chopped parsley, and serve warm.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Frying
Cuisine: Asian