If you’re looking for a recipe that’s crispy, creamy, and packs a punch of flavor, Bang Bang Chicken is it. This crowd-pleaser combines juicy chicken tenders with a golden, crunchy coating and a sauce so good you’ll want to drizzle it on everything. Whether it’s for a cozy family dinner or a party appetizer, this dish is sure to steal the show.
Bang Bang Chicken has a little bit of everything: the crunch of perfectly fried chicken, the creaminess of the sauce, and the subtle heat that makes it addictively good. Trust me, once you make this at home, it’ll become a staple in your kitchen.
Why You’ll Love This Recipe
Quick and simple: You don’t need fancy equipment or advanced cooking skills to pull this off.
Family-friendly: Adjust the spice level to suit kids and adults alike.
Versatile: Serve it on its own, over rice, or stuffed in tacos for a delicious meal.
Indulgent yet approachable: With familiar flavors and ingredients, it’s comfort food everyone can enjoy.
When I first made Bang Bang Chicken, it was an instant hit in my home. The crispy exterior paired with that creamy sauce had everyone asking for seconds. Plus, it’s a breeze to whip up, even on busy weeknights.
What Makes Bang Bang Chicken Special?
This dish stands out because of its perfect combination of textures and flavors. The buttermilk batter ensures the chicken stays tender on the inside while the panko breadcrumbs create a delightfully crispy coating. And then there’s the Bang Bang Sauce—a luscious blend of creamy, sweet, and spicy flavors that tie everything together.
Ingredients You’ll Need
For the Bang Bang Sauce
- Mayonnaise (1 cup): The creamy base for the sauce.
- Thai sweet chili sauce (½ cup): Adds sweetness and a bit of tangy flavor.
- Sriracha (1 teaspoon or more): For a little heat—adjust to your taste.
- Honey (2 tablespoons): Balances the spice with a touch of sweetness.
For the Chicken
- Boneless, skinless chicken tenderloins (1 ½ pounds): The perfect size for even cooking.
- Buttermilk (1 cup): Helps tenderize the chicken and ensures the batter sticks.
- All-purpose flour (¾ cup): Forms the base of the batter.
- Cornstarch (½ cup): Adds crispiness to the coating.
- Egg (1 large): Helps bind the batter ingredients.
- Sriracha (1 tablespoon): Adds a hint of heat to the batter.
- Spices: Garlic powder (½ teaspoon), kosher salt (½ teaspoon), black pepper (¼ teaspoon), and cayenne pepper (⅛ teaspoon, optional).
- Panko breadcrumbs (2 cups): Creates a crunchy, golden crust.
- Canola oil: For frying the chicken.
- Fresh parsley: For garnish.
How to Make Bang Bang Chicken
1: Make the Sauce
In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until smooth. Set the sauce aside so the flavors can meld while you prepare the chicken. This step can also be done up to two days in advance—just store the sauce in the fridge in an airtight container.
2: Prepare the Batter and Coat the Chicken
In a medium mixing bowl, whisk together the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper. Stir until the mixture is smooth and slightly thick. Add the chicken tenderloins, ensuring each piece is fully coated, and let them rest in the batter while you prepare the panko coating.
Pour the panko breadcrumbs onto a shallow plate. Working one piece of chicken at a time, remove it from the batter, allowing any excess to drip off, and roll it in the panko. Press the breadcrumbs gently onto the chicken to ensure a thorough coating. Place the breaded chicken on a clean plate and repeat with the remaining pieces.
3: Fry the Chicken
In a large skillet, heat about an inch of canola oil over medium-high heat until it reaches 365°F. If you don’t have a thermometer, test the oil by dropping in a small piece of panko—if it sizzles immediately, the oil is ready.
Carefully add the coated chicken pieces to the hot oil, working in batches to avoid overcrowding the skillet. Fry each piece for 2-3 minutes per side, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F. Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil. Repeat this process with the remaining chicken, making sure to let the oil return to 365°F between batches.
4: Toss and Serve
Once all the chicken is fried, place it in a large bowl. Pour the prepared Bang Bang Sauce over the top and gently toss to coat each piece evenly. Transfer the saucy chicken to a serving platter, garnish with chopped parsley, and serve immediately while it’s still warm and crispy.
How to Serve Bang Bang Chicken
Bang Bang Chicken is a versatile dish that can be served in many ways:
- As an appetizer: Place on a platter with toothpicks for easy grabbing.
- Over rice or noodles: Let the sauce soak into a bed of jasmine rice or stir-fried noodles.
- In tacos: Wrap the chicken in soft tortillas with shredded lettuce and extra sauce.
- With a side salad: Pair it with a crisp salad to balance the richness of the dish.
Tips for Success
Use buttermilk to keep the chicken tender and flavorful. It also helps the batter adhere perfectly.
Stick to panko breadcrumbs for the crispiest coating. Regular breadcrumbs won’t have the same crunch.
Monitor the oil temperature closely to ensure even cooking and prevent greasy chicken.
Don’t overcrowd the pan while frying—this can lower the oil temperature and result in soggy chicken.
Adjust the spice level of the sauce and batter to suit your taste. More Sriracha means more heat!
Variations to Try
If you’re looking to switch things up, here are some fun variations:
Baked Bang Bang Chicken: For a lighter option, bake the breaded chicken on a wire rack at 400°F for 20-25 minutes, flipping halfway through.
Air Fryer Bang Bang Chicken: Cook the breaded chicken in an air fryer at 375°F for 12-15 minutes, flipping halfway through, for a crispy yet oil-free version.
Gluten-Free Option: Replace the all-purpose flour and panko with gluten-free alternatives.
Vegetarian Bang Bang: Swap out the chicken for cauliflower florets or firm tofu cubes.
Storing and Reheating Leftovers
To store leftover Bang Bang Chicken, place it in an airtight container and refrigerate for up to three days. For the best results, store the sauce separately and only toss it with the chicken when reheating.
When it’s time to reheat, use a 350°F oven or air fryer to warm the chicken until it’s heated through and crispy again. Add the sauce just before serving to keep the coating crunchy.
Frequently Asked Questions
Can I make the Bang Bang Sauce ahead of time? Yes! You can prepare the sauce up to two days in advance and store it in the fridge.
What oil is best for frying? Canola oil is a great choice because it has a high smoke point and a neutral flavor.
Is this recipe spicy? It has a mild kick, but you can adjust the spice level by adding more or less Sriracha to the sauce and batter.
Can I use chicken breasts instead of tenderloins? Absolutely. Just slice the chicken breasts into strips to ensure even cooking.
Final Thoughts
Bang Bang Chicken is the ultimate combination of crispy, creamy, and spicy. It’s an indulgent yet approachable dish that’s perfect for any occasion. Whether you’re hosting friends or treating yourself to something special, this recipe is sure to impress.
Give it a try, and let me know how it turns out! I’d love to see your creations—don’t forget to tag me on social media. Happy cooking!
Print
Bang Bang Chicken: Crispy, Saucy, and Irresistible
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Bang Bang Chicken is a crispy and flavorful dish featuring juicy chicken coated in panko and tossed in a sweet, tangy, and mildly spicy sauce.
Ingredients
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 tsp Sriracha
- 2 tbsp honey
- 1 ½ lbs boneless skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tbsp Sriracha
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper (optional)
- 2 cups panko breadcrumbs
- Canola oil for frying
- Fresh parsley for garnish
Instructions
- Prepare the Bang Bang Sauce by mixing mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a bowl. Set aside.
- In a mixing bowl, whisk buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper. Add chicken and coat evenly.
- Dredge the coated chicken in panko breadcrumbs and set aside.
- Heat oil to 365°F in a skillet. Fry chicken in batches, cooking 2-3 minutes per side, or until golden brown and cooked through.
- Toss fried chicken in the sauce, garnish with parsley, and serve warm.
Notes
- Adjust Sriracha for desired spice level.
- For a lighter version, bake or air-fry the chicken.
- Store leftovers in the fridge for up to 3 days. Reheat in the oven or air fryer for crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Dish
- Method: Frying
- Cuisine: American, Asian Fusion