Name: Bang Bang Chicken Recipe
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Cuisine: American
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·5.2 from 17 reviews

If there’s one dish guaranteed to steal the show at your next meal, it’s Bang Bang Chicken. These crave-worthy chicken tenderloins are coated in a crunchy panko crust, fried to golden perfection, then generously drizzled with a sweet, spicy, and creamy Bang Bang sauce that’ll have everyone reaching for seconds. Whether you’re looking to impress friends at a gathering or jazz up a weeknight dinner, this Bang Bang Chicken delivers bold flavor, irresistible texture, and a bit of sassy heat in every single bite.

Ingredients You’ll Need

This Bang Bang Chicken is all about clever basics, each ingredient chosen to play a part in creating the ultimate balance of crunch, flavor, and eye-popping appeal. Here’s what you’ll need and why each one matters:

Mayonnaise: The silky base for the Bang Bang sauce, which gives it creaminess and tang.
Thai sweet chili sauce: Adds sweet, garlicky heat and that signature glossy glaze.
Sriracha: A hit of spicy, garlicky punch in both the sauce and the chicken marinade, adding depth and a subtle red hue.
Honey: Provides a delicate sweetness that tames the spice and makes the sauce utterly addictive.
Chicken tenderloins: Perfectly sized for finger food and ultra-tender when fried; boneless, skinless for easy eating.
Buttermilk: The secret to juicy, flavorful chicken; it tenderizes and helps the coating stick.
All-purpose flour: The first layer of crispiness and essential for structure in the dredge.
Cornstarch: Lightens the batter so your chicken fries up extra crisp without feeling heavy.
Egg: Binds the dredge mix, giving it a cohesive texture that sticks to the chicken.
Garlic powder: For savory depth in the dredge that seeps into every bite.
Kosher salt: Brings out all the flavors and ensures your coating is never bland.
Black pepper: Adds subtle earthy warmth and complexity.
Cayenne pepper: Optional, but if you love heat, this is your ticket for that final fiery spark.
Panko breadcrumbs: Japanese-style breadcrumbs give a superior crunch, never soggy and always golden.
Canola oil: Ideal for deep frying thanks to its neutral flavor and high smoke point.
Parsley: Chopped and sprinkled, parsley adds a pop of fresh color as a perfect finishing touch.

How to Make Bang Bang Chicken

Step 1: Whip Up the Bang Bang Sauce

Start your Bang Bang Chicken journey by making the sauce: simply combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a bowl. Stir until it’s smooth, taste it, and adjust the Sriracha to hit your personal spice threshold. This is your sticky-sweet, punchy drizzle, so set it aside until you’re ready to bring on the flavor.

Step 2: Prepare the Marinade and Dredge

In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and (if you dare) a little cayenne. This mixture is both a marinade and a batter, ensuring each chicken tender gets a deeply seasoned flavor that shines through the crunchy coating.

Step 3: Coat the Chicken

Add the chicken tenderloins to the bowl and toss to coat them in the thick, flavorful batter. On a shallow plate, spread out the panko breadcrumbs. One at a time, lift each tender from the marinade (shake off any extra), and press it firmly into the panko, making sure each piece is covered edge to edge in that crunchy layer. Set on a clean plate until all tenders are ready for frying.

Step 4: Fry to Golden Perfection

Pour about an inch of canola oil into a large skillet and heat it to 365°F. Carefully add the coated chicken, a few at a time so you never crowd the skillet. Fry for 2–3 minutes on each side—just until they’re a gorgeous golden brown and the centers reach 165°F. As the Bang Bang Chicken comes out, drain them on a paper towel-lined plate so excess oil doesn’t dampen your crisp.

Step 5: Sauce, Garnish, and Serve

With all your chicken fried and still steaming hot, toss them in a generous amount of the Bang Bang sauce or drizzle it artfully over the top. Shower with chopped parsley for color, and serve immediately so everyone can enjoy the irresistible crunch and creamy sauce firsthand.

How to Serve Bang Bang Chicken

Garnishes

Sprinkle your Bang Bang Chicken with plenty of chopped fresh parsley for a simple, vibrant finish. If you’re feeling fancy, try sliced green onion or a scatter of toasted sesame seeds for extra flavor and visual flair. A wedge of lime on the side can also add a fresh zing if you desire a citrus pop.

Side Dishes

Bang Bang Chicken absolutely loves company! Pair with a crisp Asian-slaw, cool cucumber salad, or fluffy steamed jasmine rice to soak up extra sauce. For a party platter, add up some fries or a bed of lettuce cups so guests can make their own chicken wraps at the table.

Creative Ways to Present

If you want to take Bang Bang Chicken to the next level, try skewering the tenders for a party-friendly finger-food vibe, layering them in fresh bao buns with pickled veggies, or slicing and piling atop a vibrant salad. It’s also fantastic stuffed into tacos or as a superstar addition to rice bowls. Let your imagination lead the way!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Bang Bang Chicken (lucky you!), let the tenders cool completely before storing. Place them in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days. For best results, keep the chicken and sauce separate until reheating.

Freezing

To freeze, arrange the cooked (un-sauced) Bang Bang Chicken in a single layer on a baking sheet and freeze until solid. Then transfer to a zip-top freezer bag or airtight container for up to 2 months. This lets you enjoy crispy Bang Bang Chicken whenever the craving strikes.

Reheating

For reheating, the oven or air fryer is your best friend! Warm the chicken in a 350°F oven for about 10–12 minutes, or in the air fryer for 5–8 minutes, until hot and crispy. Add the Bang Bang sauce after reheating to keep your chicken from getting soggy.

FAQs

Can I bake Bang Bang Chicken instead of frying?

Yes! Simply line a baking sheet with parchment, spray the breaded chicken lightly with cooking spray, and bake at 425°F for 18–20 minutes, flipping once. It won’t be quite as golden as deep-fried, but you’ll still get loads of flavor and a good crunch.

Is Bang Bang Chicken gluten free?

As written, the recipe isn’t gluten free since it uses wheat flour and panko. However, you can easily swap in gluten-free all-purpose flour and gluten-free panko to make it suitable for gluten-sensitive friends and family.

How spicy is the Bang Bang sauce?

The base recipe is mild to moderately spicy, thanks to the Sriracha and sweet chili sauce. If you like more heat, add extra Sriracha or a pinch of cayenne. For less, dial back the Sriracha or use a milder chili sauce. It’s always easy to adjust to your taste buds.

Can I use a different cut of chicken?

Absolutely! Chicken breast cut into strips, or even boneless, skinless thighs work well. Just try to keep the pieces a uniform size so they cook evenly and stay juicy inside.

What oil is best for frying Bang Bang Chicken?

Canola oil is ideal for this recipe because it has a high smoke point and neutral flavor, but vegetable oil or peanut oil are both great alternatives. Avoid olive oil, which has a low smoke point and can give an unwanted flavor.

Final Thoughts

If you’re hungry for something playful, bold, and absolutely delicious, you cannot go wrong with Bang Bang Chicken. It’s the kind of meal that’s just as irresistible on a casual weeknight as it is at a party with friends. I hope you give it a try—trust me, your taste buds will thank you!