Name: Bang Bang Chicken Recipe
Prep time: 20 min
Cook time: 6 min
Total time: 26 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· 4.8 from 27 reviews

Meet your new favorite crowd-pleaser: Bang Bang Chicken. Imagine juicy, tender chicken tenderloins coated in a golden, shatteringly crisp panko crust, deep-fried to perfection and then smothered in a sweet, spicy, creamy bang bang sauce made right in your own kitchen. Every bite delivers that unbeatable combo of crunch and sauciness, with just the right touch of heat. Whether you serve it up as an appetizer at your next party or make it the star of a laid-back family dinner, Bang Bang Chicken always disappears in a flash—and there’s no mystery why!

Ingredients You’ll Need

You don’t need a pantry full of fancy ingredients—a handful of kitchen staples and a few easy-to-find Asian condiments are all it takes to make Bang Bang Chicken sing. Each component adds something special, from the richness of the mayo to the satisfying crunch of panko, creating layers of flavor and texture you won’t forget.

Mayonnaise: The creamy base that makes the bang bang sauce irresistibly smooth and velvety.
Thai sweet chili sauce: Adds a perfect balance of sweet and tangy with just a bit of heat—essential for the signature kick.
Sriracha: A dash of this iconic hot sauce brings lively heat and a pop of color.
Honey: Adds a touch of sweetness to round out the spice in the sauce.
Boneless skinless chicken tenderloins: These cook up juicy and tender in every bite, the ideal cut for this dish.
Buttermilk: Ensures the chicken is moist and helps the coating stick beautifully.
All-purpose flour: Gives extra body to the batter and helps create that crispy crust.
Cornstarch: Lightens the breading for a crunch that’s never heavy or dense.
Large egg: Binds everything together for a batter that clings perfectly.
Garlic powder: Adds a whisper of savory depth that enhances the sauce’s flavor.
Kosher salt: Brings all the flavors to life—don’t skip this!
Black pepper: For a hint of warmth and balance.
Cayenne pepper (optional): Turn up the heat if you like it bold.
Panko breadcrumbs: The hero for unbeatable crunch and lightness.
Canola oil: Neutral and perfect for deep-frying without overpowering the flavors.
Parsley (for garnish): Adds a pop of fresh green and a light herbal touch.

How to Make Bang Bang Chicken

Step 1: Whip Up the Bang Bang Sauce

Start by mixing up that famous bang bang sauce. In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth and creamy. This luscious sauce is the signature finishing touch, so don’t be shy about taste-testing and adding a little extra Sriracha if you crave more heat! Set the sauce aside—you’ll want it ready for drizzling later.

Step 2: Make the Buttermilk Batter

Grab a medium mixing bowl and add your buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and a pinch of cayenne if you’re bringing the spice. Whisk everything together until you have a silky, thick batter. Gently toss the chicken tenderloins in until they’re all thoroughly and evenly coated. This mixture ensures an ultra-crispy exterior, while buttermilk keeps the chicken juicy.

Step 3: Dredge in Panko

Pour the panko breadcrumbs onto a shallow plate. Take each battered chicken tender, let the excess batter drip off (not too much—you want it nice and coated), and press it into the panko, making sure every side is fully encrusted. Set the pieces aside on a clean plate. This is your ticket to that signature crunch, so don’t rush—get every inch covered.

Step 4: Heat Up the Oil

Add enough canola oil to a large skillet to reach about one inch up the sides—you’ll want plenty of space for the chicken to sizzle. Heat over medium-high until the oil reaches 365°F. Getting the right temperature is key: hot enough for crispiness, but not so hot that the coating burns before the chicken is cooked through. A thermometer is your best friend here!

Step 5: Fry the Chicken

Working in batches, carefully lay the breaded chicken into the hot oil. Don’t crowd the pan—give each piece some breathing room for even browning. Fry for 2–3 minutes per side until golden and crispy, and the internal temperature of the chicken reads 165°F. Transfer the cooked pieces to a paper towel-lined plate to wick away excess oil. Repeat with the remaining chicken, letting the oil return to 365°F between batches to keep everything crisp.

Step 6: Finish and Serve

Arrange the freshly fried chicken on your serving plate. Drizzle generously with that luscious bang bang sauce, then shower everything with chopped parsley for color and freshness. Serve while it’s piping hot—get ready for serious applause!

How to Serve Bang Bang Chicken

Garnishes

A final shower of chopped parsley isn’t just for looks—its fresh, clean flavor balances the richness of the bang bang sauce and chicken. For even more flair, a few sliced scallions or a sprinkle of sesame seeds can add extra color and crunch. If you love some zesty brightness, try a squeeze of fresh lime juice right before serving.

Side Dishes

Bang Bang Chicken shines alongside crisp, cool salads like Asian slaw or a simple cucumber salad to offset the richness. For heartier meals, serve with steamed jasmine rice or buttery dinner rolls to help mop up every drop of sauce. Roasted veggies or even sweet potato fries make wonderful plateside partners, too.

Creative Ways to Present

Think outside the plate! For parties, thread bang bang chicken pieces onto skewers for finger food fun. Turn leftovers into an epic sandwich or wrap with crunchy slaw and extra sauce. Pile it onto a large platter with little dipping bowls of extra bang bang sauce for a shareable, interactive appetizer spread that everyone can gather around.

Make Ahead and Storage

Storing Leftovers

If you have any Bang Bang Chicken left (don’t be surprised if it vanishes!), let it cool completely before storing. Pop the chicken into an airtight container and refrigerate for up to 3 days. Store any leftover sauce separately to keep everything at its freshest.

Freezing

For longer storage, freeze the cooked and completely cooled chicken in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag. Frozen Bang Bang Chicken will keep well for up to 2 months. Freeze the sauce separately in a sealed container.

Reheating

The very best way to reheat Bang Bang Chicken is in the oven or air fryer—a quick blast at 350°F regains that signature crunch. Heat just until piping hot, 8–10 minutes in the oven or 3–5 in the air fryer. Drizzle with fresh sauce only after reheating to avoid soggy crust.

FAQs

Can I bake Bang Bang Chicken instead of frying?

Absolutely! For a lighter option, arrange breaded chicken on a wire rack set over a baking sheet. Spray lightly with oil and bake at 425°F for 18–22 minutes, flipping halfway, until crispy and fully cooked.

Is there a substitute for buttermilk?

Yes—if you’re out of buttermilk, just add 1 tablespoon of lemon juice or vinegar to 1 cup of milk, stir, and let it sit for 5 minutes. It’ll mimic the tang and tenderness that buttermilk brings.

What can I use instead of Sriracha?

You can swap in any favorite hot sauce to adjust the spice level to your liking. Sambal oelek or chili garlic sauce both work beautifully, or go for a milder hot sauce if you prefer.

How do I know when the oil is ready for frying?

A deep-fry thermometer is the most accurate tool; aim for 365°F for best results. If you don’t have one, drop in a breadcrumb—if it sizzles and floats to the top, you’re set to fry!

Can I make bang bang sauce ahead of time?

Definitely! Bang bang sauce can be mixed up to 5 days in advance and kept in the fridge. It actually tastes even better after the flavors have mingled overnight.

Final Thoughts

If you’re searching for that one dish guaranteed to turn any meal into a celebration, you can’t go wrong with Bang Bang Chicken. Whether you’re a spice lover or a crunch fanatic, this recipe brings everyone together for a flavor-packed, unforgettable experience. Give it a try and watch it disappear—your friends and family will be begging you to make it again!