Introduction

Bang Bang Chicken is a crispy, flavorful dish coated in a spicy, sweet, and creamy sauce. It’s perfect for a quick dinner or a crowd-pleasing appetizer that delivers bold taste with every bite.

The image shows a tray filled with six golden brown crispy chicken tenders coated in a shiny glaze with small bits of red pepper and chopped green herbs sprinkled on top. Next to the chicken tenders, there is a small white bowl of light orange dipping sauce with red pepper flakes visible inside. The tray is set on a white marbled surface with a wooden texture nearby and a dark cloth partially visible on the right side. photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Prepare the bang bang sauce by mixing the mayonnaise, Thai sweet chili sauce, 1 teaspoon of Sriracha, and honey in a small bowl. Stir well and set aside.
Step 2: In a medium bowl, whisk together the buttermilk, flour, cornstarch, egg, 1 tablespoon Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper (if using) to make the batter.
Step 3: Add the chicken tenderloins to the batter and toss to coat evenly.
Step 4: Pour the panko breadcrumbs onto a shallow plate. Remove each chicken piece from the batter, allowing excess to drip off, then dredge it in the panko, pressing lightly to help it stick. Place coated chicken pieces on a clean plate.
Step 5: Heat about an inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C).
Step 6: Fry the chicken in batches, making sure not to overcrowd the pan. Cook each side for 2-3 minutes until golden brown and the chicken reaches an internal temperature of 165°F (74°C). Maintain the oil temperature between batches.
Step 7: Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
Step 8: Toss the fried chicken with the prepared bang bang sauce, garnish with chopped parsley, and serve warm.

Tips & Variations

For extra spice, add more Sriracha to the batter or sauce according to your heat preference.
Use chicken wings or thighs instead of tenderloins for different textures and flavors.
Swap canola oil with peanut oil for a slightly nuttier flavor during frying.
To make it gluten-free, substitute all-purpose flour and panko with gluten-free alternatives.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) to retain crispiness. The bang bang sauce is best applied fresh before serving to avoid sogginess.

How to Serve

A simple metal tray holds five pieces of crispy fried chicken tenders, each coated with a shiny, sticky glaze that has small red chili flakes and chopped green herbs on top. The chicken pieces are golden brown with a crunchy texture, and a small round white dish filled with a light orange dipping sauce sits at the bottom left corner of the tray. The tray is placed on a wooden surface with some scattered green herbs around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken instead of frying it?

Yes, you can bake the chicken at 425°F (220°C) for 20-25 minutes, flipping halfway through. It won’t be as crispy as frying but will still be delicious.

Is the bang bang sauce very spicy?

The sauce has a mild to moderate spice level thanks to the combination of Thai chili sauce and Sriracha. You can adjust the spiciness by adding more or less Sriracha according to your taste.