If you’re craving a dish that’s bursting with sweet, spicy, and creamy flavors all at once, this Bang Bang Chicken Recipe is about to become your new obsession. Crispy, juicy chicken tenderloins tossed in a luscious, homemade bang bang sauce create an irresistible combo that’s perfect for any occasion.
Why You’ll Love This Recipe
- Crunchy & Juicy: The perfect balance between a crispy panko coating and tender chicken inside.
- Flavor Explosion: The bang bang sauce combines creamy, sweet, and spicy notes that dance on your tongue.
- Quick & Easy: Ready in under 30 minutes, making it a fantastic weeknight winner.
- Versatile Dish: Great as a main course or a fun appetizer for gatherings.
Ingredients You’ll Need
This Bang Bang Chicken Recipe is built on simple, easily accessible ingredients that come together to create layers of vibrant flavor and satisfying textures. Each component, from the crispy coating to the creamy sauce, plays a key role in making this dish unforgettable.
- Mayonnaise: Gives the bang bang sauce its creamy base and richness.
- Thai sweet chili sauce: Adds the signature sweet heat characteristic of this dish.
- Sriracha: For a spicy kick, adjustable to your preferred heat level.
- Honey: Balances the heat with a touch of natural sweetness.
- Chicken tenderloins: Tender and quick-cooking, perfect for this recipe.
- Buttermilk: Helps tenderize the chicken and adds moisture to the batter.
- Flour and cornstarch: Create a light, crispy coating when fried.
- Panko breadcrumbs: Make the chicken extra crunchy and golden.
- Garlic powder, salt, pepper, cayenne: Bring depth and subtle spice to the batter.
- Canola oil: Ideal for frying due to its neutral flavor and high smoke point.
- Parsley: Fresh garnish to brighten up the plate visually and flavor-wise.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best things about this Bang Bang Chicken Recipe is how flexible it is! Feel free to tweak the sauce and coating ingredients to suit your dietary preferences or spice tolerance — this dish makes it easy to make it your own.
- Grilled Version: Skip the frying and grill the chicken for a lighter, smoky twist.
- Spicy Boost: Add extra Sriracha or cayenne pepper for those who crave more heat.
- Gluten-Free: Use gluten-free flour and breadcrumbs to adapt for gluten sensitivities.
- Sauce Swap: Mix in some creamy avocado instead of mayo for a fresh twist on the sauce.
How to Make Bang Bang Chicken Recipe
Step 1: Prepare the Bang Bang Sauce
Start by whisking together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a small bowl until smooth and creamy. This easy sauce packs a punch and will coat the chicken perfectly later on.
Step 2: Marinate and Batter the Chicken
Combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and optional cayenne in a bowl. Toss the chicken tenderloins in this flavorful batter to coat thoroughly, letting the buttermilk keep the chicken juicy and tender.
Step 3: Coat with Panko Breadcrumbs
Carefully remove each battered chicken piece, shake off excess, then press into the panko breadcrumbs until well covered. This will give you that signature crispy texture that makes Bang Bang Chicken so addictive.
Step 4: Fry Until Golden and Crispy
Heat about an inch of canola oil in a large skillet to 365°F. Fry the chicken in batches, avoiding crowding the pan, until golden and cooked through—about 2 to 3 minutes per side. Transfer the cooked chicken to paper towels to drain any excess oil.
Step 5: Toss and Serve
Toss the crispy chicken tenderloins in the bang bang sauce like a dream come true. Garnish with fresh chopped parsley for a pop of color, and serve immediately while warm and irresistible.
Pro Tips for Making Bang Bang Chicken Recipe
- Get Your Oil Temperature Right: Use a thermometer to keep the oil at 365°F for perfectly crispy chicken without greasiness.
- Don’t Crowd the Pan: Fry in small batches to maintain oil temperature and ensure even browning.
- Press, Don’t Pat: When coating with panko, gently press the crumbs onto the chicken so they stick well but don’t fall off when frying.
- Serve Immediately: For best texture, toss the chicken in the sauce just before serving to keep the coating crisp.
How to Serve Bang Bang Chicken Recipe
Garnishes
Simple garnishes like chopped fresh parsley or a sprinkle of sliced green onions add a hint of freshness and color that brighten the rich flavors of this bang bang chicken. A wedge of lime on the side can also offer a zesty lift.
Side Dishes
Pair this flavorful chicken with steamed jasmine rice or a crisp Asian-style slaw to complement the creamy-spicy sauce. Light veggie stir-fries or even garlic noodles make wonderful companions to round out your meal.
Creative Ways to Present
For a party, serve your bang bang chicken on skewers for easy finger food. Or build a fun rice bowl with the chicken, crunchy veggies, and extra sauce drizzled over the top for a beautiful and satisfying presentation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover bang bang chicken in an airtight container in the refrigerator for up to 3 days. Keeping the sauce separate if possible keeps the chicken from becoming soggy before reheating.
Freezing
This chicken freezes nicely if you want to prep ahead. Freeze cooked, cooled chicken without the sauce for up to 1 month, then thaw overnight in the fridge before reheating and tossing with fresh bang bang sauce.
Reheating
Warm up the chicken in a 350°F oven for about 10-15 minutes to retain that crispy texture, then toss with sauce just before serving to keep everything delicious and fresh.
FAQs
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Can I use chicken breasts instead of tenderloins?
Absolutely! Chicken breasts work well too, but make sure to cut them into strips about the size of tenderloins for even cooking and to keep that perfect bite-sized quality.
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Is the sauce spicy?
The bang bang sauce has a balanced heat thanks to the sweet chili sauce and sriracha, but you can easily adjust the spice by adding more or less sriracha to suit your taste.
-
Can I bake the chicken instead of frying?
Yes, baking is a healthier option! Coat the chicken as directed and bake at 425°F for about 20 minutes, flipping halfway through until golden and cooked through.
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What is the best oil for frying this chicken?
Canola oil is preferred for its high smoke point and mild flavor, but vegetable or peanut oil work well too for achieving that crispy, golden crust.
Final Thoughts
There’s just something so comforting yet exciting about this Bang Bang Chicken Recipe. It’s the kind of dish you want to share with friends and family, perfect for both casual nights and special occasions. Give it a whirl—you might just find your new favorite!
PrintBang Bang Chicken Recipe
Bang Bang Chicken is a deliciously crispy fried chicken tenderloin tossed in a creamy, spicy Thai-inspired sauce made from mayonnaise, sweet chili sauce, Sriracha, and honey. This quick and easy recipe results in perfectly fried chicken coated in crunchy panko breadcrumbs and smothered in a flavorful, slightly sweet and spicy sauce. Ideal for a satisfying weeknight dinner or appetizer, served warm and garnished with fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Thai-American Fusion
Ingredients
Bang Bang Sauce
- 1 cup (232 g) mayonnaise
- 1/2 cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha, or more to taste
- 2 tablespoons honey
Chicken
- 1 1/2 pounds boneless skinless chicken tenderloins
- 1 cup (245 g) buttermilk
- 3/4 cup (94 g) all-purpose flour
- 1/2 cup (64 g) cornstarch
- 1 large egg, room temperature
- 1 tablespoon Sriracha
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper, optional
- 2 cups (216 g) panko breadcrumbs, plain
- Canola oil, for frying
- Parsley, chopped, for garnish
Instructions
- Prepare the Bang Bang Sauce: In a small bowl, mix together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until well combined. Set the sauce aside for later use.
- Make the Chicken Batter: In a medium mixing bowl, whisk together the buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and optional cayenne pepper until smooth. Add the chicken tenderloins to the batter and toss to fully coat each piece.
- Coat with Panko Breadcrumbs: Spread the panko breadcrumbs on a shallow plate. Remove each chicken piece one at a time from the batter, gently shaking off excess, then dredge it in the panko, pressing lightly to ensure the crumbs stick well. Place the coated chicken pieces on a clean plate and set aside.
- Heat the Oil: Pour about an inch of canola oil into a large skillet and heat over medium-high heat until the oil reaches 365°F (185°C), ensuring it is hot enough for frying.
- Fry the Chicken: Carefully add the battered chicken pieces to the hot oil in batches, avoiding overcrowding the pan. Fry for 2-3 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Monitor and maintain the oil temperature at 365°F between batches for consistent frying.
- Drain Excess Oil: Transfer the cooked chicken to a plate lined with paper towels to remove excess oil and crisp up slightly.
- Toss with Sauce and Serve: Place the fried chicken in a serving bowl or plate, toss gently with the prepared Bang Bang sauce until evenly coated. Garnish with chopped parsley and serve the dish warm.
Notes
- Maintain oil temperature at 365°F to ensure crispy, non-greasy chicken.
- Adjust Sriracha amount to control the heat level in both the batter and sauce.
- Use fresh parsley for garnish to add color and a subtle fresh note.
- For a gluten-free version, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- Leftover Bang Bang Chicken can be stored in the refrigerator for up to 3 days but is best enjoyed fresh.
