Name: Bang Bang Chicken Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian Fusion
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

Introduction

Bang Bang Chicken is a crispy, spicy, and sweet dish that’s perfect for a flavorful weeknight dinner or a crowd-pleasing appetizer. The combination of crunchy fried chicken tossed in a creamy, tangy sauce makes it irresistible and easy to prepare at home.

The image shows a white plate with two golden brown fried chicken tenders covered in a shiny, thick honey garlic sauce that glistens and has small bits of garlic and herbs. The chicken tenders have a crispy texture under the sauce. Behind the chicken, there’s a serving of white fluffy rice with small green herbs mixed in. The plate is set on a wooden surface with a beige cloth napkin below it, and a dipping sauce in a small grey bowl is seen to the right. The 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: Make the bang bang sauce by combining the mayonnaise, Thai sweet chili sauce, 1 teaspoon of Sriracha, and honey in a small bowl. Mix well and set aside.
Step 2: Prepare the batter by whisking together buttermilk, flour, cornstarch, egg, 1 tablespoon Sriracha, garlic powder, salt, black pepper, and cayenne pepper in a medium bowl. Add the chicken tenderloins and toss to coat thoroughly.
Step 3: Pour the panko breadcrumbs onto a shallow plate. Remove each piece of chicken from the batter, gently shaking off excess, then dredge in the panko, pressing lightly to adhere. Place coated chicken pieces on a clean plate.
Step 4: Heat about an inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C).
Step 5: Fry the chicken in batches, being careful not to overcrowd the pan. Cook each piece for 2-3 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Maintain the oil temperature for even cooking.
Step 6: Transfer fried chicken to a paper towel-lined plate to drain any excess oil.
Step 7: Toss the hot chicken with the prepared bang bang sauce, garnish with chopped parsley, and serve warm.

Tips & Variations

For extra crunch, double dredge the chicken by repeating the batter and panko steps before frying.
Use spicy mayo or add more Sriracha if you prefer a hotter sauce.
Swap chicken tenderloins with boneless chicken thighs for a juicier result.
To save time, bake the coated chicken at 425°F (220°C) for about 20 minutes instead of frying.
Garnish with sliced green onions or sesame seeds for added flavor and texture.

Storage

Store leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to help maintain crispiness. Avoid microwaving if possible, as it may make the coating soggy.

How to Serve

A metal tray lined with parchment paper holds six pieces of crispy fried chicken tenders, each coated with a glistening, light golden-brown spicy sauce that has red chili flakes visible. The sauce makes the chicken look sticky and shiny, with fresh green herb bits sprinkled on top as garnish. In the bottom left corner of the tray, there is a small round white bowl filled with a light orange dipping sauce with red chili specks. The tray is placed on a white marbled surface with some green herb pieces scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the bang bang sauce ahead of time?

Yes, the sauce can be made up to 3 days in advance and stored in the refrigerator. Just give it a good stir before serving.

What can I use instead of buttermilk in the batter?

If you don’t have buttermilk, you can substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Bang Bang Chicken Recipe

Print Recipe

★★★★★

4.8 from 792 reviews

Bang Bang Chicken is a crispy, flavorful dish featuring tender chicken coated in a crunchy panko crust and generously drizzled with a creamy, spicy-sweet Bang Bang sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This recipe offers a perfect balance of heat, sweetness, and texture, ideal for a delightful appetizer or main course.

Author: Marco
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Asian Fusion

Ingredients

Scale

Bang Bang Sauce

1 cup (232 g) mayonnaise
½ cup (132 g) Thai sweet chili sauce
1 teaspoon Sriracha (or more to taste)
2 tablespoons honey

Chicken and Coating

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

Make Bang Bang Sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until smooth and set aside for serving.
Prepare Chicken Batter: In a medium mixing bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper (if using) until fully combined.
Coat the Chicken: Add the chicken tenderloins to the batter and toss until evenly coated.
Prepare Panko Coating: Spread the panko breadcrumbs evenly on a shallow plate. Remove each piece of chicken from the batter one at a time, gently shaking off the excess batter before dredging it thoroughly in the panko crumbs. Press slightly to ensure the panko adheres well. Place coated chicken on a clean plate. Repeat for all pieces.
Heat Oil: In a large skillet, pour oil to a depth of about one inch and heat it over medium-high heat until it reaches 365°F (185°C).
Fry the Chicken: Working in batches to avoid overcrowding, carefully add the coated chicken to the hot oil. Fry for about 2-3 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Maintain oil temperature and fry remaining batches accordingly.
Drain Excess Oil: Transfer the cooked chicken to a paper towel-lined plate to drain off excess oil before plating.
Serve: Drizzle the crispy chicken generously with the prepared Bang Bang sauce, sprinkle chopped parsley on top, and serve warm immediately.

Notes

Maintaining the correct oil temperature (around 365°F) is essential for crispy chicken without oil absorption.
Adjust the amount of Sriracha in the sauce and batter to suit your preferred spice level.
If preferred, chicken breasts can be sliced into strips and used instead of tenderloins.
For a gluten-free version, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.
This dish is best served immediately to preserve its crispiness.

Keywords: Bang Bang Chicken, crispy chicken, spicy chicken, fried chicken, Asian chicken recipe, Thai sweet chili sauce, appetizer, main dish