If you are craving a dish that bursts with flavor, crunch, and that irresistible creamy-spicy kick, then this Bang Bang Chicken Recipe is your new best friend. Picture crispy, golden chicken tenderloins enveloped in a luscious, tangy sauce that perfectly balances heat and sweetness—all coming together in just 26 minutes for 4 generous servings. Whether you’re cooking for a family dinner or impressing friends at a weekend gathering, this dish delivers that crave-worthy satisfaction every single time.
Ingredients You’ll Need
This Bang Bang Chicken Recipe keeps things straightforward but bursting with flavor, thanks to some simple yet crucial ingredients. Each one plays a vital role, from adding the perfect crunch to ensuring the sauce sings with a balance of creamy heat and sweet zing.
- 1 ½ pounds boneless skinless chicken tenderloins: Tender and quick-cooking chicken pieces that soak up all the flavor beautifully.
- 1 cup (245 g) buttermilk: Adds tang and tenderizes the chicken for that juicy bite.
- ¾ cup (94 g) all-purpose flour: Helps create a light coating that holds the crispy crust.
- ½ cup (64 g) cornstarch: Gives an extra crisp crust that’s perfectly crunchy.
- 1 large egg, room temperature: Binds the marinade and breadcrumbs together flawlessly.
- 1 tablespoon Sriracha: Kicks up the heat in the marinade with smoky, spicy notes.
- ½ teaspoon garlic powder: Adds a warm, aromatic depth to the chicken.
- ½ teaspoon kosher salt: Essential for bringing out all the other flavors.
- ¼ teaspoon black pepper: A bit of earthiness to balance the heat.
- â…› teaspoon cayenne pepper, optional: For those who want an extra spicy punch.
- 2 cups (216 g) panko breadcrumbs, plain: Creates that light, airy crunch that’s signature to this dish.
- Canola oil, for frying: Neutral oil perfect for crisping without overpowering flavors.
- Parsley, chopped, for garnish: Adds a fresh pop of color and brightness.
- 1 cup (232 g) mayonnaise: The creamy base of the iconic Bang Bang sauce.
- ½ cup (132 g) Thai sweet chili sauce: Sweet and tangy element packs vibrant flavor into the sauce.
- 1 teaspoon Sriracha, or more to taste: Brings just the right balance of heat to the sauce layer.
- 2 tablespoons honey: A subtle sweetness that rounds out the sauce beautifully.
How to Make Bang Bang Chicken Recipe
Step 1: Prepare the Bang Bang Sauce
Start by mixing the mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a bowl. This blend is where the magic lives—creamy, spicy, sweet, and tangy all at once. Set this sauce aside because you’ll be tossing your crispy chicken in it later for that signature flavor.
Step 2: Marinate the Chicken Tenderloins
In a large bowl, combine the buttermilk, flour, cornstarch, egg, a tablespoon of Sriracha, garlic powder, kosher salt, black pepper, and the optional cayenne pepper if you love extra heat. Submerge the chicken tenderloins in this mix and let them soak up all those flavors. The buttermilk tenderizes the chicken, while the dry ingredients start building the foundation for the crispy coating.
Step 3: Coat the Chicken in Panko Breadcrumbs
Once marinated, it’s time for that iconic crunch! Coat each chicken tenderloin generously in panko breadcrumbs. These large, airy crumbs are key to achieving the light and crispy texture that makes this Bang Bang Chicken Recipe stand out.
Step 4: Fry Until Golden and Cooked Through
Heat canola oil in a deep skillet or fryer to the perfect temperature for frying (around 350°F/175°C). Fry the breaded chicken pieces carefully until they become golden brown and cooked through, usually a few minutes per side. This step ensures a crispy crust that seals in juicy goodness inside.
Step 5: Toss with the Bang Bang Sauce
Drain the fried chicken on paper towels to release excess oil, then toss it lovingly in the prepared Bang Bang sauce. This is where all the flavors come together, coating every bite with a luscious glaze that’s impossible to resist.
Step 6: Garnish and Serve Hot
Finish your dish by sprinkling with freshly chopped parsley. The green flecks don’t just brighten the plate; they add a fresh flavor contrast to the rich and spicy sauce.
How to Serve Bang Bang Chicken Recipe
Garnishes
Chopped parsley is the classic choice for bang bang chicken as it adds a fresh, herbaceous layer that cuts through the richness. For even more zing, you might sprinkle toasted sesame seeds or thinly sliced green onions to add a gentle crunch and those well-loved Asian-inspired flavors.
Side Dishes
This Bang Bang Chicken Recipe pairs beautifully with simple sides that complement, not compete. A crisp green salad or crunchy slaw provides a refreshing contrast. You can also serve it alongside jasmine rice or steamed vegetables to make a full meal that’s balanced, satisfying, and downright delicious.
Creative Ways to Present
Try serving the chicken over a bed of lightly dressed noodles or even in lettuce wraps to keep things light and fun. If you want to wow your guests, arrange the chicken pieces on a platter with small bowls of extra sauce for dipping. This makes the dish interactive and festive—perfect for gatherings or casual dinners with friends.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though that’s rare!), store your Bang Bang Chicken Recipe in an airtight container in the fridge for 3-4 days. Keep the chicken separate from the sauce to maintain the crispy texture when reheated.
Freezing
You can freeze the fried chicken pieces before tossing them in the sauce. Lay them on a parchment-lined tray, freeze until solid, then transfer to a freezer-safe bag for up to 1 month. Defrost in the fridge overnight before reheating and tossing in fresh sauce.
Reheating
Reheat leftover chicken in a preheated oven at 350°F (175°C) for 10–15 minutes. This method helps retain the crispiness better than the microwave. Add fresh Bang Bang sauce after reheating to recreate that fresh saucy goodness.
FAQs
Can I make this Bang Bang Chicken Recipe gluten-free?
Absolutely! Swap the all-purpose flour and panko breadcrumbs for gluten-free versions, and you’re good to go. Just make sure your Thai sweet chili sauce and other ingredients are gluten-free as well.
Is there a way to bake instead of fry this chicken?
If you prefer baking, you can absolutely bake the breaded chicken at 425°F (220°C) on a wire rack for about 20-25 minutes until golden and cooked through. It won’t be quite as crispy as frying but still delicious!
How spicy is this Bang Bang Chicken Recipe?
The spice level is moderate, thanks to the Sriracha and optional cayenne pepper. You can easily adjust the heat by adding more or less Sriracha or skipping the cayenne if you want it milder.
Can I use chicken breasts instead of tenderloins?
Yes, chicken breasts work fine—just slice them into strips similar in size to tenderloins so they cook evenly and quickly.
What’s the best way to serve leftover Bang Bang Chicken?
Leftovers are fantastic in wraps, salads, or even as a protein-packed snack with some extra dipping sauce.
Final Thoughts
This Bang Bang Chicken Recipe is an absolute showstopper that’s simple enough for a weeknight dinner but impressive enough for guests. With its perfect balance of spice, sweetness, and that unbeatable crunch, it quickly becomes a favorite everyone will ask for again and again. Trust me—once you make it, you’ll understand why it’s a kitchen must-have!
Print
Bang Bang Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Bang Bang Chicken is a crispy, spicy, and creamy fried chicken dish coated in a flavorful blend of breadcrumbs and a spicy mayonnaise-based sauce, perfect for an irresistible appetizer or main course. This recipe features juicy chicken tenderloins marinated in a buttermilk batter, fried to golden perfection, and tossed in a tangy, sweet, and spicy Bang Bang sauce for a satisfying crunch and bold flavor.
Ingredients
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
- â…› teaspoon cayenne pepper, optional
- 2 cups (216 g) plain panko breadcrumbs
- Canola oil, for frying
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
Garnish
- Parsley, chopped, for garnish
Instructions
- Prepare the Bang Bang Sauce: In a medium bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir well until smooth and set aside for later use.
- Marinate the Chicken: In a large mixing bowl, whisk together buttermilk, flour, cornstarch, egg, 1 tablespoon Sriracha, garlic powder, kosher salt, black pepper, and optional cayenne pepper. Add the chicken tenderloins, ensuring each piece is fully coated. Allow them to marinate briefly, about 5 minutes, to soak up the flavors.
- Coat the Chicken: Remove the chicken pieces from the marinade and dredge them thoroughly in panko breadcrumbs, pressing gently so the crumbs adhere evenly. Set aside on a plate ready for frying.
- Fry the Chicken: Heat canola oil in a deep skillet or frying pan over medium-high heat until it reaches approximately 350°F (175°C). Carefully add the breaded chicken tenderloins in batches to avoid overcrowding. Fry for 4-6 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Remove and drain on paper towels.
- Toss with Bang Bang Sauce: Place the fried chicken in a large bowl and pour the prepared Bang Bang sauce over it. Toss gently but thoroughly to coat each piece evenly with the sauce.
- Garnish and Serve: Transfer the coated chicken to a serving platter, sprinkle with chopped parsley for a fresh finish, and serve immediately while hot and crispy.
Notes
- Ensure oil temperature is steady to get crispy chicken without absorbing excess oil.
- For a spicier kick, increase the amount of Sriracha in the marinade and sauce.
- You can make the Bang Bang sauce ahead of time and refrigerate for up to 2 days.
- Use a thermometer to check chicken doneness to avoid undercooking or overcooking.
- Leftovers can be stored in the fridge and reheated in an oven to retain crispiness.
