This Bang Bang Chicken features crispy panko-crusted chicken tenders drizzled with a sweet and spicy homemade bang bang sauce. The combination of crunchy chicken and the flavorful sauce makes this dish absolutely irresistible. Quick to prepare and full of flavor, it’s perfect for any occasion—whether as an appetizer, main course, or a tasty snack.

Why You’ll Love This Recipe

Bang Bang Chicken is everything you could want in a dish—crispy, flavorful, and full of that perfect balance of sweetness and heat. The homemade bang bang sauce is the star of the dish, offering a perfect mix of creamy mayo, Thai sweet chili sauce, and the right amount of heat from Sriracha. Paired with tender, juicy chicken tenders that are coated in a crispy panko crust, this dish is sure to impress everyone at your table. It’s easy to make, quick to cook, and highly customizable for any spice preference.

Bang Bang Chicken

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Bang Bang Sauce:

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

For the Chicken:

1 ½ pounds boneless skinless chicken tenderloins
1 cup (245g) buttermilk
¾ cup (94g) all-purpose flour
½ cup (64g) 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 (216g) panko breadcrumbs, plain
Canola oil, for frying
Parsley, chopped, for garnish

Directions

1. Make the Bang Bang Sauce:

In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.

2. Prepare the Chicken:

In a medium mixing bowl, whisk together the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper (if using). Add the chicken tenderloins and toss to coat thoroughly.

3. Coat the Chicken:

Place the panko breadcrumbs in a shallow plate. Working one piece at a time, remove the chicken from the batter, shaking off the excess. Dredge the chicken in the panko, pressing lightly to ensure the breadcrumbs adhere. Set the coated chicken aside.

4. Heat the Oil:

In a large skillet, add about an inch of canola oil. Heat over medium-high heat until the oil reaches 365°F (185°C).

5. Fry the Chicken:

Working in batches, fry the chicken tenders for 2-3 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and transfer to a paper towel-lined plate to drain.

6. Finish and Serve:

Toss the fried chicken tenders with the prepared bang bang sauce, ensuring they are well coated.
Garnish with chopped parsley for a fresh touch and serve warm.

Servings and Timing

Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes

Variations

Add more heat: If you love spicy food, increase the amount of Sriracha in both the sauce and the batter for an extra kick.
Use chicken breasts: If you prefer larger pieces, you can substitute the tenderloins with boneless skinless chicken breasts. Just cut them into strips for the same crispy effect.
Make it gluten-free: Use gluten-free panko breadcrumbs and flour to make this recipe gluten-free without sacrificing flavor.
Vegetarian option: For a vegetarian version, swap the chicken for tofu or cauliflower florets for a crispy, plant-based alternative.

Storage/Reheating

Storage: Store leftover chicken in an airtight container in the refrigerator for up to 2 days. The chicken will stay crispy for a while, but it’s best enjoyed fresh.
Freezing: You can freeze the fried chicken for up to 1 month. Make sure it’s fully cooled before storing it in an airtight container or freezer bag.
Reheating: To keep the chicken crispy when reheating, bake it in the oven at 375°F (190°C) for 10-12 minutes. You can also reheat in a skillet over medium heat.

FAQs

Can I use frozen chicken for this recipe?

While fresh chicken tenderloins work best, you can use frozen chicken tenders. Just be sure to thaw them completely and pat them dry before coating them in the batter and breadcrumbs.

Can I adjust the level of spice in the bang bang sauce?

Absolutely! Adjust the amount of Sriracha to your preference. For a milder version, reduce the Sriracha or skip it altogether.

Can I make the sauce ahead of time?

Yes, you can make the bang bang sauce in advance and store it in an airtight container in the refrigerator for up to 5 days.

Can I bake the chicken instead of frying it?

Yes, you can bake the chicken for a healthier option. Preheat the oven to 400°F (200°C) and bake the coated chicken on a wire rack for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.

Can I use a different oil for frying?

You can use vegetable oil or peanut oil as a substitute for canola oil if you prefer.

Conclusion

This Bang Bang Chicken is crispy, flavorful, and perfectly coated with a sweet and spicy sauce that makes every bite irresistible. With its quick prep time and easy ingredients, it’s the perfect dish for a weeknight dinner or when you’re craving something bold and delicious. Serve it over rice, as an appetizer, or enjoy it on its own—this dish is sure to be a hit at any table!