If you’re craving something crispy, saucy, and packed with flavor, this Bang Bang Chicken Recipe is your go-to dish. Perfect for a weeknight dinner when you want a little kick or a casual gathering with friends, it offers that addictive sweet-spicy sauce coating crisp chicken strips that everyone loves.
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Why You’ll Love This
This Bang Bang Chicken Recipe brings together the perfect balance of crispy chicken coated in a luscious, creamy-yet-spicy sauce. It’s an easy crowd-pleaser that never disappoints whether you’re making it for lunch, dinner, or a casual get-together.
- Reliable Texture, Great Flavor: The mix of buttermilk marinade and a crispy panko crust ensures tender inside and crunchy outside every time.
- Crisp–Golden Finish: Frying at the right temperature locks in juiciness while creating a wonderfully golden crust.
- Pantry-Friendly Ingredients: Most components are standard staples, with Thai sweet chili sauce adding that signature tangy sweetness.
- Weeknight Easy, Weekend Worthy: Quick to prep and cook, but elegant enough to impress guests without a fuss.
Ingredient Snapshot
One of the best parts of this Bang Bang Chicken Recipe is how accessible the ingredients are. Just keep fresh chicken tenderloins ready and good-quality Thai sweet chili sauce on hand for the signature flavor.
- Chicken tenderloins: Choose fresh, evenly sized pieces for uniform cooking and tender bites.
- Buttermilk: This tenderizes the chicken and helps the batter stick better—don’t skip it!
- Panko breadcrumbs: Use plain panko for that crisp, airy wrapper that holds the sauce beautifully.
- Thai sweet chili sauce: The magic ingredient that gives the Bang Bang sauce its sweet-spicy balance.
- Sriracha: Adds a controlled heat; adjust to taste for your personal spice level.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Bang Bang Chicken Recipe
Step 1 — Set Up & Season
Start by mixing up the Bang Bang sauce so it has time to meld while you prep the chicken. Stir together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth and glossy, then set that aside. Next, whisk together the buttermilk, flour, cornstarch, egg, Sriracha, and seasonings in a medium bowl. Toss your chicken tenderloins in this batter, coating each piece completely. You’ll notice the batter clings nicely thanks to the mix of dry and wet ingredients, setting you up for a great crust later.
Step 2 — Sear, Toast, or Mix
Once your chicken is coated, dredge each piece gently in plain panko breadcrumbs pressed firmly so the crumbs stick well. Heat about an inch of canola oil in a skillet to 365°F — this is key for that ideal crispy finish without greasiness. Fry the chicken in batches; about 2 to 3 minutes per side until golden brown and cooked through. You’ll hear that satisfying sizzle and see the color shift to deep golden tones — that’s your cue. Use a thermometer if you want to be sure the internal temperature hits 165°F for safe, juicy chicken.
Step 3 — Finish for Best Texture
Drain the fried chicken on paper towels briefly to soak up excess oil but don’t wait too long; you want your crust to stay nice and crisp. Then, toss it gently in the Bang Bang sauce so every piece gets coated in that creamy, flavorful glaze. The chicken should be warm, the sauce glossy and clinging beautifully. A sprinkle of fresh chopped parsley adds just the right bright contrast when you’re ready to serve.
Smart Little Tips
Here are some pro tips I’ve picked up that make this Bang Bang Chicken Recipe truly foolproof and delicious every time you make it. Little tweaks can turn good into unforgettable.
- Doneness Cue: When the crust is a deep golden brown and the internal temp hits 165°F, you’re good to pull the chicken out.
- Temperature Trick: Keep watch on your oil temp – if it drops too low, you’ll get greasy chicken; too high and the crust can burn before the inside cooks.
- Make-Ahead Move: The sauce can be mixed up a day ahead to deepen the flavors — just give it a quick stir before tossing with chicken.
- Avoid This Pitfall: Don’t overcrowd the pan when frying; this cools the oil and leads to soggy chicken instead of that crisp crust.
Serving Ideas
Finishing Touches
A final drizzle of extra Bang Bang sauce, maybe a squeeze of fresh lime, and a scattering of crunchy chopped peanuts can take this dish even further. I love adding a handful of fresh cilantro or some sliced scallions for a burst of green freshness that contrasts nicely with the rich sauce.
Pair It With
Bang Bang Chicken is fantastic served alongside fragrant jasmine rice or a crunchy Asian-inspired slaw. The crisp veggies provide a refreshing balance against the creamy, spicy sauce. If you want to keep things light, steamed broccoli or snap peas work beautifully as well.
Easy Plating Upgrades
For casual meals, pile the chicken on a platter and serve family-style with extra sauce on the side. For a fancier look, arrange tenders neatly over a bed of rice or greens and garnish with edible flowers or sesame seeds. These little details elevate the vibe without extra work.
Make-Ahead, Store & Reheat
Storing Leftovers
Keep leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust will soften somewhat, but if you reheat mindfully, you can restore its crispiness quite nicely.
Freezing Tips
This recipe actually freezes well if you store chicken and sauce separately. Freeze the chicken in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating Bang Bang Chicken Recipe Without Drying Out
The air fryer is your best friend here — heat at 350°F for 5–7 minutes to bring back crispiness. For oven reheating, bake at 375°F on a wire rack set over a pan to let air circulate. If using a microwave, cover loosely and reheat in short bursts, adding a splash of water to keep chicken moist.
Frequently Asked Questions
Bang Bang sauce is a creamy, sweet, and spicy sauce typically made with mayonnaise, Thai sweet chili sauce, Sriracha, and honey. It’s named for its bold, zesty flavor that “bangs” on the taste buds.
Yes! Baking is a lighter alternative; just coat the chicken as directed, place it on a wire rack, and bake at 425°F for about 20 minutes, flipping halfway through for a crispy exterior.
It has a mild to medium heat level thanks to the Sriracha, which you can easily adjust up or down depending on your spice tolerance or preference.
Absolutely! You can reduce or omit the Sriracha if you want to keep the spice down, and kids usually love the crispy texture and sweet sauce.
Final Thoughts
PrintPrint Recipe
Bang Bang Chicken Recipe
Bang Bang Chicken is a crispy, spicy, and tangy fried chicken tenderloin dish coated in a creamy, sweet, and slightly spicy Bang Bang sauce. This recipe uses a crunchy panko breadcrumb crust and a flavorful batter to deliver a perfect balance of textures and bold flavors, making it an irresistible appetizer or main course.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American Asian Fusion
Ingredients
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
- 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
- Prepare Bang Bang Sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside to allow flavors to meld while preparing the chicken.
- Make the Chicken Batter: In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper until smooth. Add the chicken tenderloins and toss well to coat them evenly with the batter.
- Coat with Panko: Spread the panko breadcrumbs on a shallow plate. Remove chicken pieces one at a time from the batter, gently shaking off excess, then dredge them thoroughly in panko, pressing lightly to adhere. Place coated chicken on a clean plate and repeat with all pieces.
- Heat Oil: In a large skillet, pour about an inch of canola oil and heat over medium-high heat until it reaches 365°F (185°C), suitable for frying.
- Fry Chicken: Working in batches to avoid overcrowding, fry the chicken tenders for approximately 2-3 minutes on each side until golden brown and crispy. Ensure the internal temperature reaches 165°F (74°C) for safe consumption. Maintain oil temperature at 365°F between batches.
- Drain Excess Oil: Transfer fried chicken to a plate lined with paper towels to drain excess oil, keeping the chicken crisp.
- Toss with Sauce and Serve: Place the fried chicken in a large bowl, toss gently with the prepared Bang Bang sauce to coat all pieces evenly. Garnish with chopped parsley and serve warm for the best taste and texture.
Notes
- Ensure the oil temperature is consistent at 365°F to achieve a perfectly crispy crust without sogginess.
- If Sriracha is unavailable, substitute with another chili garlic sauce or your preferred hot sauce.
- For extra crispy chicken, double dredge the chicken by repeating the batter and panko coating step.
- Batter coated chicken can be prepared up to an hour before frying, kept refrigerated to save time.
- Use a kitchen thermometer to check both oil and chicken internal temperatures accurately for best results and food safety.
- Adjust the amount of Sriracha in the sauce to control the spiciness to your liking.
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