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Juicy tenders coated in a crispy shell with a creamy sweet and spicy sauce on top — this Easy Bang Bang Chicken is everything you crave when you need a flavor-packed meal that comes together quickly. Every batch flies off the table at my house so doubling the recipe is highly recommended.
I first made this after realizing we needed something fast but a little special for Friday dinner. Now my family asks for Bang Bang Chicken whenever we have friends over too.
Ingredients
- Chicken tenderloins: Boneless and skinless cuts stay juicy and tender
- Panko breadcrumbs: These keep the coating extra crispy so look for dry and flaky crumbs
- All-purpose flour: Gives structure to the batter use fresh flour for best results
- Cornstarch: Lightens the batter and helps with crunch buy pure white cornstarch for the best coating
- Buttermilk: Tenderizes the chicken and makes the breading stick use cold buttermilk
- Large egg: Helps the batter come together
- Hot sauce: Sriracha for a punch of heat adjust for your spice level
- Garlic powder: Adds savory depth always check for fresh aromatic powder
- Paprika: Brings color and a gentle smokiness sweet Hungarian paprika is lovely here
- Salt and black pepper: Brings all flavors into balance use kosher salt for better flavor
- Oil for frying: Use a neutral oil with high smoke point like canola or vegetable oil
- Parsley: Fresh chopped for color and a hint of herbiness
- Mayonnaise: The creamy base choose full-fat for rich sauce
- Sweet chili sauce: The main sweet and tangy note Thai brands shine here
- Honey or sugar: Natural honey offers more complexity
- Salt and pepper: Balance and round out the Bang Bang sauce
Step-by-Step Instructions
- Make the Bang Bang Sauce:
- Whisk together mayonnaise sweet chili sauce Sriracha and honey in a bowl until smooth and creamy. Adjust the Sriracha to your preferred heat level and chill the sauce while you work on the chicken for best flavor.
- Prepare the Chicken Batter:
- In a large mixing bowl combine buttermilk flour cornstarch egg Sriracha garlic powder paprika salt and black pepper. Whisk until the batter is thick smooth and even. Add the chicken tenderloins and stir until every piece is coated.
- Bread the Chicken:
- Pour the panko breadcrumbs onto a large plate. Take each battered chicken strip from the bowl and press it into the panko ensuring the crumbs adhere to all sides for maximum crunch.
- Fry the Chicken:
- Heat oil in a deep skillet over medium-high until shimmering hot. Carefully add the coated chicken pieces in a single layer cooking just a few at a time. Fry each side for about five minutes until the crust is deep golden and crunchy then drain the cooked tenders on a paper towel.
- Sauce and Serve:
- While the chicken is still hot drizzle or brush generously with chilled Bang Bang sauce. Top with chopped parsley and get ready to dig in.
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The thing I remember most is watching my kids dip their chicken and giggle at the zing of the sauce. I always grab extra Thai sweet chili sauce when shopping since that is what makes this special.
Storage Tips
Store any leftover chicken and sauce separately in airtight containers in the refrigerator for up to three days. Reheat the chicken in the oven or air fryer to restore its crisp texture. Keep the sauce cold and spoon over just before serving again.
Ingredient Substitutions
If you are out of buttermilk make your own by adding a splash of vinegar or lemon juice to regular milk. Gluten free panko or almond flour can work for those avoiding wheat. Try Greek yogurt in place of mayonnaise for a lighter sauce.
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Serving Suggestions
Serve Bang Bang Chicken over hot jasmine rice or stuff in warm flour tortillas for quick wraps. It is also great over a salad with crunchy slaw or roasted veggies on the side. For parties make mini skewers with extra sauce for dipping.
Cultural Context
Inspired by Thai and Chinese takeout dishes Bang Bang Chicken brings together Asian flavors with American crispy chicken style. The name comes from the sound of meat being pounded into tender strips but modern versions focus on the iconic sauce for that craveable kick.
Frequently Asked Questions About the Recipe
- → What is Bang Bang sauce made of?
Bang Bang sauce is a creamy blend of mayonnaise, sweet chili sauce, Sriracha, and honey, delivering both sweetness and a little heat.
- → Can I use chicken breasts instead of tenderloins?
Yes, chicken breasts can be sliced into strips as a substitute for tenderloins. Make sure they're boneless and skinless for best results.
- → Is it possible to bake instead of fry the chicken?
Absolutely! Arrange the breaded chicken on a lined baking sheet and bake at 425°F, flipping halfway, until crispy and cooked through.
- → How can I make the sauce less spicy?
Simply reduce the amount of Sriracha or omit it entirely for a milder sauce while preserving the sweet notes.
- → What sides pair well with this dish?
Bang Bang chicken goes great with rice, steamed vegetables, or a crisp green salad to balance the flavors.
- → Can the chicken be made ahead?
The chicken can be breaded ahead of time and kept chilled until frying. For best texture, add the sauce just before serving.