Easy Bang Bang Chicken
Hola! There’s something magical about that first bite of Bang Bang Chicken-crispy, juicy, and coated in a creamy, spicy-sweet sauce that makes you instantly crave more.
I still remember the first time I tried this dish at a beachside café in Florida.
The golden chicken was perfectly crunchy, the sauce had that balance of heat and sweetness, and I knew I had to recreate it in my kitchen.
Today, I’m sharing my favorite version: tender chicken tenderloins coated in crunchy panko, fried until golden perfection, and drizzled generously with homemade bang bang sauce. It’s restaurant-worthy, but made with simple pantry ingredients right at home.
Quick Recipe Overview
| Prep Time | 20 minutes |
|---|---|
| Cook Time | 6 minutes |
| Total Time | 26 minutes |
| Yield | 4 servings |
| Difficulty | Easy |
| Cuisine | Asian-inspired |
| Best Season | Year-round |
Why You’ll Love This Recipe
• Crispy and juicy: Buttermilk keeps the chicken tender while panko breadcrumbs create that perfect golden crunch.
• Bold flavor: The bang bang sauce combines creamy mayo, sweet chili, and sriracha for an addictive sweet heat.
• Easy to make: No fancy tools needed, just a pan, oil, and a few everyday ingredients.
• Family favorite: A guaranteed crowd-pleaser, great for weeknight dinners or party appetizers.
• Better than takeout: Fresh, homemade, and you control the spice level!
Bang Bang Chicken
- Total Time: 26 minutes
- Yield: 4 servings 1x
Description
Crispy, juicy Bang Bang Chicken coated in homemade creamy, sweet, and spicy sauce. This easy recipe features tender chicken tenderloins, crunchy panko coating, and a quick homemade Bang Bang sauce for the perfect flavor-packed meal.
Ingredients
Bang Bang Sauce:
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha, or more to taste
- 2 tablespoons honey
Chicken:
- 1 ½ pounds boneless, skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all purpose flour
- ½ cup 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 panko breadcrumbs
- Canola oil, for frying
- Chopped parsley for garnish
Instructions
1. In a small bowl, mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Set aside.
2. In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne until combined. Add the chicken and coat evenly.
3. Spread panko on a plate. Remove each chicken piece from the batter, shake off excess, and coat in panko. Press lightly to adhere.
4. Heat about one inch of canola oil in a large skillet over medium high heat until it reaches 365°F.
5. Fry chicken in small batches for 2–3 minutes per side until golden and crispy, or until the internal temperature reaches 165°F.
6. Transfer to a paper towel lined plate to drain. Toss or drizzle with Bang Bang sauce, garnish with parsley, and serve warm.
Notes
Keep oil temperature steady for crispy coating.
Marinate chicken in buttermilk for 15–30 minutes for tenderness.
Double the sauce if you love extra drizzle or want a dipping sauce.
Bake at 425°F for 18–20 minutes or air fry for 12 minutes at 390°F for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Appetizer, Dinner, Main Course
- Method: Fried
- Cuisine: Asian inspired
Nutrition
- Serving Size: 1 serving
- Calories: 1415
- Sugar: 25g
- Sodium: 1210mg
- Fat: 90g
- Saturated Fat: 17g
- Unsaturated Fat: 73g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 250mg
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
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Chicken Tenderloins | Use chicken breasts sliced into strips if you can’t find tenderloins. |
| Buttermilk | Marinate for 15–30 minutes for extra juicy chicken. |
| Panko Breadcrumbs | Gives the crispiest texture-avoid regular breadcrumbs. |
| Sriracha | Adjust to your spice preference; a little goes a long way. |
| Thai Sweet Chili Sauce | Adds that signature sweet-heat balance in bang bang sauce. |
| Honey | Adds a subtle sweetness and helps the sauce cling to the chicken. |
Step-by-Step Instructions
- Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Set aside.
- Prepare the Batter: In a medium mixing bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne. Whisk until blended. Add chicken tenderloins and toss to coat evenly.
- Coat the Chicken: Pour panko breadcrumbs onto a plate. Remove each chicken piece from the batter, shake off excess, and dredge in panko until fully coated. Press gently to help crumbs stick.
- Heat the Oil: In a large skillet, heat about an inch of canola oil over medium-high heat until it reaches 365°F (185°C).
- Fry to Perfection: Working in batches, fry the chicken 2–3 minutes per side until golden and crispy, or until internal temperature reaches 165°F (74°C). Avoid overcrowding the pan.
- Drain and Sauce: Transfer fried chicken to a paper towel-lined plate to drain excess oil. Drizzle or toss with the bang bang sauce and garnish with chopped parsley. Serve immediately.
Helpful Tips
• Keep oil temperature steady to maintain crispiness.
• Double the sauce-it’s great for dipping fries or veggies.
• To make it lighter, bake at 425°F for 18–20 minutes instead of frying.
• Serve immediately for the best crunch and flavor.
Expert Tips for the Best Results
• Marinate for flavor: Even a quick 15-minute buttermilk soak makes a huge difference.
• Crisp control: Always fry in small batches for even browning.
• Drain right: Let the chicken rest on a wire rack instead of paper towels to keep the crust crisp.
• Spice smart: Add more or less sriracha in both sauce and batter depending on your heat tolerance.
Recipe Variations
• Air Fryer Bang Bang Chicken: Cook at 390°F for 10–12 minutes, flipping halfway through.
• Bang Bang Chicken Tacos: Add lettuce, shredded cabbage, and drizzle sauce over warm tortillas.
• Baked Version: For a healthier twist, bake coated chicken on a wire rack at 425°F until crispy.
• Bang Bang Shrimp Swap: Use shrimp instead of chicken for a seafood spin on this classic favorite.
Make Ahead & Freezer Tips
You can prepare the sauce up to 3 days in advance and store it in the fridge. Cooked chicken can be frozen for up to 2 months. To reheat, bake or air fry until hot and crispy.
Serving Suggestions
Serve Bang Bang Chicken over jasmine rice, in lettuce wraps, or as sliders. Garnish with chopped parsley, green onions, or sesame seeds for an extra pop of color.
If you love cozy, comforting meals, make sure to try my Chicken Pot Pie Soup Recipe, Healthy Comfort in a Bowl. It has all the classic flavors of a homemade chicken pot pie, but in a creamy, nourishing soup that’s lighter, healthier, and perfect for chilly evenings. Pair it with warm bread or a crisp salad for a complete, satisfying meal.
Pairing Ideas
Pair with a crisp coleslaw, cucumber salad, or garlic fried rice. For drinks, a glass of iced tea, mango lemonade, or cold beer complements the heat perfectly.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 375°F for 6–8 minutes to restore crispiness. Avoid microwaving for too long as it softens the coating.
Frequently Asked Questions (FAQs)
What is Bang Bang Chicken? It’s crispy fried chicken coated with a creamy, spicy-sweet sauce made from mayo, sweet chili sauce, and Sriracha.
Can I use chicken breast instead of tenderloins? Yes, slice them into strips for even cooking.
Can I make it less spicy? Reduce the Sriracha or add a little extra honey to balance heat.
What oil should I use for frying? Canola oil is ideal for its neutral flavor and high smoke point.
Can I bake instead of fry? Yes, baking at 425°F makes it lighter but still crispy.
How long does bang bang sauce last? Store in a sealed container for up to a week in the refrigerator.
Is this the same as Bang Bang Shrimp? Similar flavor, but made with chicken instead of shrimp for a heartier meal.
Nutrition Info
| Serving Size | 1 of 4 |
|---|---|
| Calories | 1415 kcal |
| Protein | 45g |
| Carbohydrates | 80g |
| Total Fat | 90g |
| Saturated Fat | 17g |
| Fiber | 2g |
| Sugar | 25g |
| Sodium | 1210mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on ingredients and preparation.
Conclusion
If crispy, saucy, and flavor-packed meals make your heart happy, this Bang Bang Chicken Recipe will become your new favorite. It’s everything you love-sweet, spicy, creamy, and crunchy-all in one bite.
