Introduction

Bang Bang Chicken is a crispy, flavorful dish featuring tender chicken coated in a crunchy panko crust and tossed in a creamy, spicy-sweet sauce. This crowd-pleaser is simple to make and perfect for a weeknight dinner or casual gathering.

A metal tray lined with light brown parchment paper holds several pieces of crispy fried chicken tenders covered with a shiny, sticky golden-brown sauce speckled with red chili flakes, giving them a glossy texture. The chicken tenders are placed in a slightly overlapping arrangement, with a small white round dish of creamy, light orange dipping sauce with visible chili bits situated in the bottom left corner of the tray. Small green herb sprinkles are scattered on the chicken and the parchment, adding a fresh touch. The tray rests on a surface with a white marbled texture and a dark cloth is visible on the right side of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: In a small bowl, mix together the mayonnaise, Thai sweet chili sauce, 1 teaspoon Sriracha, and honey until smooth. Set the bang bang sauce aside.
Step 2: In a medium bowl, combine buttermilk, flour, cornstarch, egg, 1 tablespoon Sriracha, garlic powder, salt, black pepper, and cayenne pepper (if using). Whisk well to create the batter.
Step 3: Add the chicken tenderloins to the batter and toss until each piece is fully coated.
Step 4: Pour the panko breadcrumbs onto a shallow plate. Remove each chicken piece from the batter, shaking off excess, then dredge it thoroughly in the panko, pressing lightly to adhere. Set coated chicken pieces on a clean plate.
Step 5: Pour about an inch of canola oil into a large skillet and heat over medium-high heat until it reaches 365°F (185°C).
Step 6: Fry the chicken in batches, careful not to overcrowd the pan. Cook each piece for about 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
Step 7: Transfer fried chicken to a paper towel-lined plate to drain any excess oil.
Step 8: Toss the hot chicken with the prepared bang bang sauce, garnish with chopped parsley, and serve warm.

Tips & Variations

For extra crispiness, double dredge the chicken by repeating the batter and panko steps before frying.
Swap plain panko for seasoned panko to add more flavor to the crust.
Adjust the amount of Sriracha to control the spiciness of the sauce to your preference.
If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let sit for 5 minutes before using.

Storage

Store leftover bang bang chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes to help maintain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

A metal tray lined with light brown parchment holds six pieces of crispy fried chicken tenders arranged in a slightly overlapping pile. Each tender is golden brown with a crunchy texture and is coated with a shiny, translucent glaze speckled with small red chili flakes. Green chopped herbs are sprinkled over the chicken, adding a fresh touch. At the bottom left corner of the tray sits a small white ramekin filled with a creamy, pale orange dipping sauce flecked with red bits. The tray is placed on a white marbled surface with some herbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken instead of frying?

Yes, you can bake the chicken at 400°F for 20-25 minutes, flipping halfway through. While baking is healthier, the chicken won’t be as crispy as frying.

Is there a vegetarian version of bang bang chicken?

To make a vegetarian version, substitute the chicken with cauliflower florets or tofu cubes and follow the same battering and frying instructions.