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Bang Bang Chicken Recipe

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★★★★★

4.8 from 91 reviews

Bang Bang Chicken is a flavorful and crispy fried chicken tenders dish coated in a spicy, sweet, and creamy bang bang sauce. The chicken is battered with a buttermilk and flour mixture, dredged in crunchy panko breadcrumbs, fried until golden and crispy, then tossed in a delicious mixture of mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This irresistible dish is perfect as an appetizer or main course for those who love a spicy crunch with a touch of sweetness.

Ingredients

Scale

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 and Batter

  • 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)

Breading and Frying

  • 2 cups (216 g) panko breadcrumbs (plain)
  • Canola oil (for frying)

Garnish

  • Parsley, chopped

Instructions

  1. Make Bang Bang Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, 1 teaspoon Sriracha, and honey. Mix thoroughly until smooth and set aside to let flavors meld.
  2. Prepare the Batter: In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, 1 tablespoon Sriracha, garlic powder, kosher salt, black pepper, and optional cayenne pepper until smooth and well combined.
  3. Coat the Chicken: Add the chicken tenderloins into the batter. Toss gently to coat all pieces evenly.
  4. Dredge in Panko: Spread panko breadcrumbs on a shallow plate. Remove each chicken piece from the batter one at a time, shaking off excess batter, then press into the panko breadcrumbs to fully coat. Place coated chicken pieces on a clean plate and set aside.
  5. Heat Oil: Pour about one inch of canola oil into a large skillet and heat over medium-high heat until it reaches 365°F (185°C). Use a thermometer for accuracy.
  6. Fry Chicken: Working in batches to avoid overcrowding, carefully add chicken pieces to the hot oil. Fry for about 2–3 minutes on each side or until chicken is golden brown and cooked through with an internal temperature of 165°F (74°C). Maintain oil temperature between batches.
  7. Drain Excess Oil: Remove fried chicken and place on a paper towel-lined plate to drain excess oil.
  8. Toss with Sauce: Transfer the fried chicken to a serving plate and drizzle with the prepared bang bang sauce. Toss gently to coat or serve the sauce on top.
  9. Garnish and Serve: Sprinkle with chopped parsley for freshness and serve warm immediately for best texture and flavor.

Notes

  • For extra heat, increase the Sriracha amount or add cayenne pepper to the bang bang sauce.
  • Use a candy or deep-fry thermometer to maintain consistent oil temperature for crispy coating.
  • Do not overcrowd the pan when frying to avoid steaming and soggy chicken.
  • Can substitute mayonnaise with vegan mayo and use plant-based chicken tenders to make a vegan version.
  • Leftover chicken can be reheated in an oven or air fryer to maintain crispiness.

Keywords: Bang Bang Chicken, Fried Chicken, Crispy Chicken Tenders, Spicy Chicken, Sweet Chili Sauce Chicken

Find it online: https://chefmilacook.com/bang-bang-chicken-recipe/