Name: Bang Bang Chicken Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup mayonnaise; ½ cup sweet chili sauce; 1 tbsp hot sauce (Sriracha); 2 tbsp honey or sugar; Salt and pepper to taste; 1 ½ pounds chicken tenderloins, boneless, skinless; 2 cups panko breadcrumbs, plain; ¾ cup all-purpose flour; ½ cup cornstarch; 1 cup buttermilk; 1 large egg, room temperature; 1 tbsp hot sauce (Sriracha); 1 tsp garlic powder; 1 tsp paprika; 1 tsp salt; ¼ tsp black pepper; Oil for frying; Parsley, chopped, for garnish

Introduction

Bang Bang Chicken is a crispy, spicy, and creamy dish that brings bold flavors together in every bite. Perfect as an appetizer or a main, this recipe features tender chicken coated in a crunchy panko crust and drizzled with a zesty, creamy sauce that’s easy to make at home.

The dish shows a white bowl filled with two main layers: the bottom layer is white rice with a soft, fluffy texture, and the top layer consists of several pieces of fried chicken coated in a creamy, light orange sauce with visible red chili flakes and sprinkled with small green herb pieces, likely parsley. The fried chicken has a golden-brown crispy crust beneath the sauce. In the background, there is another bowl with more fried chicken, also on the white marbled surface. The scene is close-up with a focus on the chicken in the front bowl, showing the glossy texture of the sauce and detail on the crispy chicken skin. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup mayonnaise
½ cup sweet chili sauce
1 tbsp hot sauce (Sriracha recommended)
2 tbsp honey or sugar
Salt and pepper to taste
1 ½ pounds chicken tenderloins, boneless and skinless
2 cups panko breadcrumbs, plain
¾ cup all-purpose flour
½ cup cornstarch
1 cup buttermilk
1 large egg, room temperature
1 tbsp hot sauce (Sriracha recommended)
1 tsp garlic powder
1 tsp paprika
1 tsp salt
¼ tsp black pepper
Oil for frying
Chopped parsley, for garnish

Instructions

Step 1: Make the Bang Bang Sauce by whisking together mayonnaise, sweet chili sauce, Sriracha, and honey in a medium bowl until smooth. Taste and adjust the Sriracha if you want more heat. Refrigerate while preparing the chicken to let the flavors meld.
Step 2: In a large mixing bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, and black pepper. Whisk until you have a smooth, thick batter.
Step 3: Add the chicken tenderloins to the batter, stirring gently to coat each piece completely.
Step 4: Spread the panko breadcrumbs in a shallow dish. Transfer each battered chicken tenderloin into the panko, pressing gently to ensure an even coating. Place the breaded chicken on a baking sheet.
Step 5: Heat oil in a large frying pan over medium-high heat, enough to cover the chicken pieces halfway. Carefully fry the chicken in batches to avoid overcrowding, cooking about 4-5 minutes per side or until golden brown and cooked through.
Step 6: Drain the cooked chicken on paper towels to remove excess oil.
Step 7: Drizzle or brush the Bang Bang Sauce generously over each piece of chicken. Garnish with chopped parsley and serve immediately.

Tips & Variations

For extra crispiness, double-dip the chicken by repeating the batter and panko coating steps before frying.
Use baked chicken tenders for a lighter version; bake coated tenders at 425°F (220°C) for 20 minutes.
Swap Sriracha for another hot sauce to adjust the heat level or create your own spicy twist on the sauce.
Serve the dish with steamed rice or a fresh salad to balance the richness.

Storage

Store leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for 10-15 minutes to retain crispiness. Avoid microwaving to prevent sogginess. Keep leftover sauce refrigerated and use within a week.

How to Serve

A white round plate shows a serving of white rice spread around the edges with three large pieces of crispy fried chicken placed on top, each coated in a shiny light orange sauce with green herb bits sprinkled over it. The chicken skin is golden brown with a crunchy texture. Behind the plate, there is a small white cup filled with the same orange sauce and a white plate holding more pieces of the fried chicken blurred in the background. The scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of tenderloins?

Yes, you can use chicken breasts cut into strips. Just make sure they are evenly sized to ensure even cooking throughout.

Is there a vegetarian alternative for this recipe?

You can use cauliflower florets or tofu coated and fried in the same way for a vegetarian version. The Bang Bang Sauce remains delicious with these alternatives.

Bang Bang Chicken Recipe

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★★★★★

4.7 from 130 reviews

Bang Bang Chicken is a deliciously crispy fried chicken tenderloin coated in a spicy, tangy, and creamy Bang Bang sauce. The chicken is first dipped in a flavorful batter, coated with panko breadcrumbs, then deep-fried until golden and crispy. Served with a homemade Bang Bang sauce made with mayo, sweet chili sauce, sriracha, and honey, this dish is a perfect blend of heat, sweetness, and creaminess.

Author: Tara
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Frying
Cuisine: American

Ingredients

Scale

For the Bang Bang Sauce

1 cup mayonnaise
½ cup sweet chili sauce
1 tbsp hot sauce (Sriracha)
2 tbsp honey or sugar
Salt and pepper to taste

For the Chicken

1 ½ pounds chicken tenderloins, boneless, skinless
2 cups panko breadcrumbs, plain
¾ cup all-purpose flour
½ cup cornstarch
1 cup buttermilk
1 large egg, room temperature
1 tbsp hot sauce (Sriracha)
1 tsp garlic powder
1 tsp paprika
1 tsp salt
¼ tsp black pepper
Oil for frying
Parsley, chopped, for garnish

Instructions

Make the Bang Bang Sauce: Whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a medium-sized bowl until well combined. Adjust Sriracha to taste for desired level of heat. Refrigerate the sauce to let flavors meld while preparing the chicken.
Prepare the Chicken Batter: In a large mixing bowl, combine buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and optional cayenne pepper. Whisk until smooth and thick.
Coat the Chicken: Add the chicken tenderloins to the batter and mix until each piece is thoroughly coated. Spread panko breadcrumbs in a separate shallow dish.
Breadcrumb the Chicken: Transfer each battered chicken tenderloin to the panko breadcrumbs, pressing gently to coat completely. Place the breaded chicken on a baking sheet to prepare for frying.
Heat the Oil: In a large frying pan, heat enough oil over medium-high heat to deep fry. The oil should be hot enough to sizzle when a breadcrumb is dropped in.
Fry the Chicken: Fry the breaded chicken tenders in batches to avoid overcrowding, cooking for about 4-5 minutes per side until golden brown and crispy. Adjust heat as needed to maintain consistent oil temperature to ensure even cooking.
Drain Excess Oil: Place the fried chicken on a paper towel-lined plate to absorb any excess oil.
Serve: Drizzle or brush the Bang Bang Sauce generously over the crispy chicken. Garnish with chopped parsley and serve immediately for best texture and flavor.

Notes

You can adjust the level of spiciness by adding more or less Sriracha to the Bang Bang sauce and batter.
Using buttermilk in the batter helps tenderize the chicken and adds a subtle tangy flavor.
For a crispier coating, ensure the oil is at the right temperature before frying – ideally around 350°F (175°C).
Do not overcrowd the pan during frying to prevent oil temperature drop and soggy coating.
Leftover Bang Bang sauce can be refrigerated for up to 3 days.
For gluten-free option, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.

Keywords: Bang Bang Chicken, crispy fried chicken, spicy chicken recipe, homemade Bang Bang sauce, panko fried chicken, chicken tenderloin recipe