Craving something crispy, juicy, and bursting with bold flavor? Meet your new favorite recipe: Bang Bang Chicken. With tender chicken tenderloins coated in a golden, crunchy panko crust and drenched in a sweet and spicy bang bang sauce, this dish is a total game changer. Whether you’re serving it as an appetizer, main course, or party snack, it’s guaranteed to impress.
Inspired by Korean flavors and American-style comfort food, this dish brings heat, crunch, and creamy richness together in every bite. I still remember the first time I made it—my kitchen smelled like a food truck heaven, and there wasn’t a single piece left on the plate. Trust me, you’ll want to make a double batch.
Why You’ll Love This Bang Bang Chicken
- Crispy perfection: Panko breadcrumbs give the ultimate crunchy texture.
- Addictively spicy-sweet: The bang bang sauce hits every flavor note—creamy, sweet, spicy, and tangy.
- Quick cooking time: Ready in under 30 minutes from prep to plate.
- Versatile: Serve it as a snack, main dish, or party appetizer.
- Customizable heat: Adjust the spice level to suit your taste buds.
Ingredients (Serves 4)
Bang Bang Sauce:
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha (or more to taste)
- 2 tablespoons honey
For the Chicken:
- 1½ pounds chicken tenderloins (boneless, skinless)
- 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, for extra heat)
- 2 cups plain panko breadcrumbs
- Canola oil, for frying
- Chopped parsley, for garnish
Tip: If you want to go gluten-free, use gluten-free flour and panko breadcrumbs. The texture and flavor remain fantastic!
Step-by-Step Instructions
Step 1: Make the Bang Bang Sauce
In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and honey until smooth. Set aside. You can refrigerate this for up to 5 days—great for leftovers or dipping fries and veggies!
Step 2: Prep the Chicken Batter
In a medium mixing bowl, combine the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne. Whisk until fully smooth. Add the chicken tenderloins and stir to coat well.
Step 3: Bread the Chicken
Pour the panko breadcrumbs onto a shallow plate. Remove each chicken tender from the batter, gently shaking off excess, then dredge in the panko. Press lightly to make sure the crumbs stick. Set the breaded pieces on a clean plate.
Step 4: Fry to Crispy Golden Perfection
Heat about 1 inch of oil in a large skillet over medium-high heat until it reaches 365°F (185°C).
Working in batches, fry the chicken pieces for 2–3 minutes per side or until they are golden brown and cooked through (internal temp should be 165°F). Don’t overcrowd the pan—this helps keep them crispy.
Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.
Step 5: Sauce & Serve
Drizzle or toss the crispy chicken with the bang bang sauce. Sprinkle with chopped parsley and serve immediately while hot and crunchy.
Tips for Perfect Bang Bang Chicken
- Use a thermometer to check your oil temperature—it’s key to even frying.
- Pat chicken dry before marinating to help the batter stick better.
- Don’t skip the cornstarch—it helps create that signature crunch.
- Chill the breaded chicken for 10–15 minutes before frying to minimize crumbs falling off.
Serving Suggestions
Bang Bang Chicken is the star of any table, but here’s how to make it shine even more:
- Serve over jasmine rice or rice noodles with steamed veggies for a meal.
- Pair with lettuce wraps for a light, crispy bite.
- Add to tacos with cabbage slaw and extra sauce for a spicy twist.
- Make it a bowl: Serve with quinoa, edamame, and shredded carrots.
How to Store and Reheat
Storage:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Keep sauce separate for best texture when reheating.
Reheat:
- Oven or air fryer: 350°F for 8–10 minutes to bring back the crunch.
- Microwave: Use only if you’re in a hurry—it may soften the coating.
Final Thoughts
If you’re ready to impress guests—or just treat yourself—Bang Bang Chicken is the answer. It’s bold, flavorful, and totally addictive. With crispy panko coating and a creamy, spicy-sweet sauce, every bite is a little explosion of flavor.
So go ahead—ditch the takeout and whip up this crowd-pleaser right at home. Once you taste it, you’ll understand why it’s called bang bang.
Bang Bang Chicken
Ingredients
Bang Bang Sauce:
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha or more to taste
- 2 tablespoons honey
For the Chicken:
- 1½ pounds chicken tenderloins boneless, skinless
- 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, for extra heat
- 2 cups plain panko breadcrumbs
- Canola oil for frying
- Chopped parsley for garnish
Instructions
Step 1: Make the Bang Bang Sauce
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and honey until smooth. Set aside. You can refrigerate this for up to 5 days—great for leftovers or dipping fries and veggies!
Step 2: Prep the Chicken Batter
- In a medium mixing bowl, combine the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne. Whisk until fully smooth. Add the chicken tenderloins and stir to coat well.
Step 3: Bread the Chicken
- Pour the panko breadcrumbs onto a shallow plate. Remove each chicken tender from the batter, gently shaking off excess, then dredge in the panko. Press lightly to make sure the crumbs stick. Set the breaded pieces on a clean plate.
Step 4: Fry to Crispy Golden Perfection
- Heat about 1 inch of oil in a large skillet over medium-high heat until it reaches 365°F (185°C).
- Working in batches, fry the chicken pieces for 2–3 minutes per side or until they are golden brown and cooked through (internal temp should be 165°F). Don’t overcrowd the pan—this helps keep them crispy.
- Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.
Step 5: Sauce & Serve
- Drizzle or toss the crispy chicken with the bang bang sauce. Sprinkle with chopped parsley and serve immediately while hot and crunchy.
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