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Bang Bang Chicken is a dish that perfectly combines crispy fried chicken with a creamy, sweet, and spicy sauce. This easy recipe brings together simple ingredients to create a crowd-pleasing appetizer or main course that works for family dinners or gatherings. The signature Bang Bang Sauce, made with mayonnaise, sweet chili sauce, Sriracha, and honey, adds a delicious kick that keeps everyone coming back for more.
I first made this recipe for a casual dinner party and was amazed at how quickly it disappeared. Now it’s a staple when friends come over, thanks to its irresistible flavors and simple preparation.
Ingredients
- Mayonnaise: provides a creamy base
- Thai sweet chili sauce: adds the perfect sweet and mildly spicy flavor look for an authentic brand for best taste
- Sriracha sauce: gives a spicy kick adjust to your heat preference
- Honey: balances the sauce with natural sweetness choose pure honey for rich flavor
- Boneless skinless chicken tenderloins: tender and quick to cook fresh is always best
- Buttermilk: tenderizes the chicken and adds moisture fresh buttermilk or a mix of milk and lemon juice works too
- All-purpose flour and cornstarch: together they create a crunchy coating use fresh flour for best results
- Egg: helps bind the marinade ingredients and coating
- Garlic powder: adds depth use fresh powder for maximum aroma
- Salt and black pepper: essential seasonings to enhance flavor
- Cayenne pepper: optional for additional heat
- Plain panko breadcrumbs: provide a light and crispy texture choose Japanese-style for the best crunch
- Canola oil: ideal for frying due to its high smoke point do not substitute with low-smoke-point oils
- Chopped parsley: fresh garnish that adds color and a hint of freshness
Step-by-Step Instructions
- Prepare the Bang Bang Sauce:
- In a small bowl, thoroughly mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth and creamy. Once combined, cover and set aside to allow the flavors to meld.
- Prepare the Chicken Marinade:
- In a medium mixing bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper if using. This mixture will be slightly thick but smooth. Add the chicken tenderloins, ensuring each piece is fully submerged and coated with the marinade. Let this rest for 10 minutes to tenderize and infuse the chicken.
- Coat the Chicken:
- Pour plain panko breadcrumbs onto a plate for easy access. Remove each piece of chicken from the marinade one at a time, allowing excess marinade to drip off, then evenly coat with the panko by pressing gently so the crumbs adhere well. Place the coated chicken pieces on a clean plate, ready to fry.
- Fry the Chicken:
- Heat canola oil in a skillet over medium-high heat until it reaches 365 degrees Fahrenheit, which ensures a crispy fried exterior without sogginess. Fry the chicken tenders in batches to avoid overcrowding the pan, about 2 to 3 minutes per side, until golden brown and fully cooked. Use a meat thermometer to ensure an internal temperature of 165 degrees Fahrenheit for safety and juiciness.
- Drain and Toss:
- Transfer the cooked chicken tenders to a plate lined with paper towels to blot away excess oil. While still warm, toss the chicken gently in the prepared Bang Bang Sauce so each piece is evenly coated without losing its crispiness.
- Garnish and Serve:
- Sprinkle chopped parsley over the sauced chicken for a touch of color and freshness. Serve immediately while still warm and crispy for the best experience.
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This recipe’s magic is truly in the Bang Bang Sauce which brings together contrasting flavors into one harmonious bite. Every time I make this, I’m reminded of how a simple sauce can elevate even the most straightforward chicken tenders into something special that my family requests often.
Storage Tips
- Store leftover cooked chicken in an airtight container in the refrigerator for up to three days. Keep the Bang Bang Sauce separate to maintain the crispiness of the chicken.
- For longer storage, freeze breaded but uncooked chicken tenders laid out flat on a baking sheet. Once frozen, transfer them to a freezer-safe bag for up to three months.
- Reheat leftovers in an oven or air fryer to restore crunch. Avoid microwaving as it makes the coating soggy.
Ingredient Substitutions
- For a lighter version, bake or air fry the chicken tenders instead of frying to reduce oil content.
- Gluten-free options work well by substituting all-purpose flour and panko with gluten-free flour mixes and gluten-free breadcrumbs.
- To vary the heat, adjust the amount of Sriracha or cayenne pepper in both the marinade and sauce.
- Alternative proteins like shrimp, tofu, or cauliflower can be used for different versions of the dish.
Serving Suggestions
- Serve Bang Bang Chicken over steamed jasmine rice to balance the bold sauce with a fragrant base.
- Pair with an Asian-style cucumber salad or spicy slaw for fresh contrast and crunch.
- Sweet potato fries or garlic butter noodles complement the dish with added texture and flavor diversity.
- Pickled vegetables or sesame green beans make for bright, crunchy side dishes that enhance the meal.
Cultural and Historical Context
Bang Bang Chicken originally comes from Sichuan cuisine, known for its bold spices and complex flavors. The Westernized version features crispy fried chicken rather than steamed or poached meat, making it more accessible while still honoring the original's flavor profile. Its popularity in fusion restaurants highlights how traditional recipes evolve and bring new culinary experiences to the table.
Pro Tips
- Keep your oil temperature steady at 365 degrees Fahrenheit to ensure maximum crispiness without burning.
- Always let the chicken drain well on paper towels after frying to avoid greasy bites that mask the sauce’s flavor.
- Avoid skipping the marinade step; it tenderizes the chicken and infuses essential flavors that make each bite juicy and flavorful.
Commonly Asked Questions
- → What ingredients make up the sauce?
The sauce blends mayonnaise, Thai sweet chili sauce, Sriracha, and honey, creating a creamy, sweet, and mildly spicy flavor.
- → How do I achieve crispy chicken tenders?
Coat the marinated chicken in panko breadcrumbs and fry in canola oil heated to 365°F, frying in small batches to retain oil temperature and crispiness.
- → Can this dish be baked or air fried?
Yes, baking or air frying the coated tenders provides a lighter alternative, retaining flavor and some crisp texture.
- → How long should the chicken marinate?
Allow the chicken to marinate in the buttermilk mixture for at least 10 minutes to tenderize and infuse spices; longer times enhance tenderness.
- → What are good side dishes to serve?
Steamed jasmine rice, Asian-style cucumber salad, garlic butter noodles, or sweet potato fries complement the dish well.
- → How do I store and reheat leftovers?
Store cooked chicken and sauce separately in the fridge for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.