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Easy Bang Bang chicken is an unbeatable crowd-pleaser that brings irresistible crunch and creamy zing right to your dinner table. You get crispy golden chicken tenders blanketed in a sweet and spicy sauce that makes every bite pop with flavor. This is comfort food with a bold kick and I promise you will want to double the batch once you see how quickly it disappears.
The first time I served this at a family party the platter was wiped clean in minutes and people asked for the sauce recipe before even clearing their plates.
Ingredients
- Mayonnaise: brings the rich creamy backbone to the bang bang sauce Choose a real mayonnaise for the best flavor
- Thai sweet chili sauce: adds the signature sweet tang and glossy finish Look for one made with real chilies for extra punch
- Sriracha: gives the sauce and marinade its bold heat Choose your favorite hot sauce if you like more or less spice
- Honey or sugar: balances out the spice and amplifies the sticky finish Pure honey is my go to for natural sweetness
- Chicken tenderloins: give perfectly tender results Choose boneless skinless and trim any white bits for best texture
- Panko breadcrumbs: create an ultra crunchy coating Give them a quick look for freshness and crispness
- All purpose flour: adds structure to the batter Shake the bag before measuring
- Cornstarch: ensures the crispiest crust by lightening the flour Always whisk to remove lumps
- Buttermilk: tenderizes the chicken for juicy bites Go full fat for flavor
- Egg: helps the batter cling and makes the coating puffy Let it come to room temperature before using
- Garlic powder and paprika: round out the savory flavor Use fresh spices for the brightest taste
- Salt and pepper: for perfect seasoning Always taste before using to adjust levels
- Oil for frying: Neutral oils like canola or vegetable work best for clean crisp results
- Parsley for garnish: brings a fresh color pop
Step-by-Step Instructions
- Make the Bang Bang Sauce
- Whisk mayonnaise Thai sweet chili sauce Sriracha and honey in a medium bowl Stir until completely smooth Taste and add a little more Sriracha if you like it spicier Place in the fridge so the flavors come together
- Make the Chicken Batter
- In a large bowl combine buttermilk flour cornstarch egg Sriracha garlic powder paprika salt and pepper Whisk until you have a smooth thick mixture Toss in the chicken tenderloins and stir until every piece is totally coated
- Bread the Chicken
- Pour the panko breadcrumbs onto a shallow plate Working one piece at a time lift the battered chicken and press into the breadcrumbs Press gently so the coating sticks Place on a tray in a single layer
- Fry the Chicken
- Pour enough oil into a large skillet to come about halfway up the sides Heat over medium high until a breadcrumb sizzles when dropped in Gently lay in the chicken pieces without crowding the pan Fry about four to five minutes per side until deeply golden and crisp Adjust the heat as needed to keep from burning Remove to a paper towel lined plate to drain
- Sauce and Garnish
- While the chicken is still hot drizzle or brush each piece with plenty of Bang Bang sauce Scatter fresh chopped parsley on top for a bright finish Serve immediately for best texture
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My favorite part is the crunchy golden crust the panko gives you It always reminds me of weekend nights when my cousins and I would try to snag extra pieces before the platter went empty The little flecks of parsley brighten every bite
Storage tips
Store leftover cooked chicken in an airtight container in the fridge for up to three days To reheat and restore crispness place the chicken on a baking sheet in a 350 degree oven for about ten minutes Do not microwave or it will lose its crunch Keep the Bang Bang sauce separate until ready to serve
Ingredient substitutions
If you do not have buttermilk use a mix of milk and a squeeze of lemon juice Let it sit for five minutes for similar results Greek yogurt thinned with water can swap for mayonnaise in a pinch and gluten free panko works well if you need a wheat free option
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Serving suggestions
Pile the chicken over steamed white rice or make a simple salad with crunchy lettuce and fresh cucumbers For parties serve in bite size pieces with toothpicks and extra sauce for dipping I love turning leftovers into wraps with crisp slaw
A bit of context
Bang Bang chicken is inspired by both American bar food and Cantonese street fare with its playful sweet spicy creamy sauce It has become a modern family favorite for good reason and every home cook puts their own spin on it Over the years I have made it on rainy nights and for big game days and it is always the first empty tray
Commonly Asked Questions
- → What makes Bang Bang sauce unique?
Bang Bang sauce combines creamy mayonnaise, sweet chili sauce, Sriracha, and honey for a balance of heat, sweetness, and tang.
- → Can I bake the chicken instead of frying?
Yes, you can bake the coated chicken on a parchment-lined tray at 425°F, flipping once for even crispiness.
- → Is it possible to use chicken breast or thighs?
Both chicken breast and thigh meat work well. Adjust cooking time to ensure meat remains juicy and tender.
- → How spicy is Bang Bang chicken?
The dish features gentle heat from Sriracha, which can be increased or decreased to suit your preference.
- → What are good side dishes to serve?
Serve with steamed rice, salad, sauteed veggies, or noodles for a complete meal.