Bang Bang Chicken Recipe

If there’s one dish I can never resist sharing at family gatherings or spontaneous dinner parties, it’s Bang Bang Chicken. This crispy, golden fried chicken is tossed in a creamy, sweet-spicy sauce that bursts with flavor, making it an instant crowd-pleaser. The contrast of the crunchy panko coating and that signature spicy-sweet bang bang sauce is pure magic—seriously, it disappears in minutes! Whether you’re looking to impress guests or just shake up your weeknight dinner routine, Bang Bang Chicken is a total game changer that always brings big smiles (and requests for seconds).

Ingredients You’ll Need

Simple, familiar ingredients come together in this recipe, but each one is essential in building the taste and texture that makes Bang Bang Chicken unforgettable. You’ll love how every element contributes—not just to the crunch and flavor, but to the beautiful color and aroma that fills the kitchen.

• Mayonnaise: Creates the creamy base for the bang bang sauce, adding richness and body.
• Thai Sweet Chili Sauce: Brings the bright, tangy sweetness and a gentle heat that defines the sauce.
• Sriracha: Offers spicy depth, with an option to add more if you love a good kick.
• Honey: Balances the spice and adds a subtle layer of natural sweetness.
• Boneless Skinless Chicken Tenderloins: The perfect cut for juicy, tender bites that fry up beautifully.
• Buttermilk: Not only adds flavor but tenderizes the chicken, keeping every piece juicy inside.
• All-Purpose Flour: Essential for a light, crisp coating.
• Cornstarch: Combines with the flour for extra crunch in every bite.
• Large Egg (Room Temperature): Helps bind the batter to each piece of chicken.
• Sriracha (For Batter): Infuses a hint of heat directly into the chicken coating.
• Garlic Powder: Adds warm, savory notes to the chicken batter.
• Kosher Salt: Enhances every flavor in the dish—don’t skip it!
• Black Pepper: Lends a subtle bite and balances the sweetness.
• Cayenne Pepper (Optional): For true spice lovers who want extra heat.
• Panko Breadcrumbs: Japanese-style breadcrumbs create that irresistibly crispy exterior.
• Canola Oil (For Frying): Neutral flavor and high smoke point make it ideal for frying.
• Parsley (Chopped, For Garnish): Brightens the dish with fresh color and flavor.

How to Make Bang Bang Chicken

Step 1: Prepare the Bang Bang Sauce

This vibrant, creamy sauce is the soul of Bang Bang Chicken! In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until silky smooth. Taste and adjust the Sriracha if you crave more spice. Set the sauce aside; you’ll want it ready when those crispy chicken strips come out of the fryer.

Step 2: Mix the Batter for the Chicken

In a medium mixing bowl, combine the buttermilk, flour, cornstarch, egg (make sure it’s at room temperature), Sriracha, garlic powder, kosher salt, black pepper, and a pinch of cayenne if you want to up the heat. Whisk until everything is blended and there are no lumps. Add the chicken tenderloins and toss to coat every piece thoroughly in this tangy, seasoned batter.

Step 3: Dredge in Panko Breadcrumbs

Pour the panko breadcrumbs into a shallow plate. Working with one piece of chicken at a time, lift it from the batter—let the excess drip off—then press it gently into the panko, turning to coat all sides. Panko is the secret to that extra-crunchy finish, so be generous! Place each coated piece on a clean plate.

Step 4: Heat the Oil

Set a large, heavy-bottomed skillet over medium-high heat and add about an inch of canola oil. Allow the oil to heat up to 365°F. If you don’t have a thermometer, drop in a breadcrumb—it should sizzle energetically but not brown instantly.

Step 5: Fry the Chicken to Golden Perfection

Carefully lay the breaded chicken tenderloins in the hot oil, working in batches to avoid crowding. Fry for about 2-3 minutes per side, flipping once, until each piece is golden brown and cooked to 165°F internally. Transfer the finished chicken to a plate lined with paper towels while you fry the rest—this keeps them crispy and light.

Step 6: Dress and Garnish

Arrange the fried chicken on a serving platter and drizzle generously with your prepared bang bang sauce. Sprinkle chopped parsley over the top for a touch of color and garden-fresh flavor. Serve immediately while the chicken is piping hot and the outside still shatters with every bite.

How to Serve Bang Bang Chicken

Garnishes

A shower of fresh chopped parsley gives Bang Bang Chicken a pop of color and herbaceous aroma—not to mention, it balances out the richness of the dish. For a little extra zing, add a sprinkle of thinly sliced green onions or toasted sesame seeds just before serving.

Side Dishes

Bang Bang Chicken is wonderfully versatile. Try it with jasmine rice or fluffy steamed white rice to soak up extra sauce. Crisp Asian-style slaw or a lightly dressed green salad makes an ultra-refreshing pairing. For a heartier meal, roasted sweet potato wedges or simple garlic noodles are spot-on accompaniments.

Creative Ways to Present

If you’re feeling playful, skewer the chicken pieces with toothpicks for a party appetizer, or serve atop mini slider buns for the ultimate Bang Bang Chicken sandwiches. Another crowd favorite: wrap pieces in lettuce cups for a fresh, low-carb spin. You can even tuck them inside soft flour tortillas and top with extra sauce for fusion-style tacos that vanish in seconds!

Make Ahead and Storage

Storing Leftovers

Leftover Bang Bang Chicken can be stored in an airtight container in the refrigerator for up to three days. To keep the breading crisp, store the chicken and sauce separately and drizzle sauce just before eating.

Freezing

If you want to freeze extras, allow the cooked chicken to cool completely, then pack in a single layer in freezer-safe containers. Freeze for up to one month. It’s best to freeze the sauce separately or make it fresh when you’re ready to serve.

Reheating

For the crispiest results, reheat Bang Bang Chicken in a 375°F oven or air fryer for 7-10 minutes, until hot and crunchy once again. Microwaving works in a pinch, but may soften the breading. Always add the bang bang sauce after reheating, not before!

FAQs

Can I bake Bang Bang Chicken instead of frying?

Yes, you can! Arrange the breaded chicken on a wire rack on a baking sheet, spray lightly with oil, and bake at 425°F for about 20-25 minutes, flipping halfway through. The result is slightly less crisp but still delicious and a bit lighter.

Is there a way to make Bang Bang Chicken gluten-free?

Absolutely! Substitute all-purpose flour with a cup-for-cup gluten-free blend, and opt for gluten-free panko or crushed rice cereal. Double-check your chili sauce to make sure it’s gluten-free as well.

What if I don’t have buttermilk?

No buttermilk, no problem! Combine 1 cup regular milk with 1 tablespoon lemon juice or white vinegar. Let it sit for a few minutes to thicken and curdle slightly, then use just like buttermilk in the recipe.

How spicy is the bang bang sauce?

The recipe gives you a mellow, kid-friendly heat from Sriracha and chili sauce, but it’s super easy to adjust. Add extra Sriracha or a dash of cayenne for more fire, or keep it as is for a gentler kick.

Can I use a different cut of chicken?

Definitely! While chicken tenderloins are juicy and convenient, you can use boneless, skinless chicken breasts (cut into strips) or thighs if you prefer a richer, slightly more flavorful result. The key is to keep the pieces fairly uniform so they fry evenly.

Final Thoughts

If you’ve never tried making Bang Bang Chicken at home, I hope you’ll roll up your sleeves and give it a go! The combination of crispy fried chicken and that luscious, spicy-sweet sauce is pure comfort with a little extra sparkle. Whether you serve it up for friends or just treat yourself to something special, this dish is memories-in-the-making—one bite at a time.

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