If you are craving a dish that bursts with flavor, crunch, and a delightful spicy-sweet kick, then this Bang Bang Chicken Recipe is an absolute must-try. This recipe brings together tender, juicy chicken tenderloins enveloped in a crispy, golden crust and generously coated with a creamy, spicy Bang Bang sauce that’s irresistibly good. Perfect for lunch, dinner, or even as an impressive appetizer, this Bang Bang Chicken Recipe is guaranteed to become one of your all-time favorites and an instant crowd-pleaser.
Ingredients You’ll Need
This Bang Bang Chicken Recipe uses straightforward ingredients that come together beautifully. Each component is essential, from the crunchy panko breadcrumbs that give a satisfying texture, to the creamy mayo and sweet chili sauce that create the signature sauce full of flavor and just the right amount of heat.
- 1 ½ pounds boneless skinless chicken tenderloins: Choose fresh, tender pieces for the best texture and quick cook time.
- 1 cup (245 g) buttermilk: This tenderizes the chicken and helps the coating stick perfectly.
- ¾ cup (94 g) all-purpose flour: Provides structure to the breading and helps create a crispy crust.
- ½ cup (64 g) cornstarch: Adds extra crunch and lightness to the fried coating.
- 1 large egg, room temperature: Acts as a binder to keep the breading in place.
- 1 tablespoon Sriracha: Adds a punch of spice right to the marinade for a subtle heat.
- ½ teaspoon garlic powder: Delivers a warm and aromatic undertone.
- ½ teaspoon kosher salt: Enhances all the flavors in the chicken and marinade.
- ¼ teaspoon black pepper: Adds a gentle bite and rounds out the seasoning.
- â…› teaspoon cayenne pepper, optional: For those who like it extra spicy, this brings a deeper heat.
- 2 cups (216 g) panko breadcrumbs, plain: Essential for that unbeatable crunch with a delicate texture.
- Canola oil, for frying: Its high smoke point makes it ideal for frying the chicken evenly and crisp.
- Parsley, chopped, for garnish: A fresh, vibrant touch that brightens the dish visually and tastes.
- 1 cup (232 g) mayonnaise: The creamy base of the iconic Bang Bang sauce.
- ½ cup (132 g) Thai sweet chili sauce: Offers sweetness with a tangy flair, balancing the spice.
- 1 teaspoon Sriracha, or more to taste: Adds a spicy kick to the signature sauce.
- 2 tablespoons honey: Brings in a natural sweetness that harmonizes all flavors in the sauce.
How to Make Bang Bang Chicken Recipe
Step 1: Prepare the Bang Bang Sauce
Start by crafting the sauce that gives this dish its unforgettable flavor. Whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a bowl until smooth and creamy. This sauce perfectly balances spicy, sweet, and tangy notes and will coat the crunchy chicken pieces later. Set this aside while you get the chicken ready.
Step 2: Marinate the Chicken
Combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and optional cayenne pepper in a large bowl. Submerge the chicken tenderloins in this flavorful mixture, ensuring each piece is thoroughly coated. The buttermilk helps tenderize the chicken while the spices start infusing it during this stage, so don’t rush!
Step 3: Coat the Chicken with Panko Breadcrumbs
Once marinated, remove each tenderloin from the mixture, letting any excess drip off. Roll or press the chicken into the panko breadcrumbs, covering every nook and cranny. The panko creates that signature light, crispy crust essential to the Bang Bang Chicken Recipe.
Step 4: Fry the Chicken Until Golden
Heat a generous amount of canola oil in a deep skillet or pan to around 350°F (175°C). Carefully fry the breaded chicken pieces in batches to avoid overcrowding, turning occasionally for even cooking. Fry until the crust is deep golden and the chicken is cooked through, usually about 3-4 minutes per side depending on thickness. Transfer to a paper towel-lined plate to drain any excess oil.
Step 5: Toss the Fried Chicken in Bang Bang Sauce
While the chicken is still warm, place the pieces in a large bowl and pour over the prepared Bang Bang sauce. Toss gently but thoroughly, ensuring each crispy tenderloin is generously coated with that creamy, spicy-sweet sauce.
Step 6: Garnish and Serve
Finish by sprinkling chopped parsley over the coated chicken. This adds a pop of color and a fresh herbal note that complements the rich sauce perfectly. Serve the Bang Bang Chicken Recipe hot for the best crispy, saucy experience.
How to Serve Bang Bang Chicken Recipe
Garnishes
Beyond parsley, consider a sprinkle of toasted sesame seeds or finely sliced green onions to amplify both texture and flavor. These garnishes add a lovely crunch and fresh bite that contrast beautifully with the creamy sauce and crunchy coating.
Side Dishes
Bang Bang Chicken pairs wonderfully with simple steamed jasmine rice or coconut rice to soak up the extra sauce. Crunchy Asian slaw or fresh cucumber salad also make refreshing sides that balance the richness with crisp, clean flavors and textures.
Creative Ways to Present
For a fun twist, serve the Bang Bang Chicken Recipe on a bed of leafy greens drizzled with a light vinaigrette to create a vibrant salad. Alternatively, use it as a filling for tacos with a slaw topping, or even as a protein-packed addition to a noodle bowl with fresh herbs and a squeeze of lime.
Make Ahead and Storage
Storing Leftovers
Store your leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 3-4 days. The chicken will maintain its tenderness, though the breading might soften slightly from the sauce. To enjoy the best texture, keep extra sauce separate if you plan to reheat.
Freezing
You can freeze cooked Bang Bang Chicken by placing pieces in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe bag or container. It can be stored for up to 2 months. For best results, freeze without the sauce and prepare fresh when ready to serve.
Reheating
Reheat in a preheated oven at 375°F (190°C) for about 10-12 minutes to help retain crispiness, or briefly in a skillet with a touch of oil. Avoid microwaving as it tends to make the coating soggy. Add fresh Bang Bang sauce or toss the chicken again after reheating for that signature flavor.
FAQs
Can I use chicken breasts instead of tenderloins?
Absolutely! Chicken breasts can be used, but slice them into strips similar in size to tenderloins to ensure even cooking and maintain the perfect crispy texture.
Is it necessary to marinate the chicken in buttermilk?
Buttermilk helps tenderize the chicken and helps the breading stick well, but if you don’t have it on hand, you can substitute with plain yogurt or milk mixed with a little lemon juice or vinegar as a quick alternative.
Can I bake the chicken instead of frying?
Yes! Baking is an option for a lighter dish. Bake at 425°F (220°C) on a rack for about 20-25 minutes until golden and cooked through, flipping halfway. The texture will be slightly less crispy than frying but still delicious.
How spicy is this Bang Bang Chicken Recipe?
The heat level is moderate and adjustable. The Sriracha and optional cayenne pepper add kick, but you can reduce or omit the cayenne for a milder taste or add more Sriracha if you love extra spice.
What can I substitute for Thai sweet chili sauce?
If you can’t find Thai sweet chili sauce, try mixing sweet chili paste or sauce with a little honey and rice vinegar as a homemade alternative. It won’t be exact but will still create that sweet and tangy balance.
Final Thoughts
This Bang Bang Chicken Recipe is a perfect blend of crispy, creamy, spicy, and sweet that comes together quickly and simply with ingredients you likely have on hand. Whether you’re cooking for family, entertaining friends, or just craving a flavorful meal, this dish never disappoints. I hope you enjoy making and sharing it as much as I do!
Print
Bang Bang Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Asian-American Fusion
Description
Bang Bang Chicken is a crispy, flavorful fried chicken dish tossed in a creamy, spicy-sweet Bang Bang sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Perfectly marinated in a blend of buttermilk and spices, then coated with panko breadcrumbs for extra crunch, this dish brings together a delightful combination of textures and bold flavors for a delicious appetizer or meal.
Ingredients
Chicken and Marinade
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup (245 g) buttermilk
- ¾ cup (94 g) all-purpose flour
- ½ cup (64 g) cornstarch
- 1 large egg, room temperature
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- â…› teaspoon cayenne pepper, optional
- 2 cups (216 g) panko breadcrumbs, plain
- Canola oil, for frying
Bang Bang Sauce
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha, or more to taste
- 2 tablespoons honey
Garnish
- Parsley, chopped, for garnish
Instructions
- Prepare Bang Bang Sauce: In a bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix thoroughly until smooth and well blended. Set aside for later use.
- Marinate Chicken: In a large bowl, combine buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and optional cayenne pepper. Whisk until the batter is smooth and consistent. Add the chicken tenderloins to the mixture, making sure each piece is fully submerged, and allow to marinate briefly for even coating.
- Coat with Panko Breadcrumbs: Remove each marinated chicken piece from the batter, letting excess drip off, then thoroughly coat with panko breadcrumbs. Place the breaded chicken on a separate plate or tray and set aside.
- Fry the Chicken: Heat canola oil in a deep skillet or frying pan over medium-high heat until it reaches about 350°F (175°C). Carefully add the breaded chicken pieces in batches, frying until golden brown and cooked through, approximately 4-6 minutes per side depending on thickness. Ensure internal temperature reaches 165°F (74°C).
- Drain and Toss in Sauce: Remove the fried chicken from the oil and place on paper towels to drain excess oil. While still hot, transfer the chicken to a large bowl and toss gently but thoroughly with the prepared Bang Bang sauce until each piece is evenly coated.
- Garnish and Serve: Sprinkle the coated chicken with chopped parsley for a fresh garnish. Serve immediately while hot and crispy for the best taste experience.
Notes
- Make sure the oil temperature stays consistent to avoid greasy chicken.
- You can adjust the Sriracha quantity in the marinade and sauce for preferred spice levels.
- Use fresh panko breadcrumbs for maximum crunch.
- Let the fried chicken rest briefly on paper towels to remove excess oil.
- This dish pairs wonderfully with steamed rice or fresh salad.
