Bang Bang Chicken Recipe

Meet your new obsession: Bang Bang Chicken. This irresistible dish delivers crispy, golden chicken tenderloins, tossed with a creamy, spicy-sweet sauce that will have everyone reaching for seconds (and thirds!). The signature Bang Bang Chicken sauce strikes a magical balance of fiery Sriracha, smooth mayo, and honeyed Thai sweet chili, creating flavor fireworks in every bite. Whether you’re making it for a game-day crowd, family dinner, or a fun twist on takeout night, this easy, stunning recipe is about to become a fast favorite in your kitchen.

Ingredients You’ll Need

Bang Bang Chicken comes together with a handful of pantry staples and a few key fresh ingredients. Each one plays an important role—think crispy crunch from panko, a silky-rich sauce, and juicy chicken that’s downright addictive.

• Mayonnaise: Acts as the creamy base for the iconic Bang Bang sauce—use full-fat for extra richness.
• Thai sweet chili sauce: Sweet, tangy, and just a bit spicy; this gives the sauce its signature flavor and glossy finish.
• Sriracha: Adds a kick of heat to both the sauce and the chicken batter—adjust the amount to suit your spice-loving soul.
• Honey: Boosts the sweetness and rounds out all the other flavors in the sauce so it’s perfectly balanced.
• Boneless skinless chicken tenderloins: They cook quickly and stay juicy—great for soaking up all that saucy goodness.
• Buttermilk: Tenderizes the chicken and helps the batter cling for a light, crisp finish.
• All-purpose flour: Forms the structure of the batter for ultimate crunch factor.
• Cornstarch: Partners with flour to create an airy, crispy shell around each piece.
• Large egg: Acts as the binder in the batter for maximum clingage and flavor.
• Garlic powder, kosher salt, black pepper, cayenne pepper (optional): These round out the batter with layers of savory depth and gentle warmth. Use cayenne if you like more heat.
• Panko breadcrumbs (plain): The real game-changer for unbeatable crunch—don’t skip this!
• Canola oil: Choose a neutral oil with a high smoke point for concern-free frying.
• Parsley (chopped, for garnish): Scatters a touch of color and a fresh herbal note just before serving.

How to Make Bang Bang Chicken

Step 1: Mix Up the Legendary Bang Bang Sauce

In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This is the heart and soul of Bang Bang Chicken—sweet, spicy, creamy, and addictive! Set the sauce aside for now; you’ll want it ready to drizzle and toss when the chicken is golden and fresh from the fry pan.

Step 2: Prepare the Chicken Batter

Grab a medium mixing bowl and add the buttermilk, flour, cornstarch, egg, a tablespoon more of Sriracha, garlic powder, salt, pepper, and a pinch of cayenne if you love things spicy. Whisk it all together until you’ve got a smooth batter. Toss in your chicken tenderloins and stir to coat every piece thoroughly. Let this sit while you prep the next step—this ensures flavor gets deep into the chicken.

Step 3: Dredge in Panko for Maximum Crunch

Pour the panko breadcrumbs into a shallow dish or plate. Working one piece at a time, lift the chicken from the batter (give it a gentle shake so excess drips away) and press both sides into the panko. Really press so the crumbs adhere well—this is the secret to that crave-worthy crispy shell. Set each coated piece aside and repeat with the rest.

Step 4: Time to Fry!

Heat about an inch of canola oil in a large skillet over medium-high heat until it hits 365°F. (A thermometer is a great tool here!) Gently add the coated chicken pieces, a few at a time to avoid crowding, and fry for about 2-3 minutes per side, or until gloriously golden and crisp, and the internal temp reaches 165°F. Move finished chicken to a paper towel-lined plate as you go to drain off any excess oil.

Step 5: Toss and Serve with Sauce

Now for the magic touch! Arrange your crispy chicken pieces on a serving plate, then drizzle generously with the bang bang sauce or toss to coat if you like every bite super saucy. Finish with a sprinkle of chopped parsley for a burst of color, and get ready to dig in while it’s still warm.

How to Serve Bang Bang Chicken

Garnishes

Nothing beats that final sprinkle of fresh parsley—it adds color and a touch of brightness. If you want to take things up a notch, try thinly sliced scallions or a handful of toasted sesame seeds. And, of course, a lemon wedge on the side brightens every bite.

Side Dishes

This dish is a superstar alongside fluffy jasmine rice, crisp Asian slaw, or even a pile of crunchy French fries. Steamed broccoli or roasted veggies add a welcome pop of green and make for a satisfying meal. If you’re feeling extra, pair Bang Bang Chicken with homemade pickles or kimchi for a tangy punch.

Creative Ways to Present

Serve Bang Bang Chicken family-style on a big platter for everyone to dive in, or make party-ready sliders by tucking pieces into soft buns with slaw. You can also chop up the chicken and pile it on a salad, tuck it into lettuce wraps, or even serve as an appetizer with toothpicks and plenty of extra sauce for dipping.

Make Ahead and Storage

Storing Leftovers

If you wind up with extra Bang Bang Chicken (rare, but it happens!), let it cool completely. Store the chicken and sauce separately in airtight containers in the fridge for up to 3 days. This keeps the crunch from turning soggy.

Freezing

Bang Bang Chicken freezes beautifully before saucing. Place the cooked, cooled chicken on a baking sheet to freeze individually, then transfer to a freezer bag for up to 2 months. When ready, just reheat in the oven so it’s crispy and hot.

Reheating

To bring back that fresh-from-the-fryer crispness, reheat chicken on a wire rack set over a baking sheet in a 400°F oven for about 10 minutes. Microwave reheating is tempting, but it softens the crunch—stick with the oven whenever you can.

FAQs

Can I make Bang Bang Chicken less spicy?

Absolutely! Just reduce or skip the Sriracha in both the batter and the sauce, and taste as you go. Thai sweet chili sauce is mild, so you’ll still have tons of flavor without too much heat.

What’s the best oil for frying Bang Bang Chicken?

A neutral oil with a high smoke point is key—canola, vegetable, or peanut oil all work beautifully. Avoid olive oil, which can smoke and change the flavor of your crispy coating.

Can I bake Bang Bang Chicken instead of frying?

Yes! Line a baking rack with foil, arrange the coated pieces on top, and spray lightly with oil. Bake at 425°F for 18-22 minutes, flipping once, until golden and cooked through.

Is there a good substitute for buttermilk?

Absolutely—just add 1 tablespoon of lemon juice or vinegar to a cup of regular milk, stir, and let it sit for 5 minutes. It’ll work perfectly in the batter.

What’s the difference between Bang Bang Chicken and Bang Bang Shrimp?

Both dishes use that famous sweet-spicy sauce and a crispy coating, but Bang Bang Chicken features tender chicken tenders while the shrimp version, popularized by restaurants, swaps in battered shrimp. The method’s nearly identical!

Final Thoughts

Once you whip up this irresistible Bang Bang Chicken, you’ll understand why it’s a show-stopping, crowd-pleasing favorite. The bold flavors and craveable crunch are guaranteed to win over snackers and dinner guests alike—so go on, give it a try and make every meal a little more exciting!

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