Bang Bang Chicken Recipe

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This Bang Bang Chicken is the perfect combination of crispy, juicy chicken tenderloins paired with a sweet and spicy homemade bang bang sauce. The chicken is coated in a crunchy panko crust and deep-fried to golden perfection, then drizzled with a creamy sauce that packs a punch. Whether you’re craving something spicy, sweet, or both, this dish will hit the spot! Ready in just 26 minutes, it’s a crowd-pleasing appetizer or main dish that everyone will love.

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Ingredients

For the 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

For the Chicken

• 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
• ⅛ teaspoon cayenne pepper (optional)
• 2 cups (216 g) panko breadcrumbs, plain
• Canola oil, for frying
• Parsley, chopped, for garnish

Instructions

1. Make the Bang Bang Sauce

• In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until smooth. Set aside.

2. Prepare the Chicken

• In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper (if using) until well combined.
• Add the chicken tenderloins to the bowl, tossing them to coat evenly in the batter.

3. Dredge the Chicken

• Place panko breadcrumbs on a shallow plate.
• Working one piece at a time, remove the chicken from the batter, gently shaking off any excess. Dredge the chicken in the panko, pressing lightly to ensure the breadcrumbs adhere. Set aside on a clean plate and repeat with the remaining chicken pieces.

4. Fry the Chicken

• In a large skillet, heat about 1 inch of canola oil over medium-high heat until it reaches 365°F (185°C).
• Carefully add the chicken in batches, being sure not to overcrowd the pan. Fry the chicken for about 2-3 minutes on each side or until golden brown and the chicken reaches an internal temperature of 165°F (74°C).
• Transfer the fried chicken to a paper towel-lined plate to drain excess oil before placing it on a serving platter.

5. Assemble and Serve

• Toss the crispy chicken pieces in the prepared bang bang sauce, ensuring they are well-coated.
• Garnish with freshly chopped parsley and serve warm.

Flavors, Textures, and Aromas

This Bang Bang Chicken offers a delightful mix of flavors and textures. The chicken is crispy on the outside, juicy and tender on the inside, while the sauce is creamy, tangy, and just spicy enough to leave your taste buds tingling. The sweetness from the honey balances the heat from the Sriracha and the chili sauce, creating a perfect harmony of flavors. The panko breadcrumbs provide an extra crunchy layer, making every bite irresistible. The aroma of fried chicken and spicy sauce fills the air, making this dish truly mouthwatering.

Tips and Tricks

• Substitutions:
  • Chicken breast can be used instead of chicken tenderloins for a different cut.
  • If you don’t have buttermilk, substitute with regular milk or a mixture of milk and vinegar.
  • To make the dish spicier, add more Sriracha or include additional red pepper flakes in the sauce.
• Frying Tip:
  • Keep an eye on the oil temperature while frying to ensure a crispy golden-brown exterior. If the oil is too hot, the chicken may burn; too cold, and it will become greasy.
• Serving Suggestions:
  • Serve with steamed rice or a side of vegetables like broccoli or a fresh salad to balance out the richness of the dish.

Why You’ll Love This Recipe

Bang Bang Chicken is the ultimate crowd-pleaser—crispy, tender chicken combined with a rich and spicy sauce that’s sure to impress. Whether you’re hosting a party, looking for a fun weeknight dinner, or craving something bold, this dish delivers in flavor and simplicity. It’s easy to prepare, quick to cook, and absolutely irresistible.