Bang Bang Chicken Recipe

Why You’ll Love This Recipe

I always turn to this recipe when I’m craving something bold, crispy, and satisfying. The chicken is juicy and tender thanks to the flavorful buttermilk batter, and that panko crust fries up to golden perfection. The bang bang sauce is what really brings it all together—it’s creamy, tangy, spicy, and just a little sweet. I also love that I can adjust the heat depending on who I’m serving. It’s fast, customizable, and seriously addictive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bang Bang Sauce:

• 1 cup mayonnaise

• ½ cup Thai sweet chili sauce

• 1 teaspoon Sriracha (or more to taste)

• 2 tablespoons honey

Chicken and Coating:

• 1½ pounds boneless, skinless chicken tenderloins

• 1 cup buttermilk

• ¾ cup all-purpose flour

• ½ cup 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 panko breadcrumbs

• Canola oil, for frying

• Chopped parsley, for garnish

Directions

1. Make the Sauce:
   I start by whisking together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a small bowl. Once smooth, I set it aside to let the flavors blend while I prepare the chicken.

2. Prepare the Batter:
   In a medium bowl, I combine the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne. Then I add the chicken tenderloins and toss to fully coat them in the batter.

3. Coat with Panko:
   On a plate, I spread out the panko breadcrumbs. I take each piece of battered chicken, shake off the excess, and press it into the panko until coated all over. I repeat this with each piece and set them aside on a clean plate.

4. Heat the Oil:
   In a large skillet, I pour about 1 inch of canola oil and heat it over medium-high until it reaches 365°F (185°C). I use a thermometer to keep the temperature steady for the best crunch.

5. Fry the Chicken:
   I fry the chicken in batches for 2–3 minutes per side, making sure not to overcrowd the pan. I check that the internal temperature hits 165°F before removing each batch.

6. Drain and Serve:
   I transfer the cooked chicken to a paper towel-lined plate to absorb any excess oil. Then I drizzle the bang bang sauce over the top and sprinkle with chopped parsley. I serve immediately for the best texture and flavor.

Servings and Timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes

Variations

• I sometimes swap chicken tenderloins for chicken breast strips or even shrimp for a seafood version.

• For extra heat, I add more Sriracha or a pinch of chili flakes to the sauce.

• If I’m in a hurry, I air fry or bake the chicken at 400°F for 20–25 minutes, flipping halfway.

• To lighten it up, I skip the drizzle and serve the sauce on the side for dipping.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To keep the chicken crispy, I reheat it in the oven or air fryer at 375°F for about 8–10 minutes. I recommend storing the sauce separately and adding it fresh after reheating.

FAQs

Can I use regular breadcrumbs instead of panko?

You can, but I prefer panko for the extra crunch. Regular breadcrumbs make the coating denser and less crispy.

What if I don’t have buttermilk?

I make a quick buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.

Can I make this dish less spicy?

Yes, I reduce or omit the Sriracha and cayenne pepper for a milder flavor. The sweet chili sauce still gives plenty of flavor without the heat.

Can I bake instead of fry?

Absolutely. I bake the coated chicken at 400°F for 20–25 minutes, flipping once. A light spray of oil on top helps crisp the coating.

Is this dish good for meal prep?

It can be, but it’s best served fresh. If prepping ahead, I fry the chicken and store the sauce separately, then reheat and assemble just before serving.

Conclusion

This Bang Bang Chicken is one of my favorite quick dinners when I want something crispy, saucy, and full of flavor. It’s easy to prepare, incredibly satisfying, and always a hit with family and friends. Whether I’m making it as a main dish or a fun appetizer, it delivers every time—and once that sauce hits the chicken, it’s hard to stop at just one bite.

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