Name: Bang Bang Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 cup (232 g) mayonnaise; ½ cup (132 g) Thai sweet chili sauce; 1 teaspoon Sriracha, or more to taste; 2 tablespoons honey; 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

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Introduction

Bang Bang Chicken is a crispy, flavorful dish coated in a spicy-sweet sauce that’s irresistible and perfect for any occasion. This recipe combines tender chicken with a creamy, tangy sauce for a delightful bite every time.

A rectangular tray lined with light brown parchment paper holds six pieces of golden-brown crispy chicken tenders covered in a glossy, sticky glaze with tiny visible bits of red chili. The chicken pieces show a crunchy texture and are garnished evenly with small green herb flakes scattered on top. On the bottom left corner of the tray, there is a small round white bowl filled with a creamy orange dipping sauce flecked with small bits of red and yellow spices. The tray is placed on a wooden surface with some herbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (232 g) mayonnaise
½ cup (132 g) Thai sweet chili sauce
1 teaspoon Sriracha (or more to taste)
2 tablespoons honey
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

Step 1: Prepare the bang bang sauce by combining mayonnaise, Thai sweet chili sauce, 1 teaspoon Sriracha, and honey in a small bowl. Mix well and set aside.
Step 2: In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, 1 tablespoon Sriracha, garlic powder, salt, black pepper, and cayenne pepper until smooth.
Step 3: Add the chicken tenderloins to the batter and toss to coat evenly.
Step 4: Pour panko breadcrumbs onto a shallow plate. Working one piece at a time, remove chicken from the batter, letting excess drip off, then dredge in panko, pressing lightly to adhere. Place coated chicken on a clean plate and repeat with remaining pieces.
Step 5: Heat about an inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C).
Step 6: Fry the chicken in batches, avoiding overcrowding. Cook each piece for 2-3 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
Step 7: Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
Step 8: Toss the warm chicken in the prepared bang bang sauce, garnish with chopped parsley, and serve immediately.

Tips & Variations

For extra crispiness, let the coated chicken rest for 10 minutes before frying to help the panko adhere better.
Use homemade buttermilk by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes.
Adjust the heat level by adding more or less Sriracha to the sauce according to your preference.
Try swapping chicken tenderloins with boneless chicken breasts cut into strips for a leaner option.

Storage

Store leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm in an oven at 350°F (175°C) for 10-15 minutes to help maintain the crispiness. Avoid microwaving to prevent sogginess.

How to Serve

A white plate holds three crispy golden-brown fried chicken tenders covered in a sticky, shiny light brown sauce with tiny red and green bits, garnished with finely chopped green herbs on top. The tenders are positioned in a little stack on the left side of the plate. On the right side, there is a serving of white rice with small green herbs scattered throughout. In the background, there is a small white bowl with a light brown creamy dipping sauce visible on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Bang Bang Chicken ahead of time?

Yes, you can prepare the chicken and sauce separately ahead of time. Fry the chicken just before serving and toss in the sauce to keep it crispy.

Is there a gluten-free version of this recipe?

Absolutely. Substitute the all-purpose flour and panko breadcrumbs with gluten-free flour and gluten-free breadcrumbs to make the dish gluten-free.