Go Back
Bang Bang Chicken
Pin Recipe Print Recipe
5 from 1 vote

Bang Bang Chicken

Bang Bang Chicken is a crispy, golden-fried chicken dish tossed in a creamy, spicy, and sweet Bang Bang Sauce made from mayonnaise, sweet chili sauce, Sriracha, and honey. Inspired by Sichuan cuisine but adapted for Western tastes, this dish is a global favorite. Perfect as an appetizer or a main course, it’s a surefire crowd-pleaser for gatherings or a family dinner.
Prep Time20 minutes
Cook Time15 minutes
Cool Time5 minutes
Total Time40 minutes
Servings: 12 crispy chicken tenders
Calories: 350kcal

Ingredients

  • For the Sauce:
  • 1 cup mayonnaise
  • ½ cup Thai sweet chili sauce
  • 1 teaspoon Sriracha sauce
  • 2 tablespoons honey
  • For the Chicken:
  • 1 ½ pounds boneless skinless chicken tenderloins
  • 1 cup buttermilk
  • ¾ cup all-purpose flour
  • ½ cup cornstarch
  • 1 large egg
  • 1 tablespoon Sriracha sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper optional
  • 2 cups plain panko breadcrumbs
  • Canola oil for frying
  • Chopped parsley for garnish

Instructions

Make the Bang Bang Sauce:

  • In a small bowl, mix mayonnaise, sweet chili sauce, Sriracha, and honey.
  • Whisk until smooth. Cover and set aside.

Prepare the Chicken Marinade:

  • In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and optional cayenne pepper until smooth.
  • Add the chicken tenderloins to the marinade, ensuring they are fully coated. Let marinate for 10 minutes.

Coat the Chicken:

  • Place panko breadcrumbs on a plate.
  • Remove each chicken tender from the marinade and coat evenly with breadcrumbs, pressing gently to ensure the crumbs adhere.
  • Set coated chicken aside on a clean plate.

Fry the Chicken:

  • Heat canola oil in a skillet over medium-high heat to 365°F.
  • Fry chicken tenders in batches for 2-3 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.

Drain and Toss:

  • Transfer fried chicken to a paper towel-lined plate to drain excess oil.
  • Toss the chicken tenders in the Bang Bang Sauce until evenly coated.

Garnish and Serve:

  • Sprinkle with chopped parsley and serve warm.

Notes

Oil Temperature: Maintain frying oil at 365°F for the crispiest results.
Spicier Sauce: Add extra Sriracha or cayenne for more heat.
Healthier Option: Bake or air fry chicken instead of frying.