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Bang Bang Chicken

by Jennah
written by Jennah
Bang Bang Chicken

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Bang Bang Chicken is the ultimate crispy chicken dish coated in a creamy, sweet, and spicy sauce that’s downright addictive. Juicy chicken tenderloins are double-coated for crunch and fried until golden, then tossed in a luscious homemade Bang Bang Sauce. It’s restaurant-style comfort food made right in your own kitchen—perfect as an appetizer, snack, or even the main star of dinner.

I’ll never forget the first time I served this Bang Bang Chicken at home. My husband took one bite, paused, and then said, “We’re never ordering this from a restaurant again.” That’s when I knew I had found a keeper recipe. Now it’s one of those dishes I make when we want something fun and indulgent—movie nights, weekends with friends, or even as a special weeknight treat. My little family loves gathering around the table with a big plate of this chicken in the center; it disappears faster than I can fry the next batch!

Why This Bang Bang Chicken Recipe

  • Crispy & Crunchy – Double-coated in panko for maximum crunch.

  • The Sauce! – Creamy, sweet, tangy, and with just the right amount of heat.

  • Better than takeout – Homemade and fresher than restaurant versions.

  • Versatile – Serve as an appetizer, snack, or a full dinner with rice or noodles.

Ingredients

For the Bang Bang Sauce

  • 1 cup (232 g / 8.2 oz) mayonnaise

  • ½ cup (132 g / 4.6 oz) Thai sweet chili sauce

  • 1 teaspoon Sriracha (add more if you like it spicier)

  • 2 tablespoons (30 g / 1 oz) honey

For the Chicken

  • 680 g / 1.5 lb boneless skinless chicken tenderloins

  • 1 cup (245 g / 8.6 oz) buttermilk

  • ¾ cup (94 g / 3.3 oz) all-purpose flour

  • ½ cup (64 g / 2.2 oz) 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, for extra kick)

  • 2 cups (216 g / 7.6 oz) plain panko breadcrumbs

  • Canola oil, for frying

  • Fresh parsley, chopped, for garnish

Directions

  1. Make the sauce – In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and honey. Set aside.

  2. Prepare the batter – In a medium bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne. Whisk until smooth. Add the chicken tenderloins and coat well.

  3. Coat with panko – Place panko breadcrumbs on a shallow plate. Remove one chicken piece at a time from the batter, letting excess drip off, then coat in panko, pressing gently to stick. Place on a plate. Repeat with all chicken pieces.

  4. Heat the oil – In a large skillet, heat about 2.5 cm (1 inch) of oil to 185°C / 365°F.

  5. Fry the chicken – Working in small batches, fry chicken 2–3 minutes per side, until golden brown and crispy. Check with a meat thermometer to ensure the chicken reaches an internal temperature of 74°C / 165°F. Remove and drain on paper towels.

  6. Toss & serve – Transfer chicken to a serving dish, drizzle or toss with the Bang Bang Sauce, and garnish with chopped parsley. Serve hot and enjoy!

Notes & Tips

  • Baking option: For a lighter version, bake breaded chicken on a lined baking sheet at 200°C / 400°F for 20–25 minutes, flipping halfway.

  • Air fryer method: Cook breaded chicken at 190°C / 375°F for 15–18 minutes, shaking the basket halfway.

  • Make ahead: Prepare the sauce up to 3 days in advance and store in the fridge.

  • Serving idea: Pair with steamed rice, noodles, or a crisp salad for a complete meal.

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