Crispy Spicy Bang Bang Chicken

This crispy Bang Bang Chicken has revolutionized my weeknight dinner game with its perfect balance of crunchy exterior and juicy interior, all coated in an irresistibly creamy, sweet-spicy sauce. The combination of flavors reminds me of restaurant-quality appetizers but with the satisfaction of knowing exactly what goes into each bite.

I first made this Bang Bang Chicken when hosting a casual gathering with friends who were craving something different than our usual pizza night. The empty plate and requests for the recipe convinced me this needed to become part of my regular rotation.

Ingredients

• Mayonnaise: provides the creamy base that clings perfectly to the chicken
• Thai sweet chili sauce: adds that signature sweet heat balance
• Sriracha sauce: kicks up the spice level just enough without overwhelming
• Honey: rounds everything out with natural sweetness

• Boneless skinless chicken tenderloins: stay juicy and cook quickly
• Buttermilk: tenderizes the chicken while helping the coating adhere
• All-purpose flour: combined with cornstarch creates the perfect crispy texture
• Large egg: acts as essential binding agent for the breading
• Sriracha sauce: infuses heat directly into the chicken
• Garlic powder: adds depth of flavor without overwhelming
• Salt and black pepper: are essential for proper seasoning
• Cayenne pepper: provides optional extra heat dimension
• Panko breadcrumbs: create that distinctively light, extra-crispy coating
• Canola oil: has a high smoke point ideal for achieving golden perfection

Step-by-Step Instructions

Make the Bang Bang Sauce:

Combine the ingredients. Whisk mayonnaise, sweet chili sauce, Sriracha, and honey in a bowl until completely smooth with no streaks. The sauce should have a pale orange color and silky consistency. Cover and set aside to allow flavors to meld while preparing the chicken.

Prepare the Chicken Marinade:

Create your batter. Thoroughly whisk buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and optional cayenne until perfectly smooth. This mixture should have a medium thickness that will coat the back of a spoon but still slowly drip off. Submerge chicken pieces fully in this flavorful marinade, ensuring every surface is covered, and allow to rest for 10 minutes so the flavors can penetrate.

Coat the Chicken:

Apply the crispy exterior. Spread panko breadcrumbs evenly on a plate to create a breading station. Remove each chicken tender individually from the marinade, allowing excess to drip off momentarily. Press firmly into the panko, turning several times and using your fingers to ensure complete and even coverage with no bare spots. Place coated pieces on a clean plate without overlapping.

Fry the Chicken:

Achieve golden perfection. Heat canola oil to exactly 365°F in a large skillet with enough oil to reach halfway up the chicken pieces. Carefully place a few tenders at a time into the hot oil, without overcrowding. Fry for 2-3 minutes on each side until deeply golden brown and crispy. Verify doneness with a meat thermometer reading 165°F in the thickest part of each tender.

Drain and Toss:

Create the signature coating. Transfer fried tenders to a paper towel-lined plate to absorb excess oil for about 30 seconds. While still hot, gently place chicken in a large mixing bowl with the prepared Bang Bang Sauce. Use tongs to turn pieces until completely and evenly coated with the creamy sauce, being careful not to break the crispy exterior.

Garnish and Serve:

Finish with fresh elements. Arrange the sauced chicken on a serving platter and sprinkle generously with freshly chopped parsley for color contrast and herbaceous freshness. Serve immediately while still warm for the best texture experience.

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The sweet chili sauce is truly the heart of this recipe. I discovered its transformative powers years ago during a cooking class and have never looked back. The balance it brings to the creamy mayonnaise creates that signature Bang Bang flavor that keeps everyone coming back for more.

Make-Ahead Options

The Bang Bang sauce can be prepared up to three days in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to develop more deeply, resulting in an even more delicious final product. Just give it a quick stir before using as it might separate slightly during storage. For ultimate convenience, you can also prepare the chicken through the breading stage earlier in the day, arranging the breaded tenders on a baking sheet lined with parchment paper and refrigerating until ready to fry. Just be aware that you might need to add an extra minute to the frying time if cooking directly from the refrigerator.

Serving Suggestions

Bang Bang Chicken really shines when served with complementary sides that balance its rich, creamy profile. For a complete meal, pair with a refreshing cucumber salad dressed simply with rice vinegar and sesame oil. The cool crispness provides perfect contrast to the warm, saucy chicken. For a heartier option, serve alongside steamed jasmine rice which will soak up any extra sauce deliciously. If serving as an appetizer at a gathering, provide small skewers or toothpicks for easy grabbing, and consider a bright dipping sauce like sweet chili sauce on the side for those who enjoy extra heat.

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Baked Alternative

While traditional frying delivers the ultimate crispy experience, you can create a healthier version by baking instead. Preheat your oven to 425°F and line a baking sheet with parchment paper. Spray both sides of the breaded chicken tenders with cooking spray for better browning. Bake for approximately 15 minutes, flipping halfway through, until golden and reaching an internal temperature of 165°F. The texture will be somewhat different from fried but still delicious. Alternatively, an air fryer produces excellent results. Cook at 390°F for 10 minutes, turning halfway through. Either way, toss with the Bang Bang sauce immediately after cooking while still hot for the best sauce adhesion.

Frequently Asked Questions About Recipes

→ Can Bang Bang Chicken be baked instead of fried?

Yes! For a healthier option, arrange the breaded chicken tenders on a baking sheet lined with parchment paper. Spray with cooking oil and bake at 400°F for 15-20 minutes, flipping halfway through, until golden and reaching an internal temperature of 165°F. Then toss in the Bang Bang sauce as directed.

→ How spicy is Bang Bang Chicken?

The standard recipe has a moderate heat level balanced by sweetness from honey and Thai sweet chili sauce. You can easily adjust the spiciness by adding more or less Sriracha in both the marinade and sauce. For extra heat, increase the cayenne pepper or add red pepper flakes.

→ Can I make Bang Bang Chicken ahead of time?

The Bang Bang sauce can be prepared up to 3 days ahead and stored in the refrigerator. For best results, fry the chicken just before serving to maintain crispiness. If needed, you can fry the chicken up to 2 hours ahead, keep it warm in a 200°F oven, and toss in the sauce right before serving.

→ What sides pair well with Bang Bang Chicken?

Bang Bang Chicken pairs wonderfully with cooling sides like cucumber salad, steamed rice, or coleslaw to balance the spicy-sweet flavors. Asian-inspired sides such as vegetable stir-fry, sesame noodles, or edamame also complement it perfectly. For a complete meal, consider serving with steamed broccoli or a simple green salad.

→ Can I use chicken breast instead of tenderloins?

Absolutely! Chicken breasts work well—simply slice them into 1-inch thick strips similar in size to tenderloins. You might need to adjust cooking time slightly; use a meat thermometer to ensure they reach 165°F internally. Chicken thighs can also be substituted for a juicier result, though they may require additional cooking time.

→ How do I store and reheat leftovers?

Store leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 3 days. To reheat while maintaining some crispiness, place in a 350°F oven for 8-10 minutes. Microwave reheating works but will sacrifice the crispy texture. If possible, keep chicken and sauce separate until ready to serve for best texture preservation.