When it comes to combining crispy chicken with a bold, tangy, and slightly spicy sauce, Bang Bang Chicken takes the crown. This dish is all about texture and flavor — perfectly golden, crunchy chicken coated in a creamy, sweet, and spicy sauce that’ll have everyone at the table reaching for seconds. Whether you’re whipping it up for a weeknight dinner or serving it as a party appetizer, Bang Bang Chicken never fails to impress.
Imagine sinking your teeth into tender, juicy chicken wrapped in a crispy coating, followed by a kick of Sriracha and the sweetness of honey from the sauce. It’s a flavor explosion you won’t want to miss! Trust me, once you make this, you’ll be known for serving up something extra special.
Why You Should Make Bang Bang Chicken
- Family Favorite: This recipe hits all the right notes, from crispy to creamy and sweet to spicy. It’s perfect for kids (just tone down the spice) and adults alike.
- Versatile: Serve it as a main dish over rice, or as a crowd-pleasing appetizer for game day or gatherings.
- Easy to Make: With simple pantry ingredients and straightforward steps, you’ll have this dish ready in no time.
- Customizable: You can tweak the spice level, sauce sweetness, or even turn it into a healthier baked version.
- Restaurant Quality at Home: Save yourself the trip and cost of dining out by recreating this fan-favorite dish in your own kitchen.
Ingredients for Bang Bang Chicken
Bang Bang Sauce:
- 1 cup mayonnaise
- 1/2 cup Thai sweet chili sauce
- 1 teaspoon Sriracha (or more for extra heat)
- 2 tablespoons honey
Chicken:
- 1 1/2 pounds boneless, skinless chicken tenderloins
- 1 cup buttermilk
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg (room temperature)
- 1 tablespoon Sriracha
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
- 2 cups plain panko breadcrumbs
- Canola oil (for frying)
- Fresh parsley (chopped, for garnish)
Step-by-Step Guide to Making Bang Bang Chicken
Step 1: Make the Bang Bang Sauce
- In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey.
- Mix until smooth and creamy. Set aside.
Step 2: Prepare the Batter
- In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper.
- Add the chicken tenderloins to the bowl, ensuring they’re fully coated in the batter.
Step 3: Coat the Chicken
- Spread panko breadcrumbs on a shallow plate.
- Remove each piece of chicken from the batter, letting excess drip off. Roll it in the panko breadcrumbs, pressing gently to adhere.
- Place coated chicken on a clean plate. Repeat until all chicken is coated.
Step 4: Fry the Chicken
- Heat about 1 inch of canola oil in a large skillet over medium-high heat. The oil should reach 365°F before frying.
- Working in batches, carefully place chicken into the hot oil. Fry for 2–3 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
- Remove the chicken and place it on a paper towel-lined plate to drain excess oil.
Step 5: Toss and Serve
- Toss the fried chicken with the Bang Bang Sauce until evenly coated.
- Garnish with chopped parsley and serve warm.
Expert Tips and Tricks
- Oil Temperature Matters: Use a thermometer to ensure the oil stays at 365°F for even frying. If it’s too low, the chicken will absorb oil and become greasy; too high, and the breading might burn before the chicken cooks.
- Double-Coating for Extra Crunch: If you love extra crispy chicken, dip the chicken in the batter a second time before dredging in panko.
- Sauce on the Side: If you’re meal prepping, serve the sauce on the side to maintain the chicken’s crunch.
- Baked or Air-Fried Option: Skip the frying and bake the chicken at 400°F for 20 minutes, flipping halfway, or air fry for a healthier version.
- Prep Ahead: Make the sauce and batter ahead of time to streamline your cooking process.
15 Variations of Bang Bang Chicken
- Spicy Kick: Add extra Sriracha to the sauce and batter.
- Coconut Crust: Mix shredded coconut with the panko for a tropical twist.
- Gluten-Free: Use gluten-free flour and breadcrumbs.
- Low Carb: Swap panko for crushed pork rinds.
- Asian-Inspired: Add soy sauce and sesame oil to the sauce for an umami punch.
- Lemon Pepper: Mix lemon zest and cracked black pepper into the batter.
- Honey Garlic: Replace Sriracha with minced garlic and a splash of soy sauce in the sauce.
- Buffalo Style: Use buffalo sauce instead of sweet chili sauce.
- Herbed Panko: Add dried parsley, oregano, or basil to the breadcrumbs.
- Sesame Chicken: Sprinkle sesame seeds over the chicken before frying.
- Vegan Option: Use tofu instead of chicken and vegan mayo for the sauce.
- Cheesy Crunch: Mix grated Parmesan into the panko.
- Korean Twist: Use gochujang instead of Sriracha.
- Tangy BBQ: Add BBQ sauce to the Bang Bang Sauce for a smoky flavor.
- Shrimp Swap: Replace chicken with shrimp for a seafood version.
What to Serve with Bang Bang Chicken
- Steamed Jasmine rice
- Garlic fried rice
- Buttered noodles
- Asian slaw
- Sweet potato fries
- Stir-fried vegetables
- Cucumber salad
- Roasted broccoli
- Creamy mashed potatoes
- Cheesy garlic bread
- Cornbread muffins
- Waffles (for a fun chicken and waffles twist)
- Pickled vegetables
- Macaroni salad
- Fresh fruit salad
Storage Tips
- Refrigerate: Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. Keep the sauce separate if possible to maintain the crispiness.
- Reheat: Reheat in an air fryer or oven at 375°F until warmed through to regain some crunch.
- Freeze: You can freeze cooked chicken (without sauce) for up to 2 months. Reheat directly from frozen in the oven.
How Much to Make for Family Gatherings?
For a family gathering, estimate about 1/3 to 1/2 pound of chicken per adult and about 1/4 pound for kids. For a group of 10 adults, plan to make 5 pounds of chicken to ensure everyone gets plenty.
How Far in Advance Can You Make Bang Bang Chicken?
- Sauce: Make the sauce up to 3 days ahead and store it in the fridge.
- Batter and Breading: Prep the chicken (battered and breaded) up to 4 hours in advance and refrigerate on a baking sheet covered with plastic wrap.
- Fried Chicken: For best results, fry the chicken just before serving. If needed, you can fry it a few hours ahead and reheat in an oven at 375°F.
Bang Bang Chicken: Crispy, Saucy, and Bursting with Flavor
Chicken
Bang Bang Sauce:
Instructions
- In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix until smooth and creamy. Set aside.
- In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper. Add the chicken tenderloins to the bowl, ensuring they’re fully coated in the batter.
- Spread panko breadcrumbs on a shallow plate. Remove each piece of chicken from the batter, letting excess drip off. Roll it in the panko breadcrumbs, pressing gently to adhere. Place coated chicken on a clean plate. Repeat until all chicken is coated.
- Heat about 1 inch of canola oil in a large skillet over medium-high heat. The oil should reach 365°F before frying. Working in batches, carefully place chicken into the hot oil. Fry for 2–3 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken and place it on a paper towel-lined plate to drain excess oil.
- Toss the fried chicken with the Bang Bang Sauce until evenly coated. Garnish with chopped parsley and serve warm.
