If you are searching for a dish that perfectly blends crispy, creamy, spicy, and sweet flavors all at once, this Bang Bang Chicken Recipe is the answer. It’s a true crowd-pleaser that combines tender chicken tenderloins fried to golden perfection and then generously coated with a luscious, tangy sauce that gives every bite a delightful kick. Whether you’re cooking for family, friends, or just treating yourself, this recipe offers a perfect balance of textures and flavors that will keep you coming back for more.
Ingredients You’ll Need
The magic of this Bang Bang Chicken Recipe lies in its simple yet thoughtfully chosen ingredients, each playing a vital role in creating that iconic flavor and irresistible crunch. From the tangy buttermilk marinade to the crunchy panko coating, every item contributes to making this dish unforgettable.
- Chicken tenderloins: Use boneless, skinless pieces for juicy, tender bites that cook evenly and quickly.
- Buttermilk: Tenderizes the chicken and adds a subtle tang.
- All-purpose flour and cornstarch: Combined to create the perfect coating that’s light and crispy.
- Egg: Helps bind the marinade ingredients and breadcrumbs to the chicken.
- Sriracha: Adds a versatile spicy kick used both in the marinade and sauce.
- Garlic powder, kosher salt, black pepper, cayenne pepper: Layer the flavors beautifully with just the right amount of heat and seasoning.
- Panko breadcrumbs: Essential for achieving that irresistible crunchy crust.
- Canola oil: Ideal for frying due to its high smoke point and neutral flavor.
- Mayonnaise, Thai sweet chili sauce, honey: Create the signature creamy, sweet, and spicy Bang Bang sauce.
- Parsley: Fresh chopped parsley gives a pop of vibrant color and a fresh note.
How to Make Bang Bang Chicken Recipe
Step 1: Make the Bang Bang Sauce
Start with mixing mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a small bowl. This combination creates a creamy, sweet yet spicy sauce that defines this dish. Set it aside so the flavors can meld while you prep the chicken.
Step 2: Marinate the Chicken
In a large bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, a tablespoon of Sriracha, garlic powder, kosher salt, black pepper, and optional cayenne pepper. Submerge the chicken tenderloins in this flavorful marinade, letting them soak up moisture and seasoning for the best texture and taste.
Step 3: Coat the Chicken in Panko
Once marinated, remove each tenderloin and thoroughly coat them with panko breadcrumbs. This step is crucial as the panko forms the light, crispy shell that you’ll fall in love with on the outside, contrasting beautifully with the juicy interior.
Step 4: Fry the Chicken
Heat canola oil in a deep skillet or fryer until hot but not smoking. Fry the breaded chicken pieces carefully until they turn golden brown and cooked through. This usually takes a few minutes per side. Drain on paper towels to remove excess oil but keep enough crispness intact.
Step 5: Toss with Bang Bang Sauce
While the chicken is still warm, toss it gently in the prepared Bang Bang sauce. This ensures every piece gets evenly coated in that signature saucy goodness that makes this recipe so addictive.
Step 6: Garnish and Serve
Sprinkle freshly chopped parsley over the sauced chicken for a burst of color and a hint of freshness that balances the creamy sauce perfectly. Serve immediately while the chicken stays delightfully crisp.
How to Serve Bang Bang Chicken Recipe
Garnishes
A little garnish goes a long way in making this dish visually appealing and fresh-tasting. Besides chopped parsley, you can add thinly sliced green onions or a sprinkle of toasted sesame seeds to add texture and a subtle nutty flavor.
Side Dishes
Bang Bang Chicken pairs wonderfully with crisp green salads, steamed jasmine rice, or even simple stir-fried vegetables. For a more indulgent meal, creamy coleslaw or garlic mashed potatoes also complement the spicy, creamy sauce beautifully.
Creative Ways to Present
Experiment with serving Bang Bang Chicken in lettuce wraps for a refreshing handheld option or pile it on top of rice bowls garnished with avocado and cucumber slices. For parties, it’s fabulous as finger food skewered on toothpicks alongside colorful dipping sauces.
Make Ahead and Storage
Storing Leftovers
Place any leftover Bang Bang Chicken in an airtight container and refrigerate within two hours of cooking. It will keep well for up to three days. Keep the sauce separate if possible to maintain crispiness when reheating.
Freezing
You can freeze cooked Bang Bang Chicken for up to one month. Arrange pieces in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheating
For the best texture, reheat your Bang Bang Chicken in a hot oven or air fryer at 350°F until warmed through and the coating is crisp again. Avoid microwaving as it can make the crust soggy.
FAQs
Can I use chicken breasts instead of tenderloins?
Absolutely! Chicken breasts work well, but slice them into similarly sized strips to ensure even cooking and maintain that tender bite that makes this Bang Bang Chicken Recipe so delightful.
How spicy is the Bang Bang sauce? Can I adjust it?
The sauce has a mild to moderate heat depending on the amount of Sriracha you add. Feel free to adjust the Sriracha quantities to suit your heat preference, or omit the cayenne pepper for a milder dish.
Is it necessary to fry the chicken or can I bake it?
Frying creates the signature crispy texture, but you can bake the chicken at 425°F on a wire rack to help crisp it up. It won’t be quite as crunchy but still delicious and a bit lighter.
Can I prepare the sauce ahead of time?
Yes! The Bang Bang sauce tastes even better after sitting for a few hours, allowing the flavors to meld. Keep it refrigerated and combine with chicken just before serving.
What if I don’t have panko breadcrumbs?
Regular breadcrumbs can work in a pinch but panko is preferred for its light, airy crunch. You can also crush some cornflakes or tortilla chips for a creative alternative coating.
Final Thoughts
I genuinely hope this Bang Bang Chicken Recipe inspires you to get into the kitchen and create something incredibly tasty and fun. It’s one of those dishes that feels special yet is surprisingly simple, perfect for any occasion. Give it a try—you’ll soon understand why it’s a favorite for so many, including myself!
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Bang Bang Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Description
Bang Bang Chicken is a crispy, spicy, and creamy fried chicken dish coated in a crunchy panko crust and tossed in a flavorful Bang Bang sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This easy-to-make recipe delivers perfect balance of heat and sweetness, ideal as an appetizer or main course for any occasion.
Ingredients
For the Chicken Marinade and Coating
- 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
- â…› teaspoon cayenne pepper (optional)
- 2 cups (216 g) panko breadcrumbs, plain
- Canola oil, for frying
For the Bang Bang Sauce
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha, or more to taste
- 2 tablespoons honey
Garnish
- Chopped parsley
Instructions
- Prepare the Bang Bang Sauce: In a bowl, thoroughly mix together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Set aside to allow flavors to meld.
- Marinate the Chicken: In a large mixing bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and optional cayenne pepper. Add chicken tenderloins to this marinade, making sure they are fully coated. Let them soak briefly to absorb flavors and help the breading adhere.
- Coat with Panko Breadcrumbs: Remove each chicken tender from the marinade mixture, allowing excess to drip off, then evenly coat each piece with panko breadcrumbs. Set aside the breaded pieces on a plate or tray before frying.
- Fry the Chicken: Heat canola oil in a deep skillet or heavy-bottomed pan over medium-high heat until it reaches approximately 350°F (175°C). Carefully place chicken pieces in the hot oil and fry until golden brown and cooked through, about 4-5 minutes per side depending on thickness. Make sure not to overcrowd the pan and maintain oil temperature for even cooking.
- Drain and Toss with Sauce: Once fried, remove chicken from oil and place on paper towels to drain excess oil. While still warm, toss the fried chicken tenders in the prepared Bang Bang sauce to coat evenly.
- Garnish and Serve: Transfer the sauced chicken to a serving platter, garnish with chopped parsley, and serve immediately while hot and crispy.
Notes
- For extra crispiness, double coat the chicken by dipping in the marinade and panko breadcrumbs twice.
- Adjust Sriracha in the sauce and marinade according to your preferred spice level.
- If you don’t have Thai sweet chili sauce, a blend of sweet chili sauce with a bit of extra honey can be used as a substitute.
- Maintain oil temperature to avoid greasy chicken; use a thermometer if possible.
- Serve with steamed rice or a fresh salad to balance the spicy richness.
