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Bang Bang Chicken is one of those dishes that disappears fast any time I set it out for friends or family. Warm crispy chicken tenderloins get coated in a sweet spicy tangy sauce for a crowd-pleasing meal or snack that is honestly hard to beat when you need a little crunch and a lot of flavor.
The first time I made this rice and chicken platter it really felt like the ultimate party food The sauce is so addictive my kids dip everything in it now even vegetables
Ingredients
- Mayonnaise: for the sauce brings creaminess and tang choose a full fat version for best flavor
- Thai sweet chili sauce: gives sweetness and a gentle heat look for one with visible chili flakes for more depth
- Sriracha: brings spicy kick use more or less depending on how much heat you want
- Honey: balances with floral sweetness helping the sauce cling to crispy chicken
- Boneless skinless chicken tenderloins: these cook fast and stay tender aim for plump white pieces with no grayness
- Buttermilk: in the batter makes the chicken tender and adds tanggy flavor use real cultured buttermilk for the best result
- All purpose flour: for base structure sift before measuring for consistent breading
- Cornstarch: lightens the texture for extra crispness pick one without additives
- Large egg: binds everything together use room temperature for even mixing
- Garlic powder: brings subtle savoriness look for a fresh smelling jar
- Kosher salt and black pepper: build foundational flavor taste your batter for seasoning before breading the chicken
- Cayenne pepper (optional): gives a gentle heat boost use sparingly if serving kids
- Panko breadcrumbs: make the exterior airy and crunchy Japanese style panko is best for this coating
- Canola oil: for frying choose a neutral oil with a high smoke point and change out if it smells burnt
- Parsley: freshly chopped offers bright color and freshness choose firm bright green bunches
Step-by-Step Instructions
- Make the Bang Bang Sauce:
- In a small bowl stir together mayonnaise Thai sweet chili sauce sriracha and honey until fully combined and smooth Set aside this lets the flavors meld and makes saucing the chicken easier later
- Prepare the Batter:
- In a medium mixing bowl whisk the buttermilk flour cornstarch egg sriracha garlic powder salt pepper and cayenne pepper until the mixture is smooth and even coated Add chicken tenderloins and stir so each piece is thoroughly bathed in the batter Let them rest a few minutes for the flavors to soak in
- Bread the Chicken:
- Pour panko breadcrumbs onto a large shallow plate Working with one chicken piece at a time lift it from the wet batter letting the excess drip off then gently press each side into the panko to coat fully Set breaded chicken on a clean plate and repeat until all pieces are done Try to really press the panko in so every bit gets covered
- Heat the Oil:
- Pour enough canola oil into a large skillet so it is about one inch deep Place the skillet over medium high heat and watch it carefully until it reaches three hundred sixty five degrees Fahrenheit Use a thermometer for best results Don't let it smoke
- Fry the Chicken:
- Fry the chicken in batches without crowding so each piece stays crisp Not crowding also keeps the oil temp steady Cook each piece for about two to three minutes per side until the breading turns golden brown and chicken is cooked through to one hundred sixty five degrees Fahrenheit Rest finished pieces on paper towels to remove extra oil
- Sauce and Serve:
- Pile the fried chicken onto a serving plate and drizzle generously with the reserved bang bang sauce Sprinkle fresh parsley on top and serve immediately for best crispiness
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Every time I top the hot chicken with that homemade sauce the aroma gets everyone running I love how the panko keeps its crunch under the creamy mayonnaise and sweet chili mixture My youngest still tells the story of the first time she got to swirl her own chicken in the sauce and ate three pieces in a row
Storage Tips
Let any leftovers cool completely then store in an airtight container in the fridge for up to three days To bring the crispiness back reheat pieces in a hot oven at about four hundred degrees Fahrenheit on a wire rack set over a baking sheet The sauce can be made ahead and kept cold for up to one week
Ingredient Substitutions
No buttermilk Use regular milk mixed with a splash of vinegar for similar tenderness If you want to switch up the bang bang sauce yogurt or sour cream can replace mayonnaise just expect a bit more tang Gluten free panko or ground rice crackers will work for those avoiding wheat
Serving Suggestions
I always pile the bang bang chicken on rice or salad greens for a fast dinner but it also works as a party finger food with little toothpicks Add plenty of extra sauce on the side and maybe a few lime wedges Bright quick pickles like radish or carrot make a crunchy fresh contrast on the side
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A Quick History
Bang bang chicken actually traces roots to traditional Chinese poached chicken tossed with spicy sauces The crispy fried version we love is a playful American twist that turns it into pure comfort food It is now a classic appetizer at many restaurants but homemade always tastes best
Recipe FAQs
- → What is bang bang sauce made of?
Bang bang sauce blends mayonnaise, Thai sweet chili sauce, sriracha, and honey for a creamy, spicy-sweet flavor.
- → How do you ensure the chicken stays crispy?
Coating the chicken with panko breadcrumbs and frying at the recommended temperature helps achieve a crisp exterior.
- → Can you bake instead of fry?
Yes, bake the panko-coated chicken on a greased sheet at 425°F until golden, but frying yields the crispiest results.
- → What is the ideal oil temperature for frying?
Heat oil to 365°F to guarantee quick, even frying and crispy, non-greasy chicken.
- → What sides pair well?
Serve with steamed rice, roasted vegetables, or a fresh slaw to balance the rich, spicy flavors.