Bang Bang Chicken is everything I want in a crispy chicken dish—crunchy on the outside, tender on the inside, and drenched in a sweet, spicy, creamy sauce that keeps me coming back for more. It’s the kind of bold, flavor-packed appetizer or main that works for parties, game day, or anytime I want to shake up my chicken routine.
Why You’ll Love This Recipe
I love this recipe because it combines that satisfying deep-fried crunch with the signature tang of bang bang sauce—a creamy blend of mayo, Thai sweet chili sauce, and a kick of Sriracha. It’s easy to adapt (air fryer or oven works too), and it turns simple chicken tenders into something totally irresistible.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Bang Bang Sauce:
- Mayonnaise
- Thai sweet chili sauce
- Sriracha
- Honey
For the Chicken:
- Boneless, skinless chicken tenderloins
- Buttermilk
- All-purpose flour
- Cornstarch
- Egg
- Sriracha
- Garlic powder
- Kosher salt
- Black pepper
- Cayenne pepper (optional)
- Plain panko breadcrumbs
- Canola or vegetable oil (for frying)
Directions
- I start by mixing all the sauce ingredients in a bowl: mayo, sweet chili sauce, Sriracha, and honey. I whisk until smooth and set it aside or chill it in the fridge.
- For the chicken, I soak the tenderloins in a mixture of buttermilk, egg, Sriracha, and seasonings. I let it sit for at least 10–15 minutes so it really soaks in that flavor.
- I set up my breading station with flour and cornstarch in one bowl and panko in another.
- One by one, I dredge the marinated chicken in the flour mixture, then coat with panko.
- I heat oil in a deep skillet or fryer to 350°F and fry the tenders for about 3 minutes per side, or until golden and cooked through.
- After draining on paper towels, I drizzle them generously with the bang bang sauce and serve immediately.
Servings and Timing
This recipe serves about 4 people as a main or 6–8 as an appetizer. It takes roughly 20 minutes to prep and 6 minutes to cook, so I can have it ready in under 30 minutes.
Variations
- I make it in the air fryer at 400°F for 10 minutes, flipping halfway—still crispy, no mess.
- Baking works too: I bake at 425°F for 12–15 minutes with a little cooking spray.
- I sometimes cube the chicken and serve it as skewers for party platters.
- For a low-carb version, I swap the panko for almond flour.
Storage/Reheating
Cooked bang bang chicken can be stored in the fridge for up to 5 days. I let it cool first, then wrap it in foil or store in an airtight container. To reheat, I use a 375°F oven or air fryer for about 8–10 minutes to get that crispiness back. The sauce keeps in the fridge for up to 5 days.
FAQs
Can I use chicken breasts instead of tenderloins?
Yes, I slice them into strips. Tenderloins are naturally smaller and more tender, but breasts work just fine.
Is bang bang sauce spicy?
It has a mild to moderate kick. I adjust the Sriracha to taste—more for heat lovers, less for mild palates.
Can I make this gluten-free?
Yes, I use gluten-free flour and breadcrumbs, and double-check my sauces for hidden gluten.
What’s the best oil for frying?
I stick with canola or vegetable oil for their high smoke points and neutral flavor.
Can I freeze this?
I freeze the cooked (unsauced) tenders, then reheat in the oven or air fryer. I always make the sauce fresh for best texture and flavor.
Conclusion
Bang Bang Chicken is one of those crave-worthy dishes that’s super simple but totally delivers on flavor and texture. Whether I’m serving it up as an appetizer, piling it on rice, or adding it to a salad, it always disappears fast. That crispy coating and spicy-sweet sauce? Game-changer.
Bang Bang Chicken
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 4 servings (main) or 6–8 (appetizer)
- Category: Appetizer, Main Course
- Method: Frying (with air fryer and oven options)
- Cuisine: American, Asian-Inspired
- Diet: Gluten Free
Description
Bang Bang Chicken is a crispy, juicy chicken recipe coated in a sweet, spicy, and creamy bang bang sauce made with mayo, Thai sweet chili, and Sriracha. Perfect as an appetizer or easy weeknight dinner, this homemade bang bang chicken recipe is better than takeout, with deep-fried or air fryer options for crunch without compromise.
Ingredients
- For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1–2 tablespoon Sriracha (to taste)
- 1 tsp honey
- For the Chicken:
- 1 lb boneless, skinless chicken tenderloins
- 1 cup buttermilk
- 1 large egg
- 1 tbsp Sriracha
- 1 tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper (optional)
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1½ cups plain panko breadcrumbs
- Canola or vegetable oil, for frying
Instructions
- In a bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey to make the bang bang sauce. Chill until ready to use.
- In another bowl, mix buttermilk, egg, Sriracha, garlic powder, salt, pepper, and cayenne. Add chicken tenderloins and marinate for 10–15 minutes.
- In separate shallow bowls, place the flour + cornstarch mix and the panko breadcrumbs.
- Dredge each chicken piece in flour mixture, then coat with panko.
- Heat oil in a deep skillet or fryer to 350°F. Fry chicken for 3–4 minutes per side, or until golden and cooked through.
- Drain on paper towels, then drizzle or toss with bang bang sauce. Serve hot.
Notes
- Air Fryer: Cook at 400°F for 10 minutes, flipping halfway.
- Oven-Baked: Bake at 425°F for 12–15 minutes with cooking spray.
- Sauce can be adjusted to taste (more or less heat).
- Use almond flour for a low-carb version.
- Store sauce and chicken separately for best texture when reheating.
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