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 tbsp 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.
