Description
Bang Bang Chicken is a crispy, golden-fried chicken tenderloin dish topped with a creamy, spicy-sweet bang bang sauce. This crowd-pleasing recipe combines panko-crusted crunch with a bold flavor kick from Thai sweet chili sauce, Sriracha, and honey. Perfect as an appetizer or main course, this easy Bang Bang Chicken recipe will become your new favorite for weeknight dinners or entertaining.
Ingredients
- Chicken tenderloins
- Buttermilk
- All-purpose flour
- Cornstarch
- Egg
- Sriracha
- Garlic powder
- Kosher salt
- Black pepper
- Cayenne pepper (optional)
- Panko breadcrumbs
- Canola oil (for frying)
- Mayonnaise
- Thai sweet chili sauce
- Honey
- Parsley (for garnish)
Instructions
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Make Sauce: Mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Set aside.
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Marinate Chicken: In a bowl, whisk buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne. Add chicken to coat.
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Coat in Panko: Dredge chicken in panko breadcrumbs and press gently to adhere.
-
Fry: Heat oil to 365°F. Fry chicken in batches for 2–3 minutes per side or until golden brown and cooked through (165°F internal temp).
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Serve: Drizzle with bang bang sauce, garnish with parsley, and serve warm.
Notes
- Make it spicier: Add more Sriracha to the sauce.
- Healthier option: Use an air fryer or bake the chicken for less oil.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days or freeze up to 6 months. Reheat in oven for crispiness.
- Buttermilk substitute: Mix 1 cup milk with 1 tbsp lemon juice or vinegar; let sit 5–10 minutes.
- Serving ideas: Pair with rice, salad, or roasted veggies.
