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This crispy, saucy Bang Bang Chicken has become my weekend crowd-pleaser, delivering restaurant-quality taste with simple ingredients. The combination of crispy panko coating and creamy, spicy bang bang sauce creates an irresistible flavor explosion that keeps everyone coming back for more.
I first made this for a game day gathering and it disappeared within minutes. Since then it's become my signature dish when friends come over. The sauce alone has people asking for the recipe every time.
Ingredients
- Chicken tenderloins. Their naturally tender texture cooks quickly and remains juicy even when fried. Look for even sized pieces for consistent cooking.
- Panko breadcrumbs. These Japanese style breadcrumbs create an exceptionally crispy coating that regular breadcrumbs can't match. Always use plain variety and store in airtight container.
- Thai sweet chili sauce. The critical component that gives bang bang sauce its signature sweet heat. Choose a quality brand for the best flavor profile.
- Buttermilk. Acts as a tenderizing marinade while helping the coating adhere. Real buttermilk produces better results than milk with lemon juice.
- Sriracha. Adds the characteristic heat to both batter and sauce. Adjust quantity based on your heat preference.
- Cornstarch. Creates that perfect restaurant quality crispiness when mixed with flour. Always measure precisely for best results.
Step-by-Step Instructions
- Prepare the Bang Bang Sauce
- Combine mayonnaise sweet chili sauce Sriracha and honey in a small bowl. Whisk thoroughly until completely smooth and no streaks remain. The sauce should have a pale orange color with visible red flecks. This can be made ahead and refrigerated for up to 3 days for even better flavor development.
- Create the Batter
- Whisk together buttermilk flour cornstarch egg Sriracha and seasonings until completely smooth. The batter should be thick enough to coat the back of a spoon but still pourable. This consistency ensures the perfect amount adheres to each chicken piece.
- Coat the Chicken
- Dip each tenderloin into the batter allowing excess to drip off before pressing firmly into panko breadcrumbs. Cover completely and press gently to ensure breadcrumbs adhere well. Place on a clean plate without overlapping to prevent coating from becoming soggy.
- Fry to Golden Perfection
- Heat oil to exactly 365°F using a thermometer for accuracy. Add chicken in small batches without crowding the pan. Maintain oil temperature by allowing it to recover between batches. Cook until deeply golden brown about 2 to 3 minutes per side with bubbling activity around the chicken decreasing as it cooks.
- Sauce and Serve
- Toss the crispy chicken pieces in the prepared bang bang sauce ensuring even coating. The hot chicken will slightly warm the sauce creating the perfect consistency. Garnish with fresh parsley for color contrast and serve immediately for maximum crispiness.
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The Thai sweet chili sauce is truly the secret weapon in this recipe. I discovered its magic when experimenting with different sauce bases and nothing else creates that perfect balance of sweet and spicy. My husband who typically avoids spicy food devours this chicken and always asks for extra sauce on the side.
Make-Ahead Options
Prepare the bang bang sauce up to 5 days in advance and store refrigerated in an airtight container. The flavors actually develop and improve over time creating an even more complex taste profile. Bring to room temperature before serving for the best consistency and flavor release.
Serving Suggestions
Transform this chicken into a complete meal by serving over steamed jasmine rice with stir fried vegetables. The sauce naturally seasons the rice creating a cohesive dish. For a lighter option wrap in butter lettuce leaves with julienned vegetables and additional sauce for drizzling. Create a fusion taco by filling warm tortillas with chopped bang bang chicken slaw and a squeeze of lime.
Air Fryer Adaptation
Convert this recipe to a healthier version using your air fryer. Preheat to 400°F and spray the basket with oil. Arrange coated chicken pieces in a single layer without touching spray with oil and cook for 5 minutes. Flip spray again with oil and cook for another 5 minutes until crispy and internal temperature reaches 165°F. The results are nearly as crispy with significantly less oil.
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Common Questions
- → What is bang bang sauce made of?
Bang bang sauce is made with mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This combination creates a creamy sauce with the perfect balance of sweetness and heat that pairs beautifully with the crispy chicken.
- → Can I bake this chicken instead of frying?
Yes, you can bake the panko-crusted chicken tenders instead of frying. Place them on a wire rack over a baking sheet and spray with cooking oil. Bake at 425°F for about 15-20 minutes or until they reach an internal temperature of 165°F. The texture won't be quite as crispy as fried, but still delicious.
- → How spicy is Bang Bang Chicken?
Bang Bang Chicken has a mild to medium heat level depending on how much Sriracha you add to both the batter and sauce. You can easily adjust the spiciness by increasing or decreasing the amount of Sriracha and cayenne pepper to suit your preference.
- → What sides go well with Bang Bang Chicken?
Bang Bang Chicken pairs wonderfully with steamed rice, Asian slaw, cucumber salad, or stir-fried vegetables. For a complete meal, you might also consider serving it with noodles or a simple green salad dressed with a light vinaigrette.
- → Can I make Bang Bang Chicken ahead of time?
For best results, the chicken should be fried just before serving to maintain its crispiness. However, you can prepare the bang bang sauce up to 3 days ahead and store it in the refrigerator. You can also prepare the chicken up to the coating stage and refrigerate for a few hours before frying.
- → What's the best oil for frying this chicken?
Canola oil is recommended for this recipe as it has a high smoke point and neutral flavor. Other good alternatives include vegetable oil, peanut oil, or avocado oil. The key is maintaining the oil at 365°F for optimal crispiness.