Bang Bang Chicken Crispy Fried

Bang Bang Chicken is my go-to recipe whenever I want to serve something that bursts with flavor while being delightfully crispy. There is a magic that happens when tender chicken is coated in a crunchy golden panko shell, fried to perfection, and lavishly drizzled with a creamy spicy homemade bang bang sauce. It is a showstopper appetizer or an irresistible dinner you can whip up in just about half an hour.

This recipe became an instant hit at my house It reminds me of the first time I made it for a friend’s birthday party The plate was empty before I could even sit down

Gather Your Ingredients

• Mayonnaise: gives a rich creamy base for the sauce choose high quality full fat mayo for best flavor
• Thai sweet chili sauce: adds a sweet tangy and subtly spicy note seek out authentic brands for vibrant flavor
• Sriracha: brings a gentle heat use to taste depending on how spicy you like
• Honey: balances the sauce with a floral sweetness look for local raw honey if possible
• Boneless skinless chicken tenderloins: provide tenderness and cook evenly always buy fresh for best results
• Buttermilk: tenderizes chicken and helps the coating stick use whole buttermilk for richer flavor
• All-purpose flour and cornstarch: create a super crisp and airy crust sift your flour for lump-free batter
• Large egg: helps bind ingredients and adds richness use at room temperature for easy blending
• Garlic powder kosher salt black pepper: season the chicken throughout boost with fresh cracked pepper
• Cayenne pepper: is optional but gives another layer of heat use sparingly
• Panko breadcrumbs: deliver the ultimate crunch never substitute with regular breadcrumbs go for Japanese panko
• Canola oil for frying: has a clean flavor and a high smoke point enough for deep frying
• Parsley for garnish: adds freshness and color flat-leaf parsley is most fragrant

How to Make It

Make the Sauce:

Combine mayonnaise Thai sweet chili sauce Sriracha and honey in a small bowl Mix until completely smooth and uniform Set aside so flavors can infuse

Prepare the Batter:

In a medium bowl whisk together buttermilk flour cornstarch egg Sriracha garlic powder salt black pepper and cayenne Whisk until you have a thick smooth batter Add chicken tenderloins Toss thoroughly to coat every piece in batter

Dredge with Panko:

Spread panko breadcrumbs on a shallow plate One by one lift each piece of battered chicken allowing excess to drip off Place in panko and press gently so crumbs adhere all over Place on a clean plate Continue until all chicken is coated

Heat the Oil:

Pour about one inch of canola oil into a large skillet Heat over medium-high until oil is shimmering and reaches three hundred sixty five degrees Fahrenheit Use a thermometer to check temperature for perfect frying

Fry the Chicken:

In batches place coated chicken into hot oil making sure pieces are not crowding Each piece should sizzle immediately Fry two to three minutes per side until deeply golden and cooked through Chicken is done when it reaches one hundred sixty five degrees Fahrenheit Repeat with remaining chicken always allowing oil to return to temperature between batches

Drain and Serve:

Transfer fried chicken to a plate lined with paper towels This drains extra oil while keeping the crust crisp

Sauce and Garnish:

Arrange chicken on a serving platter Drizzle generously with prepared bang bang sauce Sprinkle with lots of chopped fresh parsley Serve while hot and enjoy

Crowd-friendly and easily doubled for larger groups My favorite part is always the sauce It effortlessly ties the whole dish together Sometimes my family just dips the chicken in spoonfuls straight from the bowl When my niece made her own version she mixed two hot sauces together and it became a new family inside joke

Flavor Boosters

For leftovers allow chicken to cool fully before transferring to an airtight container Store in the fridge up to three days To maintain crispiness reheat in a hot oven or air fryer Avoid microwaving as it softens the panko crust If you have extra sauce keep it in a sealed jar in the fridge up to one week Always drizzle the sauce just before serving if eating the next day

Serving Suggestions

Pile bang bang chicken over a bed of crisp lettuce for a fun salad Try as a party platter with extra bang bang sauce and toothpicks for serving Make small sliders with brioche buns and pickled vegetables for a modern party bite

Creative Twists

No buttermilk Use a cup of milk with a spoon of lemon juice or white vinegar as a quick swap If you prefer different heat levels you can use chili paste instead of Sriracha or leave out the cayenne altogether Swap chicken tenderloins with boneless thighs for richer flavor just increase cooking time slightly

Breaded chicken can be frozen before frying Just lay coated but unfried pieces on a parchment lined baking sheet freeze until solid then transfer to a ziptop bag Store up to one month Defrost a few minutes and fry straight from frozen adjusting cook time by a minute or two Sauce is best made fresh

Recipe FAQs

→ What makes bang bang chicken crispy?

The chicken is coated in a buttermilk-spice batter then pressed into panko breadcrumbs before frying, creating an ultra-crunchy exterior.

→ How spicy is bang bang sauce?

Bang bang sauce is medium in heat, thanks to Sriracha and Thai sweet chili, but you can adjust by adding more or less Sriracha to suit your taste.

→ Can I bake the chicken instead of frying?

Yes, baking is possible. Arrange panko-coated chicken on a sheet pan with a wire rack and bake at 425°F, flipping once, until golden and cooked through.

→ Which oil is best for frying these chicken strips?

Canola oil is recommended for its neutral flavor and high smoke point, ensuring a crisp, golden result.

→ What sides pair well with bang bang chicken?

Serve with steamed rice, crisp slaw, or fresh vegetables for a balanced meal.