Bang Bang Chicken is one of those dishes that can truly light up a meal—whether it’s a casual family dinner or a festive gathering with friends. Crispy, golden-brown chicken tenderloins paired with a luscious sweet and spicy sauce make this recipe irresistible.
Rooted in Sichuan cuisine, the original Bang Bang Chicken was a poached chicken dish served cold, with its name derived from the sound of wooden mallets tenderizing the meat. In this modern adaptation, we’ve opted for a crispy twist, deep-frying the chicken to perfection and drizzling it with a homemade bang bang sauce that’s a harmonious blend of creamy, tangy, and spicy. This version takes all the rich flavor of the classic recipe and adds a crunchy texture that will have everyone reaching for seconds.
If you’re looking for a dish that’s as fun to make as it is to eat, Bang Bang Chicken is a perfect choice. With its bold flavors, versatile preparation options, and comforting appeal, this recipe will quickly become a favorite in your kitchen.
Why You’ll Love This Recipe
- Perfect Crunch: The panko-coated chicken fries up beautifully golden and crispy, creating an irresistible texture.
- Sweet & Spicy Sauce: The bang bang sauce combines creamy mayonnaise, sweet chili sauce, and a touch of Sriracha for a flavor explosion.
- Versatile Serving Options: Serve it as an appetizer, a party snack, or a main course alongside rice or salad.
- Family-Friendly: Easily adjust the spice level to suit all tastes, making it a hit for both kids and adults.
Ingredients You’ll Need
For the Bang Bang Sauce
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha (adjust to taste)
- 2 tablespoons honey
For the Chicken
- 1½ pounds boneless, skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg, room temperature
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional)
- 2 cups panko breadcrumbs
- Canola oil, for frying
- Chopped parsley, for garnish
How to Make Bang Bang Chicken
Step-by-Step Instructions
- Mix Up the Sauce
Start by preparing the star of the dish: the bang bang sauce. In a small bowl, mix the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir until smooth and creamy. Taste-test for heat, and adjust the Sriracha if needed. Cover and set aside to let the flavors meld while you prepare the chicken. - Marinate the Chicken
In a medium bowl, whisk together the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne (if using). This creates a thick, flavorful batter that locks in the juiciness of the chicken. Submerge the chicken tenderloins in the batter, ensuring each piece is fully coated. Cover and refrigerate for 15-20 minutes to let the flavors soak in. - Coat the Chicken in Panko
Spread panko breadcrumbs onto a large, shallow plate. Take each tenderloin out of the batter, allowing any excess to drip off, and roll it in the panko. Press gently to ensure the crumbs adhere evenly, creating that signature crunch. Place the coated chicken on a clean plate and repeat until all tenderloins are coated. - Fry to Perfection
Heat about an inch of canola oil in a large skillet over medium-high heat. The oil should reach around 365°F (185°C) for optimal frying. Carefully place a few pieces of chicken in the skillet, ensuring not to overcrowd it. Fry for 2-3 minutes per side until golden brown and crispy. Use a meat thermometer to confirm the internal temperature reaches 165°F (74°C). Remove with a slotted spoon and drain on paper towels. - Assemble and Serve
Arrange the fried chicken on a serving platter and generously drizzle the bang bang sauce over the top. Sprinkle with chopped parsley for a fresh, vibrant garnish. Serve immediately while the chicken is hot and crunchy.
Helpful Tips
- Customize the Heat: If you’re serving a crowd with varied spice preferences, keep the Sriracha on the side and let everyone add their own heat level.
- Make It Healthier: For a lighter version, use an air fryer or bake the chicken in the oven. Both methods deliver excellent results with fewer calories.
- Keep It Crispy: If you’re preparing the chicken in batches, keep the fried pieces warm in a 200°F (93°C) oven on a wire rack until ready to serve.
- Leftover Sauce? Use it as a dip for veggies, fries, or even as a spread for sandwiches.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 4 servings
- Category: Appetizer or Main Course
- Method: Deep-Frying (with Air Fryer and Oven options)
- Cuisine: Fusion
- Diet: Halal
Notes
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to regain crispiness.
- Advance Prep: Make the sauce up to 5 days ahead and store it in the refrigerator.
Nutritional Information (per serving)
- Calories: 1415 kcal
- Carbohydrates: 60g
- Protein: 50g
- Fat: 110g
- Saturated Fat: 15g
- Cholesterol: 200mg
- Sodium: 1500mg
- Fiber: 2g
- Sugar: 10g
Frequently Asked Questions
Q: Can I use chicken thighs instead of tenderloins?
A: Absolutely! Chicken thighs work wonderfully in this recipe. Just make sure to adjust the cooking time, as they might take slightly longer to cook through.
Q: What can I serve with Bang Bang Chicken?
A: This dish pairs beautifully with steamed rice, a crisp green salad, or roasted vegetables. It’s also a great option for a party platter alongside other finger foods.
Q: Can I freeze the leftovers?
A: Yes! Freeze the cooked chicken pieces in an airtight container for up to 2 months. Reheat in the oven or air fryer for best results.
Related Recipes
If you loved this crispy, saucy delight, try these recipes:
Conclusion
Bang Bang Chicken is the ultimate fusion dish that brings together the best of both worlds: crispy fried chicken and a creamy, flavorful sauce with a kick. It’s a dish that’s as satisfying to make as it is to eat, and its versatility ensures it will become a staple in your recipe rotation. Whether you’re a seasoned cook or just starting out, this recipe is approachable, fun, and oh-so-delicious.
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Bang Bang Chicken
Description
Bang Bang Chicken is one of those dishes that can truly light up a meal—whether it’s a casual family dinner or a festive gathering with friends. Crispy, golden-brown chicken tenderloins paired with a luscious sweet and spicy sauce make this recipe irresistible.
Rooted in Sichuan cuisine, the original Bang Bang Chicken was a poached chicken dish served cold, with its name derived from the sound of wooden mallets tenderizing the meat. In this modern adaptation, we’ve opted for a crispy twist, deep-frying the chicken to perfection and drizzling it with a homemade bang bang sauce that’s a harmonious blend of creamy, tangy, and spicy. This version takes all the rich flavor of the classic recipe and adds a crunchy texture that will have everyone reaching for seconds.
If you’re looking for a dish that’s as fun to make as it is to eat, Bang Bang Chicken is a perfect choice. With its bold flavors, versatile preparation options, and comforting appeal, this recipe will quickly become a favorite in your kitchen.
Ingredients
For the Bang Bang Sauce
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha (adjust to taste)
- 2 tablespoons honey
For the Chicken
- 1½ pounds boneless, skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg, room temperature
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional)
- 2 cups panko breadcrumbs
- Canola oil, for frying
- Chopped parsley, for garnish
Instructions
- Mix Up the Sauce
Start by preparing the star of the dish: the bang bang sauce. In a small bowl, mix the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir until smooth and creamy. Taste-test for heat, and adjust the Sriracha if needed. Cover and set aside to let the flavors meld while you prepare the chicken. - Marinate the Chicken
In a medium bowl, whisk together the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne (if using). This creates a thick, flavorful batter that locks in the juiciness of the chicken. Submerge the chicken tenderloins in the batter, ensuring each piece is fully coated. Cover and refrigerate for 15-20 minutes to let the flavors soak in. - Coat the Chicken in Panko
Spread panko breadcrumbs onto a large, shallow plate. Take each tenderloin out of the batter, allowing any excess to drip off, and roll it in the panko. Press gently to ensure the crumbs adhere evenly, creating that signature crunch. Place the coated chicken on a clean plate and repeat until all tenderloins are coated. - Fry to Perfection
Heat about an inch of canola oil in a large skillet over medium-high heat. The oil should reach around 365°F (185°C) for optimal frying. Carefully place a few pieces of chicken in the skillet, ensuring not to overcrowd it. Fry for 2-3 minutes per side until golden brown and crispy. Use a meat thermometer to confirm the internal temperature reaches 165°F (74°C). Remove with a slotted spoon and drain on paper towels. - Assemble and Serve
Arrange the fried chicken on a serving platter and generously drizzle the bang bang sauce over the top. Sprinkle with chopped parsley for a fresh, vibrant garnish. Serve immediately while the chicken is hot and crunchy.
Notes
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to regain crispiness.
- Advance Prep: Make the sauce up to 5 days ahead and store it in the refrigerator.