Bang Bang Chicken

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There’s something magical about Bang Bang Chicken—the combination of crispy fried chicken bites and a sweet, tangy, spicy sauce is simply irresistible.

This recipe is perfect for dinner parties, family gatherings, or just treating yourself to a restaurant-style meal at home. I love how the sauce brings bold flavors that contrast beautifully with the crispy chicken, making every bite a delightful explosion of taste.

Let’s dive in and make this standout dish together!

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Servings, Preparation, and Cooking Time

• Servings: 4
• Preparation Time: 20 minutes
• Cooking Time: 20 minutes

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Ingredients

Bang Bang Sauce:

• 1 cup mayonnaise
• ½ cup Thai sweet chili sauce
• 1 tsp Sriracha
• 3 tsp honey

Chicken:

• 1 ½ pounds boneless, skinless chicken tenderloins
• 1 cup buttermilk
• ¾ cup all-purpose flour
• 2 ½ cups panko breadcrumbs
• ½ cup cornstarch
• 1 egg
• 1 tbsp Sriracha
• ½ tsp garlic powder
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• Oil, for frying

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How to Make Bang Bang Chicken

Prepare the Bang Bang Sauce:

1. In a medium bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth and well combined.
2. Cover and refrigerate until ready to serve. This allows the flavors to meld beautifully.

Prepare the Chicken:

1. Marinate the Chicken: Place the chicken tenderloins in a large bowl and pour the buttermilk over them. Let them marinate for at least 15 minutes (or up to 2 hours in the fridge for extra tenderness).
2. Set Up the Breading Station:
   • In one shallow bowl, combine the flour, cornstarch, garlic powder, paprika, salt, and pepper.
   • In a second bowl, whisk together the egg and Sriracha.
   • In a third bowl, place the panko breadcrumbs.
3. Bread the Chicken: Remove the chicken from the buttermilk, letting any excess drip off. Dredge each tenderloin in the flour mixture, then dip it into the egg mixture, and finally coat it with panko breadcrumbs. Press gently to ensure the breadcrumbs adhere well.
4. Fry the Chicken: Heat oil in a deep skillet or pot to 350°F (175°C). Fry the chicken in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F/74°C).
5. Drain the fried chicken on a wire rack or paper towel-lined plate to remove excess oil.

Assemble:

1. Drizzle the Bang Bang Sauce generously over the crispy chicken or serve it on the side for dipping.
2. Garnish with fresh herbs like chopped cilantro or green onions if desired.

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Tips and Notes

• Spice Level: Adjust the Sriracha in the sauce and batter to your spice preference. For milder flavors, reduce it slightly.
• Cooking Oil: Use a neutral oil with a high smoke point, such as vegetable or canola oil, for frying.
• Baking Option: For a lighter version, bake the breaded chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through. Spray with cooking oil for extra crispiness.
• Serving Suggestions: Serve Bang Bang Chicken with steamed rice, a crisp salad, or roasted veggies. It also pairs wonderfully with fries or as a filling in a wrap.

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This Bang Bang Chicken is the ultimate comfort food with a spicy twist. Crispy, flavorful, and coated in that irresistible sauce, it’s sure to be a hit at any table.

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