Print

Bang Bang Chicken (Crispy & Creamy): The Ultimate Guide to a Crowd-Pleasing Favorite

Bang Bang Chicken (Crispy & Creamy): The Ultimate Guide to a Crowd-Pleasing Favorite
Print Recipe

Bang Bang Chicken is a fun, crowd-pleasing dish with ultra-crispy chicken coated in a sweet, spicy, and creamy sauce. It’s easy to make at home and works perfectly in an air fryer or on the stovetop. Serve it as an appetizer, in wraps, or over rice for a full meal.

Ingredients

Scale

Bang Bang Sauce

  • 1 cup (232 g) mayonnaise

  • ½ cup (132 g) Thai sweet chili sauce

  • 1 teaspoon Sriracha (or more to taste)

  • 2 tablespoons honey

Chicken

  • 1 ½ pounds (680 g) boneless, skinless chicken tenderloins

  • 1 cup (245 g) buttermilk

  • ¾ cup (94 g) all-purpose flour

  • ½ cup (64 g) cornstarch

  • 1 large egg, at room temperature

  • 1 tablespoon Sriracha

  • ½ teaspoon garlic powder

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • ⅛ teaspoon cayenne pepper (optional)

  • 2 cups (216 g) plain panko breadcrumbs

  • Canola oil, for frying (if not using an air fryer)

  • Chopped parsley, for garnish

Instructions

Make the Bang Bang Sauce

  1. In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey.

  2. Mix until smooth and creamy.

  3. Cover and refrigerate until ready to use (can be made ahead).

Prepare the Chicken

  1. In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne.

  2. Add chicken tenders and toss until fully coated.

  3. Place panko breadcrumbs on a shallow plate.

  4. Remove chicken one piece at a time, letting excess batter drip off.

  5. Coat in panko, pressing gently so crumbs stick.

  6. Set breaded chicken on a clean plate.

Cooking Methods

Air Fryer Method

  1. Preheat air fryer to 400°F (204°C).

  2. Lightly spray chicken with cooking spray.

  3. Arrange in the basket without overcrowding.

  4. Air fry for 10 minutes, flipping halfway through.

  5. Transfer to a serving plate.

Deep Fryer or Skillet Method

  1. Heat about 1 inch of canola oil to 365°F (185°C).

  2. Fry chicken in batches for 2–3 minutes per side, until golden and crispy.

  3. Chicken should reach an internal temperature of 165°F (74°C).

  4. Drain on paper towels.

Serving

Drizzle or toss the crispy chicken with Bang Bang sauce. Garnish with chopped parsley and serve immediately.

Notes

  • Extra crispy: Don’t overcrowd the air fryer or pan.

  • Less spicy: Reduce or skip the Sriracha in the sauce.

  • More flavor: Let the battered chicken rest 5 minutes before breading.

  • Lighter option: Use the air fryer instead of deep frying.

Find it online: https://biteseason.com/bang-bang-chicken-crispy-creamy-the-ultimate-guide-to-a-crowd-pleasing-favorite/