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Bang Bang Chicken: The Ultimate Guide to Making This Crispy, Saucy Favorite at Home

Bang Bang Chicken: The Ultimate Guide to Making This Crispy, Saucy Favorite at Home
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Bang Bang Chicken is a crispy, golden-fried chicken dish coated in a creamy, sweet, and slightly spicy sauce that’s completely irresistible. Inspired by bold Asian flavors and adapted for Western kitchens, this recipe delivers crunchy chicken on the outside, juicy tenderness on the inside, and a sauce that balances heat, sweetness, and creaminess perfectly. It works beautifully as an appetizer, party snack, or main dish served with rice or salad.

Ingredients

Scale

For the Bang Bang Sauce

  • 1 cup mayonnaise

  • ½ cup Thai sweet chili sauce

  • 1 teaspoon Sriracha sauce

  • 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

  • 1 tablespoon Sriracha sauce

  • ½ teaspoon garlic powder

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • ⅛ teaspoon cayenne pepper (optional)

  • 2 cups plain panko breadcrumbs

  • Canola oil, for frying

  • Chopped parsley, for garnish

Instructions

1. Make the Bang Bang Sauce

In a small bowl, combine mayonnaise, sweet chili sauce, Sriracha, and honey.
Whisk until smooth. Cover and set aside.

2. Prepare the Chicken Marinade

In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne (if using).

Add chicken tenderloins and toss until fully coated. Let marinate for 10 minutes.

3. Coat the Chicken

Place panko breadcrumbs on a plate.
Remove chicken from marinade and coat each piece evenly with breadcrumbs, pressing gently so they adhere. Set aside.

4. Fry the Chicken

Heat canola oil in a deep skillet over medium-high heat to about 365°F (185°C).
Fry chicken in batches for 2–3 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C).

5. Drain and Toss

Transfer fried chicken to a paper towel-lined plate.
Toss warm chicken with Bang Bang Sauce until evenly coated.

6. Garnish and Serve

Sprinkle with chopped parsley and serve immediately.

Notes

  • Extra Crunch: Double-dip chicken in marinade, then panko for thicker coating.

  • Air Fryer Option: Cook at 400°F (200°C) for 10–12 minutes, flipping halfway.

  • Heat Level: Add more Sriracha or cayenne for spicier chicken.

  • Sauce on the Side: Serve half the sauce for dipping to keep chicken extra crispy.

Find it online: https://biteseason.com/bang-bang-chicken-the-ultimate-guide-to-making-this-crispy-saucy-favorite-at-home/