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The Ultimate Guide to Bang Bang Chicken: A Crispy, Spicy, Sweet Sensation

The Ultimate Guide to Bang Bang Chicken: A Crispy, Spicy, Sweet Sensation
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Bang Bang Chicken is a crispy, golden-fried chicken dish tossed in a creamy, spicy, and slightly sweet sauce that’s simply irresistible. Inspired by Sichuan flavors but tailored for all palates, it’s the perfect balance of crunch and heat. Whether you’re serving it as an appetizer for friends or a weeknight family dinner, this dish never fails to impress.

Ingredients

Scale

For the Sauce:

  • 1 cup mayonnaise

  • ½ cup Thai sweet chili sauce

  • 1 teaspoon Sriracha sauce

  • 2 tablespoons honey

For the Chicken:

  • 1½ lbs 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, for extra heat)

  • 2 cups plain panko breadcrumbs

  • Canola oil for frying

  • Chopped parsley for garnish

Instructions

1. Make the Bang Bang Sauce

In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and honey until smooth. Cover and refrigerate until ready to use.

2. Prepare the Marinade

In a medium bowl, mix buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and optional cayenne until smooth.
Add the chicken tenderloins, coating them fully. Let marinate for about 10 minutes.

3. Coat the Chicken

Spread panko breadcrumbs on a plate.
Remove each chicken piece from the marinade, letting excess drip off, then roll in breadcrumbs. Press lightly so they stick.

4. Fry Until Golden

Heat canola oil in a deep skillet to 365°F (185°C).
Fry chicken tenders in small batches for 2–3 minutes per side, or until golden and crisp.
Check that the internal temperature reaches 165°F (74°C).

5. Toss and Serve

Place the fried chicken on paper towels to drain, then toss gently in the prepared Bang Bang Sauce.
Garnish with chopped parsley and serve immediately.

Notes

  • Crispier texture: Double-dip the chicken in marinade and breadcrumbs for an extra-crunchy coating.

  • Lighter version: Bake at 400°F (200°C) for 20–25 minutes or air-fry at 375°F (190°C) for 12–15 minutes.

  • Make-ahead tip: The sauce can be made 2–3 days in advance and stored in the fridge.

Find it online: https://biteseason.com/the-ultimate-guide-to-bang-bang-chicken-a-crispy-spicy-sweet-sensation/