Crispy Bang Bang Chicken

Crispy Bang Bang Chicken is the ultimate crowd-pleasing appetizer or main dish that combines bold flavor, creamy heat, and a golden-crisp crunch. This wildly popular dish features tender, juicy chicken tenderloins coated in a light and crispy panko crust, then tossed in a mouthwatering bang bang sauce that’s sweet, spicy, and creamy all at once. Inspired by the viral restaurant version, this homemade take is just as addictive—and even better fresh from your kitchen.

Perfect for game day, family dinners, or casual entertaining, this recipe comes together in just a few easy steps. A quick marinade in a seasoned batter infuses the chicken with flavor and moisture. The crunchy panko breading ensures that each bite delivers that satisfying snap, while the bold bang bang sauce coats every piece with sweet chili heat and rich creaminess.

Whether you serve it as a shareable appetizer, on a bed of rice, or tucked into sliders, Bang Bang Chicken is guaranteed to disappear fast. You can adjust the heat level to your liking and even air fry the chicken for a lighter option. With its balance of spicy, sweet, tangy, and crispy textures, this dish is a surefire hit every time.

Why You’ll Love This Recipe

  1. Ultra-Crispy Coating – Panko breading delivers irresistible crunch in every bite.
  2. Flavor-Packed Sauce – The bang bang sauce is creamy, spicy, and sweet—completely addictive.
  3. Easy to Make at Home – No fancy tools needed, just a skillet and simple pantry ingredients.
  4. Versatile Serving Options – Serve as an appetizer, wrap, bowl, or sandwich.
  5. Better Than Takeout – Fresher, crispier, and customizable to your taste.

Ingredients

Bang Bang Sauce

  • Mayonnaise
  • Thai sweet chili sauce
  • Sriracha (adjust to taste)
  • Honey

Chicken

  • Boneless, skinless chicken tenderloins
  • Buttermilk
  • All-purpose flour
  • Cornstarch
  • Egg (room temperature)
  • Sriracha
  • Garlic powder
  • Kosher salt
  • Black pepper
  • Cayenne pepper (optional)
  • Panko breadcrumbs (plain)
  • Canola oil (for frying)
  • Chopped parsley (for garnish)

Variations

  • Air Fryer Version: Skip the oil and air fry at 400°F for 10–12 minutes, flipping halfway.
  • Make It Spicier: Add extra sriracha or a dash of hot sauce to the batter and sauce.
  • Use Chicken Thighs: Substitute for a juicier, richer bite.
  • Bang Bang Shrimp: Swap chicken for shrimp and follow the same steps.
  • Lighter Sauce: Use Greek yogurt instead of mayonnaise for a healthier twist.

How to Make the Recipe

Step 1: Prepare the Bang Bang Sauce

  • In a bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey.
  • Mix well and set aside.

Step 2: Marinate the Chicken

  • In a bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne.
  • Add chicken tenderloins and toss to coat thoroughly. Let sit while you prep the breading.

Step 3: Bread the Chicken

  • Place panko breadcrumbs in a shallow plate.
  • One at a time, remove chicken from the batter, shake off excess, and coat in panko, pressing to adhere.
  • Place on a clean plate and repeat with remaining pieces.

Step 4: Fry the Chicken

  • Heat about 1 inch of canola oil in a large skillet to 365°F.
  • Fry chicken in batches, 2–3 minutes per side, until golden and internal temp reaches 165°F.
  • Don’t overcrowd the pan.
  • Transfer to a paper towel-lined plate.

Step 5: Toss and Serve

  • Toss hot chicken in bang bang sauce or drizzle on top.
  • Garnish with chopped parsley and serve immediately.

Tips for Making the Recipe

  • Use a Thermometer: For oil and chicken temperature accuracy.
  • Don’t Skip the Buttermilk: It tenderizes and adds flavor to the chicken.
  • Double Dredge for Extra Crunch: Dip in batter, breadcrumbs, then back into batter and crumbs again.
  • Keep Oil Temperature Consistent: Let oil return to 365°F between batches.
  • Drain Properly: Use a wire rack or paper towels to remove excess oil.

How to Serve

  • Serve over rice with steamed vegetables
  • Pile onto a toasted bun for a crispy chicken sandwich
  • Wrap in tortillas with slaw and extra sauce for bang bang tacos
  • Plate as an appetizer with toothpicks and extra dipping sauce
  • Add to a salad bowl for a crunchy protein topping

Make Ahead and Storage

Storing Leftovers

  • Store cooled chicken in an airtight container in the fridge for up to 3 days.
  • Store bang bang sauce separately in the fridge for up to 1 week.

Freezing

  • Breaded, uncooked chicken can be frozen.
  • Fry from frozen or thaw in fridge first.
  • Cooked chicken can be frozen, but may lose some crispiness.

Reheating

  • Reheat in an oven or air fryer at 375°F for 8–10 minutes.
  • Avoid the microwave to keep the crust crispy.

FAQs

1. Can I use regular breadcrumbs instead of panko?

Yes, but panko provides a crispier texture.

2. Can I make the sauce ahead of time?

Absolutely. Store in the fridge for up to a week.

3. Is this dish spicy?

Mild to moderate. Adjust sriracha to your preferred heat level.

4. Can I use chicken breasts instead of tenderloins?

Yes, just slice into strips for even cooking.

5. What’s a good dipping sauce alternative?

Ranch or honey mustard work well if you want something different.

6. How do I know when the oil is hot enough?

Use a thermometer or test with a breadcrumb—it should sizzle immediately.

7. Can I bake instead of fry?

Yes, bake at 400°F for 20–25 minutes, flipping halfway. Use a wire rack for best crisp.

8. Can I make it gluten-free?

Use gluten-free breadcrumbs and flour alternatives.

9. What oil is best for frying?

Canola, vegetable, or peanut oil—all with high smoke points.

10. How do I keep the chicken crispy after frying?

Drain on a wire rack and serve immediately. Avoid covering while hot.

Conclusion

Crispy Bang Bang Chicken is everything you want in a comfort meal—juicy, crunchy, spicy, and irresistibly saucy. It’s a standout dish whether you’re serving it as an appetizer or a main course. With a balance of textures and bold, crave-worthy flavors, it’s guaranteed to satisfy your fried chicken cravings and become a go-to recipe for every occasion. Make it once, and it’s sure to become a household favorite!

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Crispy Bang Bang Chicken


  • Author: Sarah
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

This Crispy Bang Bang Chicken is irresistible! Golden, crunchy chicken tenderloins are fried to perfection, then tossed in a creamy, spicy-sweet Bang Bang sauce that’s downright addictive. Perfect as an appetizer, game day snack, or a standout dinner, this restaurant-style dish is easy to make at home and guaranteed to wow your guests.


Ingredients

Scale

Bang Bang Sauce

  • 1 cup mayonnaise

  • ½ cup Thai sweet chili sauce

  • 1 tsp Sriracha (or more to taste)

  • 2 tbsp honey

Chicken

  • lbs boneless, skinless chicken tenderloins

  • 1 cup buttermilk

  • ¾ cup all-purpose flour

  • ½ cup cornstarch

  • 1 large egg (room temperature)

  • 1 tbsp Sriracha

  • ½ tsp garlic powder

  • ½ tsp kosher salt

  • ¼ tsp black pepper

  • ⅛ tsp cayenne pepper (optional)

  • 2 cups plain panko breadcrumbs

  • Canola oil (for frying)

  • Chopped fresh parsley (for garnish)


Instructions

  1. Make the Bang Bang Sauce
    In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Set aside.

  2. Prepare the Chicken Batter
    In a large bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper. Whisk until smooth.
    Add chicken tenderloins and toss to coat completely.

  3. Bread the Chicken
    Place panko breadcrumbs on a shallow plate.
    Remove chicken pieces one at a time from the batter, gently shake off excess, and coat in panko, pressing to adhere. Set aside on a clean plate.

  4. Fry the Chicken
    Heat 1 inch of canola oil in a large skillet to 365°F (185°C).
    Fry chicken in batches (don’t overcrowd the pan) for 2–3 minutes per side or until golden brown and internal temperature reaches 165°F (74°C).
    Transfer to a paper towel-lined plate to drain.

  5. Serve
    Toss the hot chicken with the Bang Bang sauce or serve sauce on the side for dipping. Garnish with chopped parsley and enjoy immediately.

Notes

Adjust Sriracha for more or less heat.

You can air fry the breaded chicken at 400°F for 10–12 minutes, flipping halfway.

Great served over rice or in lettuce wraps for a meal.

Make extra Bang Bang sauce — it’s great as a dip for fries or veggies!

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer, Main Dish
  • Method: Deep-Fried
  • Cuisine: American-Asian Fusion

Keywords: bang bang chicken, crispy chicken tenders, sweet chili chicken, spicy chicken appetizer, fried chicken recipe

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