There are chicken recipes…and then there’s Bang Bang Chicken. Imagine golden, crispy chicken tenders fried to perfection, then smothered (or drizzled—your call) in a sweet, spicy, creamy bang bang sauce that makes taste buds dance. It’s the kind of dish that has people leaning over the table asking, “Wait, what’s in this?!”
If your weeknight dinners have been feeling a little too routine, this recipe is about to shake things up. It’s simple enough to whip up on a busy evening but bold enough to wow guests at your next gathering. Bonus? It’s kid-friendly too—just dial back the heat in the sauce, and you’ve got a fried chicken recipe that the whole family will devour.
So whether you’re cooking for your partner, your family, or just treating yourself (because you absolutely deserve it), this recipe delivers that magical combo of crispy chicken tenders + creamy bang bang sauce = pure comfort food joy.
Why You’ll Love This Bang Bang Chicken
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Perfect balance: crispy coating + saucy finish.
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Fast: ready in under 30 minutes!
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Versatile: serve as an appetizer, main dish, or even stuffed in wraps.
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Family-friendly: easy to adjust spice levels for everyone at the table.
Ingredients
For the Bang Bang Sauce
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1 cup mayonnaise (232 g)
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½ cup Thai sweet chili sauce (132 g)
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1 tsp Sriracha (more to taste)
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2 tbsp honey (30 ml)
For the Chicken
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1½ lb chicken tenderloins (680 g)
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1 cup buttermilk (245 g)
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¾ cup all-purpose flour (94 g)
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½ cup cornstarch (64 g)
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1 large egg, room temp
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1 tbsp Sriracha (15 ml)
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½ tsp garlic powder (2 g)
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½ tsp kosher salt (3 g)
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¼ tsp black pepper (1 g)
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⅛ tsp cayenne pepper, optional
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2 cups panko breadcrumbs (216 g)
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Canola oil, for frying
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Fresh parsley, chopped, for garnish
Step-by-Step Instructions
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Make the sauce: Whisk mayonnaise, sweet chili sauce, Sriracha, and honey in a bowl. Set aside.
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Prep the batter: In a mixing bowl, whisk buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne. Add chicken and coat well.
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Bread the chicken: Place panko in a shallow dish. Dredge chicken tenders one at a time, pressing gently so the crumbs stick.
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Fry: Heat 1 inch of canola oil in a skillet to 365°F. Fry chicken 2–3 minutes per side until golden and cooked through (165°F internal temp). Don’t overcrowd the pan.
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Finish & serve: Drain chicken on paper towels, drizzle with bang bang sauce, sprinkle parsley, and serve warm.
Tips for the Crispiest Bang Bang Chicken
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Don’t skip the cornstarch. It’s the secret to that shatteringly crisp coating.
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Check your oil temperature. Too low, and your chicken soaks up grease. Too high, and the coating burns before the chicken cooks. A thermometer is your best friend here.
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Work in batches. Crowding the skillet lowers the oil temp, which means soggy instead of crispy. Nobody wants that.
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Keep it warm. Place fried chicken on a wire rack in a 200°F oven while you finish the rest. That way, every piece stays hot and crunchy.
From My Kitchen to Yours
I’ll never forget the first time I made this recipe for my family. My husband walked in, caught a whiff of the sauce simmering, and asked if we were “having takeout.” (The nerve!) By the time I set down the platter of crispy chicken tenders smothered in bang bang sauce, everyone was already at the table—no dinner bell needed.
My kids immediately declared it “better than nuggets” (which, trust me, is the ultimate compliment in this household). Since then, Bang Bang Chicken has become our Friday-night tradition—easy enough for me, exciting enough for them, and delicious enough that there are never leftovers.
What to Serve with Bang Bang Chicken
This dish shines on its own, but it pairs beautifully with simple sides. A crisp cucumber salad balances the heat, while garlic fried rice or roasted veggies make it dinner-worthy. Want to turn it into a handheld feast? Stuff the chicken into tortillas or buns for sandwiches and wraps.
And for a party spread? Set out the chicken with extra bang bang sauce for dipping. Trust me, you’ll want extra sauce—people will fight over it like the last chip at the party.
How to Store & Reheat
Leftover Bang Bang Chicken (if that’s even a thing in your house) stores best in an airtight container in the fridge for up to 3 days. Keep the chicken and sauce separate so the coating stays crisp.
To reheat, skip the microwave—it makes the coating soggy. Instead, pop the chicken into a 375°F oven for 8–10 minutes, or use an air fryer for a quick re-crisp. Warm the sauce separately and drizzle just before serving.
FAQs
Can I bake or air fry instead of frying?
Yes! Bake at 400°F for 18–20 minutes or air fry at 375°F for 10–12 minutes, flipping halfway.
Is bang bang sauce spicy?
It has a mild kick thanks to Sriracha, but you can easily adjust by adding more or less.
Can I use chicken breast instead of tenderloins?
Absolutely. Just slice them into strips for that crispy chicken tenders effect.
Can I make the sauce ahead of time?
Yes, the bang bang sauce keeps in the fridge for up to a week. Stir before using.
Bringing It All Together
Crispy on the outside, juicy inside, and coated in a sauce that’s equal parts creamy, sweet, and spicy—Bang Bang Chicken is the kind of meal that wins everyone over. It’s fast enough for weeknights, fun enough for game day, and fancy enough to impress guests.
So next time you’re craving comfort food with a little kick, skip the takeout and whip this up at home. Just don’t be surprised if your family starts requesting it every week—mine sure does!
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Bang Bang Chicken
- Total Time: 28–30 minutes
- Yield: 4–6 servings 1x
Description
Bang Bang Chicken is a crispy, golden fried chicken dish smothered in a creamy, sweet, and mildly spicy bang bang sauce. Ready in under 30 minutes, it’s a versatile, family-friendly recipe perfect as an appetizer, main course, or wrap filling. This irresistible combination of crunch and sauce will quickly become a household favorite.
Ingredients
For the Bang Bang Sauce
-
1 cup mayonnaise (232 g)
-
½ cup Thai sweet chili sauce (132 g)
-
1 tsp Sriracha (or more to taste)
-
2 tbsp honey (30 ml)
For the Chicken
-
1½ lb chicken tenderloins (680 g)
-
1 cup buttermilk (245 g)
-
¾ cup all-purpose flour (94 g)
-
½ cup cornstarch (64 g)
-
1 large egg, room temp
-
1 tbsp Sriracha (15 ml)
-
½ tsp garlic powder (2 g)
-
½ tsp kosher salt (3 g)
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¼ tsp black pepper (1 g)
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⅛ tsp cayenne pepper (optional)
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2 cups panko breadcrumbs (216 g)
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Canola oil, for frying
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Fresh parsley, chopped (for garnish)
Instructions
. Make the Sauce
In a bowl, whisk mayonnaise, sweet chili sauce, Sriracha, and honey. Set aside.
2. Prep the Batter
In a mixing bowl, whisk buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne. Add chicken and coat thoroughly.
3. Bread the Chicken
Place panko in a shallow dish. Dredge chicken tenders one at a time, pressing gently to adhere breadcrumbs.
4. Fry the Chicken
Heat 1 inch of canola oil in a skillet to 365°F (185°C). Fry chicken 2–3 minutes per side until golden and cooked through (165°F internal temp). Work in batches to avoid overcrowding.
5. Serve
Drain on paper towels, drizzle or toss in bang bang sauce, garnish with parsley, and serve warm.
Notes
Cornstarch in the batter ensures an extra-crispy coating.
Maintain oil temperature for perfect frying—use a thermometer.
For a lighter version, bake at 400°F (200°C) for 18–20 minutes or air fry at 375°F (190°C) for 10–12 minutes.
Store chicken and sauce separately to keep the coating crisp.
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Category: Plats / Apéritifs
- Method: Fried
- Cuisine: Asian-American Fusion