Description
Bang Bang Chicken is a crispy, golden fried chicken tossed in a creamy, sweet, and slightly spicy chili sauce. This 30-minute recipe is a family-favorite comfort food that’s perfect for weeknight dinners, parties, or a fun Friday night treat. Its crunchy exterior, paired with the tangy-sweet sauce, makes it irresistible.
Ingredients
For the Bang Bang Sauce:
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1 cup mayonnaise
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½ cup Thai sweet chili sauce
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1 tbsp Sriracha (hot sauce)
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2 tbsp honey or sugar
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Salt and pepper, to taste
For the Chicken:
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1½ lb boneless, skinless chicken tenderloins
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¾ cup all-purpose flour
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½ cup cornstarch
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1 cup buttermilk
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1 large egg, room temperature
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1 tbsp Sriracha (hot sauce)
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1 tsp garlic powder
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1 tsp paprika
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1 tsp salt
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¼ tsp black pepper
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2 cups plain panko breadcrumbs
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Oil for frying
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Chopped parsley, for garnish
Instructions
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Make the sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, salt, and pepper. Chill until ready.
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Prepare the batter: In a large bowl, whisk buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, paprika, salt, and pepper until smooth.
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Coat the chicken: Dip chicken tenderloins into the batter, then dredge each in panko breadcrumbs, pressing firmly to adhere.
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Fry the chicken: Heat oil in a deep skillet to 350°F (175°C). Fry chicken in batches for 4–5 minutes per side until golden brown and cooked through. Drain on paper towels.
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Toss or drizzle: Coat fried chicken with Bang Bang sauce or serve the sauce on the side. Garnish with chopped parsley.
Notes
For less spice, reduce Sriracha in the sauce and batter.
To bake instead of fry: Bake at 400°F (200°C) for 20–25 minutes on a wire rack, sprayed with oil.
Store sauce separately to keep chicken crispy.
Air fry leftovers to bring back crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Deep-Frying (or Baking alternative)
- Cuisine: American Fusion