Pin it
This spicy, crispy Bang Bang Chicken transforms ordinary chicken tenders into an addictive meal that balances sweet, creamy, and spicy flavors perfectly. The signature sauce coats every bite with an irresistible combination that keeps everyone coming back for more.
I first made this recipe when trying to recreate my favorite appetizer from a popular chain restaurant. My family now requests it at least twice a month, claiming it's even better than the original version they loved.
Ingredients
- Mayonnaise forms the creamy base of the sauce and helps balance the heat
- Thai sweet chili sauce provides the signature sweet and spicy flavor profile
- Sriracha adds customizable heat level to both chicken and sauce
- Buttermilk tenderizes the chicken while creating a perfect batter consistency
- Panko breadcrumbs create an extra crispy exterior that stays crunchy even when sauced
- Cornstarch mixed with flour creates the lightest most delicate coating
- Honey rounds out the sauce with natural sweetness that cuts through the richness
Step-by-Step Instructions
- Prepare the Bang Bang Sauce
- Combine mayonnaise, Thai sweet chili sauce, Sriracha and honey in a bowl until completely smooth and uniform. The sauce should have a pale orange hue with visible red flecks from the Sriracha. Let it sit while preparing the chicken to allow flavors to meld together.
- Create the Batter Mixture
- Whisk together buttermilk, flour, cornstarch, egg, Sriracha, and all seasonings until completely smooth with no lumps. The consistency should be thick enough to coat a spoon but still pourable. This creates the perfect adhesive layer for the panko breadcrumbs.
- Coat the Chicken
- Immerse chicken tenders fully in the batter mixture ensuring each piece is completely covered. Work one piece at a time for the panko coating, pressing the breadcrumbs gently to adhere to all surfaces. The double coating system ensures maximum crispiness.
- Fry to Golden Perfection
- Heat oil to exactly 365°F which is the sweet spot for crispy exterior and juicy interior. Maintain this temperature between batches for consistent results. Watch for a golden brown color which should take about 2-3 minutes per side. The internal temperature must reach 165°F for food safety.
- Apply the Signature Sauce
- Toss the freshly fried chicken pieces with the bang bang sauce while still warm. This allows the hot chicken to slightly melt the sauce, creating the perfect coating that clings to every bite without making the coating soggy.
Pin it
The Thai sweet chili sauce is truly the heart of this recipe. I discovered its magic years ago when experimenting with Asian fusion dishes, and now keep multiple bottles in my pantry at all times. The complex sweet and spicy profile it brings simply cannot be replicated with substitutes.
Make-Ahead Options
This Bang Bang Chicken can be prepared in stages to make weeknight cooking easier. The sauce keeps beautifully in the refrigerator for up to a week, actually improving in flavor after a day. For the chicken, you can bread all pieces up to 4 hours ahead and keep them covered in the refrigerator on a wire rack. This allows air circulation to prevent sogginess. Just fry when ready to serve.
Heat Level Customization
The beauty of this recipe lies in its adaptability to different spice preferences. For a milder version perfect for children or sensitive palates, reduce or completely omit the Sriracha from both the sauce and batter. For heat seekers, double the Sriracha and include the full amount of cayenne pepper. The creamy mayonnaise base tempers even significant increases in heat, making it difficult to make this dish too spicy.
Serving Suggestions
Serve Bang Bang Chicken as an impressive appetizer with extra sauce on the side for dipping. For a complete meal, pair with steamed rice and a simple cucumber salad dressed with rice vinegar. The cool crunch of fresh vegetables provides the perfect contrast to the rich, warm chicken. For a fun twist, slice the cooked chicken and serve in lettuce wraps with shredded carrots, bean sprouts and extra sauce.
Healthier Variations
While traditional Bang Bang Chicken is fried, you can create a delicious baked version. Preheat your oven to 425°F and place the breaded chicken on a wire rack over a baking sheet. Spray or brush lightly with oil and bake for 15-20 minutes until crispy and cooked through. The panko still provides excellent crunch even when baked. You can also substitute Greek yogurt for half the mayonnaise in the sauce for a lighter version with added protein.
Pin it
Frequently Asked Questions
- → What is Bang Bang Chicken?
Bang Bang Chicken is a popular dish featuring crispy fried chicken tenders coated in panko breadcrumbs and tossed in a creamy, sweet and spicy sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey.
- → Can I bake instead of fry the chicken?
Yes, you can bake the chicken instead of frying. Place the breaded tenders on a wire rack over a baking sheet and bake at 400°F (200°C) for 15-20 minutes or until the internal temperature reaches 165°F (74°C). The coating won't be quite as crispy, but it will still be delicious.
- → How spicy is Bang Bang Chicken?
This Bang Bang Chicken has a moderate spice level from the Sriracha and Thai sweet chili sauce. You can adjust the spiciness by adding more or less Sriracha to both the batter and the sauce according to your preference.
- → What can I serve with Bang Bang Chicken?
Bang Bang Chicken pairs well with steamed rice, Asian-style slaw, steamed vegetables, or a simple green salad. It also makes a great appetizer on its own or can be served in lettuce wraps for a lighter option.
- → Can I prepare Bang Bang Chicken ahead of time?
The bang bang sauce can be prepared up to 3 days ahead and stored in the refrigerator. For best results, the chicken should be breaded and fried just before serving to maintain its crispiness. If you have leftovers, reheat them in an oven or air fryer to help restore some crispness.
- → What's a good substitute for buttermilk?
If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5-10 minutes before using.