The first time I met Bang Bang Chicken, I wasn’t looking for it — it found me. I was wandering through my favorite Saturday farmers’ market, soaking in the golden afternoon light and crisp fall air, when a vendor’s sizzling skillet stopped me in my tracks. The smell? A glorious mix of spice, sweetness, and something crispy. One bite of that crunchy, tender chicken with creamy-spicy sauce and I was a goner. I rushed home, still grinning, determined to recreate the magic in my own cozy kitchen — and let me tell you, it did not disappoint.
This dish has since become a beloved regular at our dinner table. Whether it’s for a casual weeknight or a weekend treat, Bang Bang Chicken never fails to hit the spot. I just know you’re going to fall hard for it too.
Why You’ll Love This Recipe
- Quick and easy — On the table in 30 minutes!
- Crispy and saucy — That perfect combo of crunch and creaminess.
- Kid-friendly, adult-approved — It pleases every picky palate.
- Better than takeout — You control the spice and the oil.
- Versatile — Serve it over rice, in wraps, or as an appetizer.
Recipe Snapshot
| Category | Cuisine | Prep Time | Cook Time | Total Time | Yield | Skill Level |
|---|---|---|---|---|---|---|
| Dinner / Appetizer | Asian-Inspired | 15 mins | 15 mins | 30 mins | Serves 4 | Easy |
Ingredients
- Mayonnaise – Creamy base for that addictive Bang Bang sauce.
- Thai sweet chili sauce – The heart of the flavor, sweet and spicy.
- Sriracha – Add just a kiss or a bold kick of heat.
- Honey – Balances out the spice with golden sweetness.
- Boneless skinless chicken tenderloins – Perfectly tender and cook up fast.
- Buttermilk – Soaks into the chicken, keeping it juicy.
- All-purpose flour – Helps the coating stick like a charm.
- Cornstarch – For that unbeatable extra crunch.
- Egg – Helps bind the breading.
- Garlic powder, kosher salt, black pepper, cayenne – A flavor-packed blend.
- Panko breadcrumbs – Light and crunchy — a must!
- Canola oil – Great for frying with its high smoke point.
- Chopped parsley – For a fresh, pretty finishing touch.
Full recipe card is below.
How to Make It
Make the Bang Bang Sauce
In a bowl, stir together mayo, Thai sweet chili sauce, Sriracha, and honey until smooth. Taste it. Then taste it again. It’s creamy, sweet, spicy, and totally spoon-licking-worthy.
Marinate the Chicken
Toss the chicken tenderloins with buttermilk and pop them in the fridge for at least 30 minutes. This step makes them extra juicy and flavorful — don’t skip it!
Bread the Chicken
Mix the flour, cornstarch, garlic powder, salt, pepper, and cayenne in one bowl. Whisk the egg in another. Dip each piece of chicken in flour, then egg, then coat in panko. It’s a little messy, but so satisfying.
Fry to Golden Perfection
Heat canola oil in a skillet over medium-high. Fry the chicken in batches, 3–4 minutes per side, until golden brown and crispy. Your kitchen will smell amazing, and your family might start hovering with forks in hand.
Sauce and Serve
Drain the fried chicken on paper towels. Drizzle with that dreamy Bang Bang sauce and sprinkle with chopped parsley. Now step back and admire your crispy, saucy masterpiece.
Pro Tips for Success
- Soak it longer – Let the chicken marinate up to 4 hours for extra tenderness.
- Hot oil only – Make sure the oil’s sizzling before you fry or the chicken won’t crisp up.
- Don’t crowd the pan – Fry in batches to keep that coating crunchy.
- Rest before serving – A quick 5-minute rest keeps things extra crispy.
Flavor Variations
- Swap chicken for shrimp or tofu.
- Add lime zest to the sauce for a citrusy punch.
- Try a drizzle of hot honey on top for sweet heat.
- Use Greek yogurt instead of mayo for a lighter sauce.
Serving Suggestions
Serve over steamed jasmine rice or tucked into lettuce cups. It also makes a stellar filling for wraps or sliders. Pair it with a crunchy slaw, cucumber salad, or even roasted veggies for a full meal. Oh, and don’t forget a cold glass of iced tea or a chilled sauvignon blanc.
Make-Ahead & Storage
- Sauce and chicken marinade can be made a day ahead.
- Store cooked chicken in an airtight container in the fridge for up to 2 days.
Leftovers
Slice leftovers and toss into a salad, wrap in a tortilla with slaw, or chop and scatter over nachos for a spicy snack attack.
Freezing
Yes, you can freeze them! Let cool completely, then wrap in freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
For crispy results, reheat in a skillet over medium or in the oven at 350°F. The microwave will work in a pinch, but you’ll lose some crunch.
FAQs
Can I bake this instead of frying?
Yes! Spray with oil and bake at 400°F for 20–25 minutes, flipping once.
What can I use if I don’t have buttermilk?
Mix 1 cup milk with 1 tbsp vinegar or lemon juice. Let sit 5 minutes — boom, buttermilk!
Is this very spicy?
You control the heat! Start mild with 1 tsp Sriracha and go from there.
Can I prep it ahead?
Absolutely — marinate and bread the chicken ahead, then fry fresh.
Final Thoughts
Bang Bang Chicken isn’t just a recipe — it’s a little celebration in your kitchen. It’s crunchy, creamy, spicy, and totally comforting. I hope you gather your loved ones, roll up your sleeves, and have some fun frying up joy. Let me know how it turns out, and save a piece for yourself before it disappears — because trust me, it will.
Warmest wishes,
Chef Caroline
Bang Bang Chicken
Ingredients
For the Bang Bang Sauce
- 1 cup mayonnaise A creamy base for our sauce; it adds richness.
- ½ cup Thai sweet chili sauce This sweet and spicy gem is the heart of our Bang Bang sauce.
- 1 teaspoon Sriracha For those who love a little extra kick!
- 2 tablespoons honey A touch of sweetness balances the spice beautifully.
For the Chicken
- 1 ½ pounds boneless skinless chicken tenderloins Tender and juicy, these cook up succulent.
- 1 cup buttermilk This is your secret marinade for extra moist chicken.
- ¾ cup all-purpose flour Helps the chicken achieve that crispy coating.
- ½ cup cornstarch For an extra crunch factor in the breading.
- 1 large egg It binds the breading together perfectly.
- 1 tablespoon Sriracha More spice to elevate your chicken!
- ½ teaspoon garlic powder A flavorful must-have for depth.
- ½ teaspoon kosher salt Enhances all the lovely flavors.
- ¼ teaspoon black pepper A pinch for warmth.
- ⅛ teaspoon cayenne pepper (optional) For those who love a bit more heat.
- 2 cups panko breadcrumbs (plain) Panko gives that delightful crunch we crave.
- Canola oil (for frying) This has a high smoke point, perfect for frying.
- Parsley (chopped, for garnish) Sprinkle on top for a fresh touch.
Instructions
Prepare the Bang Bang Sauce
- In a mixing bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir until blended.
Buttermilk Marinade
- In another bowl, coat chicken tenderloins with buttermilk and let soak for at least 30 minutes in the fridge.
Breading the Chicken
- In a shallow dish, mix flour, cornstarch, Sriracha, garlic powder, salt, black pepper, and cayenne. Whisk the egg in another bowl.
- Dip each chicken piece in the seasoned flour, then egg, and finally, coat with panko.
Fry the Chicken
- Heat canola oil in a skillet over medium-high heat.
- Fry breaded chicken in batches until golden brown and cooked through, about 3-4 minutes per side.
Finishing Touches
- Drain on a paper towel-lined plate, sprinkle with parsley, and serve.