Bang Bang Chicken is a delightful recipe that brings together the crispiness of panko-crusted chicken with the unique sweet and spicy flavors of bang bang sauce. This dish can be adapted to various cooking methods, including deep-frying, air frying, and baking, making it a versatile choice for any occasion. Whether you’re looking for a new way to enjoy chicken tenders, skewers, or even salmon, the bang bang sauce is an excellent accompaniment.

Why Bang Bang Chicken is a Must-Try

Flavorful Twist on Chicken: The combination of crispy chicken and the sweet and spicy bang bang

sauce creates a taste sensation that’s both unique and satisfying. 2. Versatile Cooking Options: Whether you prefer deep-frying for maximum crispiness or using an air fryer or oven for a healthier option, this recipe is adaptable to your cooking style.

Perfect for Any Occasion: Great as a main dish, an appetizer, or even as a party snack, Bang Bang Chicken is sure to be a crowd-pleaser.

Expert Tips for the Best Bang Bang Chicken

Chicken Cut Selection: Use boneless skinless chicken tenderloins for the best results. If unavailable, chicken breast strips can be a good alternative.

Bang Bang Sauce Customization

Adjust the heat level by varying the amount of Sriracha in the sauce. If you prefer a milder taste, reduce the Sriracha; for more heat, increase it.

Panko for Crunch: Panko breadcrumbs give the chicken a lighter, crispier texture. Regular breadcrumbs can be used, but the crunch will differ.
Oil Reuse: If deep-frying, consider clarifying and reusing the oil to minimize waste.

Bang Bang Chicken

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"Savor crispy golden Bang Bang Chicken—panko-crusted tenderloins deep-fried and drizzled with homemade bang bang sauce.

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Prep Time 20

Cook Time 6

Total Time 26

Servings: 4

Course: Appetizer, Dinner, Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Bang Bang Sauce:

1 teaspoon Sriracha or more to taste
½ cup 132 g Thai Sweet Chili Sauce
2 tablespoons Honey
1 cup 232 g Mayonnaise

Chicken:

1 large Egg room temperature
⅛ teaspoon Cayenne Pepper optional
¾ cup 94 g All-Purpose Flour
½ cup 64 g Cornstarch
½ teaspoon Garlic Powder
1 ½ pounds Boneless Skinless Chicken Tenderloins
½ teaspoon Kosher Salt
2 cups 216 g Panko Breadcrumbs (plain)
Canola Oil for frying
1 tablespoon Sriracha
¼ teaspoon Black Pepper

For Garnish:

Chopped Parsley

Equipment

Mixing Bowl
Whisk
Large Skillet

Method

For Bang Bang Sauce:

In a small bowl, mix together mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Set the sauce aside.

Preparing Chicken:

In a medium mixing bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper. Whisk until well combined.
Add chicken tenders to the mixture, ensuring they are thoroughly coated.

Coating Process:

Place Panko breadcrumbs on a shallow plate.
Taking one piece at a time, remove the chicken from the batter, shaking off excess, and coat it evenly with Panko. Gently press to adhere. Place on a clean plate and repeat with remaining chicken pieces. Set aside as you heat the oil.

Frying the Chicken:

In a large skillet, add about an inch of oil. Heat the oil over medium-high heat until it reaches 365°F.
Working in batches to avoid overcrowding, add chicken to the pan. Cook until browned (approximately 2-3 minutes per side) or until the internal temperature reaches 165°F. Repeat with remaining chicken, ensuring the oil stays at 365°F.

Final Steps:

Transfer the fried chicken to a paper towel-lined plate to drain slightly before placing it on a serving plate.
Toss the chicken with the prepared Bang Bang Sauce, garnish with chopped parsley, and serve the dish while warm.