Bang Bang Chicken is a delicious combination of crispy, golden-brown chicken and a creamy, sweet, and spicy sauce that makes every bite irresistible. The chicken is coated in seasoned flour, dipped in a buttermilk and egg mixture, and covered with crunchy panko breadcrumbs before being fried until beautifully crisp. Once cooked, the chicken is ready to be drizzled with a flavorful Bang Bang sauce made from mayonnaise, Thai sweet chili sauce, honey, and Sriracha.

This homemade Bang Bang Chicken is a great choice for a family dinner, a weekend treat, or a fun appetizer to share. The sauce balances sweetness with a gentle kick of heat, while the crunchy coating provides a satisfying contrast to the tender chicken inside. You can adjust the Sriracha to suit your preferred spice level and serve the chicken with rice, vegetables, or your favorite dipping sides. With straightforward ingredients and a simple breading process, this recipe brings plenty of flavor and texture to your table.

Why You’ll Love This Bang Bang Chicken Recipe

Crispy, crunchy coating: Panko breadcrumbs create a light, crisp exterior that contrasts beautifully with the juicy chicken.
Sweet and spicy sauce: Thai sweet chili sauce, honey, and Sriracha give the creamy mayonnaise base a balanced combination of sweetness and heat.
Easy-to-find ingredients: Most of the ingredients are common pantry staples, with buttermilk and panko breadcrumbs helping create the signature texture.
Adjustable heat: Use the suggested amount of Sriracha for a mild kick or add more to the sauce if you prefer a spicier finish.
Versatile serving options: Serve the chicken as an appetizer with dipping sauce or turn it into a satisfying meal with rice, salad, or vegetables.

Preparation and Tools

Before starting, gather two mixing bowls, a shallow dish for the panko breadcrumbs, a whisk or fork, tongs, and a heavy-bottomed frying pan or deep skillet. A kitchen thermometer is also useful for checking the oil temperature and confirming that the chicken is safely cooked.

Prepare the Bang Bang sauce first so it is ready when the chicken comes out of the fryer. Set up the breading ingredients in separate dishes, keeping the flour and cornstarch mixture apart from the buttermilk and egg mixture. This arrangement makes coating the chicken easier and helps keep the process organized.

Pat the chicken tenderloins dry if they have excess moisture on the surface. Measure the remaining ingredients before you begin breading, and keep a plate or wire rack nearby for the coated chicken. If using a rack, place it over a baking sheet to catch any crumbs.

Preparation Tips for Crispy Bang Bang Chicken

Keep the breading stations separate. The flour and cornstarch provide the first coating, while the buttermilk, egg, and Sriracha help the panko adhere. Working in this order gives the chicken an even crust.

Use panko rather than fine breadcrumbs. Plain panko breadcrumbs have larger, lighter flakes that create a distinctive crunchy exterior. Press them gently onto each piece of chicken so they stick, but avoid squeezing the coating too firmly.

Let the chicken drain briefly after frying. A wire rack allows excess oil to drip away while helping the coating remain crisp. If you use paper towels instead, transfer the chicken off them after draining so trapped steam does not soften the underside.

Prepare the sauce to your taste. The mayonnaise creates a creamy base, while Thai sweet chili sauce adds sweetness and a mild chili flavor. Start with 1 teaspoon of Sriracha, then add more if desired. The honey rounds out the flavor and adds another touch of sweetness.

Avoid overcrowding the pan. Frying too many pieces at once can lower the oil temperature, making the coating absorb more oil instead of turning crisp. Work in batches and allow the oil to return to the appropriate temperature between batches.

Ingredients for Bang Bang Chicken

The ingredients in this recipe work together to create tender chicken, a crunchy coating, and a creamy sweet-and-spicy sauce.

For the Bang Bang Sauce

Mayonnaise: The creamy foundation of the sauce. It gives the finished mixture a smooth consistency that clings well to the chicken.
Thai sweet chili sauce: Adds sweetness, mild chili heat, and a tangy flavor that defines the sauce.
Sriracha: Brings a sharper chili kick. The amount can be increased to match your preferred spice level.
Honey: Adds sweetness and balances the heat from the Sriracha.

For the Chicken

Boneless, skinless chicken tenderloins: These cook relatively quickly and are convenient to cut or serve as individual strips.
Buttermilk: Helps coat the chicken and contributes moisture while creating a surface for the breading to adhere to.
All-purpose flour and cornstarch: This combination forms the first coating. The flour provides structure, while the cornstarch helps create a crisp finish.
Large egg: Helps bind the wet coating so the breadcrumbs stick more evenly.
Sriracha: Adds a little heat directly to the chicken’s coating, complementing the sauce.
Garlic powder: Provides savory flavor without adding moisture to the breading.
Kosher salt and black pepper: Season the chicken coating so the flavor is balanced from the inside out.
Cayenne pepper (optional): Adds extra heat for anyone who enjoys a spicier chicken coating.
Plain panko breadcrumbs: Create the crunchy outer layer. Plain breadcrumbs are preferable here because the chicken mixture is already seasoned.
Canola oil: Used for frying, with a neutral flavor that lets the chicken and sauce stand out.
Chopped parsley: Adds a fresh garnish and a little color to the finished dish.

How to Make Bang Bang Chicken

Step 1: Mix the Bang Bang Sauce

In a medium bowl, combine the mayonnaise, Thai sweet chili sauce, 1 teaspoon of Sriracha, and honey. Stir until the ingredients are thoroughly blended and the sauce looks smooth and creamy.

Taste the sauce and add more Sriracha if you want extra heat. Set it aside while you prepare the chicken. Keeping the sauce ready in advance makes it easier to finish the dish as soon as the chicken is cooked.

Step 2: Prepare the Chicken Coating

In a shallow bowl, combine the all-purpose flour, cornstarch, garlic powder, kosher salt, black pepper, and optional cayenne pepper. Mix well so the seasonings are evenly distributed throughout the dry ingredients.

In a separate bowl, whisk together the buttermilk, room-temperature egg, and 1 tablespoon of Sriracha until combined. Pour the panko breadcrumbs into another shallow dish.

Arrange the three dishes in order: seasoned flour mixture, buttermilk mixture, and panko breadcrumbs. This setup keeps the breading process simple and helps you coat each tenderloin evenly.

Step 3: Bread the Chicken Tenderloins

Working with one chicken tenderloin at a time, coat it in the flour and cornstarch mixture, turning it to cover all sides. Shake off any excess flour before dipping the chicken into the buttermilk mixture.

Allow excess liquid to drip away, then transfer the tenderloin to the panko breadcrumbs. Turn it over and gently press the breadcrumbs onto the surface so the coating adheres. Place the breaded chicken on a clean plate or rack.

Repeat with the remaining tenderloins. Try to cover each piece evenly, paying attention to the sides and thinner ends. A consistent coating helps the chicken brown more evenly during frying.

Step 4: Heat the Oil

Pour canola oil into a heavy-bottomed skillet or frying pan, using enough to fry the chicken properly. Heat the oil to approximately 350°F (175°C), checking with a kitchen thermometer if available.

Avoid adding the chicken before the oil is hot enough. Oil that is too cool can leave the coating greasy, while excessively hot oil can brown the breadcrumbs before the chicken has cooked through.

Step 5: Fry Until Golden and Cooked Through

Carefully lower a few breaded chicken tenderloins into the hot oil, leaving enough space between the pieces. Fry in batches rather than filling the pan completely.

Cook the chicken until the coating is golden brown and crisp and the thickest part reaches an internal temperature of 165°F (74°C). Cooking time will vary according to the size and thickness of the tenderloins, so use the temperature and appearance as your main guides.

Turn the pieces as needed for even browning. Once cooked, transfer them to a wire rack or a plate lined with paper towels to drain briefly. Allow the oil to return to temperature before frying the next batch.

Step 6: Finish With Bang Bang Sauce

Arrange the crispy chicken on a serving platter. Drizzle the prepared Bang Bang sauce over the chicken, or serve it in a separate bowl for dipping.

For the crunchiest texture, apply the sauce just before serving rather than leaving the chicken coated for an extended period. Finish with chopped parsley for a fresh touch of color, and serve while the chicken is hot and crisp.

Notes for the Best Results

Keep some sauce for dipping: If you prefer extra sauce with your meal, serve part of it alongside the chicken instead of using it all as a drizzle.
Control the spice level: The optional cayenne can be omitted, and the Sriracha in the sauce can be adjusted to taste.
Serve immediately: The panko coating is at its crispiest shortly after frying. Adding sauce at the last moment helps preserve that texture.

Common Mistakes to Avoid

Adding wet chicken directly to the breadcrumbs: Skipping the flour mixture can make the coating less even. Follow the flour, buttermilk mixture, and panko sequence for better coverage.

Frying at the wrong temperature: Oil that is too cool can produce a heavy, greasy crust. Oil that is too hot may darken the panko too quickly. Aim for approximately 350°F (175°C) and monitor the chicken as it cooks.

Crowding the frying pan: Too many pieces at once can lower the oil temperature and prevent even browning. Fry in manageable batches, allowing space around each tenderloin.

Overcooking the chicken: Thin tenderloins can cook faster than thicker ones. Check the thickest part with a food thermometer and remove each batch once it reaches 165°F (74°C).

Adding the sauce too early: The creamy sauce can soften the crispy breadcrumb coating if it sits on the chicken for too long. Drizzle just before serving or offer the sauce on the side.

What to Serve With Bang Bang Chicken

Bang Bang Chicken has a creamy, sweet, and spicy flavor with a crunchy coating, so it pairs well with sides that balance its richness or soak up the extra sauce. Depending on how you plan to serve it, you can keep the meal simple or build a more filling dinner around the chicken.

1. Steamed White Rice

Fluffy white rice is an easy choice for turning Bang Bang Chicken into a complete meal. Its mild flavor balances the bold sauce, and the rice catches any extra sweet chili dressing. Jasmine rice is especially suitable if you enjoy a fragrant, tender side.

2. Asian-Inspired Cucumber Salad

A crisp cucumber salad provides a refreshing contrast to the fried chicken. Thinly sliced cucumbers tossed with a light rice vinegar dressing offer a cool, tangy bite that helps balance the creamy sauce.

3. Roasted or Steamed Vegetables

Broccoli, green beans, carrots, or snap peas add color and freshness to the plate. Keep the seasoning simple so the vegetables complement the sweet-and-spicy chicken without competing with its flavor.

4. French Fries or Potato Wedges

For a casual dinner or appetizer spread, serve the chicken with crispy fries or seasoned potato wedges. The combination is filling and works particularly well for family meals or relaxed gatherings.

5. Fresh Green Salad

A simple salad with lettuce, shredded carrots, cucumber, and a light vinaigrette provides a fresh contrast to the crunchy chicken. Choose a dressing that is not too heavy, since the Bang Bang sauce already contains mayonnaise.

Storage Instructions

Bang Bang Chicken is at its crispiest immediately after frying, especially when the sauce is added just before serving. If you have leftovers, store the chicken and sauce separately whenever possible to preserve the coating’s texture.

Refrigerating Leftovers

Allow the cooked chicken to cool slightly, then place it in a shallow, airtight container and refrigerate within two hours of cooking. Store it in the refrigerator for up to 3–4 days.

Keep any unused Bang Bang sauce in a separate airtight container in the refrigerator. For the best quality, use it within a few days and follow the storage guidance for the mayonnaise and other ingredients used.

If the chicken has already been coated in sauce, you can still refrigerate it, but the breadcrumb crust will soften as it sits.

Freezing Bang Bang Chicken

For better results, freeze the fried chicken without the sauce. Let the pieces cool, arrange them in a single layer on a tray, and freeze until firm. Transfer them to a freezer-safe container or bag, removing as much excess air as possible.

For the best quality, use the frozen chicken within 2–3 months. Thaw it in the refrigerator before reheating, or reheat directly from frozen if your appliance and the chicken’s size allow it to heat safely throughout.

Freezing may soften the original coating slightly, but reheating in an oven or air fryer can help restore some crispness. The sauce is best prepared or stored separately rather than frozen with the chicken.

Reheating for the Best Texture

Oven: Preheat the oven to 375°F (190°C). Arrange the chicken in a single layer on a baking sheet and heat until thoroughly hot, turning as needed. The exact time depends on the size of the pieces and whether they are refrigerated or frozen.

Air fryer: Arrange the chicken in a single layer and reheat at approximately 350°F (175°C), checking frequently until hot throughout. Avoid overcrowding the basket so the hot air can circulate around the coating.

Microwave: The microwave is convenient for a quick meal, but it will soften the panko coating. If crispness matters, finish the chicken in the oven or air fryer instead.

Always reheat leftovers until the center reaches 165°F (74°C). Add fresh Bang Bang sauce after reheating rather than heating the chicken with a generous coating of mayonnaise-based sauce.

Can You Prepare Bang Bang Chicken Ahead of Time?

Yes. You can mix the Bang Bang sauce ahead of time and refrigerate it in a covered container. You can also measure the dry coating ingredients in advance and keep the panko in a separate dish until you are ready to cook.

For the best texture, bread and fry the chicken close to serving time. If you need to cook it ahead, refrigerate the cooked chicken promptly and reheat it in the oven or air fryer before adding the sauce.

Estimated Nutrition

The following values are approximate and will vary depending on the size of the chicken tenderloins, the amount of breading that adheres, how much oil the chicken absorbs during frying, and how much sauce is used per serving.

For an estimated serving based on six portions, Bang Bang Chicken may contain:

Calories: Approximately 750–900
Protein: Approximately 35–45 g
Carbohydrates: Approximately 45–60 g
Fat: Approximately 45–60 g

These estimates include both the breaded chicken and Bang Bang sauce. Actual values may differ considerably depending on portion size and how generously the sauce is applied. The recipe’s calorie estimate should be treated as approximate rather than verified nutritional information.

Frequently Asked Questions

Is Bang Bang Chicken spicy?

Bang Bang Chicken has a mild-to-moderate kick from the Sriracha and Thai sweet chili sauce, although the exact heat level depends on the brands used and your personal preference. The mayonnaise and honey balance the chili flavor. For a milder result, start with the specified 1 teaspoon of Sriracha in the sauce and omit the optional cayenne from the chicken coating.

Can I use chicken breasts instead of tenderloins?

Yes. Boneless, skinless chicken breasts can be cut into evenly sized strips and prepared using the same breading process. Try to keep the pieces similar in thickness so they cook at a similar rate. Always check that the thickest part reaches 165°F (74°C).

Can I make Bang Bang Chicken in an air fryer?

The supplied recipe uses a traditional frying method, which produces the intended fried coating. An air fryer can be used as an alternative, but the texture and browning may differ. Arrange the breaded pieces in a single layer, use a suitable amount of cooking oil spray if desired, and follow your appliance’s guidance for breaded chicken. Check the internal temperature rather than relying on cooking time alone.

Can I make the Bang Bang sauce less sweet?

You can adjust the balance of the sauce to suit your taste. Begin with the listed ingredients and quantities, then add more Sriracha if you want additional heat. The Thai sweet chili sauce and honey contribute much of the sweetness, so changing their amounts will alter the original flavor balance. Make small adjustments and taste as you go.

Why is my Bang Bang Chicken not crispy?

A soft coating can result from oil that is too cool, overcrowding the frying pan, insufficient draining, or adding sauce too early. Maintain the oil temperature near 350°F (175°C), fry in batches, and let the cooked pieces drain briefly. For the best texture, drizzle the sauce over the chicken immediately before serving.

Can I serve the Bang Bang sauce on the side?

Absolutely. Serving the sauce separately is an excellent option if you want to keep the breading as crunchy as possible. It also allows everyone to choose how much sauce they want. This is particularly convenient when serving the chicken as a party appetizer or preparing portions for children and adults with different spice preferences.

Enjoy Your Homemade Bang Bang Chicken

Bang Bang Chicken combines crisp, golden chicken with a creamy sauce that balances sweet chili flavor, honey, and Sriracha. Serve it fresh from the pan with rice, vegetables, or a crisp salad, and keep extra sauce nearby for dipping. With a little attention to the breading and frying temperature, this recipe makes a flavorful addition to your weeknight dinner rotation or your next gathering.

Bang Bang Chicken

Author: Emmy Carter
Total Time: 40 minutes
Yield: 6 servings 1x

Print Recipe

Description

Bang Bang Chicken features tender chicken tenderloins coated in seasoned flour and crunchy panko breadcrumbs, fried until golden, and served with a creamy, sweet, and spicy Bang Bang sauce made with mayonnaise, Thai sweet chili sauce, honey, and Sriracha.

Ingredients

Scale

Bang Bang Sauce

1 cup (232 g) mayonnaise
½ cup (132 g) Thai sweet chili sauce
1 teaspoon Sriracha, or more to taste
2 tablespoons honey

Chicken

1 ½ pounds boneless skinless chicken tenderloins
1 cup (245 g) buttermilk
¾ cup (94 g) all-purpose flour
½ cup (64 g) cornstarch
1 large egg, room temperature
1 tablespoon Sriracha
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper, optional
2 cups (216 g) plain panko breadcrumbs
Canola oil, for frying
Chopped parsley, for garnish

Instructions

Make the sauce: In a bowl, combine the mayonnaise, Thai sweet chili sauce, 1 teaspoon Sriracha, and honey. Stir until smooth. Add more Sriracha to taste and set aside.
Prepare the dry coating: In a shallow bowl, combine the flour, cornstarch, garlic powder, kosher salt, black pepper, and optional cayenne pepper.
Prepare the wet mixture: In a separate bowl, whisk together the buttermilk, room-temperature egg, and 1 tablespoon Sriracha until combined. Place the panko breadcrumbs in another shallow dish.
Bread the chicken: Coat each chicken tenderloin in the flour mixture, dip it into the buttermilk mixture, and then coat it thoroughly with panko breadcrumbs. Gently press the breadcrumbs onto the chicken to help them adhere.
Heat the oil: Heat canola oil in a heavy-bottomed skillet or frying pan to approximately 350°F (175°C).
Fry the chicken: Working in batches, carefully place the breaded chicken into the hot oil. Fry until golden brown, crisp, and cooked through, turning as needed. The thickest part of each piece must reach an internal temperature of 165°F (74°C).
Drain: Transfer the cooked chicken to a wire rack or a plate lined with paper towels. Allow excess oil to drain and let the oil return to temperature before frying another batch.
Serve: Arrange the crispy chicken on a platter and drizzle with the Bang Bang sauce, or serve the sauce on the side. Garnish with chopped parsley and serve immediately.

Notes

Adjust the Sriracha to suit your preferred spice level. The cayenne pepper is optional.
Fry the chicken in batches to maintain the oil temperature and help the panko coating become crisp.
For the best texture, keep the sauce separate until serving. Refrigerate leftover chicken promptly and store the sauce separately.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Recipes
Method: Deep Frying
Cuisine: American

Nutrition

Serving Size: 6 servings
Calories: 750 kcal

Keywords: bang bang chicken, crispy bang bang chicken, bang bang chicken recipe, sweet chili chicken, spicy crispy chicken, homemade bang bang sauce