Introduction

Bang Bang Chicken is a crispy, flavorful dish coated in a creamy, spicy sauce that’s perfect for satisfying cravings. This recipe combines a crunchy fried chicken tenderloin with a tangy, sweet, and spicy Bang Bang sauce for a delightful meal.

The image shows a close-up of a piece of golden-brown breaded and fried food being held in black chopsticks by a woman's hand, dipped halfway into a small bowl of creamy orange sauce with specks of herbs and spices. Beneath the chopsticks, the bowl is white with a speckled rim and contains thick sauce. Behind the bowl sits a dark round plate filled with more crispy, breaded bites topped with a drizzle of the same orange sauce and sprinkled green herbs. The setting is on a white marbled surface with some green herb sprigs scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup mayonnaise
½ cup Thai sweet chili sauce
1 teaspoon Sriracha sauce
2 tablespoons honey
1 ½ pounds boneless skinless chicken tenderloins
1 cup buttermilk
¾ cup all-purpose flour
½ cup cornstarch
1 large egg
1 tablespoon Sriracha sauce
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper (optional)
2 cups plain panko breadcrumbs
Canola oil for frying
Chopped parsley for garnish

Instructions

Step 1: In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha sauce, and honey until smooth. Cover and set aside as the Bang Bang Sauce.
Step 2: In a medium bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper (if using). Whisk until smooth.
Step 3: Add chicken tenderloins to the marinade, making sure each piece is fully coated. Let them marinate for 10 minutes to soak in the flavors.
Step 4: Spread the panko breadcrumbs on a plate. Remove each chicken tender from the marinade and press into the breadcrumbs to coat evenly. Place coated tenders on a clean plate.
Step 5: Heat canola oil in a skillet over medium-high heat until it reaches 365°F. Fry the chicken tenders in batches for 2 to 3 minutes on each side until golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F.
Step 6: Drain the fried chicken on a paper towel-lined plate to remove excess oil.
Step 7: Toss the fried chicken tenders in the prepared Bang Bang Sauce until well coated.
Step 8: Garnish with chopped parsley and serve warm for the best flavor and texture.

Tips & Variations

For extra heat, add more Sriracha to the sauce or sprinkle cayenne pepper on the chicken before coating.
Substitute mayonnaise with Greek yogurt for a lighter version of the sauce.
Use an air fryer instead of frying for a healthier alternative, cooking at 400°F for about 10-12 minutes, flipping halfway through.
Serve with steamed rice or a fresh salad to balance the spicy flavors.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in an oven or air fryer at 350°F for about 5-7 minutes to maintain crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

A round white plate with a smaller black plate inside holds a pile of golden-brown fried cauliflower pieces. The crispy cauliflower is drizzled with a light sauce and sprinkled with small green onion slices. A lemon wedge sits on the right side of the black plate. Black chopsticks rest next to the plate on a white marbled surface, with a bowl of creamy sauce blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of tenderloins?

Yes, chicken breasts can be used but should be cut into strips of similar size to tenderloins to ensure even cooking and crispiness.

Is it necessary to marinate the chicken?

Marinating helps tenderize the chicken and infuses it with flavor, but if you’re short on time, you can skip the marinating and proceed directly to coating and frying.