Bang Bang Chicken

If you’re looking to bring restaurant-style flavor to your home kitchen, Bang Bang Chicken is the answer. These crispy, golden chicken tenderloins are panko-coated and fried to perfection, then drizzled—or drenched—in a creamy, sweet-spicy bang bang sauce that’s pure magic.

This dish reminds me of Friday nights out, only now it’s a weekend favorite made right at home. It’s crunchy, juicy, and coated in that signature sauce that will have you licking your fingers. Perfect for parties, game day, or a fun family dinner, this recipe is always a crowd-pleaser.

Why You’ll Love This Recipe

• Crispy outside, juicy inside – Thanks to panko and buttermilk batter.
• Signature sauce – A tangy, sweet-spicy mix that makes it unforgettable.
• Restaurant-quality – Just like your favorite appetizer spot.
• Perfect for sharing – Serve as a snack, appetizer, or main dish.

Ingredients

For the Bang Bang Sauce

• 1 cup (232 g) mayonnaise
• ½ cup (132 g) Thai sweet chili sauce
• 1 tsp Sriracha (or more to taste)
• 2 tbsp honey

For the Chicken

• 1½ lbs 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 tbsp Sriracha
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• ⅛ tsp cayenne pepper (optional)
• 2 cups (216 g) panko breadcrumbs, plain
• Canola oil, for frying
• Chopped parsley, for garnish

Equipment

• Large skillet or Dutch oven
• Mixing bowls
• Shallow plate
• Tongs
• Paper towels
• Meat thermometer

Instructions

1. Make the Bang Bang Sauce

In a small bowl, mix the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir until smooth and set aside.

2. Prepare the Chicken Batter

In a medium bowl, whisk together the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne. Add the chicken tenderloins and toss to coat.

3. Coat the Chicken

Add panko to a shallow plate. Remove each chicken tender from the batter, shake off excess, and dredge in panko, pressing gently to coat. Place on a clean plate.

4. Fry the Chicken

Heat about 1 inch of canola oil in a skillet over medium-high heat to 365°F. Working in batches, fry chicken for 2–3 minutes per side, until golden brown and the internal temperature reaches 165°F.

Transfer to a paper towel-lined plate to drain.

5. Sauce and Serve

Toss the fried chicken with the bang bang sauce or drizzle over top. Garnish with chopped parsley and serve warm.

Tips and Variations

• Baked or air fryer option: Bake at 400°F for 20–25 minutes, flipping halfway, or air fry at 380°F for 16–18 minutes.
• Want more heat? Add extra Sriracha to the sauce or a pinch of cayenne to the batter.
• No panko? Try crushed cornflakes or breadcrumbs for a crunch substitute.
• Make it ahead: Sauce and batter can be prepped in advance; fry fresh for best crisp.

What to Serve With

• Jasmine rice or sticky rice
• Asian slaw with sesame dressing
• Steamed veggies like broccoli or snap peas
• Lettuce wraps for a lighter bite

Frequently Asked Questions

Can I make Bang Bang Chicken ahead of time?

The chicken is best served fresh, but you can prep the batter and sauce a day ahead and refrigerate separately.

Can I use chicken breasts or thighs?

Absolutely. Cut into strips if using breasts; thighs will be extra juicy.

How spicy is this?

Mild to medium by default. Adjust the Sriracha in the sauce and batter for more heat.

Final Thoughts

Bang Bang Chicken is one of those dishes that feels indulgent and satisfying every single time. It’s a combination of crunch, juiciness, and a creamy-spicy punch that keeps everyone coming back for more. Once you try this at home, you’ll be making it again and again—for parties, dinners, or just because you deserve something delicious.

The Goods

Bang Bang Chicken

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This Bang Bang Chicken is panko-fried and drizzled with creamy spicy sauce. Perfectly crispy and full of flavor—better than takeout!

Course Dinner, Lunch, Main Course

Cuisine Asian

Recipes

For the Bang Bang Sauce

• 1 cup 232 g mayonnaise
• ½ cup 132 g Thai sweet chili sauce
• 1 tsp Sriracha or more to taste
• 2 tbsp honey

For the Chicken

• 1½ lbs 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 tbsp Sriracha
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• ⅛ tsp cayenne pepper optional
• 2 cups 216 g panko breadcrumbs, plain
• Canola oil for frying
• Chopped parsley for garnish

Instructions

Make the Bang Bang Sauce

• In a small bowl, mix the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir until smooth and set aside.

Prepare the Chicken Batter

• In a medium bowl, whisk together the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne. Add the chicken tenderloins and toss to coat.

Coat the Chicken

• Add panko to a shallow plate. Remove each chicken tender from the batter, shake off excess, and dredge in panko, pressing gently to coat. Place on a clean plate.

Fry the Chicken

• Heat about 1 inch of canola oil in a skillet over medium-high heat to 365°F. Working in batches, fry chicken for 2–3 minutes per side, until golden brown and the internal temperature reaches 165°F.
• Transfer to a paper towel-lined plate to drain.

Sauce and Serve

• Toss the fried chicken with the bang bang sauce or drizzle over top. Garnish with chopped parsley and serve warm.