Bang Bang Chicken is a crispy, flavorful dish drenched in a creamy, sweet, and spicy sauce that will ignite your taste buds with every bite. This restaurant-style favorite is surprisingly easy to recreate at home and is perfect for dinner, game nights, or when you’re just craving something indulgent. With a golden crunchy coating and a rich, tangy Bang Bang sauce, it’s no wonder this recipe has become a viral sensation across kitchens and social media. Whether you’re a spicy food lover or just want something different, Bang Bang Chicken offers an irresistible flavor combination that you’ll love making again and again.
Why You’ll Love This Bang Bang Chicken Recipe
This Bang Bang Chicken recipe is everything you want in a weeknight dinner or a party appetizer: quick, delicious, and addictive. The secret lies in its contrast of textures and flavors—the crispiness of perfectly fried chicken meets the creamy, spicy-sweet Bang Bang sauce. It’s incredibly versatile, easy to prep ahead, and sure to impress both friends and family. Plus, the ingredients are pantry-friendly and customizable to your heat preference.
Ingredients
For the Bang Bang Sauce:
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha (adjust to taste)
- 2 tablespoons honey
For the 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
Step-by-Step: How to Make Bang Bang Chicken
- Prepare the Sauce: In a small mixing bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Set aside.
- Make the Batter: In a medium bowl, mix buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and optional cayenne. Stir until fully combined.
- Coat the Chicken: Toss chicken tenderloins in the batter until coated. On a shallow plate, add panko breadcrumbs. Remove each chicken piece from the batter, gently shake off excess, and press into panko to coat thoroughly.
- Heat the Oil: In a large skillet, pour about 1 inch of canola oil. Heat to 365°F over medium-high heat.
- Fry the Chicken: Working in batches, fry the chicken for 2-3 minutes per side until golden brown and cooked through (internal temp of 165°F). Transfer to a paper towel-lined plate to drain.
- Toss and Serve: Place cooked chicken on a serving plate, drizzle or toss with Bang Bang sauce, garnish with parsley, and serve immediately.
Helpful Tips
- Use a thermometer to maintain oil at 365°F for consistent frying.
- Avoid overcrowding the skillet to prevent lowering the oil temperature.
- Double coat the chicken in panko for extra crunch.
- Let fried chicken rest on a wire rack for extra crispiness.
Substitutions And Variations
- Protein Options: Try shrimp, tofu, or cauliflower for variations.
- Sauce Alternatives: Use Greek yogurt instead of mayo for a lighter sauce.
- Spice Level: Add more Sriracha or cayenne for extra heat.
- Baking Option: Bake breaded chicken at 400°F for 20-25 minutes, flipping halfway through.
Storage Instructions
Keep any leftover Bang Bang Chicken in a sealed, airtight container in the fridge for up to three days.
Nutritional Information
- Calories: 1415 kcal per serving
- Protein: ~45g
- Carbohydrates: ~85g
- Fat: ~90g
- Cholesterol: ~200mg
- Sodium: ~1200mg
- (Values are approximate and depend on portion size and ingredients used.)
Serving Suggestions
Serve Bang Bang Chicken over steamed rice or alongside noodles for a complete meal. It pairs well with stir-fried veggies, Asian slaw, or a simple cucumber salad. For parties, serve with toothpicks as bite-sized appetizers with extra sauce on the side.
Frequently Asked Questions About Bang Bang Chicken
Can I make Bang Bang Chicken ahead of time? Yes, you can prep the chicken and sauce a day in advance. Store them separately in the fridge, and fry just before serving for the best texture.
Is Bang Bang Chicken spicy? It has a mild to moderate heat, depending on the amount of Sriracha used. You can adjust it to your taste.
Can I bake instead of fry? Absolutely! Bake at 400°F for 20-25 minutes or until golden and cooked through. Air frying is also a great alternative.
What does Bang Bang Chicken taste like? It’s crispy, creamy, sweet, and spicy—a perfect flavor explosion in every bite.
Can I use chicken breasts or thighs instead? Yes, cut them into strips or bite-sized pieces for even cooking.
Conclusion
Thank you so much for stopping by and trying out this Bang Bang Chicken recipe! I truly love how easy and satisfying it is to make, with the perfect balance of heat and sweetness. The crispy coating and irresistible sauce make it a favorite in my kitchen, and I hope it becomes one in yours too. Whether you’re cooking for yourself or sharing with loved ones, this dish brings big flavor with minimal effort. Wishing you delicious success in the kitchen, and I appreciate you being part of our wonderful food-loving community!
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PrintBang Bang Chicken
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Bang Bang Chicken is a crispy, crunchy, sweet-and-spicy dish made with tender chicken strips and tossed in a creamy Thai chili sauce. Quick, easy, and full of bold flavor—this is a crowd-pleaser that’s perfect for family dinners or party appetizers.
Ingredients
Bang Bang Sauce
1 cup mayonnaise
½ cup Thai sweet chili sauce
1 teaspoon Sriracha (or more to taste)
2 tablespoons honey
Chicken
1 ½ pounds chicken tenderloins
1 cup buttermilk
¾ cup all-purpose flour
½ cup cornstarch
1 large egg (room temp)
1 tablespoon Sriracha
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper (optional)
2 cups panko breadcrumbs
Canola oil (for frying)
Chopped parsley (for garnish)
Instructions
- Prepare the Sauce: In a small mixing bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Set aside.
- Make the Batter: In a medium bowl, mix buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and optional cayenne. Stir until fully combined.
- Coat the Chicken: Toss chicken tenderloins in the batter until coated. On a shallow plate, add panko breadcrumbs. Remove each chicken piece from the batter, gently shake off excess, and press into panko to coat thoroughly.
- Heat the Oil: In a large skillet, pour about 1 inch of canola oil. Heat to 365°F over medium-high heat.
- Fry the Chicken: Working in batches, fry the chicken for 2-3 minutes per side until golden brown and cooked through (internal temp of 165°F). Transfer to a paper towel-lined plate to drain.
- Toss and Serve: Place cooked chicken on a serving plate, drizzle or toss with Bang Bang sauce, garnish with parsley, and serve immediately.
Notes
Maintain oil at 365°F for even cooking.
Use a wire rack for draining if available to keep chicken extra crispy.
Adjust spice level to taste.
Sauce can be made ahead and stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
Nutrition
- Serving Size: 1 portion
- Calories: 1415 kcal
- Carbohydrates: ~85g
- Protein: ~45g