Description

Bang Bang Chicken is a crispy, panko-crusted delight drizzled with a sweet and spicy homemade bang bang sauce. This easy-to-make dish delivers the perfect crunch with a flavorful kick, making it a fantastic choice for appetizers, game nights, or a main course served over rice. Choose from deep-fried, air-fried, or baked options to suit your preference!

Ingredients

For the Bang Bang Sauce

1 cup mayonnaise
½ cup Thai sweet chili sauce
1 teaspoon Sriracha (adjust to taste)
2 tablespoons honey

For the Chicken

1½ pounds boneless, skinless chicken tenderloins
1 cup buttermilk
¾ cup all-purpose flour
½ cup 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 plain panko breadcrumbs
Canola oil (for frying)
Chopped parsley (for garnish)

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Instructions

Prepare the Bang Bang Sauce

In a medium bowl, mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Set aside.

Marinate the Chicken

In a large mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper.
Add chicken tenderloins, ensuring they are fully coated. Let marinate while preparing the breading.

Bread the Chicken

Place panko breadcrumbs on a shallow plate.
Remove each chicken tender from the marinade, letting excess drip off, then dredge in panko breadcrumbs, pressing gently to adhere. Set aside.

Fry the Chicken

Heat about 1 inch of canola oil in a large skillet over medium-high heat to 365°F (185°C).
Working in batches, fry chicken tenders for 2-3 minutes per side until golden brown and cooked through (internal temp: 165°F/74°C).
Transfer to a paper towel-lined plate to drain excess oil.

Serve

Drizzle bang bang sauce over the crispy chicken.
Garnish with chopped parsley and serve warm, optionally over rice or with dipping sauce.

Notes

Air Fryer Option – Spray breaded chicken with cooking spray and air fry at 400°F (200°C) for 10 minutes, flipping halfway.
Baked Option – Bake at 425°F (220°C) for 12-15 minutes, flipping halfway.
Spicy Level – Adjust Sriracha and cayenne to taste.
Storage – Refrigerate leftovers in an airtight container for up to 3 days.

Prep Time: 20 minutes
Cook Time: 6 minutes
Category: Main Course
Method: Frying
Cuisine: American