Name: Bang Bang Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American-Asian Fusion
Ingredients: 1 ½ pounds boneless skinless chicken tenderloins; 1 cup buttermilk; ¾ cup all-purpose flour; ½ cup cornstarch; ½ teaspoon garlic powder; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 1 large egg (room temperature); 1 teaspoon Sriracha (for egg mixture and additional to taste); 2 cups panko breadcrumbs; 1 cup mayonnaise; ½ cup Thai sweet chili sauce; 1 teaspoon Sriracha (adjust to taste); 2 tablespoons honey; Canola oil (for frying); Parsley, chopped (for garnish)

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Introduction

Bang Bang Chicken is a crispy, spicy, and sweet dish that’s perfect as an appetizer or a main course. Featuring tender chicken coated in a crunchy panko crust and drizzled with a creamy, tangy sauce, it’s a crowd-pleaser that’s easy to make at home.

The image shows a wooden board with eight golden-brown, crispy fried chicken wings arranged neatly in two rows. Each wing is coated in a crunchy texture with visible herbs sprinkled on top for added color and flavor. A small white bowl filled with creamy orange dipping sauce sits at the top right corner of the board. The chicken wings' surface looks crunchy and slightly oily with a mix of light and dark brown shades. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds boneless skinless chicken tenderloins
1 cup buttermilk
¾ cup all-purpose flour
½ cup cornstarch
1 large egg (room temperature)
2 cups panko breadcrumbs
1 cup mayonnaise
½ cup Thai sweet chili sauce
1 teaspoon Sriracha (or more to taste)
2 tablespoons honey
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper (optional)
Canola oil (for frying)
Parsley (chopped, for garnish)

Instructions

Step 1: Prepare the bang bang sauce by mixing mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a bowl until smooth. Set aside.
Step 2: Marinate the chicken tenderloins in buttermilk for at least 10 minutes to tenderize and add flavor.
Step 3: In three shallow dishes, set up the breading station: combine flour, cornstarch, garlic powder, salt, black pepper, and cayenne pepper (if using) in the first dish; whisk the egg with a bit of Sriracha in the second; and place the panko breadcrumbs in the third.
Step 4: Dredge each chicken tenderloin first in the flour mixture, then dip into the egg mixture, and finally coat thoroughly with the panko breadcrumbs.
Step 5: Heat canola oil in a deep skillet over medium heat (about 350°F if using a thermometer). Fry the breaded chicken pieces in batches until golden brown and cooked through, about 5 to 6 minutes per batch. Avoid overcrowding the pan.
Step 6: Remove the fried chicken and drain on paper towels to remove excess oil. Serve drizzled generously with the prepared bang bang sauce and garnish with chopped parsley.

Tips & Variations

For extra crispiness, double-coat the chicken by repeating the egg and panko steps before frying.
Adjust the Sriracha amount in the sauce to control the heat to your preference.
Use a thermometer to maintain consistent oil temperature for perfectly fried chicken.
Try substituting chicken tenderloins with boneless chicken thighs for juicier results.

Storage

Store leftover bang bang chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to help retain crispiness. Avoid microwaving if possible, as it can make the breading soggy. Keep the bang bang sauce separate and add just before serving.

How to Serve

A wooden tray holds seven pieces of golden-brown fried chicken strips, each with a crispy, rough texture and sprinkled with chopped green herbs. To the side of the chicken, there is a small round white bowl filled with a creamy light orange dipping sauce, speckled with red and green bits. The setup is placed on a white marbled surface, and a woman's hand is reaching towards the tray from the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken instead of frying?

Yes, you can bake the breaded chicken at 400°F for about 20-25 minutes, turning halfway, until golden and cooked through. While baking is healthier, the chicken may not be as crispy as frying.

What can I use if I don’t have buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using as a substitute. This adds the acidity needed to tenderize the chicken.