Bang Bang Chicken

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There are some chicken recipes that stop your family mid-bite and earn a permanent spot in the rotation. Bang Bang Chicken is one of them. I first made this a few years ago on a Friday night when I wanted something that felt like a restaurant treat without the delivery wait — and Aunt Anne had been telling me for weeks that I needed to try the buttermilk-and-panko method for chicken tenders. She was right, as usual. The coating comes out shatteringly crispy, and that creamy, sweet-heat sauce ties everything together in the best possible way. If you already love crispy baked chicken tenders or have made my sweet chili chicken bowl , this recipe will feel like a natural next step — bolder, saucier, and completely irresistible. I promise, once you serve this at the table, the requests won’t stop.

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If bold, saucy chicken is your thing, these recipes belong on your weekly menu too.

• Crispy Bang Bang Chicken — the same bold bang bang flavors in a slightly different crispy format, totally addictive.
• Bang Bang Chicken Sliders — all the saucy crunch packed into mini slider buns for a crowd-pleasing appetizer.
• Baked Crunchy Hot Honey Chicken — sweet heat with a golden panko crust, baked not fried, and weeknight-ready.
• Air Fryer Honey Butter Garlic Chicken Tenders — golden, tender, and glazed in the most satisfying honey butter garlic sauce.

Why You’ll Love This Bang Bang Chicken?

• That sauce is everything. The bang bang sauce is creamy, sweet, and just spicy enough — a combination of mayo, Thai sweet chili, honey, and Sriracha that coats every bite perfectly.
• Genuinely crispy every time. The buttermilk soak plus the panko breadcrumb crust creates a crunchy exterior that holds up even after the sauce goes on.
• Crowd-pleaser through and through. Kids love the mild sweetness, adults love the heat. It disappears fast at the table — I’ve never had leftovers last longer than a day.
• Simple pantry ingredients. Everything in this recipe lives in a well-stocked kitchen. No specialty store run required.
• Works for dinner or entertaining. Serve it over rice for a weeknight family dinner or pile it on a platter for game day — it fits both occasions beautifully.

Ingredient Notes

For the Sauce:

• Mayonnaise — The creamy base that holds the sauce together; full-fat gives the richest result.
• Thai sweet chili sauce — Brings gentle heat and sweetness; the backbone of the bang bang flavor.
• Sriracha sauce — Adds a sharper, tangier heat; adjust the amount to your spice preference.
• Honey — Rounds out the sauce with natural sweetness and helps it cling to the chicken.

For the Chicken:

• Chicken tenderloins — Tender and naturally sized for even frying; no slicing required.
• Buttermilk — Tenderizes the chicken and helps the coating stick; don’t skip it.
• All-purpose flour — Forms the first layer of the crust, giving panko something to adhere to.
• Cornstarch — Mixed with flour for extra crunch; this is Aunt Anne’s trick for crispier fried chicken.
• Large egg — Binds the batter together and seals the crust onto the chicken.
• Sriracha (in batter) — Seasons the batter itself so the heat runs through every layer, not just the sauce. If you love honey sriracha chicken bites , you’ll recognize this technique.
• Garlic powder, salt, black pepper, cayenne — The seasoning backbone; cayenne is optional but I recommend it.
• Panko breadcrumbs — The key to that shatteringly crispy, golden crust — regular breadcrumbs won’t get you there.
• Canola oil — Neutral flavor and a high smoke point make it ideal for frying.

How to Make Bang Bang Chicken?

• Make the bang bang sauce. Whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a medium bowl until smooth and fully combined. Taste and adjust heat level if desired. Set aside.
• Soak the chicken. In a large bowl, whisk together the buttermilk, egg, and Sriracha until combined. Add the chicken tenderloins, making sure each piece is fully submerged. Let soak for 20 minutes at room temperature (or refrigerate for up to 4 hours for deeper flavor).
• Mix the flour dredge. In a shallow dish, whisk together the all-purpose flour, cornstarch, garlic powder, salt, black pepper, and cayenne (if using) until evenly combined.
• Set up the breading station. Pour the panko breadcrumbs into a second shallow dish. Line up the buttermilk bowl, flour dredge, and panko dish in order from left to right for easy assembly.
• Bread the chicken. Lift each tenderloin from the buttermilk, allowing excess to drip off. Dredge firmly in the flour mixture, coating all sides. Press the floured tenderloin firmly into the panko, turning and pressing until fully and evenly coated. Set breaded pieces on a clean plate or wire rack while you finish the rest.
• Heat the oil. Pour canola oil into a large heavy skillet (cast iron works well) to a depth of ¾ inch. Heat over medium-high heat until it reaches 350°F on an instant-read thermometer, about 4–5 minutes.
• Fry in batches. Working in batches of 3–4 tenderloins at a time, carefully lower the chicken into the hot oil. Fry for 3–4 minutes per side until deep golden brown and cooked through to an internal temperature of 165°F. Avoid crowding the pan, which causes the oil temperature to drop and results in soggy coating.
• Drain and rest. Use tongs to transfer the fried chicken to a wire rack set over a baking sheet (or a paper towel–lined plate). Allow to rest for 2 minutes. Keep finished batches warm in a 200°F oven while you fry the remaining chicken.
• Sauce and garnish. Arrange the crispy tenderloins on a serving platter or individual plates. Drizzle generously with the bang bang sauce — or toss pieces directly in the sauce for full coverage. Sprinkle with chopped fresh parsley and serve immediately.

Emily’s Expert Tips

• Don’t crowd the pan. Frying too many pieces at once drops the oil temperature and turns your crispy crust soggy. I fry 3–4 tenderloins at a time and keep finished pieces warm in a 200°F oven while I work through the rest.
• Press the panko firmly. A light pat won’t hold. I press each tenderloin into the breadcrumbs with real pressure, then give them a gentle shake — any loose panko will burn in the oil and give you bitter bits at the bottom of your pan.
• Sauce just before serving. The bang bang sauce is best applied at the last minute. Saucing too early softens the crust quickly, and that crunch is the whole point of this recipe.

Storage Tips

• Refrigerate leftover chicken in an airtight container for up to 3 days.
• Store sauce separately to keep the crust from going soft overnight.
• Reheat in a 400°F oven or air fryer for 5–7 minutes to restore crunch.
• Freeze unsauced, fully cooked chicken for up to 2 months; thaw overnight before reheating.
• Do not microwave — it steams the coating and kills the crispiness.

Variations & Substitutions

• Make it air fryer. Spray breaded tenderloins with oil; air fry at 400°F for 12–14 minutes, flipping halfway. Serve these alongside my air fryer chicken katsu for a full crispy spread.
• Gluten-free version. Swap flour and panko for gluten-free equivalents; results stay crispy. Try gluten-free chicken tenders for a tested GF coating method.
• Shrimp swap. Use large peeled shrimp instead of chicken; reduce fry time to 2 minutes per side.
• Milder sauce. Reduce Sriracha by half and skip the cayenne for a family-friendly heat level.
• Baked option. Bake on a wire rack at 425°F for 20–22 minutes, flipping once halfway through.
• Chicken thighs. Pound boneless thighs to even thickness; cook time increases by 1–2 minutes per side.

What to Serve With Bang Bang Chicken?

• Steamed jasmine rice — soaks up extra bang bang sauce and balances the heat beautifully.
• Coleslaw — cool, creamy slaw cuts through the richness of the fried chicken.
• Corn on the cob — a sweet, simple side that works perfectly with the spicy sauce.
• Cucumber salad — fresh and crisp; I love pairing this with my spicy Asian cucumber salad for a full spread.
• Dinner rolls — soft rolls are great for mopping up every last drop of sauce.

Frequently Asked Questions

Can I make the bang bang sauce ahead of time? Yes — it keeps in the fridge for up to 5 days in a sealed jar.

What oil is best for frying bang bang chicken? Canola, vegetable, or peanut oil all work; choose any with a high smoke point.

Can I use chicken breast instead of tenderloins? Yes — slice into strips and pound to even thickness before breading.

How do I know when the oil is hot enough? Drop a pinch of panko in — it should sizzle immediately and turn golden within 30 seconds.

Is this recipe very spicy? Mild to medium heat. Leave out the cayenne and halve the Sriracha for a gentler version.

Can I bake instead of fry? Yes — bake on a wire rack at 425°F for 20–22 minutes, flipping once halfway through.

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