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The Ultimate Guide to Bang Bang Chicken: A Crispy, Creamy, and Irresistible Masterpiece

The Ultimate Guide to Bang Bang Chicken: A Crispy, Creamy, and Irresistible Masterpiece
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Bang Bang Chicken features juicy chicken tenderloins coated in a crispy panko crust and fried until perfectly golden. The star of the dish is the creamy-sweet-spicy homemade Bang Bang sauce drizzled (or tossed!) over the hot chicken. It’s bold, addictive, and perfect for dinner, parties, or game day snacking!

Ingredients

Scale

Bang Bang Sauce

  • 1 cup (232 g) mayonnaise

  • ½ cup (132 g) Thai sweet chili sauce

  • 1 teaspoon Sriracha (more to taste)

  • 2 tablespoons honey

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 for heat)

  • 2 cups (216 g) plain panko breadcrumbs

  • Canola oil, for frying

  • Chopped parsley, for garnish

Instructions

Make the Sauce

  1. In a small bowl, whisk together mayo, Thai sweet chili sauce, Sriracha, and honey.

  2. Set aside or refrigerate until ready to use.

Prepare the Chicken

  1. In a mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne.

  2. Add the chicken tenderloins and toss to coat fully.

  3. Pour panko into a shallow dish.

  4. One piece at a time, remove chicken from batter, shake off excess, and press into panko to coat completely.

  5. Place coated pieces on a clean plate while heating oil.

Fry

  1. Heat 1 inch of oil in a skillet to 365°F (185°C).

  2. Fry chicken in batches for 2–3 minutes per side until golden and internal temp reaches 165°F (74°C).

  3. Transfer to a paper-towel-lined plate to drain.

Finish

  1. Toss chicken in Bang Bang sauce or drizzle on top.

  2. Garnish with parsley and serve immediately while hot and crispy!

Notes

  • For extra sticky sauce, toss chicken in a bowl right before serving.

  • Swap frying for air fryer: 400°F (200°C) for 12–14 minutes, flipping halfway.

  • Add more Sriracha or a pinch of crushed chili for extra heat.

  • Serve over rice, in tacos, or with lettuce wraps for a full meal.

  • Make the sauce ahead — it stays fresh in the fridge for up to 5 days.

Find it online: https://tastyquickly.com/the-ultimate-guide-to-bang-bang-chicken-a-crispy-creamy-and-irresistible-masterpiece/