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Crispy Bang Bang Chicken

Section: Satisfying Main Dishes for Every Occasion

This dish features tender chicken tenders marinated in buttermilk and coated with a crunchy panko crust, fried until golden brown. The chicken is then tossed in a luscious Bang Bang Sauce, a creamy blend of mayonnaise, Thai sweet chili sauce, Sriracha, and honey that balances spicy heat with subtle sweetness. Each bite delivers a satisfying crisp texture alongside bold, layered flavors. This crispy chicken pairs wonderfully with steamed rice or fresh salads, making it an ideal choice for quick family dinners or crowd-pleasing appetizers.

Key steps include marinating the chicken to enhance tenderness, frying at the right temperature to ensure juiciness and crispness, and drizzling the sauce just before serving to maintain texture. The recipe also offers options to bake or air fry for a lighter approach. Garnished with fresh parsley, it brings vibrant color and freshness to the plate. Overall, the dish celebrates global culinary creativity by blending bold flavors with crispy textures.

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Luna chef wearing a white shirt.
Published By Luna
Updated as of Sat, 27 Dec 2025 08:12:18 GMT
A bowl of bang bang chicken. Bookmark
A bowl of bang bang chicken. | foodbymary.com

This Bang Bang Chicken is a perfect fusion dish that marries crispy fried chicken with a creamy, spicy, and sweet sauce. It’s an ideal choice for family dinners or parties when you want something flavorful yet easy to prepare. The balance of textures and bold flavors makes this dish truly addictive and fun to share.

Ingredients

  • Mayonnaise: creates a creamy base for the sauce that balances spice and sweetness, choose a good quality full-fat brand for richness
  • Thai sweet chili sauce: adds sweet and tangy flavor with a gentle chili kick, look for authentic versions for the best taste
  • Sriracha sauce: brings smoky heat and a bit of garlic flavor, adjust the amount for your spice tolerance
  • Honey: adds natural sweetness to round out the sauce
  • Boneless skinless chicken tenderloins: tender and quick to cook, fresh or thawed thoroughly
  • Buttermilk: tenderizes the chicken and helps the breading adhere, fresh buttermilk gives the best flavor and texture
  • All-purpose flour: forms part of the breading base for a light crust, choose bleached for a finer texture
  • Cornstarch: helps create extra crispiness when frying
  • Egg: binds the marinade together and helps the coating stick
  • Garlic powder: adds gentle savory depth to the breading
  • Salt: essential for seasoning throughout the chicken and marinade
  • Black pepper: delivers mild heat and flavor complexity
  • Cayenne pepper (optional): boosts the heat if you like it spicier, fresh ground is best
  • Plain panko breadcrumbs: creates a light and airy crispy coating, choose fresh panko for maximum crunch
  • Canola oil: a high smoke point oil perfect for frying, neutral taste ensures the flavors shine
  • Chopped parsley: for garnish and a touch of freshness

Step-by-Step Instructions

Prepare the Bang Bang Sauce:
In a small bowl, mix together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Whisk until the sauce is completely smooth. Cover it and set aside so the flavors meld while you prepare the chicken.
Prepare the Chicken Marinade:
In a medium bowl, combine the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper if using. Whisk vigorously until the mixture is smooth and uniform. Add the chicken tenderloins and make sure each piece is fully coated in the marinade. Let the chicken marinate for 10 minutes to tenderize and flavor it.
Coat the Chicken:
Spread the panko breadcrumbs out on a plate. Remove each chicken tender from the marinade one at a time and gently press into the breadcrumbs until fully coated. Ensure breadcrumbs stick well by pressing lightly but not too hard. Set the coated chicken pieces on a clean plate, ready for frying.
Fry the Chicken:
Pour canola oil into a skillet to about a 1-inch depth and heat over medium-high heat to 365 degrees Fahrenheit. Using tongs, carefully add chicken tenders in small batches without crowding the pan. Fry each side for about 2 to 3 minutes until the chicken turns golden and crisp. Use a meat thermometer to check that the internal temperature reaches 165 degrees Fahrenheit.
Drain and Toss:
Transfer the cooked chicken to a paper towel-lined plate to soak up excess oil. When all batches are done, toss the chicken tenders in the prepared Bang Bang Sauce until they are evenly coated and glistening.
Garnish and Serve:
Sprinkle chopped parsley over the chicken for a fresh, vibrant touch and serve immediately for the best crispiness and flavor.
A bowl of bang bang chicken. Bookmark
A bowl of bang bang chicken. | foodbymary.com

I love the sweet chili sauce in this recipe because it brings a complex sweetness that complements the spicy heat perfectly. This dish always reminds me of sharing casual family meals where everyone raves about the crispy texture and bold flavors.

Storage tips

Store leftover chicken in an airtight container and keep the sauce separate to maintain crispiness. Refrigerate for up to three days. You can also freeze breaded but uncooked chicken in a single layer, then transfer to a freezer bag for up to three months.

Ingredient substitutions

If you want a lighter version, bake or air fry the coated chicken instead of frying. Use gluten-free panko and flour to make the dish gluten-free. If you do not have Thai sweet chili sauce, mixing regular sweet chili sauce with a tiny splash of rice vinegar can work.

Serving suggestions

Serve this dish with steamed jasmine rice to mellow out flavors. A crunchy Asian cucumber salad or garlic butter noodles complement the spicy sauce well. For a fun contrast, try sweet potato fries or pickled vegetables.

Cultural and historical context

Bang Bang Chicken originally comes from Sichuan cuisine but this Westernized crispy fried version adds its own twist. The name Bang Bang reflects the vibrant flavors and lively eating experience. It has become popular worldwide with many variations in restaurants and home kitchens alike.

Pro Tips

  • Keep the frying oil temperature steady at 365 degrees Fahrenheit to get the crispiest coating
  • Marinate the chicken for up to an hour if you have time, this adds even more tenderness
  • Always toss the chicken in the sauce right before serving to keep the crust crispy and fresh

Common Recipe Questions

→ What ingredients create the distinctive Bang Bang Sauce?

The sauce combines mayonnaise, Thai sweet chili sauce, Sriracha, and honey, resulting in a creamy, mildly spicy, and slightly sweet flavor.

→ How do I achieve extra crispy chicken tenders?

Marinate chicken in buttermilk, coat it evenly with panko breadcrumbs, and fry in oil heated to 365°F. Double-dipping the tenders before frying and frying in small batches also helps maintain crispiness.

→ Can I prepare this dish without deep frying?

Yes, baking or air frying the coated chicken tenders provides a lighter alternative while maintaining a crunchy texture.

→ What side dishes complement this flavorful chicken?

Steamed jasmine rice, cucumber salad, garlic butter noodles, and sweet potato fries are excellent choices that balance the dish’s spicy and creamy elements.

→ How do I store leftovers to keep the chicken crisp?

Store fried chicken in an airtight container in the refrigerator for up to 3 days, keeping the sauce separate to preserve the coating's crunch.

→ Is the dish spicy, and can the heat be adjusted?

The sauce offers mild heat, which can be increased by adding more Sriracha or cayenne pepper to suit personal taste.

Bang Bang Chicken Crisp

Tender chicken tenders fried to a golden crisp and coated in a creamy, spicy, and sweet sauce.

Prep Time
20 minutes
Cooking Time
15 minutes
Complete Time
35 minutes
Published By: Luna

Recipe Category: Main Dishes

Skill Level: Moderately Challenging

Cuisine Type: Fusion (Sichuan-inspired Western)

Total Portions: 4 Serves How Many (Approximately 12 crispy chicken tenders)

Dietary Preferences: ~

Required Ingredients

→ Sauce

01 240 ml mayonnaise
02 120 ml Thai sweet chili sauce
03 5 ml Sriracha sauce
04 30 ml honey

→ Chicken and Coating

05 680 g boneless skinless chicken tenderloins
06 240 ml buttermilk
07 90 g all-purpose flour
08 60 g cornstarch
09 1 large egg
10 15 ml Sriracha sauce
11 2.5 ml garlic powder
12 2.5 ml salt
13 1.25 ml black pepper
14 0.6 ml cayenne pepper (optional)
15 120 g plain panko breadcrumbs
16 Canola oil (for frying, quantity as needed)
17 Chopped parsley (for garnish, optional)

Step-by-Step Instructions

Step 01

Combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a small bowl. Whisk until smooth, cover, and set aside.

Step 02

In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and optional cayenne pepper until smooth. Add chicken tenderloins, ensuring full coating, and let marinate for 10 minutes.

Step 03

Spread panko breadcrumbs on a plate. Remove each tender from marinade and dredge evenly in breadcrumbs, pressing gently for adhesion. Place coated tenders on a clean plate.

Step 04

Heat canola oil in a skillet over medium-high heat to 185°C (365°F). Fry chicken tenders in batches for 2-3 minutes per side until golden and cooked through. Confirm internal temperature reaches 74°C (165°F) using a meat thermometer.

Step 05

Transfer fried chicken to paper towels to drain excess oil. Toss tenders in prepared Bang Bang sauce until evenly coated.

Step 06

Sprinkle chopped parsley over coated chicken and serve warm.

Handy Cooking Tips

  1. Maintain oil temperature at 185°C for optimal crispiness. Marinate chicken up to 1 hour for extra tenderness. Use a meat thermometer to ensure food safety.
  2. For gluten-free preparation, substitute flour and panko with gluten-free alternatives.
  3. Leftovers can be refrigerated up to 3 days; reheat in oven or air fryer to maintain texture.

Necessary Kitchen Tools

  • Mixing bowls
  • Whisk
  • Skillet
  • Meat thermometer
  • Tongs
  • Paper towels

Allergy Details

Always check ingredient packaging for potential allergens and consult a healthcare professional when in doubt.
  • Contains eggs and gluten; may contain soy and mustard in sauces.

Nutritional Information (Per Serving)

These nutrition details are for guidance and don’t replace professional advice.
  • Calories: 350
  • Fat: 22 grams
  • Carbohydrates: 12 grams
  • Proteins: 28 grams