If you are craving a dish that’s bursting with crispy texture, creamy spicy sauce, and an irresistible flavor punch, the Bang Bang Chicken Recipe is your new go-to meal. This dish perfectly balances tender, juicy chicken coated in crunchy panko breadcrumbs, all generously tossed in a luscious, tangy-sweet, and spicy Bang Bang sauce. Whether you’re serving it for a weeknight dinner or impressing friends on a weekend, this recipe brings excitement and comfort in every bite.
Ingredients You’ll Need
Getting the right ingredients together is the secret to making this Bang Bang Chicken Recipe shine. Each component is thoughtfully chosen to build layers of flavor, texture, and vibrant color that make every bite truly memorable.
- Chicken tenderloins: The star of the dish, these are tender and quick to cook, providing a juicy base for the crispy coating.
- Buttermilk: Adds a tangy flavor and helps tenderize the chicken for a moist and tender finish.
- All-purpose flour: Works with cornstarch for the perfect coating to adhere on the chicken.
- Cornstarch: Gives extra crispiness to the breading, creating that satisfying crunch.
- Egg: Binds the flour mixture to the chicken, making sure the breading stays put during frying.
- Sriracha: Infuses a spicy kick into both the marinade and sauce, balancing heat with sweetness.
- Garlic powder: Adds depth and warmth to the seasoning blend.
- Kosher salt and black pepper: Essential for seasoning and enhancing all the other flavors.
- Cayenne pepper (optional): For those who love an extra layer of heat.
- Panko breadcrumbs: These provide an airy, golden crunch that’s lighter than traditional breadcrumbs.
- Canola oil: The perfect frying oil for a neutral taste and high smoke point.
- Mayonnaise: The creamy base of the Bang Bang sauce, adding richness and smooth texture.
- Thai sweet chili sauce: Brings a sweet, slightly tangy element to perfectly complement the heat.
- Honey: Balances spice with a natural sweetness, rounding out the sauce beautifully.
- Parsley: Fresh garnish that adds a pop of green and a hint of freshness to the final dish.
How to Make Bang Bang Chicken Recipe
Step 1: Prepare the Bang Bang Sauce
Start by whisking together mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a bowl until smooth and glossy. This sauce is the heart of the dish—the perfect mix of creamy, sweet, and spicy that will coat the crunchy chicken pieces and take every bite to the next level. Once mixed, set it aside to let the flavors meld together.
Step 2: Marinate the Chicken
In a large bowl, combine the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper if using. Whisk everything thoroughly. Submerge the chicken tenderloins into this flavorful mixture, ensuring each piece is well-coated. The buttermilk marinade tenderizes the chicken while the flour and cornstarch mix sets up the crispy coating foundation. Let this sit for about 10 minutes – it’s worth the wait for juicy, flavorful chicken!
Step 3: Coat the Chicken in Panko Breadcrumbs
After marination, transfer the chicken pieces into a shallow dish filled with panko breadcrumbs. Press the chicken down gently but firmly so the breadcrumbs cling to every surface. The panko gives that extra crunch and beautiful golden color when fried, so don’t skimp here!
Step 4: Fry the Chicken Until Golden Brown
Heat a deep layer of canola oil in a heavy skillet or deep fryer until it reaches roughly 350°F (175°C). Carefully fry the breaded chicken tenderloins in batches to prevent overcrowding, turning occasionally for even browning. Fry until the chicken is crisp and golden, about 4 to 5 minutes per batch. The goal is a crunchy exterior with perfectly cooked chicken inside. Remove the chicken and place on paper towels to drain excess oil.
Step 5: Toss Fried Chicken in the Bang Bang Sauce
While the chicken is still hot, transfer it to a large bowl and drizzle the prepared Bang Bang sauce over the top. Toss gently but thoroughly so every single piece gets luxuriously coated in that creamy, spicy sauce. This step is what brings the whole dish together, marrying texture and flavor in each bite.
Step 6: Garnish and Serve Hot
Finish with a sprinkle of freshly chopped parsley for a burst of color and fresh flavor. Serve immediately to enjoy the crispiest texture and the most vibrant sauce experience.
How to Serve Bang Bang Chicken Recipe
Garnishes
A simple garnish of chopped parsley adds a pop of fresh green color and a subtle herbaceous note that balances the richness of the dish. You can also add toasted sesame seeds for a nutty crunch or thinly sliced green onions for a mild sharpness that complements the creamy sauce beautifully.
Side Dishes
Bang Bang Chicken feels right at home next to fluffy jasmine rice or steamed white rice, which soak up the sauce perfectly. For some contrast, a crisp Asian-style slaw or lightly dressed cucumber salad adds refreshing crunch and coolness, balancing the richness of the chicken. Roasted or stir-fried vegetables also make excellent, colorful accompaniments.
Creative Ways to Present
Want to add a fun twist? Serve the Bang Bang Chicken on lettuce wraps for a hand-held treat or pile it on top of noodles dressed lightly with sesame oil and soy sauce for a satisfying bowl meal. It also shines piled on a sandwich bun with fresh greens, creating an indulgent bang bang chicken sandwich experience that’s irresistible!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, store the sauce separately if possible, and toss the chicken in sauce right before serving again.
Freezing
If you want to freeze the chicken, it’s best to freeze the fried but unsauced pieces. Wrap them tightly or place in a freezer-safe bag and freeze for up to 1 month. When ready to enjoy, thaw overnight in the refrigerator.
Reheating
To bring back the crispiness, reheat the frozen or refrigerated fried chicken in a preheated oven at 375°F (190°C) for about 10 minutes or until warmed through and crunchy. Avoid microwaving, which tends to make the coating soggy. Add the Bang Bang sauce fresh before serving for the best flavor.
FAQs
Can I use chicken breasts instead of tenderloins?
Absolutely! Just slice the chicken breasts into strips similar in size to tenderloins for even cooking. The cooking time might be slightly longer to ensure juiciness.
Is it possible to bake the chicken instead of frying?
Yes, baking is a healthier alternative. Coat the chicken as usual, place on a greased baking sheet, and bake in a preheated oven at 425°F (220°C) for about 20-25 minutes or until crispy, flipping halfway.
How spicy is the Bang Bang Chicken Recipe?
The spice level is adjustable! The recipe includes Sriracha and optional cayenne pepper for a medium kick. Reduce or omit these ingredients to make it milder, or add more for extra heat.
Can I prepare the sauce in advance?
Definitely! The Bang Bang sauce tastes even better when made ahead, giving the flavors time to blend. Store it in the fridge for up to 3 days before tossing with the chicken.
What else can I use the Bang Bang sauce for?
This sauce is incredibly versatile! Use it as a dip for shrimp, a dressing for salads, a topping for grilled veggies, or drizzled over burgers for a flavorful boost.
Final Thoughts
This Bang Bang Chicken Recipe is a true crowd-pleaser that combines crunchy, creamy, sweet, and spicy all in one delightful package. It’s easy enough to whip up any night but fancy enough to impress guests. I encourage you to dive in and make this recipe your own – once you try it, it just might become a new favorite in your kitchen too!
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Bang Bang Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Bang Bang Chicken is a crispy, spicy, and flavorful dish featuring tender chicken coated in a crispy panko crust and tossed in a creamy, tangy, and slightly sweet Bang Bang sauce. Perfect as an appetizer or main course, this crowd-pleaser combines a spicy kick with a delightful crunch.
Ingredients
Chicken and Coating
- 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
- â…› teaspoon cayenne pepper, optional
- 2 cups (216 g) panko breadcrumbs, plain
- Canola oil, for frying
Bang Bang Sauce
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha, or more to taste
- 2 tablespoons honey
Garnish
- Parsley, chopped, for garnish
Instructions
- Prepare the Bang Bang Sauce: In a bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir well until smooth and set aside to allow the flavors to meld.
- Marinate the Chicken: In a large mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper if using. Add the chicken tenderloins and coat thoroughly. Let the chicken marinate in this mixture to tenderize and absorb flavor.
- Coat with Panko Breadcrumbs: Remove each chicken piece from the marinade letting excess drip off, then thoroughly coat with panko breadcrumbs. Place the breaded chicken aside on a tray, ready for frying.
- Fry the Chicken: Heat canola oil in a deep skillet or frying pan over medium-high heat until shimmering and hot. Carefully fry the breaded chicken in batches, avoiding overcrowding, until golden brown and cooked through, about 3-4 minutes per side depending on thickness.
- Drain and Toss in Sauce: Remove fried chicken and drain on paper towels to remove excess oil. While still hot, toss the chicken pieces in the prepared Bang Bang sauce until evenly coated.
- Garnish and Serve: Transfer the coated chicken to a serving platter, garnish with chopped parsley, and serve immediately to enjoy the perfect balance of crunch and saucy spice.
Notes
- For extra crispiness, double coat the chicken by dipping again in the marinade and panko.
- If you prefer less spice, reduce the Sriracha or omit the cayenne pepper.
- Make sure the oil temperature is around 350°F (175°C) to avoid greasy chicken.
- Use fresh panko breadcrumbs for better texture.
- Leftover Bang Bang sauce can be refrigerated for up to 3 days and used as a dip.
