Description

Bang Bang Chicken is a crispy, spicy, and saucy fried chicken dish featuring tender chicken strips coated in a flavorful buttermilk batter, breaded with panko, fried to golden perfection, and generously drizzled with a sweet and spicy Bang Bang Sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This dish is versatile, quick to prepare, and perfect for a satisfying appetizer or main course with options for frying, baking, or air frying.

Ingredients

Scale

For the Chicken:

1.5 lbs boneless, skinless chicken tenderloins
1 cup buttermilk
¾ cup all-purpose flour
½ cup cornstarch
1 large egg
1 tbsp Sriracha
1 tsp garlic powder
1 tsp kosher salt
½ tsp black pepper
¼ tsp cayenne pepper (optional)
2 cups plain panko breadcrumbs
Canola oil for frying (about 1 inch deep)

For the Bang Bang Sauce:

1 cup mayonnaise (homemade or store-bought)
½ cup Thai sweet chili sauce
1 tsp Sriracha (adjust to taste)
2 tbsp honey

Instructions

Make the Sauce: In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Set aside or refrigerate; it will keep for up to 5 days.
Prep the Chicken: In a mixing bowl, combine the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper (if using). Stir well to create a smooth batter. Add the chicken tenderloins and toss to coat thoroughly in the mixture.
Bread the Chicken: Dredge each coated chicken strip in the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well. Place the breaded pieces on a plate and set aside.
Fry to Perfection: Heat about 1 inch of canola oil in a skillet to 365°F (185°C). Fry the chicken pieces in batches for 2 to 3 minutes on each side until golden brown and crispy, ensuring the internal temperature reaches 165°F (74°C). Avoid overcrowding the pan for even cooking. Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
Drizzle & Garnish: Toss or drizzle the crispy chicken with the prepared Bang Bang Sauce. Garnish with chopped fresh parsley if desired, and serve hot.
Air Fryer or Oven Option: For an air fryer, spray the coated chicken with cooking spray and air fry at 400°F (204°C) for 10 minutes, flipping halfway through. For oven baking, place coated chicken on a parchment-lined baking sheet, spray lightly with oil, and bake at 425°F (218°C) for 12 to 15 minutes, flipping once, until golden and cooked through.

Notes

Use fresh canola or vegetable oil for frying to achieve a crispy crust.
If you prefer less heat, reduce or omit the Sriracha and cayenne pepper.
Storage: Refrigerate leftovers in an airtight container for up to 5 days. Freeze wrapped in foil and then a freezer bag for up to 6 months.
Reheat in an air fryer or oven to maintain crispiness.
For a dairy-free version, substitute buttermilk with unsweetened almond milk mixed with a tablespoon of lemon juice, and choose a dairy-free mayo.
Serve with light sides like mashed potato cheese puffs, spicy maple roast carrots, or over rice for a hearty meal.
The Bang Bang Sauce can also be used on salmon bites, tofu, cauliflower, or as a dipping sauce for wraps and sliders.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying (with air fryer and oven-baked options)
Cuisine: Asian-American Fusion

Nutrition

Serving Size: 1 serving (about 4-5 chicken strips with sauce)
Calories: 520 kcal
Sugar: 8 g
Sodium: 720 mg
Fat: 32 g
Saturated Fat: 5 g
Unsaturated Fat: 25 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 31 g
Cholesterol: 105 mg

Keywords: Bang Bang Chicken, Crispy Chicken, Fried Chicken, Spicy Chicken, Panko Chicken, Asian Inspired Chicken, Easy Chicken Recipes, Chicken Tenderloins