One Friday evening, my youngest granddaughter asked if she could help in the kitchen before our family movie night. We had already planned a spread of snacks, but she wanted something “crispy and fun.” I remembered the package of chicken tenderloins in the fridge and thought it was the perfect chance to try a batch of Bang Bang Chicken.
While she measured the breadcrumbs with a serious look on her face, I mixed the sauce, sneaking a little taste along the way. The combination of sweet chili, creamy mayo, and sriracha was bold, but it had that balance of heat and sweetness that made me smile.
As the chicken sizzled in the pan, the aroma filled the kitchen, and before long, curious faces started wandering in from the living room. By the time the first golden, crunchy pieces were ready, everyone had gathered around, dipping and munching before the movie even started. I had to laugh—our planned popcorn sat untouched while plates of chicken disappeared.
That evening wasn’t just about dinner; it was about everyone gathered around one dish, enjoying the playful flavors and the comfort of being together. It was a recipe I knew I’d return to whenever the family needed a little spark at the table.
Short Description
Bang Bang Chicken is a crispy, golden-fried chicken dish coated in panko breadcrumbs and drizzled with a creamy, sweet, and spicy sauce made from mayonnaise, sriracha, honey, and Thai chili sauce. Perfect for parties, casual dinners, or a fun family snack.
Key Ingredients
- 1 ½ lbs chicken tenderloins, boneless skinless
- 1 cup buttermilk
- 1 large egg
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 2 cups plain panko breadcrumbs
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ tsp kosher salt
- ⅛ tsp cayenne pepper
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 4 tsp sriracha
- 2 tbsp honey
- Fresh parsley, chopped (for garnish)
- Canola oil (for frying)
Tools Needed
- Large mixing bowls
- Whisk
- Tongs
- Heavy-bottomed skillet or deep frying pan
- Slotted spoon
- Paper towel-lined plate
- Wire rack (optional, for extra crispiness)
Cooking Instructions
Step 1: Marinate the Chicken
Place chicken tenderloins in a bowl with buttermilk and let them soak for at least 30 minutes. This step keeps the chicken moist and tender.
Step 2: Prepare the Breading Station
In one bowl, whisk egg with a splash of buttermilk. In another, combine flour, cornstarch, garlic powder, salt, pepper, and cayenne. Place panko breadcrumbs in a third bowl.
Step 3: Coat the Chicken
Dip each piece of chicken into the flour mixture, then into the egg wash, and finally press into the breadcrumbs until fully coated. Lay them on a tray while finishing the rest.
Step 4: Fry the Chicken
Heat canola oil in a large skillet to 350°F. Fry chicken in small batches, about 3–4 minutes per side, until golden brown and cooked through. Place on a paper towel-lined plate or wire rack.
Step 5: Make the Sauce
In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, and honey until smooth. Taste and adjust spice level if needed.
Step 6: Assemble and Serve
Drizzle the sauce over the crispy chicken or serve it on the side for dipping. Garnish with fresh parsley.
Troubleshooting tip: If your coating falls off, the chicken may be too wet. Pat it dry before breading.
Why You’ll Love This Recipe
Crispy Coating: Crunchy panko breadcrumbs give the chicken irresistible texture.
Bold Flavor: The creamy, spicy, and slightly sweet sauce takes each bite to the next level.
Family-Friendly: Mild enough for kids if you adjust the spice, but bold enough for adults.
Versatile: Works as a main dish, appetizer, or snack for gatherings.
Crowd-Pleaser: Perfect for parties, game nights, or casual dinners.
Mistakes to Avoid & Solutions
Mistake: Oil not hot enough. Solution: Use a thermometer to keep oil at 350°F; too cool makes chicken greasy, too hot burns the coating.
Mistake: Overcrowding the pan. Solution: Fry in small batches so the coating stays crisp.
Mistake: Skipping the buttermilk soak. Solution: Always marinate; it keeps chicken juicy and flavorful.
Mistake: Sauce too thin. Solution: Whisk thoroughly and adjust with more mayonnaise for thickness.
Mistake: Soggy breading. Solution: Place fried chicken on a wire rack instead of paper towels for better airflow.
Serving and Pairing Suggestions
Serve as an appetizer on a platter with toothpicks.
Make it a main course with jasmine rice or roasted vegetables.
Pair with coleslaw or a crisp cucumber salad for freshness.
Offer iced tea or a light lager to balance the spice.
Great for game-day spreads, buffets, or casual family dinners.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 375°F for 10–12 minutes to maintain crispiness.
Avoid microwaving, it makes the coating soggy.
Sauce should be stored separately in the fridge for up to 5 days.
FAQs
1. Can I bake Bang Bang Chicken instead of frying?
Yes, bake at 400°F for 20–22 minutes, flipping halfway through. Spray lightly with cooking oil for crispness.
2. Is there a lighter sauce option?
You can swap mayonnaise with Greek yogurt for a tangier, lighter version.
3. Can I make this ahead for parties?
Yes, fry the chicken and keep it warm in a 200°F oven. Add sauce just before serving.
4. What cut of chicken works best?
Tenderloins are easiest, but chicken breasts cut into strips work too.
5. Can I make this gluten-free?
Yes, use gluten-free breadcrumbs and flour. Cornstarch remains the same.
Tips & Tricks
Double-bread for extra crunch: dip chicken in egg and breadcrumbs twice.
For extra heat, add more sriracha or a pinch of cayenne to the sauce.
Keep finished chicken warm in the oven while frying the rest.
Garnish with chopped green onions for a fresh pop of flavor.
Recipe Variations
Grilled Bang Bang Chicken: Marinate chicken in buttermilk, then grill until cooked through. Drizzle with sauce for a smoky version.
Shrimp Bang Bang: Replace chicken with shrimp; coat in cornstarch and breadcrumbs, fry for 2 minutes per side, then toss in sauce.
Air Fryer Bang Bang Chicken: Cook breaded chicken in an air fryer at 400°F for 10–12 minutes, flipping halfway through. Spray with oil for crispness.
Spicy Honey Bang Bang: Add 1 tbsp extra honey and more sriracha to the sauce for a sweet-heat twist.
Final Thoughts
When I think back to that movie night, I remember more laughter than dialogue from the film. Everyone was too busy crunching away at the chicken, comparing how much sauce they dared to dip. The crispy coating, the tangy sauce, the simple joy of gathering around the table with good food in hand, it all comes together in a way that feels comforting and exciting at the same time.
It’s the kind of dish that doesn’t just fill plates but fills the room with energy. I’ve already promised to make it again for our next family get-together, and I know it will have the same effect—bringing us together, one crunchy bite at a time.
Bang Bang Chicken
Ingredients
- 1 ½ lbs chicken tenderloins boneless skinless
- 1 cup buttermilk
- 1 large egg
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 2 cups plain panko breadcrumbs
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ tsp kosher salt
- ⅛ tsp cayenne pepper
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 4 tsp sriracha
- 2 tbsp honey
- Fresh parsley chopped (for garnish)
- Canola oil for frying
Instructions
- Marinate chicken tenderloins in buttermilk for at least 30 minutes to keep them moist and tender.
- Set up three bowls: whisk egg with a splash of buttermilk in one, mix flour, cornstarch, garlic powder, salt, pepper, and cayenne in another, and place panko breadcrumbs in the third.
- Dredge chicken in flour mixture, dip in egg wash, then press into breadcrumbs until fully coated. Arrange on a tray.
- Heat canola oil to 350°F. Fry chicken in small batches for 3–4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate or wire rack.
- Mix mayonnaise, Thai sweet chili sauce, sriracha, and honey until smooth. Adjust spice level to taste.
- Drizzle sauce over chicken or serve on the side for dipping. Garnish with parsley.
