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This Bang Bang Chicken nails that restaurant-feel-at-home vibe thanks to crispy chicken tenders coated in the creamiest sweet and spicy sauce. It makes any dinner or game day gathering extra fun and is always the first thing to disappear from the table.
I whipped this up last minute for a family movie night and it quickly became a regular Friday favorite. Everyone fights over the last piece and asks for the sauce on everything.
Ingredients
- Mayonnaise: brings rich creamy body to the sauce look for full-fat versions for best flavor
- Sweet chili sauce: delivers a tangy sweetness Use Thai-style for extra zing
- Sriracha hot sauce: adds heat and balance adjust according to spice preference
- Honey or sugar: rounds out the sauce with natural sweetness choose raw honey for depth
- Salt and pepper: elevate flavor in both the sauce and chicken use freshly cracked pepper for the best aroma
- Chicken tenderloins: are juicy and tender look for firm plump pieces without much moisture
- Panko breadcrumbs: ensure maximum crispiness Japanese style brands work best
- All-purpose flour and cornstarch: help achieve a light yet crunchy crust use unbleached flour if possible
- Buttermilk: keeps the chicken juicy and ready to absorb flavor cultured buttermilk adds tang
- Egg: helps the batter cling and makes the coating extra puffy room temperature eggs incorporate more smoothly
- Garlic powder: infuses everything with savory notes use fresh if desired but powder is classic
- Paprika: gives warmth and color choose smoked for a deeper flavor profile
- Oil: is essential for frying use a neutral oil with high smoke point such as canola or peanut
- Chopped parsley: is a simple fresh garnish opt for flat-leaf for best results
Step-by-Step Instructions
- Make the Bang Bang Sauce:
- Whisk mayonnaise sweet chili sauce Sriracha and honey in a medium bowl until smooth and creamy Taste and add more Sriracha for a bolder kick Rest the sauce in the fridge to develop the flavors while you prepare the chicken
- Prepare the Chicken Batter:
- In a large mixing bowl combine buttermilk flour cornstarch egg Sriracha garlic powder paprika salt and pepper Whisk thoroughly until a thick batter forms Dip the chicken tenderloins one by one making sure each piece is completely coated in the batter for maximum adhesion
- Bread the Chicken:
- Spread the panko breadcrumbs into a shallow dish Using one hand for the wet ingredients and the other for dry transfer each battered tenderloin into the breadcrumbs Gently press all sides into the crumbs so every inch gets covered Lay finished pieces on a lined baking sheet ready for frying
- Fry the Chicken:
- Heat your preferred oil in a large frying pan over medium-high You want the oil to shimmer but not smoke Test by dropping a breadcrumb in to see if it sizzles Working in batches add chicken pieces leaving some space between for even cooking Fry each side for 4 to 5 minutes flipping when golden brown Regulate the heat as you go for a consistent crisp Remove cooked chicken and set on paper towels to drain excess oil
- Sauce and Serve:
- While still warm drizzle or generously brush the Bang Bang Sauce all over the crispy chicken Arrange on a serving platter and sprinkle with plenty of chopped parsley Serve at once for best crunch
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Every time I make this my hands-down favorite ingredient is the sweet chili sauce It brings all the flavors together and makes the sauce incredible My family always gathers around waiting to sneak tastes before it even hits the table
Storage Tips
Bang Bang Chicken is best fresh but leftovers can be cooled and refrigerated in an airtight container for up to two days For best results reheat in the oven or air fryer at 375 degrees Fahrenheit until crispy again Microwaving will soften the coating so avoid it if possible Store extra sauce separately in a closed jar in the fridge for up to a week
Ingredient Substitutions
If you do not have buttermilk you can create your own by mixing milk with a tablespoon of vinegar or lemon juice Greek yogurt thinned with water also works Gluten free flour and gluten free panko can be swapped for a celiac-friendly version For a lighter meal try baking or air frying the chicken instead of frying
Serving Suggestions
Serve on a bed of rice for a takeout style dinner or pile high onto slider buns with slaw for party sandwiches A fresh cucumber salad or quick-pickled vegetables on the side helps balance the richness The sauce can also be used for roasted vegetables or as a shrimp dip
Cultural and Historical Context
Bang Bang Chicken originated as a popular Chinese street food but what you find in American restaurants is its own creamy sweet spicy version The name comes from the traditional method of tenderizing meat with a stick or mallet though many home cooks use chicken tenders now My spin is inspired by both classic Sichuan flavors and those modern American bar menus
Frequently Asked Questions
- → How do you keep the chicken tenders juicy?
Soaking chicken in buttermilk helps tenderize the meat and locks in moisture, ensuring perfectly juicy tenders every time.
- → What's in Bang Bang sauce?
It’s a creamy blend of mayonnaise, Thai sweet chili sauce, sriracha for spice, honey for sweetness, and seasonings for balance.
- → Can I bake instead of fry?
Yes! Arrange breaded chicken on a wire rack over a baking sheet, spray with oil, and bake at 425°F until crispy and golden.
- → How spicy is this dish?
The spice level depends on the amount of sriracha used; you can adjust it for a milder or bolder kick.
- → What can I serve on the side?
Pair with steamed rice, crisp slaw, or roasted vegetables for a balanced meal with texture and freshness.