If you are craving a dish that brings excitement to your taste buds with every bite, you have to try this Spicy Bang Bang Chicken Recipe. It strikes the perfect balance between creamy, tangy, sweet, and fiery all at once, creating an irresistible flavor explosion. Crispy, juicy chicken tenderloins are coated in a perfectly seasoned panko crust, then tossed in a luscious, spicy bang bang sauce that clings to every piece. Whether you’re serving it for a casual dinner or impressing friends at your next gathering, this dish will quickly become a beloved favorite in your recipe arsenal.
Ingredients You’ll Need
The beauty of this Spicy Bang Bang Chicken Recipe lies in its use of straightforward, accessible ingredients that each bring their own magic to the dish. Every component plays a key role—from the tenderizing buttermilk soak to the vibrantly spicy and sweet sauce, and from the crunchy panko coating to the subtle seasoning blend that keeps the chicken flavorful and juicy.
- Mayonnaise: Adds creaminess and a slightly tangy base for the bang bang sauce.
- Thai sweet chili sauce: Brings that signature sweet-heat flavor that defines the sauce.
- Sriracha sauce: Infuses a bold kick of heat and depth.
- Honey: Balances the spice with a touch of natural sweetness.
- Boneless skinless chicken tenderloins: Perfectly tender and quick to cook.
- Buttermilk: Tenderizes the chicken and enhances moisture inside.
- All-purpose flour & cornstarch: Create a light yet sturdy crust for crispiness.
- Egg: Helps the coating stick beautifully to the chicken.
- Garlic powder, salt, black pepper, & cayenne pepper: Provide balanced seasoning with an extra subtle heat if desired.
- Panko breadcrumbs: Yield an irresistible crunch and golden color.
- Canola oil: Ideal for frying due to its high smoke point.
- Chopped parsley: Adds a fresh, vibrant finish that brightens the dish.
How to Make Spicy Bang Bang Chicken Recipe
Step 1: Prepare the Bang Bang Sauce
Start by whisking together mayonnaise, Thai sweet chili sauce, Sriracha sauce, and honey in a medium bowl until it’s luxuriously smooth. Setting the sauce aside in the fridge lets the flavors meld while you work on the chicken, ensuring every bite is bursting with tangy, sweet, and spicy goodness.
Step 2: Marinate the Chicken
Place your chicken tenderloins in a bowl and pour the buttermilk over them. This step is gold because the acidity in the buttermilk tenderizes the chicken, making it incredibly juicy inside once fried. Give the chicken at least 15 minutes to soak up that magic.
Step 3: Set Up Your Breading Stations
Create three shallow dishes for the coating process: one with a mix of flour, cornstarch, garlic powder, salt, black pepper, and optional cayenne for heat; another with egg whisked together with a bit of Sriracha spice; and the last one filled with panko breadcrumbs. This setup ensures each piece of chicken is evenly coated and perfectly crispy.
Step 4: Coat the Chicken
Take the chicken out of the buttermilk, letting excess drip off before dredging it through the flour mixture, dipping it in the egg wash, and finally pressing it into the panko crumbs. This triple-coating makes the crust incredibly crunchy on the outside while keeping the chicken tender within.
Step 5: Heat the Oil
Pour canola oil into a frying pan to about 1 inch deep and heat it until it reaches 350°F (175°C). Using a thermometer helps you maintain the perfect frying temperature, so the chicken crisps up beautifully without becoming greasy.
Step 6: Fry the Chicken
Carefully place the breaded tenderloins into the hot oil in batches, avoiding overcrowding which can cool the oil and make the coating soggy. Fry each piece for 3 to 4 minutes on each side until golden brown and cooked through. For safety, check the temperature of the thickest piece to confirm it’s at least 165°F (74°C).
Step 7: Drain Excess Oil
Transfer your crispy chicken onto paper towels to drain any excess oil. This step keeps every bite light and crunchy, preventing the coating from getting oily after frying.
Step 8: Toss in the Bang Bang Sauce
Place the fried chicken into a large bowl, then pour the chilled bang bang sauce over it. Gently toss the chicken to coat every piece evenly, letting the sauce cling without making the crust soggy. This is the moment the dish truly comes alive.
Step 9: Garnish and Serve
Finish with a sprinkle of chopped parsley for a pop of color and fresh flavor. Serve immediately to enjoy the perfect mix of crunchy, saucy, and spicy deliciousness that defines this Spicy Bang Bang Chicken Recipe.
How to Serve Spicy Bang Bang Chicken Recipe
Garnishes
A simple garnish of chopped fresh parsley not only adds a visual appeal but also a fresh herbaceous note that cuts through the richness of the sauce. You can also try thinly sliced green onions or toasted sesame seeds for a fun twist that adds texture and subtle flavor hints.
Side Dishes
This dish pairs wonderfully with light, refreshing sides that balance its bold flavors. Think crisp cucumber salad, steamed jasmine rice, or cool coleslaw. These accompany the spicy bang bang chicken without overpowering it, making every bite a harmonious experience.
Creative Ways to Present
Fancy serving? Try skewering the coated and fried chicken pieces for a bite-sized appetizer or layering them over a bed of leafy greens drizzled with a little extra bang bang sauce for an elegant salad. You can even make a bang bang chicken sandwich by loading the crispy chicken on a soft bun with crunchy lettuce and pickles for a delightful crunch contrast.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Bang Bang Chicken Recipe can be stored in an airtight container in the fridge for up to 3 days. To keep the chicken as crispy as possible, store the sauce separately and toss the chicken just before serving.
Freezing
You can freeze the cooked chicken tenderloins after they’ve cooled completely, placed on a baking sheet to freeze individually, then transferred to a freezer-safe bag. Frozen, they will keep well for up to 1 month. Keep the bang bang sauce chilled separately and add after reheating.
Reheating
To reheat and maintain the crispiness, warm the chicken in a 350°F oven for about 10-15 minutes instead of the microwave. A quick toss with freshly made or chilled bang bang sauce after reheating brings back all that flavorful goodness.
FAQs
Can I use chicken breasts instead of tenderloins?
Absolutely! Just slice the chicken breasts into strips about the same size as tenderloins so they cook evenly. You may need to slightly adjust the frying time based on thickness.
Is it possible to bake this recipe instead of frying?
Yes, baking is an option for a lighter version. Bake at 425°F on a wire rack placed over a baking sheet for about 20-25 minutes, flipping halfway through. The crust won’t be quite as crispy but still delicious.
How spicy is this Spicy Bang Bang Chicken Recipe?
The heat level is moderate but can be easily adjusted by adding more or less Sriracha and cayenne pepper. The Thai sweet chili sauce and honey mellow it out, creating a nicely balanced flavor.
Can I make the sauce ahead of time?
Definitely. The bang bang sauce can be prepared up to 3 days in advance and kept in the refrigerator. This can help save time and develop the flavors even more.
What’s the best oil for frying this chicken?
Canola oil is ideal due to its high smoke point and neutral flavor. However, vegetable or peanut oil works well too.
Final Thoughts
This Spicy Bang Bang Chicken Recipe is one of those dishes that just never fails to impress. From the first crispy bite to the last lingering spicy-sweet note, it’s a crowd pleaser that’s both satisfying and downright fun to eat. Next time you want to whip up something tasty and exciting, give this recipe a go—you won’t regret it!
Print
Spicy Bang Bang Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Description
This Spicy Bang Bang Chicken recipe features crispy, golden fried chicken tenderloins coated in a flavorful, creamy sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, and honey. The chicken is first marinated in buttermilk for tenderness, then dredged in a seasoned flour mixture, egg wash, and panko breadcrumbs before being deep-fried to perfection. Topped with chopped parsley, this dish offers a perfect balance of heat, sweetness, and crunch, ideal for a satisfying appetizer or main course.
Ingredients
Sauce
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha sauce
- 2 tablespoons honey
Chicken and Coating
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tablespoon Sriracha sauce
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- â…› teaspoon cayenne pepper (optional)
- 2 cups plain panko breadcrumbs
For Frying and Garnish
- Canola oil for frying
- Chopped parsley for garnish
Instructions
- Prepare the sauce: In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, 1 teaspoon Sriracha sauce, and honey until smooth and well combined. Set aside in the refrigerator to chill while you prepare the chicken.
- Marinate the chicken: Place the chicken tenderloins in a bowl and cover with buttermilk. Let marinate for at least 15 minutes to tenderize and add moisture.
- Prepare the dredging stations: In a shallow dish, combine the flour, cornstarch, garlic powder, salt, black pepper, and optional cayenne pepper. In another bowl, whisk together the egg and 1 tablespoon Sriracha sauce. Place the panko breadcrumbs in a third shallow dish.
- Coat the chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece through the flour mixture, dip into the egg mixture, and then coat well with panko breadcrumbs. Press the breadcrumbs onto the chicken for better adhesion.
- Heat the oil: Pour canola oil into a deep skillet or frying pan about 1 inch deep. Heat over medium-high heat until the oil reaches 350°F (175°C).
- Fry the chicken: Carefully add the breaded chicken tenderloins to the hot oil in batches, avoiding overcrowding. Fry for about 3-4 minutes per side or until golden brown and cooked through. Use a meat thermometer to check for an internal temperature of 165°F (74°C).
- Drain excess oil: Transfer the fried chicken to a plate lined with paper towels to remove excess oil.
- Toss with sauce: Place the fried chicken in a large bowl, pour the prepared sauce over it, and gently toss to coat each piece evenly.
- Garnish and serve: Sprinkle chopped parsley over the coated chicken for a fresh touch. Serve immediately for best texture and flavor.
Notes
- Marinating the chicken in buttermilk helps tenderize the meat and adds moisture for a juicier bite.
- Pressing the panko breadcrumbs firmly on the chicken ensures a crispy and even coating.
- If you prefer less heat, reduce or omit the Sriracha and cayenne pepper.
- Maintain the oil temperature at 350°F to prevent greasy chicken and ensure even browning.
- Use a thermometer to confirm chicken is fully cooked for food safety.
- Serve immediately to enjoy the crispy texture, as the sauce can soften the coating over time.
