Crispy Bang Bang Chicken

Golden, crispy, and coated in an irresistibly creamy-sweet sauce with a kick Crispy Bang Bang Chicken is the comfort food you didn’t know you were missing. With its roots in Asian-American cuisine and a cult following in restaurants like Bonefish Grill, this homemade version delivers everything you love: crunchy fried chicken tenderloins paired with a luscious Bang Bang sauce made with mayonnaise, Thai sweet chili, honey, and a touch of sriracha.

This is the ultimate indulgent dinner, game day treat, or weekend snack simple enough for home cooks and impressive enough for guests. Whether you serve it as an appetizer, in a bowl over rice, or in a wrap, every bite bursts with flavor.

Ingredients

For the Bang Bang Sauce:

• 1 cup (232 g) mayonnaise
• ½ cup (132 g) Thai sweet chili sauce
• 2 tablespoons honey
• 1 teaspoon Sriracha (or more to taste)

For the Chicken:

• 1½ 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
• ⅛ teaspoon cayenne pepper (optional)
• 2 cups (216 g) plain panko breadcrumbs
• Canola oil, for frying
• Fresh parsley, chopped, for garnish (optional)

Step-by-Step Instructions

1. Marinate the Chicken

Cut the chicken tenderloins into evenly sized pieces if needed for bite-sized portions. Place them in a large bowl with the buttermilk. Cover and refrigerate for 30 minutes to 1 hour. The buttermilk tenderizes the chicken and helps the coating stick better.

2. Make the Bang Bang Sauce

In a medium bowl, whisk together:

• 1 cup mayonnaise
• ½ cup Thai sweet chili sauce
• 2 tablespoons honey
• 1 teaspoon sriracha (add more if you like it spicier)

Cover and refrigerate until ready to use. The sauce can be made up to 3 days ahead.

3. Prepare the Breading Station

In three shallow bowls:

• Bowl 1: Mix the flour, cornstarch, garlic powder, salt, pepper, and optional cayenne.
• Bowl 2: Whisk the egg with 1 tablespoon sriracha.
• Bowl 3: Add the panko breadcrumbs.

Set up the bowls in this order for easy breading.

4. Bread the Chicken

Remove each piece of chicken from the buttermilk. Dredge it in the flour mixture, dip into the egg, and finally coat in panko. Press gently to make sure the panko sticks well.

Place breaded chicken on a parchment-lined tray. For best results, let it rest for 10–15 minutes before frying. This helps prevent the coating from slipping off.

5. Fry Until Golden

In a large heavy-bottomed skillet, heat about 1½ inches of canola oil to 350°F (175°C). Working in batches, fry the chicken for 3–4 minutes per side or until golden brown and cooked through (internal temp of 165°F / 74°C).

Transfer to a wire rack or paper towel-lined tray to drain excess oil.

6. Toss or Drizzle with Bang Bang Sauce

Once all the chicken is fried, you can:

• Toss the chicken in a bowl with some sauce for full coating.
• Drizzle the sauce over the top for a crispier texture.
• Serve sauce on the side for dipping.

Sprinkle with chopped parsley for a pop of color and freshness.

Pro Tips for Perfect Bang Bang Chicken

• Double-coat for extra crunch: If you want an extra-thick crust, double-dip in the flour and egg mixture before the panko step.
• Use a thermometer: Oil temperature control is key for frying. Keep it between 350–375°F for crispy results without burning.
• Drain well: Always place fried chicken on a wire rack so it stays crisp.
• Chill the sauce: A colder sauce thickens and clings better to hot, fried chicken.

Variations

• Air Fryer Bang Bang Chicken: Spray the breaded chicken with oil and cook in an air fryer at 400°F (200°C) for 12–15 minutes, flipping halfway.
• Baked Version: Place on a greased wire rack set over a baking sheet. Bake at 425°F (220°C) for 20–25 minutes or until crispy and golden.
• Make it Spicier: Add more sriracha or a splash of hot sauce to the Bang Bang sauce.
• Gluten-Free: Use gluten-free panko and flour alternatives.
• Bang Bang Shrimp: Use the same method and sauce for peeled, deveined shrimp instead of chicken.

Serving Suggestions

• Over white or jasmine rice with steamed broccoli or stir-fried veggies.
• In wraps or tacos with shredded lettuce and a drizzle of sauce.
• As sliders with soft buns, slaw, and pickles.
• Party appetizer: Skewer the chicken pieces and serve with a dipping bowl of Bang Bang sauce.

Storage and Reheating

• To Store: Refrigerate leftovers in an airtight container for up to 3 days. Keep sauce separate for best texture.
• To Reheat: Reheat chicken in a 375°F (190°C) oven or air fryer for 5–8 minutes until crispy. Avoid microwaving to preserve crunch.

Conclusion

Crispy Bang Bang Chicken is the perfect blend of indulgent textures and bold flavors. The combination of juicy, tender chicken with a golden crust and a creamy-sweet chili sauce is downright addictive. It’s a crowd-pleasing recipe that’s easy to prepare at home and endlessly versatile.

Whether you’re looking for a cozy weeknight dinner or a show-stopping appetizer, this dish delivers. It’s fun to make, easy to customize, and better than takeout. One bite, and you’ll know exactly why this dish has become a fan favorite.

Frequently Asked Questions

Q: Can I use chicken breasts instead of tenderloins?
Yes! Just cut the chicken into strips or bite-sized chunks. Tenderloins are naturally more tender, but breasts work beautifully too.

Q: Is there a substitute for Thai sweet chili sauce?
You can make a quick homemade version with chili flakes, vinegar, sugar, and garlic. Or use any similar bottled sweet chili sauce available near you.

Q: Can I make this ahead of time?
The sauce can be made ahead and refrigerated for 3 days. The chicken is best served fresh, but you can bread it in advance and fry just before serving.

Q: How do I prevent the coating from falling off?
Make sure to pat the chicken dry, press the breading firmly, and let the coated chicken rest before frying. Fry in batches and avoid overcrowding the pan.

Q: Is it very spicy?
Not overly. The sweetness of the chili sauce and honey balances the heat. You can adjust the sriracha to your spice preference.

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