Get ready for the crispiest, most addictive chicken you’ve ever tasted! This Crispy Bang Bang Chicken features golden panko-crusted chicken tenderloins fried to perfection and smothered in a sweet, spicy, and creamy bang bang sauce that’ll have everyone begging for seconds. Each bite delivers an incredible crunch followed by tender, juicy chicken coated in that signature tangy sauce made with mayo, sweet chili sauce, and just the right kick of Sriracha. What makes this recipe so special is the incredible contrast of textures—ultra-crispy panko coating on the outside, perfectly cooked chicken on the inside, all drizzled with that irresistible creamy-spicy sauce. Whether you’re serving it for dinner, game day, or as a crowd-pleasing appetizer, this bang bang chicken is guaranteed to disappear fast. Plus, you can make it three ways: deep-fried for maximum crispiness, air-fried for less mess, or oven-baked for convenience!
Table of Contents
Why You’ll Love This Bang Bang Chicken Recipe
- Incredibly crispy – panko coating stays crunchy and golden for the perfect texture
- Sweet and spicy sauce – addictive bang bang sauce with the perfect balance of flavors
- Three cooking methods – fry, air fry, or bake depending on your preference
- Ready in 30 minutes – quick weeknight dinner that tastes restaurant-quality
- Crowd-pleaser – everyone loves the combination of crispy chicken and creamy sauce
If you love crispy chicken recipes, you’ll also want to try our Longhorn Steakhouse Parmesan Chicken and Garlic Parmesan Cheeseburger Bombs.
Crispy Bang Bang Chicken
Equipment
- Large skillet or deep fryer
- Medium mixing bowl
- Small bowl
- Shallow plate
- Cooking thermometer
- Paper towels
- Tongs or slotted spoon
Ingredients
Bang Bang Sauce
- 1 cup mayonnaise full-fat for best flavor
- 1/2 cup Thai sweet chili sauce adds sweetness and subtle spice
- 1 teaspoon Sriracha adjust to taste for heat level
- 2 tablespoons honey balances the spice
Chicken and Coating
- 1 1/2 pounds boneless skinless chicken tenderloins or cut chicken breasts into strips
- 1 cup buttermilk full-fat preferred
- 3/4 cup all-purpose flour helps batter adhere
- 1/2 cup cornstarch makes coating extra crispy
- 1 large egg room temperature
- 1 tablespoon Sriracha for coating flavor
- 1/2 teaspoon garlic powder enhances savory flavor
- 1/2 teaspoon kosher salt seasons chicken
- 1/4 teaspoon black pepper adds subtle heat
- 1/8 teaspoon cayenne pepper optional, for extra spice
- 2 cups plain panko breadcrumbs Japanese-style for maximum crunch
- canola oil for frying – about 1 inch depth
- fresh parsley chopped, for garnish
Instructions
- Make the bang bang sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Whisk until smooth and well combined. Cover and refrigerate while preparing chicken.
- Prepare the batter: In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper until smooth. The batter will be thick.
- Coat chicken in batter: Add chicken tenderloins to the batter and toss until completely coated.
- Set up panko station: Pour panko breadcrumbs onto a shallow plate.
- Bread the chicken: Working one piece at a time, remove chicken from batter, letting excess drip off. Press chicken into panko breadcrumbs, coating all sides thoroughly. Place on a clean plate. Repeat with all chicken pieces.
- Heat the oil: Pour about 1 inch of canola oil into a large skillet. Heat over medium-high heat until oil reaches 365°F (use a cooking thermometer for accuracy).
- Fry the chicken: Working in batches to avoid overcrowding, carefully add chicken pieces to hot oil. Fry for 2-3 minutes per side until golden brown and internal temperature reaches 165°F.
- Drain and repeat: Transfer cooked chicken to a paper towel-lined plate to drain. Ensure oil returns to 365°F before adding the next batch.
- Coat with sauce: Transfer all fried chicken to a serving plate. Drizzle generously with bang bang sauce or toss to coat completely.
- Garnish and serve: Sprinkle with chopped fresh parsley and serve immediately while hot and crispy.
Notes
What You Need for Bang Bang Chicken
For the Bang Bang Sauce
- 1 cup mayonnaise – creates the creamy base (use full-fat for best flavor)
- 1/2 cup Thai sweet chili sauce – adds sweetness and subtle spice
- 1 teaspoon Sriracha – adjust to taste for desired heat level
- 2 tablespoons honey – balances the spice with natural sweetness
For the Crispy Chicken
- 1 1/2 pounds boneless skinless chicken tenderloins – or cut chicken breasts into strips
- 1 cup buttermilk – full-fat buttermilk creates the best coating
- 3/4 cup all-purpose flour – helps batter adhere to chicken
- 1/2 cup cornstarch – makes coating extra crispy
- 1 large egg, room temperature – binds the batter together
- 1 tablespoon Sriracha – adds flavor to the coating
- 1/2 teaspoon garlic powder – enhances savory flavor
- 1/2 teaspoon kosher salt – seasons the chicken perfectly
- 1/4 teaspoon black pepper – adds subtle heat
- 1/8 teaspoon cayenne pepper (optional) – for extra spice
- 2 cups plain panko breadcrumbs – Japanese-style for maximum crunch
- Canola oil for frying – or vegetable oil for deep-frying
- Fresh parsley, chopped – for garnish
How to Make Bang Bang Chicken (Step-by-Step)
Step 1: Making the Bang Bang Sauce
- Mix the sauce (3 minutes): In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Whisk until smooth and well combined.
- Set aside: Cover and refrigerate while preparing chicken. (Sauce can be made up to 5 days ahead.)
Step 2: Preparing the Chicken
- Make the batter (3 minutes): In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper until smooth. Batter will be thick.
- Coat chicken (2 minutes): Add chicken tenderloins to batter and toss until completely coated.
- Prepare panko station (1 minute): Pour panko breadcrumbs onto a shallow plate.
Step 3: Breading the Chicken
- Bread each piece (5 minutes): Working one piece at a time, remove chicken from batter, letting excess drip off. Press chicken into panko, coating all sides thoroughly. Place on a clean plate. Repeat with remaining chicken.
- Rest briefly: Let breaded chicken rest while oil heats. This helps coating adhere better.
Step 4: Frying to Golden Perfection
- Heat the oil (5 minutes): Pour about 1 inch of canola oil into a large skillet. Heat over medium-high heat until oil reaches 365°F. (Use a thermometer for accuracy.)
- Fry in batches (6-8 minutes total): Working in batches to avoid overcrowding, carefully add chicken pieces to hot oil. Fry for 2-3 minutes per side until golden brown and internal temperature reaches 165°F.
- Drain and repeat: Transfer cooked chicken to paper towel-lined plate. Make sure oil returns to 365°F before adding next batch.
Step 5: Finishing and Serving
- Coat with sauce: Transfer all fried chicken to a serving plate. Drizzle generously with bang bang sauce or toss to coat completely.
- Garnish and serve: Sprinkle with chopped fresh parsley and serve immediately while hot and crispy.
Expert Tips for the Best Bang Bang Chicken
- Maintain oil temperature – keep oil at 365°F for perfectly crispy chicken; too hot and coating burns, too cool and it gets greasy
- Don’t overcrowd the pan – fry in batches to maintain oil temperature and ensure even cooking
- Use a thermometer – check internal temperature reaches 165°F for food safety
- Let batter rest – allowing breaded chicken to sit briefly helps coating stick better during frying
- Adjust spice level – add more Sriracha to sauce or buttermilk for extra heat
Alternative Cooking Methods
Air Fryer Bang Bang Chicken
Spray breaded chicken with cooking spray. Air fry at 400°F for 10 minutes, flipping halfway through. No oil mess, still crispy!
Oven-Baked Bang Bang Chicken
Place breaded chicken on parchment-lined baking sheet. Spray with cooking spray. Bake at 425°F for 12-15 minutes, flipping halfway. Less crispy but still delicious!
How to Store and Serve Bang Bang Chicken
Storage: Let chicken cool completely (about 30 minutes). Wrap in aluminum foil and store in airtight container in refrigerator for up to 5 days.
Freezing: Store cooled chicken in freezer bag for up to 6 months. Thaw overnight in refrigerator before reheating.
Reheating: For best results, reheat in air fryer at 375°F for 5-7 minutes or in oven at 400°F for 8-10 minutes to restore crispiness.
Serving suggestions: Serve over rice, in lettuce wraps, on top of salads, with oven fries and vegetables, or as an appetizer with extra sauce for dipping!
Bang Bang Chicken Recipe Variations You’ll Love
- Spicy Bang Bang Chicken – double the Sriracha in both the batter and sauce for serious heat
- Bang Bang Chicken Wraps – wrap crispy chicken with lettuce, tomatoes, and extra sauce in tortillas
- Bang Bang Chicken Salad – slice cooked chicken and serve over mixed greens with the sauce as dressing
- Gluten-Free Version – use gluten-free flour blend and gluten-free panko breadcrumbs
For more amazing chicken recipes, check out our Boursin Garlic Herb Chicken.
Frequently Asked Questions About Bang Bang Chicken
Can I make the bang bang sauce ahead of time?
Yes! The sauce can be made up to 5 days ahead and stored in an airtight container in the refrigerator. This actually allows the flavors to meld together beautifully.
What can I substitute for buttermilk?
Make your own by mixing 1 cup milk with 1 tablespoon lemon juice or white vinegar. Let sit for 5 minutes before using. For lactose intolerance, use dairy-free milk with vinegar.
Why is my coating falling off the chicken?
Make sure to press the panko firmly onto the chicken and let it rest briefly before frying. Also, ensure your oil is at the correct temperature (365°F) before adding chicken.
Can I use chicken breasts instead of tenderloins?
Absolutely! Cut boneless, skinless chicken breasts into strips about 1 inch thick. Cooking time will be similar, but always check that internal temperature reaches 165°F.
Final Thoughts on This Bang Bang Chicken Recipe
This Crispy Bang Bang Chicken is everything you want in a chicken recipe—incredibly crunchy on the outside, tender and juicy on the inside, and coated in the most addictive sweet and spicy sauce. Whether you choose to deep-fry for maximum crispiness, air fry for convenience, or bake in the oven, you’ll end up with restaurant-quality chicken that’s ready in just 30 minutes. The bang bang sauce is truly the star, delivering that perfect balance of creamy, sweet, and spicy that keeps everyone coming back for more. This is the kind of recipe that becomes a family favorite and a regular request at dinner time. Love this recipe? Save it to your Pinterest boards and follow us on Pinterest for more amazing chicken recipes!