Crispy Bang Bang Chicken

This crispy Bang Bang Chicken recipe is pure joy on a platter: juicy chicken tenderloins, dipped in a sweet-spicy-tangy homemade Bang Bang Sauce, and finished with a shower of fresh parsley. Each bite is a textural explosion, thanks to the crunchy panko crust and the creamy sauce that clings to every piece. It’s the kind of dish you’ll want to whip up when you’re craving something special without a mile-long ingredient list—the keyphrase “Ingredients” is your new secret weapon to knockout flavor!

Ingredients You’ll Need

This recipe is all about crisp, flavor-packed simplicity. With just a handful of bold Ingredients blended together, you’ll build juicy chicken crowned with the rich, zippy Bang Bang Sauce. Each element plays an important role in taste, texture, or pop of color, so let’s get to the delicious details.

• Mayonnaise: Acts as the creamy base for the Bang Bang Sauce, delivering a luscious mouthfeel that helps the sauce cling to the chicken.
• Thai sweet chili sauce: Brings that addictive sweet heat and glossy finish—don’t skip it!
• Sriracha: Delivers a customizable spicy kick—add more if you like it extra fiery.
• Honey: Rounds out the sauce with a touch of floral sweetness, balancing the chili perfectly.
• Boneless skinless chicken tenderloins: The star of the show—tender, juicy and perfect for coating.
• Buttermilk: Tenderizes the chicken while building flavor into every bite.
• All-purpose flour: Helps crisp up the exterior and gives the panko a surface to stick to.
• Cornstarch: Makes the coating extra light and crunchy.
• Large egg: Binds everything together for a perfect coating.
• Garlic powder: Sneaks a bit of savory oomph into both the batter and the chicken.
• Kosher salt: Enhances all the other Ingredients and keeps the chicken from tasting flat.
• Black pepper: Adds gentle heat and depth to the crust.
• Cayenne pepper (optional): For those days when you want that extra punch of spice!
• Panko breadcrumbs: The secret to shatteringly crisp, golden chicken pieces.
• Canola oil: Perfect for frying thanks to its neutral flavor and high smoke point.
• Parsley: Chopped fresh for a burst of color and a light, herbal note to finish.

How to Make Ingredients

Step 1: Mix the Bang Bang Sauce

In a small mixing bowl, whisk the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until completely smooth. This blend should taste sweet, tangy, and have just a hint of heat—feel free to tweak the Sriracha or honey to suit your taste buds. Once combined, set the sauce aside while you work on the chicken; the flavors will meld beautifully.

Step 2: Prepare the Chicken Marinade

Grab a medium bowl and add the buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and a pinch of cayenne if you like the heat. Give everything a thorough whisk to make a thick, flavorful batter. This step loads the chicken up with flavor before it even gets fried! Toss in the chicken tenderloins and make sure they’re well coated. Let them soak up all those Ingredients while you prep the next station.

Step 3: Dredge the Chicken in Panko

Pour the panko breadcrumbs onto a shallow plate. Working with one piece of chicken at a time, gently shake off any excess batter, then press the tenderloin firmly into the panko. Make sure it’s totally coated and the crumbs adhere well. This is what gives the Bang Bang Chicken that irresistible crunch.

Step 4: Fry Until Golden and Crisp

Add about an inch of canola oil to a large skillet and bring it to medium-high heat. You’re aiming for 365°F—the perfect temperature for crispy, not greasy, chicken. Fry the chicken in batches, being careful not to crowd the pan. Cook each piece for about 2 to 3 minutes per side until golden brown and the internal temperature hits 165°F. Transfer the cooked pieces to a paper towel-lined plate to drain while you continue with the rest.

Step 5: Toss with Bang Bang Sauce and Serve

While the chicken is still hot, toss it in a generous amount of the Bang Bang Sauce. You want every craggy edge coated. Pile the saucy chicken onto a platter, scatter with lots of fresh parsley, and serve right away—extra sauce on the side never hurts!

How to Serve Ingredients

Garnishes

A handful of chopped parsley adds a bright, fresh finish that’s more than just a pretty touch—it cuts through the richness of the sauce. If you like, sprinkle on toasted sesame seeds for extra crunch or thinly sliced green onions for a peppery zing.

Side Dishes

This Bang Bang Chicken is perfect alongside a cool, crunchy slaw or a fresh cucumber salad. For something more substantial, serve over steamed jasmine rice or nestle the chicken into slider buns with pickles and lettuce for a fun twist.

Creative Ways to Present

Try threading the chicken on skewers and drizzling extra Bang Bang Sauce over the top for party-ready bites. Or, for a playful platter, layer the chicken pieces on a bed of lettuce leaves, letting guests build their own spicy wraps. It’s an easy way to let everyone dig into your star Ingredients however they like best!

Make Ahead and Storage

Storing Leftovers

Let any extra Bang Bang Chicken cool completely before storing it in an airtight container in the fridge. The crispy exterior will soften a bit, but the bold flavors of the sauce and the tender chicken will still shine for up to 2 days.

Freezing

The chicken can be frozen after frying but before tossing with sauce. Just place the cooked, cooled chicken in a freezer-safe bag or container and freeze for up to 2 months. Thaw in the fridge overnight, then crisp up in the oven before serving with fresh sauce made from your Ingredients list.

Reheating

To revive the crispiness, reheat the chicken on a wire rack in a 400°F oven for about 10 minutes. Avoid microwaving if you can—it can make the coating soggy. Add the Bang Bang Sauce after reheating for best results.

FAQs

Can I use chicken breasts instead of tenderloins?

Absolutely! Just cut the breasts into uniform strips so they cook evenly. Tenderloins are naturally juicy and tender, but chicken breast is a perfect swap and works with all your Ingredients here.

Is there a substitute for Thai sweet chili sauce?

If you’re out of sweet chili sauce, try mixing a little honey with a splash of rice vinegar and a pinch of red pepper flakes. It won’t be exact, but it will give you a similar tangy-sweet profile to tie the Ingredients together.

What oil is best for frying the chicken?

Canola oil is great because it has a high smoke point and doesn’t add extra flavor, but vegetable or peanut oil are also solid choices. Just avoid butter or olive oil, which can burn at frying temperatures and mask the taste of your Ingredients.

Is there a way to make this recipe gluten-free?

Definitely! Swap out the all-purpose flour for a 1:1 gluten-free blend and look for gluten-free panko breadcrumbs. All the other Ingredients in this dish are naturally gluten-free already.

Can I bake the chicken instead of frying?

Yes, you can! Line a baking sheet with parchment, spray the breaded chicken tops with oil, and bake at 425°F for about 18-20 minutes, flipping halfway. The chicken won’t be quite as crunchy, but the flavor from those Ingredients still shines through.

Final Thoughts

This Bang Bang Chicken recipe is pure comfort, guaranteed to wow your taste buds and anyone lucky enough to share your table. Don’t be surprised if these crave-worthy Ingredients become your new weeknight staple—get frying, drizzling, and digging in!

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