Bang Bang Chicken is a crisp fried chicken tender recipe tossed or drizzled with a creamy sweet chili sauce, Sriracha, and honey. It is the kind of chicken dinner I like for Friday nights, small gatherings, or party plates because the pieces stay golden while the sauce brings sweet heat. The buttermilk batter keeps the chicken tender, while flour, cornstarch, and panko breadcrumbs create a light crunch. I usually serve the sauce on the side for kids or anyone who wants less heat, then drizzle extra over the pieces right before serving. The recipe moves in clear stages, so you can mix the sauce, bread the chicken, and fry in small batches without feeling rushed. It feels fun enough for guests but still uses grocery-store staples and a simple frying setup.

Why You’ll Love This Bang Bang Chicken

This Bang Bang Chicken brings together crisp chicken and a creamy sweet heat sauce in a way that works for dinner or sharing. Here’s why:

• Crisp Coating: Panko breadcrumbs give each piece a golden crust that holds up well under a light drizzle of sauce.
• Sweet Heat Sauce: Mayonnaise, Thai sweet chili sauce, Sriracha, and honey create a creamy dip with balance and gentle spice.
• Party-Friendly Pieces: Chicken tenderloins cook fast and are easy to serve on a platter, in bowls, or with toothpicks.
• Flexible Heat Level: Keep the cayenne optional and serve extra sauce separately so every plate can be adjusted.
• Good Friday Dinner: The recipe feels special enough for the end of the week but still uses familiar pantry staples.

Ingredients You’ll Need

• Mayonnaise (1 cup): Forms the creamy base of the bang bang sauce and helps soften the chili heat.
• Thai sweet chili sauce (1/2 cup): Adds sweetness, mild pepper flavor, and the glossy sauce texture that coats the chicken well.
• Sriracha sauce (1 teaspoon plus 1 tablespoon): Goes into both the sauce and batter for steady heat without making the recipe harsh.
• Honey (2 tablespoons): Rounds out the sauce and gives it a smooth sweet finish.
• Chicken tenderloins (1 1/2 pounds): Cook quickly and stay tender, making them a practical choice for bite-size servings.
• Buttermilk (1 cup): Helps tenderize the chicken and gives the batter a tangy base.
• All-purpose flour (3/4 cup): Builds the main structure of the batter so the coating clings to each piece.
• Cornstarch (1/2 cup): Lightens the coating and helps the outside fry crisp instead of heavy.
• Large egg (1): Binds the batter and helps the panko stay attached during frying.
• Garlic powder (1/2 teaspoon): Adds savory background flavor to the chicken coating.
• Salt (1/2 teaspoon): Seasons the batter so the chicken is flavorful before the sauce goes on.
• Black pepper (1/4 teaspoon): Gives the coating a mild peppery finish.
• Cayenne pepper (1/8 teaspoon, optional): Adds extra warmth if you like a spicier chicken plate.
• Plain panko breadcrumbs (2 cups): Create the crisp, craggy outside that makes the chicken stand out.
• Canola oil (for frying): A neutral oil that handles the heat needed for a golden crust.
• Chopped parsley (for garnish): Adds a fresh finish and a little color before serving.

Before You Start

• Set Up Bowls: Use one bowl for sauce, one for batter, and one shallow dish for panko.
• Heat Safely: Choose a deep skillet or Dutch oven and leave room so the oil does not bubble over.
• Use a Thermometer: Keep oil near 350°F for crisp chicken that cooks through without turning greasy.
• Work in Batches: Crowding the pan drops the oil temperature and can make the crust soft.
• Sauce Last: Drizzle or toss the chicken just before serving so the panko stays crisp.

How to Make Bang Bang Chicken

• Step 1 – Mix Sauce: Whisk mayonnaise, Thai sweet chili sauce, 1 teaspoon Sriracha, and honey until smooth, then chill.
• Step 2 – Make Batter: Whisk buttermilk, flour, cornstarch, egg, 1 tablespoon Sriracha, garlic powder, salt, pepper, and cayenne.
• Step 3 – Coat Chicken: Add chicken tenderloins to the batter and turn until each piece is covered.
• Step 4 – Add Panko: Press each coated tenderloin into panko breadcrumbs until the surface is well covered.
• Step 5 – Heat Oil: Pour canola oil into a deep skillet and heat to 350°F over medium-high heat.
• Step 6 – Fry Chicken: Fry chicken in batches for 3 to 4 minutes per side until golden and cooked through.
• Step 7 – Drain Well: Transfer chicken to a paper towel lined plate and lightly season while hot if needed.
• Step 8 – Finish Sauce: Drizzle sauce over the chicken or serve it alongside for dipping, then garnish with parsley.

How to Know When Bang Bang Chicken Is Done

• Safe Temperature: The thickest chicken pieces should reach 165°F on an instant-read thermometer.
• Golden Crust: The panko should look deep golden and feel crisp when lifted from the oil.
• Clear Juices: When cut open, the chicken should be white throughout with no pink center.
• Sauce Texture: The bang bang sauce should be smooth, creamy, and easy to drizzle.

Tips to Make It Easier

• Cut Larger Pieces: If some tenderloins are thick, slice them lengthwise so they cook at the same pace.
• Keep One Hand Dry: I use one hand for wet batter and one for panko to keep the crumbs from clumping.
• Watch Oil Heat: If the crumbs brown too fast, lower the heat before the chicken cooks unevenly.
• Use a Rack: Set fried chicken on a wire rack for the crispiest texture if you have one.
• Thin the Sauce: I add a tiny splash of water if the sauce feels too thick for drizzling.
• Serve Right Away: Fried chicken tastes best while hot, so plan sides before the last batch comes out.

How to Store and Reheat

• Fridge: Store unsauced cooked chicken in an airtight container for up to 3 days.
• Sauce Storage: Keep the bang bang sauce in a separate covered container for up to 5 days.
• Freezer: Freeze cooked unsauced chicken in a freezer bag for up to 2 months.
• Reheat: Warm chicken in a 375°F oven or air fryer until hot and crisp again.
• Avoid Microwave: The microwave softens the panko, so use it only when texture is less important.
• Food Safety: Refrigerate leftovers within 2 hours and reheat chicken to 165°F before serving.

Easy Swaps & Add-Ins

• Chicken Breast: Cut boneless chicken breasts into strips if tenderloins are not available.
• Less Heat: Skip cayenne and reduce Sriracha in the sauce for a milder plate.
• More Heat: Add extra Sriracha or a pinch of cayenne to the sauce for spicier chicken.
• Greek Yogurt Blend: Replace part of the mayonnaise with plain Greek yogurt for a tangier sauce.
• Gluten-Free Option: Use gluten-free flour and gluten-free panko if needed.
• Fresh Herbs: Swap parsley for green onions or cilantro for a brighter finish.

What to Serve With Bang Bang Chicken

• Steamed Rice: Rice catches the extra sauce and turns the chicken into a filling dinner bowl.
• Crunchy Slaw: A cabbage slaw adds freshness and balances the creamy sauce.
• Roasted Broccoli: Broccoli gives the plate a simple vegetable side with enough texture to stand beside fried chicken.
• French Fries: Fries make the meal feel like a casual party platter for sharing.
• Cucumber Salad: Cool cucumbers help soften the heat from the Sriracha.
• Soft Rolls: Serve the chicken in rolls with extra sauce for small sandwiches.

FAQs

Bang Bang Chicken

Sarah Vance

Bang Bang Chicken coats crisp panko chicken tenderloins with a creamy sweet chili sauce made with mayonnaise, Sriracha, and honey. It is a fun family dinner, Friday night meal, or party platter when you want golden chicken with gentle heat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 610 kcal

Equipment

• Mixing bowls
• Whisk
• Deep skillet or Dutch oven
• Tongs
• Instant-read thermometer
• Paper towel lined plate or wire rack

Ingredients

  

• 1 cup mayonnaise
• 1/2 cup Thai sweet chili sauce
• 1 teaspoon Sriracha sauce for sauce
• 2 tablespoons honey
• 1 1/2 pounds boneless skinless chicken tenderloins
• 1 cup buttermilk
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg
• 1 tablespoon Sriracha sauce for batter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper optional
• 2 cups plain panko breadcrumbs
• canola oil for frying
• chopped parsley for garnish

Instructions

 

• Whisk mayonnaise, Thai sweet chili sauce, 1 teaspoon Sriracha, and honey until smooth, then refrigerate.
• Whisk buttermilk, flour, cornstarch, egg, 1 tablespoon Sriracha, garlic powder, salt, pepper, and cayenne into a batter.
• Add chicken tenderloins to the batter and turn until every piece is evenly coated.
• Press each battered chicken piece into panko breadcrumbs until well covered on all sides.
• Heat canola oil in a deep skillet to 350°F.
• Fry chicken in batches for 3 to 4 minutes per side until golden and 165°F inside.
• Drain the chicken on a paper towel lined plate or wire rack.
• Drizzle with bang bang sauce or serve the sauce on the side, then garnish with parsley.

Notes

Storage: Keep unsauced cooked chicken in an airtight container in the refrigerator for up to 3 days. Store sauce separately for the best texture.

Reheating: Reheat chicken in a 375°F oven or air fryer until hot and crisp. Add sauce after reheating.

Freezing: Freeze cooked unsauced chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.

Expert Tips: Keep the oil close to 350°F and fry in small batches so the coating turns golden without soaking up oil.

Sauce Tips: Add more Sriracha for extra heat or a small splash of water if the sauce needs to drizzle more easily.

Variations: Use sliced chicken breasts, gluten-free panko, or a parsley and green onion garnish depending on what you have.

Serving Ideas: Serve with rice, slaw, roasted broccoli, fries, cucumber salad, or soft rolls for small sandwiches.

Keyword bang bang chicken, crispy chicken tenders, family chicken dinner, party chicken, sweet chili chicken