Bang Bang Chicken
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.
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.