One summer evening after a long day of helping my kids clean out the garage, I wanted something quick, crunchy, and just a little fun for dinner. The kind of dish that makes the table feel like a Friday night even when it’s just a Wednesday.

As I glanced through the fridge, I spotted a pack of chicken tenderloins waiting to be used, and instantly thought of a dish I once saw at a little street-side restaurant during a weekend trip to the city. They served golden, crispy bites of chicken tossed in a creamy, spicy-sweet sauce that had everyone around me licking their fingers and going back for seconds.

That memory was enough to push me into the kitchen, apron still dusted with flour from earlier baking projects. My youngest came in, curious about the sizzling sound as the chicken hit the hot oil, and soon all three kids were lined up, waiting to “taste-test.” The sauce came together in minutes—velvety mayonnaise, honey, chili sauce, and a kick of sriracha that made the air smell warm and tempting.

By the time I tossed the crispy chicken in that glossy pink-orange coating, the house felt alive with anticipation. We ended up serving it family-style in the middle of the table, with everyone reaching in, laughing, and asking for more.

Flavor-Packed Bang Bang Chicken - PP43 Thumb Flavor Packed Bang Bang Chicken

Short Description

Bang Bang Chicken is a crispy, golden chicken dish coated in a creamy, spicy-sweet sauce made with mayonnaise, chili sauce, sriracha, and honey. Perfect as a main course, appetizer, or party dish, it’s easy to make and guaranteed to be a crowd-pleaser.

Key Ingredients

1 ½ lbs chicken tenderloins, boneless and skinless
1 cup buttermilk
1 large egg
¾ cup all-purpose flour
½ cup cornstarch
2 cups panko breadcrumbs, plain
½ tsp garlic powder
½ tsp kosher salt
¼ tsp black pepper
⅛ tsp cayenne pepper
1 cup mayonnaise
½ cup Thai sweet chili sauce
4 tsp sriracha
2 tbsp honey
Canola oil, for frying
Fresh parsley, for garnish

Tools Needed

Large mixing bowls
Whisk
Deep skillet or Dutch oven for frying
Slotted spoon or tongs
Wire rack or paper towels for draining
Small mixing bowl for sauce

Cooking Instructions

Step 1: Marinate the Chicken
Place chicken tenderloins in a bowl with buttermilk and egg. Mix well, cover, and refrigerate for at least 30 minutes. This step helps keep the chicken juicy and tender.

Step 2: Prepare the Coating
In a shallow dish, combine flour, cornstarch, panko breadcrumbs, garlic powder, salt, black pepper, and cayenne. Stir until evenly mixed.

Step 3: Heat the Oil
Fill a deep skillet or Dutch oven with about 2 inches of canola oil. Heat to 350°F, using a thermometer if possible. If the oil isn’t hot enough, the coating won’t crisp; too hot, and it may burn before cooking through.

Step 4: Coat the Chicken
Remove chicken from the buttermilk mixture, letting excess drip off. Dredge each piece in the dry coating mixture, pressing firmly to help the crumbs stick. Set aside on a plate while finishing the batch.

Step 5: Fry Until Golden
Carefully place chicken pieces in hot oil, frying in small batches for 4–5 minutes until golden brown and fully cooked inside. Use a slotted spoon to remove and set on a wire rack or paper towels to drain.

Step 6: Make the Sauce
In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, and honey until smooth and creamy. Adjust spice level by adding more or less sriracha.

Step 7: Toss and Serve
Place fried chicken in a large bowl, pour the sauce over, and toss gently until coated. Garnish with chopped parsley and serve immediately.

Why You’ll Love This Recipe

Crispy and Juicy: Perfectly fried chicken with a crunchy exterior and tender center.

Flavor-Packed: A balance of sweet, spicy, and creamy that keeps you coming back for more.

Crowd-Friendly: Works as an appetizer, snack, or main dish.

Simple Ingredients: Uses everyday pantry staples.

Customizable Heat: Adjust spice to fit your preference.

Mistakes to Avoid & Solutions

Oil Too Cool: Results in greasy chicken. Always preheat oil to 350°F.

Overcrowding the Pan: Causes uneven cooking. Fry in small batches.

Sauce Too Thick: Whisk in a tablespoon of water or lemon juice to thin it slightly.

Bland Coating: Season the flour and breadcrumb mixture well for maximum flavor.

Chicken Not Crispy After Tossing: Sauce should be added just before serving.

Serving and Pairing Suggestions

Serve with jasmine rice or coconut rice for a filling meal.

Pair with fresh cucumber salad or coleslaw for a refreshing side.

Perfect for game nights, potlucks, or as a centerpiece at a casual dinner party.

Serve family-style in a large bowl or platter for sharing.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in an oven at 350°F for 10 minutes to regain crispiness.

Avoid microwaving as it makes the coating soggy.

Keep sauce separate if storing to maintain crunch.

FAQs

1. Can I bake instead of fry?
Yes, bake at 400°F for 20–25 minutes until golden and crispy.

2. Can I use chicken breast instead of tenderloins?
Absolutely, just slice into strips for even cooking.

3. How spicy is this recipe?
It’s moderately spicy. Reduce sriracha for milder heat.

4. Can I make the sauce ahead of time?
Yes, it can be made 2 days in advance and stored in the fridge.

5. What oil works best for frying?
Canola, peanut, or vegetable oil works well for high-heat frying.

Tips & Tricks

Use a thermometer for oil to avoid soggy or burnt chicken.

Double-dip chicken in buttermilk and coating for an extra-crispy crust.

For lighter version, air-fry at 375°F for 12–14 minutes.

Garnish with sesame seeds for added crunch and presentation.

Recipe Variations

Bang Bang Shrimp: Swap chicken with shrimp, fry for 2–3 minutes, and toss in sauce.

Grilled Bang Bang Chicken: Marinate chicken in buttermilk, grill instead of frying, and drizzle with sauce for a lighter option.

Spicy Bang Bang Tofu: Coat cubed tofu in cornstarch and panko, fry or bake, then toss in sauce for a vegetarian twist.

Low-Carb Bang Bang Chicken: Replace breadcrumbs with crushed pork rinds for a keto-friendly version.

Final Thoughts

The crunch of the golden coating paired with the creamy, tangy-sweet sauce feels playful and satisfying all at once. It’s the kind of dish that vanishes from the plate before you even sit down, leaving behind only sticky fingers and happy smiles.

For me, it’s become a reliable favorite—something I can whip up when friends drop by or when my kids ask for something “extra fun” at dinner. It’s a recipe that fits into family life without fuss, yet feels special enough to share at a gathering. Once you try it, you’ll understand why this little dish has such big charm.