Bang Bang Chicken Crispy

Bang Bang Chicken is that craveworthy dish when you want something ultra crispy with a spicy-sweet kick. These juicy panko-coated tenderloins get the most addictive homemade bang bang sauce that hits every note. I have made this on busy weeknights and for parties and it disappears every time.

I first tried this recipe after tasting a version at a restaurant and could not believe how easy and way better it turned out at home. My family insists I make extra just for leftovers.

Ingredients

• Mayonnaise: gives the sauce its creaminess Use full fat for flavor
• Thai sweet chili sauce: adds tangy sweetness Check the label for quality brands made with real chili and garlic
• Sriracha: brings heat Adjust up or down to your spice level
• Honey: balances the spicy and tangy for a rounded flavor Use pure honey if possible
• Boneless skinless chicken tenderloins: cook quickly and stay juicy Choose even thickness pieces
• Buttermilk: tenderizes the chicken and gives a slight tang Shake the carton to make sure it is not separated
• All purpose flour: forms the first layer of coating It should feel fresh and fluffy
• Cornstarch: makes the crust exceptionally crisp Look for a powdery texture not clumpy
• Large egg: helps the coating cling to the chicken Use room temperature eggs for best breading
• Garlic powder and kosher salt: add savory depth Taste the salt for freshness
• Black pepper and optional cayenne: give subtle background heat
• Panko breadcrumbs: create that signature crunch Always use plain for best results
• Canola oil: is the right neutral oil for frying Fresh oil means cleaner flavor
• Parsley: gives a fresh color pop to serve Choose bright green bunches

Step-by-Step Instructions

Make the Bang Bang Sauce:

Stir together mayonnaise Thai sweet chili sauce Sriracha and honey in a small bowl until smooth and homogenous Set aside so the flavors meld

Prepare the Coating Batter:

Whisk buttermilk flour cornstarch egg Sriracha garlic powder salt pepper and optional cayenne in a medium bowl The batter will be thick enough to cling to the chicken Add chicken tenderloins toss until fully coated and let sit so the flavors absorb

Prep the Panko Breading:

Pour panko onto a shallow plate Dredge each battered chicken tenderloin through the panko pressing firmly to adhere all over Lay each piece on a clean platter

Heat the Oil:

Fill a large skillet with about one inch of canola oil Set over medium high heat Watch closely and use a thermometer to check for 365 degrees Fahrenheit The right temperature ensures maximum crispiness without greasiness

Fry the Chicken:

Gently lower chicken into the oil using tongs Do not overcrowd the pan so heat stays steady Fry each piece two to three minutes per side until deep golden brown and the interior hits 165 degrees Use a slotted spoon to transfer to a paper towel lined plate

Sauce and Serve:

While still hot toss the crispy chicken with bang bang sauce Scatter with chopped parsley and serve right away for ultimate crunch

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My favorite part is that crispy panko shell It reminds me of making fried chicken with my mom and waiting for that first crunch My kids always sneak extra pieces when I turn my back which to me is the best compliment

How to Store Leftovers

Cool fried chicken completely before refrigerating Store in an airtight container up to three days Reheat uncovered in a 400 degree oven for about ten minutes to restore crispness Refrigerate extra bang bang sauce in a covered jar up to one week

Ingredient Swaps

For a lighter sauce swap Greek yogurt for mayonnaise or use low fat If you do not have buttermilk add one tablespoon vinegar or lemon juice per cup milk Let sit five minutes For gluten free use gluten free all purpose flour and certified gluten free panko

How to Serve Bang Bang Chicken

Serve over steamed rice or tucked inside a tortilla for a quick wrap I sometimes pile it on top of salad greens with extra sauce for a main dish salad Kids love it with fries or roasted potatoes

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A Little History

Bang Bang Chicken is inspired by a Sichuan street food where chicken is pounded and tossed in a zippy sauce The American version adds a crispy breading and swaps in a creamy sweet chili sauce for a crowd friendly twist

Recipe FAQs

→ How do you get the panko coating extra crispy?

For extra crunch, press the panko firmly onto the chicken after battering, and fry in hot oil (365°F) without overcrowding the pan. Drain on paper towels to keep the crust crisp.

→ Can I use chicken breasts instead of tenderloins?

Yes, slice chicken breasts into strips similar in size to tenderloins for even coating and frying. Cooking time may vary slightly based on thickness.

→ Is the bang bang sauce spicy?

The sauce has a gentle kick from Sriracha and Thai sweet chili. Adjust Sriracha to make it milder or spicier as preferred.

→ Can these be baked instead of fried?

For a lighter option, arrange breaded chicken on a wire rack over a baking sheet, spray with cooking oil, and bake at 425°F until crisp and cooked through, about 18-22 minutes.

→ What sides go well with Bang Bang Chicken?

Try jasmine rice, crisp salad, steamed vegetables, or serve as a shareable starter with extra bang bang sauce on the side.

→ How do I store leftovers?

Cool completely, then store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispiness before tossing with sauce again.