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Bang Bang Chicken Recipe


Indulge in a culinary explosion of flavor with this irresistible Bang Bang Chicken recipe. Tender chicken tenderloins coated in a crispy panko crust, bathed in a delectable homemade Bang Bang sauce – this dish is sure to tantalize your taste buds and leave you craving for more. Let’s dive into the recipe and bring the sizzle to your kitchen!


For Bang Bang Chicken:

  • 1 ½ pounds boneless skinless chicken tenderloins
  • 1 cup (245 g) buttermilk
  • ¾ cup (94 g) all-purpose flour
  • ½ cup (64 g) cornstarch
  • 1 large egg, room temperature
  • 1 tablespoon Sriracha
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper, optional
  • 2 cups (216 g) panko breadcrumbs, plain
  • Canola oil, for frying
  • Parsley, chopped, for garnish

For Bang Bang Sauce:

  • 1 cup (232 g) mayonnaise
  • ½ cup (132 g) Thai sweet chili sauce
  • 1 teaspoon Sriracha, or more to taste
  • 2 tablespoons honey


  1. Prepare Bang Bang Sauce:
  • In a bowl, mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey until well combined. Set aside.
  1. Coat Chicken:
  • In a separate bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne. Mix until smooth.
  • Add chicken tenderloins to the mixture, ensuring they are well coated.
  1. Dredge in Panko:
  • Dredge the coated chicken in panko breadcrumbs, pressing gently to adhere. Place the coated chicken on a plate and set aside.
  1. Fry Chicken:
  • Heat canola oil in a skillet to 365°F (185°C).
  • Carefully fry the chicken in batches until golden brown and cooked through, about 3 minutes per side. Ensure the oil is hot enough to achieve a crispy crust.
  1. Drain and Toss:
  • Once cooked, transfer the fried chicken to a plate lined with paper towels to drain excess oil.
  • Toss the fried chicken in the prepared Bang Bang sauce until evenly coated.
  1. Garnish and Serve:
  • Garnish the Bang Bang Chicken with chopped parsley for freshness and color.
  • Serve immediately and enjoy the crunchy, flavorful goodness!

Recipe Notes:

  • Adjust the amount of Sriracha in the Bang Bang sauce according to your desired level of spiciness.
  • Serve the Bang Bang Chicken with rice, noodles, or a crisp salad for a complete meal.
  • Store any leftover Bang Bang Chicken in an airtight container in the refrigerator for up to two days. Reheat in the oven for best results.

Enjoyment Time:

  • Prep Time: 20 minutes
  • Cooking Time: 6 minutes
  • Total Time: 26 minutes
  • Servings: 4

Dive into this Bang Bang Chicken recipe for a burst of flavor that will delight your senses and satisfy your cravings. Get ready to elevate your culinary repertoire with this irresistible dish!


FAQs (Frequently Asked Questions):

Q: Can I use chicken breast instead of chicken tenderloins?
A: Yes, you can use chicken breast cut into strips or cubes. Adjust cooking time accordingly to ensure thorough cooking.

Q: Is there a substitute for buttermilk?
A: If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes until it curdles slightly.

Q: Can I make the Bang Bang sauce ahead of time?
A: Absolutely! The Bang Bang sauce can be prepared in advance and stored in the refrigerator for up to a week. Just give it a good stir before using.

Q: Can I bake the chicken instead of frying it?
A: Yes, you can bake the coated chicken in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until cooked through and crispy.

Q: How do I know when the oil is hot enough for frying?
A: You can test the oil by dropping a small piece of bread or a breadcrumb into it. If it sizzles and turns golden brown within a few seconds, the oil is ready for frying.


  • Marinate for Flavor: For extra flavor, marinate the chicken in the buttermilk mixture for at least 30 minutes, or overnight in the refrigerator, before coating with breadcrumbs.
  • Keep Oil Temperature Consistent: Maintain a consistent oil temperature while frying by adjusting the heat as needed. Fluctuating temperatures can result in uneven cooking and greasy chicken.
  • Use a Thermometer: For perfectly cooked chicken, use a meat thermometer to ensure the internal temperature reaches 165°F (75°C) before removing from the oil.
  • Drain Excess Oil: After frying, place the cooked chicken on a wire rack set over a baking sheet to allow excess oil to drain off, rather than letting it sit on paper towels, which can make the chicken soggy.
  • Double Coating for Extra Crunch: For an extra crispy crust, double coat the chicken by dipping it back into the buttermilk mixture and breadcrumbs before frying.
  • Customize Spice Level: Adjust the amount of Sriracha and cayenne pepper in both the sauce and the chicken coating to suit your preference for spiciness.
  • Serve with Dipping Sauce: Serve additional Bang Bang sauce on the side for dipping or drizzling over the chicken for those who enjoy an extra kick of flavor.