Easy Bang Bang Chicken

This easy Bang Bang Chicken recipe features juicy and crispy chicken tenders, fried to golden perfection and coated in a creamy, sweet, and spicy Bang Bang sauce. It’s addictively good—expect requests for seconds, and don’t be surprised if you end up doubling the batch!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings

Ingredients

For the Bang Bang Sauce

• 1 cup mayonnaise
• ½ cup sweet chili sauce
• 1 tbsp hot sauce (I used Sriracha)
• 2 tbsp honey or sugar
• Salt and pepper, to taste

For the Chicken

• 1 ½ pounds chicken tenderloins (boneless, skinless)
• 2 cups panko breadcrumbs (plain)
• ¾ cup all-purpose flour
• ½ cup cornstarch
• 1 cup buttermilk
• 1 large egg (room temperature)
• 1 tbsp hot sauce (I used Sriracha)
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• ¼ tsp black pepper
• Oil for frying
• Fresh parsley, chopped (for garnish)

Instructions

1. Make the Bang Bang Sauce

In a medium bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and honey until smooth. Add salt and pepper to taste.
Set aside in the refrigerator to chill while you prepare the chicken.

2. Prepare the Chicken

In a large mixing bowl, whisk together the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, paprika, salt, and pepper until smooth and thick.
Add the chicken tenderloins to the batter, ensuring they are well coated.

Place the panko breadcrumbs in a separate shallow dish.
Remove each chicken piece from the batter, letting excess drip off, and dredge in the panko, pressing to adhere.
Place coated tenders on a tray while finishing the batch.

3. Fry the Chicken

Heat about 1 inch of oil in a large skillet over medium-high heat. Once the oil is hot (about 350°F / 175°C), carefully add a few chicken tenders at a time, avoiding overcrowding.

Fry for 4–5 minutes per side, or until golden brown and cooked through. Adjust heat as needed to maintain temperature.

Transfer cooked chicken to a paper towel-lined plate to drain.

4. Finish and Serve

Drizzle or brush the Bang Bang Sauce generously over the fried chicken.
Garnish with chopped parsley and serve immediately.

Notes

• Oven-Baked Option: Bake at 400°F (200°C) on a wire rack over a baking sheet for 18–20 minutes, flipping halfway. Broil for a crispy finish.
• Air Fryer Method: Air fry at 375°F (190°C) for 12–15 minutes, flipping halfway through, until golden and fully cooked.
• Serving Ideas: Delicious over jasmine rice, stuffed in lettuce wraps, or tucked into sliders or tacos.
• Less Heat?: Omit or reduce Sriracha for a milder flavor.
• Make Ahead: Sauce can be prepared up to 3 days in advance and stored in the fridge.

Nutrition (Per Serving)

Calories: 621 kcal
Carbohydrates: 41g
Protein: 23g
Fat: 40g
Saturated Fat: 6g
Cholesterol: 90mg
Sodium: 963mg
Fiber: 1g
Sugar: 15g
Vitamin A: 252 IU
Vitamin C: 3mg
Calcium: 75mg
Iron: 2mg

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