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Crazy-Tasty Bang Bang Chicken

Category: Satisfying Main Dishes for Every Occasion

Dig into crunchy chicken strips, lightly battered and fried crisp, then slathered in a wild combo of creamy mayo, Sriracha, Thai sweet chili, and a splash of honey. Get all the crunch and creamy heat you want in way less time than you think. Knock this out on a busy night or bring it to your next get-together—people will keep coming back for more. Top with a sprinkle of parsley if you'd like a pop of fresh flavor. Every mouthful is a perfect matchup of juicy chicken and a bold, tangy sauce you'll crave again and again.

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A woman wearing a chef's hat and apron.
Authored By Elisa
Updated on Tue, 13 May 2025 14:48:40 GMT
Bowl loaded with golden chicken and creamy pink sauce. Bookmark
Bowl loaded with golden chicken and creamy pink sauce. | recipesbyelisa.com

This easy Bang Bang chicken delivers that perfect balance of juicy inside crispy outside and irresistible creamy spiciness. It has become my go-to for casual dinners and game day snacks because it always disappears fast and is just as good as any restaurant version.

The first time I made this my family’s eyes went wide after the first bite I now keep a batch of Bang Bang sauce in the fridge just for dipping everything from fries to veggies.

Ingredients

  • Mayonnaise: brings the creamy foundation for the sauce Look for real full-fat mayo for best texture
  • Sweet chili sauce: adds that signature sweet tang and gentle spice Thai brands pack the best flavor
  • Sriracha or any hot sauce: balances sweetness with heat Adjust to your spice preference
  • Honey or sugar: a little extra sweetness rounds out the sauce I love using honey for its floral notes
  • Boneless skinless chicken tenderloins: stay moist and cook quickly Opt for plump pieces with no odor
  • Panko breadcrumbs: deliver extra crunch Japanese style panko makes for the crispiest coating
  • All-purpose flour: helps the batter stick evenly Fresh flour is best so check that it is not clumpy
  • Cornstarch: lightens the coating for a shatteringly crisp bite
  • Buttermilk: ensures the chicken stays tender Adds a subtle tang too Use real cultured buttermilk
  • Egg: binds the batter so it clings to the chicken
  • Garlic powder plus paprika: for deep savory flavor and a touch of color
  • Salt and black pepper: build the base seasoning Use kosher salt if possible for the best coverage
  • Oil for frying: Choose neutral oil like canola or peanut for clean flavor and high smoke point
  • Chopped parsley: for garnish and a pop of freshness

Step-by-Step Instructions

Make the Bang Bang Sauce:
In a medium bowl whisk together mayonnaise sweet chili sauce Sriracha and honey until smooth and fully blended Taste and adjust spiciness with more Sriracha if you like extra heat Place sauce in the refrigerator so flavors meld while chicken cooks
Prepare the Chicken Batter:
Mix buttermilk flour cornstarch egg hot sauce garlic powder paprika salt and black pepper in a large bowl Whisk until the batter becomes smooth and thick This helps every piece of chicken get evenly coated
Coat the Chicken:
Submerge each chicken tenderloin in the batter ensuring every crevice is covered Use tongs or your hands Next spread panko breadcrumbs in a shallow dish and press each battered tenderloin into the crumbs Flip to coat both sides fully Place prepared pieces on a baking sheet ready for frying
Fry the Chicken:
Add enough oil to cover the bottom of a wide pan and heat over medium-high Check the oil by dropping in a breadcrumb when it sizzles it is ready Fry chicken pieces in batches Cook undisturbed for around four minutes on the first side then turn and continue for about four more minutes until both sides are golden brown and crispy Adjust heat as needed so coating browns evenly drain finished tenders on paper towels
Sauce and Serve:
Spoon or brush plenty of Bang Bang sauce all over the hot chicken for maximum flavor Sprinkle with fresh parsley and serve right away while the coating is at its crispiest
A plate of food with sauce on it. Bookmark
A plate of food with sauce on it. | recipesbyelisa.com

My favorite ingredient here is the sweet chili sauce because it brings a lively punch without being overwhelming I always think of the first time I made this for friends at a backyard get together Everyone asked for the recipe before the night ended and it became an instant tradition

Storage Tips

Store any leftover chicken and sauce separately in airtight containers in the refrigerator The chicken will keep for up to three days To reheat bake in a hot oven or air fryer so the coating gets crispy again not soggy Microwave can make it lose crunch

Ingredient Substitutions

If you do not have buttermilk you can make your own with milk and a spoonful of vinegar Greek yogurt thinned with a little water also works For a gluten free option use gluten free flour and gluten free panko in place of all purpose items Chicken breast cut into strips can stand in for tenderloins if needed

A bowl of food with chicken and rice. Bookmark
A bowl of food with chicken and rice. | recipesbyelisa.com

Serving Suggestions

Serve over steamed rice with extra chopped scallions Drizzle extra Bang Bang sauce on top or put it on the side for dipping You can also slice the chicken for topping salads or tucking inside wraps for easy lunches

Cultural Inspiration

Bang Bang chicken has roots in Chinese street food but the American restaurant spin makes it a creamy and crunchy comfort dish It is now a staple at so many chain restaurants but nothing beats the homemade version you can really control the heat and sweetness to match your taste

Frequently Asked Questions About Recipes

→ Is it okay to swap in chicken breasts for tenderloins?

Go for it—cut chicken breasts into strips and you'll get similar soft, tasty results in the end.

→ What if I don't have buttermilk?

No stress! Just stir some lemon juice or vinegar into regular milk and let it sit a minute. That's a simple fix.

→ Does the Bang Bang sauce pack a lot of heat?

It's got a mellow kick thanks to the Sriracha, but you can easily spice it up or tone it down, your call.

→ Can I make the chicken by baking instead of frying?

Totally—just lay your breaded chicken on a wire rack, bake at 425°F for around 20-25 minutes, and flip it halfway to get both sides crispy.

→ What's the best way to keep leftovers fresh?

Let the chicken and sauce cool down, pop them into separate airtight containers in the fridge, and heat them up when you're ready to eat again.

→ What should I serve with it—does it go with rice or noodles?

Absolutely! Spoon it over fluffy rice, toss with noodles, or pile it on a crunchy salad—any of those will work great.

Bang Bang Chicken

Crunchy chicken strips covered in a creamy, spicy sauce that packs a punch. Fast and bold—folks can't get enough.

Prep Time
10 minutes
Cooking Time
20 minutes
Total Time Required
30 minutes
Authored By: Elisa

Type of Recipe: Main Dishes

Skill Level: Easy

Cuisine Type: American

Servings Count: 8 Number of Servings

Dietary Preferences: ~

Ingredients You'll Need

→ Bang Bang Sauce

Ingredient 01 Salt, add as you like
Ingredient 02 Black pepper, use your judgment
Ingredient 03 30 ml honey or a scoop of sugar
Ingredient 04 120 ml sweet chili sauce
Ingredient 05 240 ml mayonnaise
Ingredient 06 15 ml Sriracha hot sauce

→ Chicken

Ingredient 07 Fresh parsley, chopped up for topping
Ingredient 08 200 g panko breadcrumbs, plain
Ingredient 09 0.5 ml black pepper
Ingredient 10 5 ml salt
Ingredient 11 5 ml paprika
Ingredient 12 5 ml garlic powder
Ingredient 13 15 ml Sriracha hot sauce
Ingredient 14 1 large egg, brought up to room temp
Ingredient 15 240 ml buttermilk
Ingredient 16 60 g cornstarch
Ingredient 17 120 g regular flour
Ingredient 18 680 g boneless, skinless chicken tenderloins
Ingredient 19 Oil, for frying things up

Step-by-Step Instructions

Step 01

Sprinkle that chopped parsley over the top and dig in right away, so it stays crisp.

Step 02

While the chicken is hot out of the pan, pop it onto paper towels to soak up extra oil. Pour or brush plenty of that Bang Bang Sauce over each one.

Step 03

Pour oil into your big pan and heat it up on medium-high. Once it hits about 175°C, add chicken a few at a time (don't crowd things). Let each side get nice and golden for 4 or 5 minutes, flipping once. Keep an eye on the heat and adjust so things don't burn.

Step 04

Put panko breadcrumbs in a shallow dish. Grab chicken out of the batter (let the drips fall off) and press both sides in the panko. Lay them on a tray when done.

Step 05

Drop your chicken pieces into the batter and make sure they all get covered everywhere.

Step 06

Throw buttermilk, egg, flour, cornstarch, Sriracha, garlic powder, paprika, salt, and black pepper together in a big bowl. Mix until you get a pretty thick batter with no lumps.

Step 07

Whip up mayo, sweet chili sauce, Sriracha, and honey in a bowl until smooth. Add a bit of salt and pepper until it tastes good to you. Pop it in the fridge while you finish the chicken so the flavors blend.

Extra Tips and Tricks

  1. Want more heat? Just add extra Sriracha to both the sauce and batter.
  2. Don't load the frying pan with too much chicken at once. Small batches help keep them extra crunchy.

Must-Have Equipment

  • Medium mixing bowl
  • Large mixing bowl
  • Shallow dish
  • Large frying pan
  • Paper towels

Allergy Information

Always double-check ingredient lists for allergens and seek advice if you're unsure.
  • Has egg
  • Has wheat (yep, gluten in here)
  • Has dairy
  • Has soy, thanks to the mayo

Nutritional Information (per portion)

The provided details are purely informational and should not replace professional advice.
  • Calorie Count: 621
  • Fat Amount: 40 grams
  • Carbohydrate Amount: 41 grams
  • Protein Amount: 23 grams