Bang Bang Chicken

This Bang Bang Chicken is irresistibly crispy on the outside and tender on the inside, tossed in a creamy, sweet-and-spicy sauce that delivers bold flavor in every bite. Perfect as an appetizer or main dish.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 6 servings

Course: Appetizer, Main Dish

Cuisine: Asian-Inspired

Calories: 520

Ingredients Method Notes

Ingredients

Bang Bang Sauce

1 cup mayonnaise
½ cup Thai sweet chili sauce
1 teaspoon Sriracha sauce
2 tablespoons honey

Chicken

1 ½ pounds boneless skinless chicken tenderloins
1 cup buttermilk
¾ cup all-purpose flour
½ cup cornstarch
1 large egg
1 tablespoon Sriracha sauce
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper (optional)
2 cups plain panko breadcrumbs
canola oil, for frying
chopped parsley, for garnish

Method

In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and honey until smooth. Cover and refrigerate.
In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper (if using).
Add chicken tenderloins to the marinade and toss to coat evenly. Let marinate for 10 minutes.
Place panko breadcrumbs on a plate. Remove chicken from marinade and coat thoroughly in breadcrumbs, pressing gently to adhere.
Heat oil in a skillet over medium-high heat to 365°F (185°C).
Fry chicken in batches for 2–3 minutes per side, until golden brown and cooked through (internal temperature of 165°F).
Transfer fried chicken to a paper towel-lined plate to drain excess oil.
Toss warm chicken tenders in Bang Bang sauce until evenly coated.
Garnish with chopped parsley and serve immediately.

Notes

For a lighter version, air-fry the chicken at 400°F for 10–12 minutes, flipping halfway. Serve with rice, slaw, or tucked into tacos.