Description

Bang Bang Chicken is a crispy, golden-fried dish featuring panko-crusted chicken tenderloins drizzled with a sweet and spicy homemade Bang Bang sauce. With a crunchy texture and bold flavors, this easy-to-make recipe is perfect as an appetizer or main course, and it can be fried, baked, or air-fried to suit your preference.

Ingredients

Bang Bang Sauce

1 cup mayonnaise
½ cup Thai sweet chili sauce
1 teaspoon Sriracha (or more for extra heat)
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 (room temperature)
1 tablespoon Sriracha
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper (optional)
2 cups panko breadcrumbs
Oil for frying

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Instructions

1. Prepare the Chicken

In a bowl, mix buttermilk, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper.
Add chicken tenderloins to the mixture and let them marinate for at least 15 minutes.

2. Coat the Chicken

In a separate bowl, combine flour and cornstarch.
Dredge each piece of chicken in the flour mixture, ensuring even coating.
Dip the chicken into the panko breadcrumbs, pressing gently to adhere.

3. Fry the Chicken

Heat oil in a deep pan to 350°F (175°C).
Fry chicken in batches for 5-6 minutes until golden brown and crispy.
Transfer to a wire rack or paper towel-lined plate to drain excess oil.

4. Make the Bang Bang Sauce

In a bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and honey.

5. Serve

Drizzle the Bang Bang sauce over the crispy chicken or serve it on the side for dipping.

Notes

Air Fryer Method: Cook at 400°F for 10 minutes, flipping halfway through.
Baked Version: Bake at 425°F for 12-15 minutes, flipping once.
Extra Spicy: Add more Sriracha or cayenne pepper to the sauce or marinade.
Gluten-Free: Use gluten-free panko and flour alternatives.