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A close-up of crispy golden Bang Bang chicken tenders coated in a creamy white and red sauce, garnished with parsley, on a dark plate.
Maria Canilssom

Bang Bang Chicken

This easy Bang Bang Chicken recipe makes crispy fried chicken tossed in a creamy, spicy-sweet sauce. Ready in 40 minutes—it's the ultimate homemade takeout fakeout! For more easy chicken dinners with big flavor, try our popular Honey Butter Chicken or our Crispy Chicken Katsu Bowls. If you love spicy Asian-inspired sauces, our Thai Chicken Salad with Peanut Dressing is a must-try. This recipe celebrates the fusion of crispy fried chicken with a sauce inspired by the sweet and spicy flavors found in Sichuan cuisine.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Asian Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup mayonnaise
  • 0.5 cup Thai sweet chili sauce
  • 1 tsp Sriracha sauce
  • 2 tbsp honey
  • 1.5 pounds boneless, skinless chicken tenderloins
  • 1 cup buttermilk
  • 0.75 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 large egg
  • 1 tbsp Sriracha sauce
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 cup plain panko breadcrumbs
  • 1 batch canola oil, for frying
  • 1 pinch chopped parsley, for garnish

Equipment

  • mixing bowls
  • whisk
  • heavy skillet or Dutch oven For frying
  • tongs
  • Instant-Read Thermometer For checking oil and chicken temperature

Method
 

  1. In a small bowl, whisk the mayonnaise, sweet chili sauce, Sriracha, and honey until completely smooth. Cover and set aside.
  2. In a medium bowl, whisk the buttermilk, flour, cornstarch, egg, 1 tbsp Sriracha, garlic powder, salt, and pepper into a smooth, thick batter. Add the chicken tenderloins and turn to coat completely. Let marinate for 10 minutes.
  3. Place the panko breadcrumbs on a plate. Remove each chicken tender from the marinade, letting excess drip off, and press firmly into the panko on all sides to create an even, thick coating. Place on a clean plate.
  4. Heat about 1 inch of canola oil in a heavy skillet or Dutch oven over medium-high heat to 365°F. Working in batches to avoid overcrowding, fry the chicken tenders for 2-3 minutes per side until deep golden brown and cooked through (internal temperature of 165°F). Transfer to a paper towel-lined plate to drain.
  5. While still hot, place the crispy chicken tenders in a large bowl. Pour the prepared Bang Bang sauce over them and toss gently until every piece is evenly coated.
  6. Transfer the sauced chicken to a serving platter. Garnish with chopped parsley and serve immediately while hot and crispy.

Notes

Pro Tips: Keep your oil temperature steady at 365°F for the crispiest results—use a thermometer. Don't overcrowd the pan; fry in batches. For extra heat, add an extra teaspoon of Sriracha or a pinch of cayenne to the sauce. To make it lighter, you can bake the breaded tenders at 425°F for 15-18 minutes. For meal prep, store the cooked, unsauced chicken and sauce separately. Reheat chicken in the oven or air fryer to keep it crispy before tossing with sauce.