Bang bang chicken is panko-crusted chicken tenderloins fried until shatteringly crisp and then drizzled with a sweet, spicy, creamy sauce that you will want to put on everything. The sauce is the whole point: mayonnaise, Thai sweet chili, sriracha, and honey whisked together into a thick, orange-pink glaze that clings to every crevice of the crispy chicken.
- Each bite gives you crunch, then juiciness, then a wave of sweet heat that builds slowly and keeps you reaching for more.
This recipe is for anyone who has ordered bang bang shrimp at a restaurant and wished it came in a chicken version. The technique here creates an extra-crispy crust that holds up even after being tossed in sauce.
The secret is a buttermilk-flour-cornstarch batter that acts as a wet glue for the panko breadcrumbs, creating a thick, crunchy shell around each tender. Fried in about an inch of oil for just 2 to 3 minutes per side, the chicken stays juicy inside while the panko turns golden and crisp.
It is not health food, but it is the kind of indulgent dinner that disappears from the plate faster than anything else you make this week.
At a Glance
- Prep Time: 20 minutes
- Cook Time: 10-15 minutes
- Total Time: 30-35 minutes
- Servings: 4
- Difficulty: Intermediate
- Cuisine: Asian-American
- Cooking Method: Deep fried
- Meal Type: Dinner, appetizer
- Calories: ~550 per serving
- Protein: ~35g
- Carbs: ~40g
- Fat: ~30g
- Freezer Friendly: Yes (cooked, without sauce)
- Best Occasion: Game day, weeknight dinner, party appetizer
What You Taste and Feel
The first thing you notice is the crunch. The panko crust is thick and audibly crispy, shattering when you bite into it.
Underneath that shell, the chicken is tender and juicy, and the buttermilk batter has kept it moist during the quick fry. Then the sauce hits.
The Thai sweet chili brings a fruity sweetness, the sriracha adds a slow-building warmth, and the honey smooths out the edges so the heat never feels sharp. The mayonnaise gives the sauce a creamy body that coats the chicken instead of running off.
The texture contrast is what makes this dish. Crunchy crust, soft chicken, creamy sauce.
If you serve it over steamed rice, the rice absorbs any sauce that drips and becomes its own reward. If you serve it as an appetizer, people will stand around the platter until every piece is gone.
Ingredients You’ll Need
For the bang bang sauce:
– Mayonnaise (1 cup): The creamy base of the sauce. Full-fat mayo creates the richest, thickest result.
Do not use low-fat mayo, which is too thin and sweet.
– Thai sweet chili sauce (1/2 cup): The primary flavor driver. It brings sweetness, mild heat, and a slightly fruity quality that defines the bang bang flavor.
Mae Ploy is a widely available brand.
– Sriracha (1 teaspoon, or more to taste): Adds heat that the sweet chili alone does not provide. One teaspoon keeps it mild.
Three teaspoons makes it genuinely spicy. Adjust to your audience.
– Honey (2 tablespoons): Rounds out the sauce with a smooth, floral sweetness that ties the chili and sriracha together.
For the chicken:
– Boneless skinless chicken tenderloins (1.5 lbs): Tenders are the thin strips of meat underneath the breast. They cook faster and more evenly than whole breasts cut into strips.
If you cannot find tenders, slice chicken breasts lengthwise into 3/4-inch strips.
– Buttermilk (1 cup): The base of the wet batter. Buttermilk adds tang and tenderness while the acid helps the flour and cornstarch adhere to the chicken.
If you do not have buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and let it sit for 5 minutes.
– All-purpose flour (3/4 cup): Part of the batter mixture.
Flour creates structure and helps the cornstarch bind.
– Cornstarch (1/2 cup): The key to the ultra-crispy crust. Cornstarch fries up lighter and crispier than flour alone.
It is the same principle that makes tempura batter so crunchy.
– Large egg (1, room temperature): Binds the batter ingredients together and helps the mixture cling to the chicken.
– Sriracha (1 tablespoon): In the batter for a subtle background heat that flavors the chicken from the inside out.
You will not taste it as a separate spicy note, but the chicken will taste more complex than if you skip it.
– Garlic powder (1/2 teaspoon): Adds savory depth to the batter.
– Kosher salt (1/2 teaspoon): Essential for seasoning the chicken through the batter.
– Black pepper (1/4 teaspoon): A mild warming note.
– Cayenne pepper (1/8 teaspoon, optional): For those who want a little extra fire in the crust itself.
– Panko breadcrumbs (2 cups, plain): The outer coating that creates the signature crunch.
Panko is lighter and stays crispier longer than regular breadcrumbs. Do not substitute with regular breadcrumbs if you can avoid it.
– Canola oil (for frying): You need about 1 inch of oil in your pan.
Canola has a neutral flavor and a high smoke point, making it ideal for frying. Vegetable oil works too.
– Parsley (chopped, for garnish): A sprinkle of green freshness on top.
For more crispy chicken recipes, browse our chicken recipes collection.
Smart Ingredient Swaps
- Air fryer method: Spray the coated tenders with cooking spray and air fry at 400°F for 10 minutes, flipping halfway. The crunch is impressive for an air fryer, though not quite as shattering as deep frying.
- Oven method: Place coated tenders on a parchment-lined baking sheet, spray with oil, and bake at 425°F for 12 to 15 minutes, flipping halfway. Less crispy but still very good.
- Less heat: Omit the sriracha in both the sauce and the batter for a mild, sweet-only version that kids will eat without complaint.
- More heat: Add cayenne to the batter and increase the sriracha in the sauce to 2 or 3 teaspoons for a genuinely fiery version.
- Greek yogurt in the sauce: Replace half the mayo with Greek yogurt for a tangier, lighter sauce. The texture will be slightly thinner.
Gear You Need
- Large skillet or Dutch oven: For frying. A heavy-bottomed pan distributes heat evenly and keeps the oil temperature stable.
- Shallow plate or dish: For the panko breadcrumbs.
- Medium mixing bowl: For the batter.
- Small bowl: For the bang bang sauce.
- Tongs: For handling the chicken during frying.
- Wire rack or paper towel-lined plate: For draining the fried chicken.
- Candy or frying thermometer (optional but recommended): To check that your oil hits 365°F.
Your Step by Step Guide
While your finished dish may not look exactly like the images in this post, following these instructions will give you the same delicious BANG BANG CHICKEN. So please follow with me!
Start by making the bang bang sauce so the flavors have time to meld while you prepare and fry the chicken. In a small bowl, combine the mayonnaise, Thai sweet chili sauce, sriracha, and honey.
Whisk until completely smooth. Taste it.
The sauce should be sweet first, then creamy, then a gentle warmth builds at the back of your tongue. Adjust the sriracha up or down based on your preference.
Set it aside at room temperature. The sauce can also be made up to 5 days ahead and refrigerated.
Now prepare the chicken. In a medium mixing bowl, whisk together the buttermilk, flour, cornstarch, egg, sriracha, garlic powder, salt, pepper, and cayenne if you are using it.
The mixture should be the consistency of a thick pancake batter. If it is too thin, add another tablespoon of flour.
If it is too thick, add another splash of buttermilk. Add the chicken tenderloins to the batter and toss to coat every piece.
- Make sure each tender is fully submerged and covered.
Pour the panko breadcrumbs onto a shallow plate. Working one piece at a time, remove a chicken tender from the batter, gently shaking off any excess.
You want a thin, even layer of batter on the chicken, not thick clumps that will turn gummy in the oil. Lay the chicken in the panko and press the breadcrumbs onto both sides and all edges.
The pressure helps the panko adhere to the wet batter. A loose coating falls off during frying.
Set each coated tender on a clean plate and repeat with the remaining pieces. Let them sit for 5 minutes before frying.
This brief rest helps the batter set and reduces the chance of the coating sliding off in the oil.
Add about 1 inch of canola oil to your large skillet and heat over medium-high heat until it reaches 365°F. If you do not have a thermometer, test the oil by dropping in a few panko crumbs.
- They should sizzle immediately and float to the surface. If they sink, the oil is not ready.
If they brown in under 5 seconds, the oil is too hot.
Working in batches of 3 to 4 tenders at a time, carefully add the chicken to the hot oil. Do not crowd the pan.
Overcrowding drops the oil temperature and produces greasy, soft chicken instead of crispy chicken. Fry for 2 to 3 minutes per side until the panko is deep golden brown and the chicken reaches an internal temperature of 165°F.
The tenders are thin and cook fast, so keep a close eye on them. According to USDA guidelines for poultry safety, chicken must reach 165°F internally.
Use tongs to transfer the fried chicken to a wire rack or paper towel-lined plate. Let it drain for 30 seconds.
- The wire rack keeps air circulating underneath so the bottom stays crispy.
Now you have a choice. You can drizzle the bang bang sauce over the chicken for a dramatic presentation with the crispy crust still partially visible, or you can toss the chicken in the sauce for maximum coverage at the cost of some crunch.
Tossing gives you more flavor per bite, while drizzling preserves the contrast between crispy chicken and creamy sauce. Either way, garnish with chopped parsley and serve immediately.
For another crispy chicken option, try our firecracker chicken recipe.
Nutrition Per Serving
Per serving (about 1/4 of the recipe):
– Calories: ~550
– Protein: ~35g
– Carbs: ~40g
– Fat: ~30g
– Fiber: ~1g
– Sugar: ~18g
– Sodium: ~750mg
The calorie count is higher due to the frying. Using the air fryer or oven method reduces the fat by about 15g per serving.
Worth Knowing
- Let the coated chicken rest for 5 minutes before frying. This gives the batter time to set and adhere to the panko. Skipping this step increases the chance of the coating sliding off in the oil.
- Maintain the oil temperature at 365°F. The temperature drops when you add cold chicken. If you are frying multiple batches, wait 30 seconds between batches for the oil to recover. Fried chicken at the wrong temperature is greasy and soft.
- Press the panko onto the chicken. A gentle but firm press makes the breadcrumbs stick to the wet batter. A loose coating falls off and leaves bare patches.
- Make the sauce ahead. It keeps for 5 days in the refrigerator and the flavors improve as they sit. You can also make extra and use it on sandwiches, wraps, or as a dip for fries.
Quick Fixes
- The coating fell off during frying: The oil was not hot enough, or you did not press the panko on firmly enough. Make sure the oil is at 365°F before adding chicken, and press the breadcrumbs into every surface.
- The chicken is greasy: The oil temperature dropped too low, usually because you added too many pieces at once. Fry in smaller batches and let the oil recover between batches.
- The sauce is too spicy: Add another tablespoon of honey and a squeeze of mayonnaise. Both mellow the heat. You can also serve extra sauce on the side so people can control their own spice level.
- The chicken overcooked and dried out: You fried it too long. Chicken tenders are thin and cook in 4 to 6 minutes total. Check them at the 4-minute mark. For more tips on fried chicken, check our baked crack chicken breasts article for alternative cooking methods.
Make It Your Own
- Drizzle instead of toss: If you want to preserve maximum crunch, drizzle the sauce over the chicken instead of tossing. The crispy texture lasts longer this way.
- Bang bang shrimp: Use the same batter and sauce with large peeled shrimp. Fry for 2 to 3 minutes total. The sauce is traditionally paired with shrimp, so this is actually the original version.
- Spicy version: Increase the sriracha in both the sauce and the batter, add 1/4 teaspoon cayenne to the batter, and serve with a side of extra sriracha for heat lovers.
- Meal prep version: Fry the chicken and store it separately from the sauce. Reheat the chicken in a 400°F oven for 5 minutes, then add the sauce. This keeps the crust crispy for days.
- Double the sauce: You will always want more. The extra keeps for a week and works as a sandwich spread, a dip for vegetables, or a drizzle over rice bowls.
What Goes on the Plate Next
Steamed jasmine rice is the classic base. The rice soaks up any extra sauce and turns every grain into a flavored bite.
A simple Asian cucumber salad with sesame oil and rice vinegar adds crunch and freshness that cuts through the richness.
For a cookout or party spread, serve these alongside coleslaw, corn on the cob, or potato salad. The bang bang sauce also works as a dip for fries or onion rings.
For a complete dinner, pair with our sheet pan chicken fajitas for a different flavor profile, and browse our dinner recipes section for more ideas.
Keeping It Fresh
Store leftover chicken and sauce separately in the refrigerator for up to 3 days. The chicken will have softened slightly but still tastes great.
The sauce thickens in the fridge, so stir it before using.
To reheat the chicken and restore crunch, place it on a wire rack over a baking sheet and warm at 400°F for 5 to 8 minutes. The microwave takes 60 to 90 seconds but produces soft chicken.
Only use the microwave if you are in a rush.
For freezing, let the cooked chicken cool completely, then wrap in foil or place in a freezer bag for up to 3 months. Freeze the sauce separately in a jar.
Thaw both in the refrigerator overnight and reheat as directed. According to FoodSafety.gov’s cold storage chart, cooked poultry maintains best quality for 2 to 6 months in the freezer.
Questions People Ask
Can I bake this instead of frying?
Yes. Place the coated chicken on a parchment-lined baking sheet, spray with oil, and bake at 425°F for 12 to 15 minutes, flipping halfway.
The chicken will not be as crispy as the fried version but is still delicious and significantly less messy.
Can I make this in the air fryer?
Absolutely. Spray the coated tenders with cooking spray and air fry at 400°F for 10 minutes, flipping halfway.
The air fryer produces an excellent crunch with a fraction of the oil.
What if I do not have buttermilk?
Add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Stir and let it sit for 5 minutes until it slightly curdles.
This creates a buttermilk substitute that works perfectly in the batter.
How do I keep the chicken crispy after adding the sauce?
The honest answer is you cannot keep it fully crispy after tossing in sauce. For maximum crunch, drizzle the sauce over the top instead of tossing.
The chicken stays crispy for about 5 minutes after saucing, so serve immediately.
Is this the same as bang bang shrimp?
The sauce is the same, but the protein and technique are different. Bang bang shrimp uses the same creamy chili sauce on fried shrimp.
This chicken version uses the same flavor profile on panko-crusted chicken tenders. The sauce works on nearly anything crispy.