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Bang Bang Chicken

Featured in Delicious Main Dish Recipes for Every Occasion.

Golden panko breaded chicken tenders topped with a sweet and spicy sauce, made using mayo, Thai chili sauce, and Sriracha for a flavorful kick.

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Updated on Tue, 18 Mar 2025 18:54:55 GMT
Crispy, golden chicken pieces on a plate drizzled with sauce and sprinkled with parsley, served alongside a tiny bowl of dipping sauce. Pin it
Crispy, golden chicken pieces on a plate drizzled with sauce and sprinkled with parsley, served alongside a tiny bowl of dipping sauce. | chefmelt.com

My family goes wild for these chicken tenders! I whipped up this dish after I couldn't stop craving my favorite takeaway, and now it's a regular request at our dinner table. You'll get incredibly crunchy outside and juicy inside chicken, topped with a finger-licking sweet and spicy sauce!

What Makes This Special

That mix of crispy chicken smothered in tangy sweet sauce is just unbeatable. You've got options too - fry, bake, or toss in your air fryer, whatever suits you! And that sauce? You'll be wanting to drizzle it on practically everything, just like we do!

Ingredients List

  • Chicken: Pick up tender strips as they cook more evenly than chopped breast meat.
  • For The Sauce: Mayo, hot sauce and sweet chili sauce.
  • Buttermilk: This is your secret for extra tender chicken.
  • Bread Crumbs: Go for the crispy ones found in the Asian section.
  • Oil: Any standard cooking oil will do the job.

Cooking Method

Let's Begin
For maximum crunch, drop them in hot oil. Got an air fryer? Give them 10 minutes at 400 degrees. Oven cooking works too - heat it to 425!
Creating Crispiness
Soak in buttermilk, then coat with crumbs. Push them on firmly for full coverage!
Whipping Up Sauce
Combine your sauce ingredients, starting light with the heat - you can always add more after tasting.
Final Touch
Once they're golden brown, smother with that amazing sauce. Keep extra for dipping, you'll definitely need it!

Quick Advice

The buttermilk soak isn't optional - it totally changes the game! Keep an eye on your temperature regardless of cooking method. Want extra crunch? Go for a double coating! And don't crowd your tenders, they need space to get crispy all around.

A platter of crispy fried chicken wings garnished with parsley, accompanied by a small bowl of dipping sauce. Pin it
A platter of crispy fried chicken wings garnished with parsley, accompanied by a small bowl of dipping sauce. | chefmelt.com

Storage Info

Extras? You're in luck! They'll keep nicely in the fridge for about 5 days. Freezing works fine too - just wrap them tightly. When you're ready to eat, warm them in the oven for crispiness - the microwave just makes them soft and sad.

Serving Ideas

Try them on top of rice drowning in sauce. They pair perfectly with coleslaw, or a fresh cucumber salad for balance. My kids love taking them in lunch wraps. However you serve them, don't forget that extra dipping sauce!

Frequently Asked Questions

→ What temperature should the oil reach for frying?

Heat it to 365°F to get that perfect crunch.

→ Is the spiciness adjustable?

Definitely! You can tweak the Sriracha amount to suit your taste buds.

→ Why use buttermilk in the process?

It softens the chicken and makes sure the coating sticks well.

→ Can I make the sauce ahead of time?

Sure thing! Pop it in the fridge and it'll stay good for up to 3 days.

→ Is baking an option instead of frying?

You can bake it if you want, but it won't have the same crispy bite.

Bang Bang Chicken

Golden-brown chicken tenders with a crunchy panko coating, paired with a creamy, zesty, sweet-chili mayo dip. Inspired by restaurant favorites.

Prep Time
20 Minutes
Cook Time
6 Minutes
Total Time
26 Minutes

Category: Main Dish Recipes

Difficulty: Intermediate

Cuisine: Asian-American

Yield: 4 Servings (1)

Dietary: ~

Ingredients

01 1/2 cup Thai-style sweet chili sauce.
02 1 cup creamy mayonnaise.
03 2 tablespoons of natural honey.
04 1 teaspoon Sriracha hot sauce.
05 1 1/2 pounds of tender chicken strips.
06 1 large egg (beaten).
07 1/2 cup cornstarch.
08 1 tablespoon Sriracha.
09 3/4 cup plain flour.
10 1 cup buttermilk.
11 1/2 teaspoon sea salt.
12 1/2 teaspoon garlic powder.
13 1/8 teaspoon optional cayenne.
14 2 cups Japanese-style panko crumbs.
15 1/4 teaspoon black pepper.
16 Oil for frying (using canola).
17 Fresh parsley for sprinkling.

Instructions

Step 01

Stir together the sauce components. Put it aside for now.

Step 02

Combine the egg, buttermilk, flour, cornstarch, and the seasonings in a bowl.

Step 03

Dip the chicken pieces in the batter until fully coated.

Step 04

Roll the battered chicken in panko crumbs.

Step 05

Warm up your oil to a temperature of 185°C (365°F).

Step 06

Fry chicken in the oil for about 2-3 minutes per side until the inside hits 74°C (165°F).

Step 07

Let the fried pieces sit on paper towels to cool off.

Step 08

Coat the chicken with your sauce and sprinkle parsley as a garnish.

Notes

  1. Keep the oil at a steady temperature.
  2. Cook in smaller batches for best results.
  3. You can tweak the spiciness in the sauce.
  4. Serve it right after cooking for that crispy texture.

Tools You'll Need

  • A sturdy skillet for frying.
  • Several paper towels for draining.
  • A couple of mixing bowls.
  • Cooking thermometer to check oil and chicken.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs are present (in mayo and the recipe).
  • Wheat (found in the flour and panko crumbs).
  • Dairy (from buttermilk).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 1415
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~