Description
Bang Bang Chicken is one of those dishes that instantly grabs attention—and keeps it. Crispy, golden chicken tenders coated in a rich, creamy, sweet-spicy sauce deliver a flavor combination that is bold, addictive, and unforgettable. Whether served as an appetizer, party snack, or main dish, Bang Bang Chicken consistently earns rave reviews and empty plates.
Ingredients
For the Bang Bang Sauce
1 cup mayonnaise
½ cup Thai sweet chili sauce
1 teaspoon Sriracha sauce
2 tablespoons honey
For the Chicken
1½ 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
Instructions
In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey.
Whisk until smooth. Cover and set aside.
In a medium bowl, whisk together the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper (if using) until smooth.
Add the chicken tenderloins and toss until fully coated.
Let marinate for 10 minutes.
Place the panko breadcrumbs on a plate.
Remove each chicken tender from the marinade and coat evenly with breadcrumbs, pressing gently so the crumbs stick.
Set aside on a clean plate.
Heat canola oil in a skillet over medium-high heat to 365°F (185°C).
Fry the chicken in batches for 2–3 minutes per side, until golden brown and fully cooked.
Use a meat thermometer to confirm an internal temperature of 165°F (74°C).
Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
Toss the warm chicken tenders in the prepared Bang Bang sauce until evenly coated.
Sprinkle with chopped parsley and serve immediately while hot.