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Irresistible Bang Bang Chicken

Category: Satisfying Main Dishes for Every Occasion

You’ll dip bite-sized chicken pieces in a creamy buttermilk mix and coat them in crispy panko. Give them a deep fry until they're golden outside and tender inside. Toss hot chicken with a homemade bang bang sauce—think mayo, honey, Thai chili, and Sriracha for that sweet-heat magic. Sprinkle some fresh parsley and dig in while it’s still toasty. Makes a killer snack or the main event.

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Barbara Chef
Updated on Thu, 12 Jun 2025 12:46:03 GMT
Bang bang chicken piled on a plate with a scoop of rice. Highlight
Bang bang chicken piled on a plate with a scoop of rice. | cookwithcarla.com

If you want a wild snack for a game night or party but can’t be bothered with a huge fuss, Bang Bang Chicken is your go-to. Each bite is crunchy outside and juicy inside, then dunked in a sweet, spicy, creamy sauce you’ll want on just about anything.

Fresh Ingredients List

  • Fresh parsley: a bright touch to finish if you’ve got it
  • Canola oil: best for frying since it stays clean and doesn’t burn quick
  • Panko breadcrumbs: giant crunchy crumbs give unbeatable texture
  • Cayenne pepper: totally optional but brings on some heat at the end
  • Garlic powder kosher salt and black pepper: bring a big boost of seasoning use pepper from your grinder for more zing
  • Large egg: helps batter stick all around use one that isn’t icy cold
  • All-purpose flour and cornstarch: together, they make a super crisp and light shell check corn starch is still fresh for full crunch
  • Buttermilk: soaks into the chicken and keeps it soft try for true cultured buttermilk if you find it
  • Boneless skinless chicken tenderloins: they’re quick and juicy grab fresh pieces if it’s an option
  • Honey: adds a mellow sweetness use pure or local honey for better taste
  • Sriracha: delivers that spicy kick add more if you love it fiery
  • Thai sweet chili sauce: sweet and tart, picks up the whole dish splash in more for a flavor pop
  • Mayonnaise: creamy and smooth forms the base of the bang bang sauce full-fat is the way to go

Easy Step-by-Step Guide

Sauce and Garnish:
Pour bang bang sauce all over the chicken and toss it together, then sprinkle some parsley and eat right away while the pieces are piping hot
Drain and Serve:
Move your crispy chicken onto paper towels for thirty seconds then slide onto your serving dish
Fry the Chicken:
Drop chicken in the hot oil in batches let it crisp up for two to three minutes on each side until it’s golden and cooked through inside pause to let the oil heat up again before frying the next round
Heat the Oil:
Fill a deep skillet with about an inch of canola oil set it over medium-high and heat to 365 degrees if some panko thrown in fizzles, you’re set
Bread the Chicken:
Spread panko onto a plate take each chicken bit out of the batter gently shake off leftovers, press all sides into panko and place on another plate keep going for every piece
Prepare the Battering Station:
In a bowl, whisk up the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and maybe cayenne until smooth add in the chicken chunks and stir so every piece gets covered
Make the Sauce:
All the mayo, Thai sweet chili, Sriracha, and honey get stirred up in a small bowl until the sauce is perfectly creamy cover it and set to the side
A plate of bang bang chicken with rice. Highlight
A plate of bang bang chicken with rice. | cookwithcarla.com

How to Store

If you’ve got extra, seal it up in a fridge container and it stays good for up to 2 days Pop it back in the oven or air fryer at 375 to get the crisp back Sauce can chill in its own jar in the fridge for about a week

Swap Options

No chicken tenderloins in the fridge? Cut strips from boneless thighs or chicken breast Plain Greek yogurt can pinch-hit for mayo in the sauce For anyone with gluten issues, gluten-free panko is the way to go

How to Serve

Spoon it hot over simple jasmine rice with crunchy veggies or slice and slip into soft slider buns If you’re feeding a crowd, chop into bites and serve the sauce on the side so friends can dunk as they like

Backstory & Inspiration

This dish started as Sichuan street food where poached chicken meets sesame heat but here in the States, it’s swapped out for fried chicken with a punchy sweet spicy creamy sauce instead

Recipe FAQs

→ Which chicken cut should I grab?

Go for boneless, skinless tenderloins since they stay juicy and cook even. Thin-cut chicken breast totally works too—just chop it up.

→ What's usually in bang bang sauce?

You’ll usually see mayo, Thai sweet chili, a squeeze of Sriracha, plus honey to make it creamy, tangy, and just a little spicy-sweet.

→ Is baking an option instead of frying?

You can totally bake it—pop panko-coated chicken pieces on a rack, roast at 425°F, and pull them out after 20-25 minutes when they're golden and crisp.

→ How do I get the outside super crunchy?

Stick with fresh panko for big crunch. Make sure the oil’s hot enough before frying, and let pieces rest on a rack so they stay crispy and not soggy.

→ What goes great on the side?

This chicken’s awesome with steamed rice, tossed veggies, Asian-style slaw, or just as finger food with dip at any hangout.

Bang Bang Chicken

Chicken gets crunchy in panko, then slathered in a spicy-sweet sauce. Makes a tasty starter or an easy meal.

Prep Time
20 min
Cook Time
6 min
Total Time
26 min

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings (4 portions)

Dietary Preferences: ~

Ingredients

→ Bang Bang Sauce

01 2 tablespoons honey
02 1 teaspoon Sriracha sauce (add more if you want extra kick)
03 232 g mayonnaise
04 132 g Thai sweet chili sauce

→ Chicken

05 chopped fresh parsley to sprinkle on top
06 canola oil for frying
07 216 g plain panko breadcrumbs
08 0.125 teaspoon cayenne pepper (totally optional)
09 0.25 teaspoon black pepper
10 0.5 teaspoon kosher salt
11 0.5 teaspoon garlic powder
12 1 tablespoon Sriracha sauce
13 1 large egg, take it out ahead so it's not cold
14 64 g cornstarch
15 94 g all-purpose flour
16 245 g buttermilk
17 680 g boneless, skinless chicken tenderloins

Steps

Step 01

Set the hot chicken on your favorite plate and splash a bunch of the sauce over the top, or give it a good toss. Throw on some parsley and dig in right away while it's nice and crispy.

Step 02

When the oil's hot, start frying a few pieces at a time. Don’t crowd the pan. Cook each side until deep golden, usually about 2 or 3 minutes, and make sure the middle hits 74°C. Let the fried chicken chill on a paper towel.

Step 03

Fill a big skillet with around 2.5 cm of canola oil and get it up to 185°C. Use your kitchen thermometer to keep an eye on that temp.

Step 04

Toss the panko in a shallow bowl. Pull each piece of chicken out of the batter and let any drips fall off. Roll them in the panko so it sticks well. Set all the pieces aside on a clean plate until you’re done.

Step 05

Mix together the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and if you want, the cayenne, in a mixing bowl. Whisk until smooth then drop in the chicken. Stir around to get it all coated.

Step 06

Stir up the mayonnaise, sweet chili, Sriracha, and honey in a small bowl. Mix until it’s all one smooth sauce and set it aside till you need it.

Notes

  1. Keep your pan from getting too full when frying so your chicken stays crunchy and golden. If the oil cools down, the coating won't crisp up right.

Required Equipment

  • large skillet
  • shallow dish
  • mixing bowls
  • paper towel
  • whisk
  • kitchen thermometer

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • This one's got egg, wheat, gluten, and soy for sure; depending on your mayo, there might even be mustard.

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 1415
  • Fat: ~
  • Carbs: ~
  • Protein: ~