If you’re craving crispy chicken with a sweet-and-spicy kick, this Bang Bang Chicken delivers in a big way.

Tender chicken tenderloins are coated in a flavorful buttermilk batter, fried until golden, and tossed in a creamy homemade bang bang sauce.

It’s indulgent, crave-worthy, and totally irresistible.

Why You’ll Love This Recipe

Crispy outside, juicy inside – The perfect fried chicken texture.

Easy homemade sauce – Tangy, spicy, sweet, and creamy in one drizzle.

Better than takeout – Customize the heat level to your taste.

Versatile – Serve over rice, in tacos, or with a side salad.

What You’ll Need (Ingredient Highlights)

Bang Bang Sauce

Mayonnaise – The base of the sauce; creamy and rich.

Thai Sweet Chili Sauce – Adds sweet heat and tang.

Sriracha – Brings spice and bold flavor.

Honey – A touch of sweetness to balance the heat.

Chicken & Breading

Chicken Tenderloins – Boneless, skinless, and perfect for quick cooking.

Buttermilk Batter – With flour, cornstarch, egg, and seasoning for deep flavor.

Panko Breadcrumbs – Extra crisp and light.

Canola Oil – Great for frying due to its high smoke point.

Parsley – For a pop of color and freshness.

How to Make Bang Bang Chicken

Step 1: Make the Bang Bang Sauce

In a small bowl, whisk together:

1 cup mayonnaise

½ cup Thai sweet chili sauce

1 tsp Sriracha (or more to taste)

2 tbsp honey

Set aside until serving. This sauce is good chilled or at room temperature.

Step 2: Prepare the Chicken Batter

In a medium mixing bowl, combine:

1 cup buttermilk

¾ cup all-purpose flour

½ cup cornstarch

1 egg

1 tbsp Sriracha

½ tsp garlic powder

½ tsp kosher salt

¼ tsp black pepper

⅛ tsp cayenne (optional)

Whisk until smooth.

Add 1½ lbs chicken tenderloins, toss to coat evenly in the batter.

Step 3: Bread the Chicken

Pour 2 cups panko breadcrumbs onto a shallow plate.

Working one at a time, remove each chicken piece from the batter, shake off excess, and press into panko until well-coated.

Set aside on a clean plate.

Step 4: Fry to Crispy Perfection

In a large skillet, pour in about 1 inch of canola oil.

Heat to 365°F (185°C). Use a thermometer to ensure accuracy.

Fry the chicken in batches for 2–3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).

Transfer to a paper towel-lined plate to drain.

Step 5: Toss and Serve

Once all the chicken is cooked and drained, drizzle or toss with the prepared bang bang sauce.

Sprinkle with chopped fresh parsley and serve warm.

Serving Suggestions

Serve over jasmine rice or Asian noodles

Wrap in tortillas for crispy chicken tacos

Pair with a cabbage slaw or cucumber salad

Use as a protein in rice bowls or lettuce wraps

Tips & Variations

Air Fryer Option: Spray breaded chicken with oil and air fry at 400°F for 10–12 minutes, flipping halfway.

Make it spicier: Add extra sriracha or a pinch of cayenne to the sauce.

Make ahead: Keep sauce and fried chicken separate, and reheat in oven or air fryer to re-crisp.

Don’t skip the cornstarch: It creates that extra light, crisp crust.

FAQs

Can I bake this instead of frying?
Yes, though it won’t be as crispy.

Bake at 425°F for 20–25 minutes, flipping halfway and spraying with oil.

Is it spicy?
Mildly. You can adjust the heat by adding or reducing Sriracha.

What can I use instead of chicken tenderloins?
Chicken breasts cut into strips or even boneless thighs work well.

Can I use store-bought bang bang sauce?
You can, but homemade has a fresher, more balanced flavor.

Final Thoughts

Bang Bang Chicken is the ultimate combination of crispy, creamy, and spicy-sweet.

Whether you serve it as an appetizer, a main, or a party snack, it’s guaranteed to be a crowd-pleaser.

Once you try this homemade version, you’ll never go back to takeout!