Dinner

Bang Bang Chicken with Crispy Fried Coating and Spicy Sweet Chili Sauce Recipe

Name: Bang Bang Chicken with Crispy Fried Coating and Spicy Sweet Chili Sauce Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian Fusion
Ingredients: 1 cup (232 g) mayonnaise; ½ cup (132 g) Thai sweet chili sauce; 1 teaspoon Sriracha (or more to taste); 2 tablespoons honey; 1 ½ pounds boneless skinless chicken tenderloins; 1 cup (245 g) buttermilk; ¾ cup (94 g) all-purpose flour; ½ cup (64 g) cornstarch; 1 large egg (room temperature); 1 tablespoon Sriracha; ½ teaspoon garlic powder; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ⅛ teaspoon cayenne pepper (optional); 2 cups (216 g) panko breadcrumbs (plain); Canola oil (for frying); Chopped parsley

ByCharlotte Montgomery February 25, 2026February 25, 2026

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Introduction

Bang Bang Chicken is a crispy, flavorful dish that combines tender fried chicken with a creamy, spicy sauce. It’s perfect as an appetizer or a main course when you want something quick, tasty, and satisfying.

A metal tray lined with light brown parchment paper holds six golden-brown crispy chicken tenders, each coated in a shiny, sticky glaze with small bits of red chili and sprinkled with finely chopped green herbs. The chicken pieces are arranged closely, overlapping slightly, with a small white round bowl filled with a creamy, pale orange dipping sauce speckled with red bits placed in the bottom left corner of the tray. The tray rests on a wooden table, with some scattered herbs around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (232 g) mayonnaise
½ cup (132 g) Thai sweet chili sauce
1 teaspoon Sriracha, or more to taste
2 tablespoons honey
1 ½ pounds boneless skinless chicken tenderloins
1 cup (245 g) buttermilk
¾ cup (94 g) all-purpose flour
½ cup (64 g) cornstarch
1 large egg, room temperature
1 tablespoon Sriracha
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper (optional)
2 cups (216 g) panko breadcrumbs, plain
Canola oil, for frying
Parsley, chopped, for garnish

Instructions

Step 1: Make the bang bang sauce by combining mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a small bowl. Mix well and set aside.
Step 2: In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper (if using) to create the batter.
Step 3: Add chicken tenderloins to the batter, tossing to coat them evenly.
Step 4: Pour panko breadcrumbs onto a shallow plate. Remove chicken pieces from the batter one at a time, shaking off excess batter, then dredge each piece in the panko, pressing lightly to help it stick. Set aside on a clean plate.
Step 5: Heat about an inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C).
Step 6: Fry the breaded chicken in batches, avoiding overcrowding. Cook each piece for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
Step 7: Transfer fried chicken to a paper towel-lined plate to drain excess oil.
Step 8: Drizzle the cooked chicken with the prepared bang bang sauce, sprinkle with chopped parsley, and serve warm.

Tips & Variations

For extra crunch, use a mix of panko and crushed cornflakes in the coating.
If you prefer less heat, reduce or omit the Sriracha in the sauce and batter.
Serve with steamed rice or a fresh salad for a complete meal.
Use chicken thighs instead of tenderloins for juicier results.

Storage

Store leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to maintain crispiness. The bang bang sauce is best added fresh to keep the coating crunchy.

How to Serve

A close-up of a crispy golden-brown chicken wing being held by a woman's hand with white nail polish, dipped halfway into a small round silver cup filled with creamy orange dipping sauce, with visible green herb flakes on the wing. The chicken wing shows a crunchy textured surface with a shiny glaze, sitting in a silver tray with several other chicken wings in the background. The scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken instead of frying it?

Yes, you can bake the breaded chicken at 400°F for about 20-25 minutes, flipping halfway through. It won’t be as crispy as frying but will still be delicious.