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Bang Bang Chicken Recipe: Crispy, Saucy, and Totally Addictive

Bang Bang Chicken with creamy chili sauce and parsley
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Crispy fried chicken tenders tossed in a creamy, spicy Bang Bang sauce made with chili, honey, and Sriracha.

Ingredients

Scale

For the Sauce:

  • 1 cup mayonnaise

  • ½ cup Thai sweet chili sauce

  • 1 teaspoon Sriracha sauce

  • 2 tablespoons honey

For the Chicken:

  • 1 ½ 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, for heat)

  • 2 cups plain panko breadcrumbs

  • Canola oil, for frying

  • Chopped parsley, for garnish

Instructions

1. Make the Bang Bang Sauce:

2. In a small bowl, mix mayonnaise, sweet chili sauce, Sriracha, and honey.

3. Whisk until smooth. Cover and set aside.

4. Prepare the Chicken Marinade:

5. In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and optional cayenne pepper until smooth.

6. Add the chicken tenderloins to the marinade, ensuring they are fully coated. Let marinate for 10 minutes.

7. Coat the Chicken:

8. Place panko breadcrumbs on a plate.

9. Remove each chicken tender from the marinade and coat evenly with breadcrumbs, pressing gently to ensure the crumbs adhere.

10. Set coated chicken aside on a clean plate.

11. Fry the Chicken:

12. Heat canola oil in a skillet over medium-high heat to 365°F.

13. Fry chicken tenders in batches for 2–3 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.

14. Drain and Toss:

15. Transfer fried chicken to a paper towel-lined plate to drain excess oil.

16. Toss the chicken tenders in the Bang Bang Sauce until evenly coated.

17. Garnish and Serve:

18. Sprinkle with chopped parsley and serve warm.

Notes

For a spicier kick, increase the amount of Sriracha in the sauce or marinade.

To make this recipe lighter, try baking the breaded chicken tenders at 425°F for 20–25 minutes instead of frying.

The Bang Bang Sauce can be made ahead of time and stored in the refrigerator for up to 5 days.

Find it online: https://cookingwithramsay.com/bang-bang-chicken/