Bang Bang Chicken

Bang Bang Chicken is everything I want in a comfort food: crispy, tender chicken coated in a golden, crunchy panko crust and generously drizzled with a creamy, sweet, and spicy bang bang sauce. Whether I serve it as an appetizer, a game-day snack, or a fun dinner, it’s a showstopper that gets devoured in no time.

Why You’ll Love This Recipe

I love this Bang Bang Chicken because it delivers that irresistible restaurant-quality crunch and flavor with ingredients I usually already have on hand. It’s versatile—I can fry it, bake it, or toss it in the air fryer depending on how I feel. The bang bang sauce alone is reason enough to make it—it’s that perfect balance of creamy, tangy, and spicy. Whether I serve it over rice, in wraps, or with a side of veggies, it never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken tenderloins (or chicken breasts cut into strips)
• Buttermilk
• Panko breadcrumbs
• Canola or vegetable oil (for frying)
• Mayonnaise
• Sweet chili sauce
• Sriracha
• Cayenne pepper (optional, for extra heat)

Directions

1. I start by marinating the chicken tenderloins in buttermilk. This helps them stay juicy and adds great flavor.
2. While the chicken soaks, I prepare the bang bang sauce by mixing mayonnaise, sweet chili sauce, and Sriracha. I sometimes tweak the heat with a little extra cayenne or Sriracha depending on my mood.
3. I dredge each piece of chicken in panko breadcrumbs to get that signature crunch.
4. In a deep skillet, I heat oil over medium-high and fry the tenders until golden brown and crispy, about 3-4 minutes per side.
5. After draining them on paper towels, I drizzle the bang bang sauce generously over the hot chicken or serve it on the side for dipping.

Air Fryer Method

I spray the panko-coated chicken lightly with cooking spray, place them in the air fryer basket (not overcrowding), and air fry at 400°F for 10 minutes, flipping halfway through.

Oven Method

I preheat the oven to 425°F, place the tenders on a parchment-lined baking sheet, spray with cooking spray, and bake for 12-15 minutes, flipping once, until the internal temperature reaches 165°F.

Servings and timing

This recipe makes about 4 servings. From prep to plate, it takes roughly 35 minutes:

• Prep time: 15 minutes
• Cook time: 15–20 minutes (depending on method)
• Total time: around 35 minutes

Variations

• Bang Bang Chicken Skewers: I thread the marinated chicken onto skewers and either grill or bake them, then drizzle with sauce.
• Spicy Version: I add extra cayenne to the buttermilk soak and more Sriracha to the sauce.
• Bowl Style: I serve the crispy chicken over rice or noodles with shredded cabbage and drizzle the sauce over everything.
• Lighter Version: I use the air fryer or bake the chicken instead of frying.
• Wraps or Sandwiches: I slice the chicken and wrap it in tortillas with lettuce and sauce for an easy meal.

Storage/Reheating

Once the chicken is cooled (about 30 minutes), I wrap it in foil and store it in an airtight container in the fridge for up to 5 days.
To freeze, I place the chicken in a freezer-safe bag—it keeps well for up to 6 months.
For reheating, I bake it at 375°F for 10-12 minutes or pop it into the air fryer to bring back the crispiness. I always reheat without sauce and drizzle it fresh afterward.

FAQs

How spicy is bang bang chicken?

It’s mildly spicy with a little kick from the Sriracha, but I can always tone it down or amp it up depending on how much I use.

Can I make the bang bang sauce ahead of time?

Absolutely. I like to make it in advance—it keeps in the fridge for up to 5 days in an airtight container.

What can I serve with bang bang chicken?

I often pair it with rice, noodles, coleslaw, or even a fresh green salad. It also works great in wraps or tacos.

Can I use regular breadcrumbs instead of panko?

I can, but panko gives a much crispier texture. Regular breadcrumbs or crushed cornflakes work in a pinch, though.

Is there a dairy-free option?

Yes, I can use a dairy-free milk with a bit of vinegar as a substitute for buttermilk. And I just make sure to use a dairy-free mayo in the sauce.

Conclusion

Bang Bang Chicken is one of those recipes that never fails to impress—it’s crispy, flavorful, and drenched in a sauce I can’t stop making. Whether I’m cooking for guests or craving a weeknight treat, this dish hits the spot every single time.

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