As I was flipping through old cookbooks, a vibrant memory surfaced—one sizzling evening filled with laughter and the irresistible aroma of crispy Bang Bang Chicken. This homemade creation transforms plain chicken tenderloins into a crunchy delight, perfectly dressed in my secret sweet and spicy sauce. What makes this Bang Bang Chicken truly special is not just the lip-smacking flavor, but also its versatility—it can be whipped up in a flash, making it a fantastic dinner option or a crowd-pleasing appetizer for those spontaneous gatherings. Whether you prefer your meal air-fried for a lighter touch or classically fried for that golden crunch, this dish embraces both methods beautifully. Are you ready to experience this mouthwatering sensation at home? Let’s dive in!
Why Choose Bang Bang Chicken?
Irresistible Crunch: The panko crust gives each tenderloin a delightful crunch that keeps you coming back for more.
Sweet and Spicy: The homemade bang bang sauce strikes the perfect balance of sweetness and heat, elevating your taste experience.
Quick to Prepare: Whip this dish up in about 30 minutes—ideal for a quick dinner or as an impressive appetizer for guests.
Versatile Enjoyment: Enjoy it as a standalone dish, or toss it in a salad or wrap for a satisfying meal. For similar flavor inspirations, don’t miss my Garlic Parmesan Chicken or serve it alongside Lemon Herb Chicken.
Customizable Options: Swap chicken for shrimp or tofu for a delicious twist, perfect for any dietary preference.
Bang Bang Chicken Ingredients
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For the Bang Bang Sauce
• Mayonnaise – The creamy base ensures a luscious texture; opt for low-fat for a lighter variant.
• Thai Sweet Chili Sauce – Contributes a sweet-tangy flavor; try honey or agave for a unique sweetness.
• Sriracha – Adds the desired heat; adjust according to your spice tolerance.
• Honey – Sweetens the sauce; maple syrup is a great substitute if needed. -
For the Chicken
• Boneless Skinless Chicken Tenderloins – The star of the dish; tender and juicy when cooked. Substitute with chicken breasts if preferred.
• Buttermilk – Tenderizes the chicken and helps the breading stick; make your own with milk and vinegar if needed.
• All-Purpose Flour – Coats the tenderloins for that crispy crust; feel free to use gluten-free flour as an alternative.
• Cornstarch – Ensures extra crunch; potato starch works as a good substitute.
• Egg – Binds the coating ingredients together; for vegan options, a flax egg can be used.
• Garlic Powder – Enhances the flavor profile; mix in more if you’re a garlic lover.
• Kosher Salt – Essential for seasoning; adjust to your taste.
• Black Pepper – Adds a subtle kick; freshly cracked is best for depth.
• Cayenne Pepper – Offers additional heat; use sparingly for a milder flavor. -
For the Coating
• Panko Breadcrumbs – Creates the signature crispy coating; regular breadcrumbs can substitute, but the texture will differ.
• Canola Oil – Used for frying; when air frying, opt for a suitable cooking spray instead. -
For Garnish
• Chopped Parsley – Brightens up the dish with color and freshness; feel free to sprinkle generously!
Step‑by‑Step Instructions for Bang Bang Chicken
Step 1: Make the Bang Bang Sauce
In a small bowl, combine ½ cup mayonnaise, ¼ cup Thai sweet chili sauce, 1 tablespoon Sriracha, and 1 tablespoon honey. Whisk these ingredients together until smooth and well-blended, creating a luscious and creamy sauce that delivers the perfect balance of sweet and heat. Set aside while you prepare the chicken for your flavorful Bang Bang Chicken.
Step 2: Prepare the Chicken
In a medium bowl, whisk together 1 cup buttermilk, ½ cup all-purpose flour, ¼ cup cornstarch, 1 egg, 1 tablespoon Sriracha, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ¼ teaspoon cayenne pepper until smooth. Coat the boneless skinless chicken tenderloins in this mixture, ensuring each piece is thoroughly covered, and let it marinate for about 10 minutes for tender, flavorful chicken.
Step 3: Coat with Panko
Place 1 ½ cups panko breadcrumbs in a shallow dish. Remove each chicken tenderloin from the buttermilk mixture and let any excess drip off, then dredge thoroughly in the panko, pressing gently to adhere the breadcrumbs. This step is key to achieving that irresistible crispiness in your Bang Bang Chicken, so ensure an even coating on each piece.
Step 4: Heat the Oil
In a large skillet, pour in about 1 inch of canola oil and heat over medium-high heat until it reaches 365°F. You can test the temperature by dropping in a small piece of bread; it should sizzle and turn golden within 30 seconds. This sizzling hot oil is essential for achieving that perfect golden-brown crust on your Bang Bang Chicken.
Step 5: Fry the Chicken
Carefully place chicken tenderloins into the hot oil, cooking them in batches to avoid overcrowding the pan. Fry each piece for 2-3 minutes on one side, turning them over once golden brown and consistent in color. Use a food thermometer to check that the internal temperature reaches 165°F, ensuring a juicy and safe bite of your delicious Bang Bang Chicken.
Step 6: Finish
Once cooked, transfer the chicken onto a plate lined with paper towels to drain excess oil. Immediately toss the crispy Bang Bang Chicken tenderloins with the prepared bang bang sauce from Step 1 until evenly coated. For a vibrant touch, sprinkle with chopped parsley and serve hot, celebrating the delightful crunch of your homemade dish!
Expert Tips for Bang Bang Chicken
- Perfecting the Crisp: Ensure your oil is at 365°F for the crispiest bang bang chicken; use a thermometer for accuracy to achieve that golden crust.
- Avoid Soggy Breading: Do not overcrowd the pan when frying; this prevents steam buildup, which can make the coating soggy.
- Air Frying Tips: For healthier bang bang chicken, air fry coated tenderloins at 400°F for 10 minutes, flipping halfway to ensure even cooking.
- Baking Option: Bake at 425°F for a lighter alternative; place on parchment paper for easy cleanup and flipping halfway through for even crispiness.
- Flavor Tweaks: Adjust the spice level in your bang bang sauce by increasing or decreasing the Sriracha—make it as mild or fiery as you prefer!
Bang Bang Chicken Variations & Substitutions
Feel free to customize this cheeky Bang Bang Chicken recipe to suit your personal taste and dietary needs!
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Shrimp Option: Swap chicken with shrimp for a delightful seafood twist. Sauté lightly for just a few minutes!
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Tofu Delight: For a vegetarian option, replace chicken tenderloins with tofu. Marinate it well in the flavor mix.
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Gluten-Free: Use gluten-free breadcrumbs and flour for a crispy coating that accommodates all dietary restrictions.
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Spicy Up: If you like it hot, add more Sriracha or incorporate different hot sauces to ramp up the heat! A touch of harissa pairs beautifully with this dish.
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Baking Alternative: For a lighter version, try baking at 425°F for 12-15 minutes. Just add a drizzle of olive oil for crispier results!
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Sweetness Swap: Taste the bang bang sauce and consider adding a splash of pineapple juice for a fruity sweetness that complements the heat.
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Fresh Herbs: Elevate your plate with fresh cilantro or chives as a zesty alternative garnish instead of parsley—this adds vibrant flavor!
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Serve with a Twist: Think outside the box and serve on a bed of zoodles or in a lettuce wrap for a fun, low-carb meal.
If you want to explore other flavor-packed recipes, don’t miss my Thai Chicken Soup or consider trying some delightful dish ideas from my Chicken Sandwich collection!
Storage Tips for Bang Bang Chicken
- Fridge: Store cooked Bang Bang Chicken in an airtight container for up to 5 days to maintain its crispy texture and flavor. Reheat in the oven for best results.
- Freezer: Freeze leftover chicken in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 6 months. Thaw in the fridge before reheating.
- Reheating: For optimal crispiness, reheat in an air fryer at 350°F for about 5 minutes, or bake in a preheated oven at 375°F until warmed through.
- Wrap: If you have leftover Bang Bang Chicken, consider wrapping in foil to retain moisture when reheating, but be wary that this may soften the crispy coating.
Make Ahead Options
These Bang Bang Chicken tenderloins are perfect for meal prep, saving you time on busy weeknights! You can marinate the chicken in the buttermilk mixture up to 24 hours in advance, allowing the flavors to infuse beautifully. Additionally, you can prepare the bang bang sauce and refrigerate it for up to 3 days in an airtight container, ensuring it stays fresh and creamy. To maintain quality, store the coated chicken separately from the sauce until you’re ready to cook. When it’s time to enjoy, simply heat the oil and fry or air fry the chicken for that crispy texture, then toss with the sauce for restaurant-quality Bang Bang Chicken at home!
What to Serve with Bang Bang Chicken
Transform your crispy creation into a memorable meal by pairing it with delightful sides that complement the flavors.
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Creamy Coleslaw: This cool, crunchy side brings a refreshing contrast, balancing the heat of the Bang Bang Chicken.
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Garlic Butter Rice: Fluffy and fragrant, this buttery rice absorbs the flavors from the chicken and sauce, making every bite delectable.
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Zesty Cucumber Salad: A vibrant mix of cucumbers, onions, and a light vinaigrette adds a crisp, refreshing profile that cuts through the richness.
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Sweet Potatoes Fries: The natural sweetness of these fries creates a delicious harmony with the spicy notes of the bang bang sauce.
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Stir-fried Vegetables: Crispy, colorful veggies offer a healthful crunch and a variety of textures that complement the tender chicken.
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Tropical Fruit Salsa: A fruity topping of mango or pineapple salsa injects a bright and sweet contrast, elevating your dish’s flavor profile.
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Sparkling Lemonade: A refreshing drink to cleanse the palate; its citrusy fizz pairs beautifully with the rich, savory notes of the chicken.
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Chocolate Mousse: For dessert, a light and airy chocolate mousse is a delightful sweet ending that rounds out this wonderful meal.
With these pairings, your Bang Bang Chicken becomes a feast of flavors, textures, and aromas that everyone will adore!
Bang Bang Chicken Recipe FAQs
What is the best way to select chicken tenderloins?
When choosing chicken tenderloins, look for those that are pale pink and plump, with no dark spots. Fresh tenderloins should feel moist and not have any lingering odor. If you’re cooking for a family or friends, I often suggest buying organic or free-range options for both quality and flavor.
How do I store leftover Bang Bang Chicken?
Store cooked Bang Bang Chicken in an airtight container in the refrigerator for up to 5 days. This will maintain its delightful crunch and flavor. To reheat, it’s best to pop it in the oven to help retain some of that crispy texture.
Can I freeze Bang Bang Chicken?
Absolutely! To freeze, lay the cooked chicken in a single layer on a baking sheet so they don’t stick together. Once frozen (about 1-2 hours), transfer them to a freezer-safe bag, where they can last for up to 6 months. Thaw in the refrigerator before reheating for the best results.
What should I do if my chicken isn’t getting crispy?
If the chicken isn’t crisping as expected, you may have overcrowded the pan while frying, which can trap steam and prevent a proper crunch. Make sure there’s enough room around each piece for hot air to circulate. Also, ensure your oil is at the correct temperature—around 365°F—for that perfect crunch.
Is Bang Bang Chicken suitable for those with gluten intolerances?
Yes! You can easily make Bang Bang Chicken gluten-friendly by substituting all-purpose flour with a gluten-free flour blend, and using gluten-free panko breadcrumbs. Be sure to verify that all other ingredients are gluten-free as well.
Can I make Bang Bang Chicken for pets?
It’s best to refrain from giving your pets any Bang Bang Chicken due to ingredients like salt, garlic powder, and Sriracha, which can be harmful to them. However, you can prepare a plain alternative without any seasonings or sauce if you’d like to treat them!
Bang Bang Chicken: Crispy Crunch with a Sweet Kick
Ingredients
Equipment
Method
- In a small bowl, combine ½ cup mayonnaise, ¼ cup Thai sweet chili sauce, 1 tablespoon Sriracha, and 1 tablespoon honey. Whisk until smooth. Set aside.
- In a medium bowl, whisk together 1 cup buttermilk, ½ cup all-purpose flour, ¼ cup cornstarch, 1 egg, 1 tablespoon Sriracha, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ¼ teaspoon cayenne pepper.
- Coat the chicken tenderloins in the mixture, ensuring each piece is fully covered. Let marinate for about 10 minutes.
- Place 1 ½ cups panko breadcrumbs in a shallow dish and dredge each chicken tenderloin in the breadcrumbs.
- Heat about 1 inch of canola oil in a large skillet over medium-high heat until it reaches 365°F.
- Carefully place chicken tenderloins into the hot oil and fry for 2-3 minutes on one side until golden brown. Check that the internal temperature reaches 165°F.
- Transfer cooked chicken to a paper towel-lined plate to drain excess oil and toss with prepared bang bang sauce until evenly coated. Garnish with chopped parsley and serve hot.
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