Bang Bang Chicken

Bang bang chicken transforms simple chicken tenderloins into an irresistible dish with crispy, golden-brown exteriors and juicy, tender centers, all elevated by a sweet-spicy sauce that delivers the perfect flavor kick. This crowd-pleasing recipe takes the beloved bang bang sauce typically reserved for shrimp and pairs it with perfectly fried chicken tenders for a meal that's equally suited to casual family dinners or entertaining guests. The contrast between the crunchy panko coating and the creamy, tangy sauce creates a delightful textural experience that will have everyone reaching for seconds.

I first made this for a family gathering when I wanted something more exciting than typical fried chicken. Everyone was fighting over the last piece, and my brother-in-law who claims he doesn't like spicy food ate three servings! Now it's requested at every get-together, and I always make extra for leftovers that never seem to last long in my refrigerator.

Ingredients and Selection Tips

• Chicken Tenderloins: These naturally tender cuts cook quickly and remain juicy; true tenderloins come from the underside of the chicken breast and are more tender than breast strips
• Buttermilk: Full-fat provides the best flavor and helps tenderize the chicken; the tanginess complements the sweet-spicy sauce
• Panko Breadcrumbs: Japanese-style breadcrumbs that create an exceptionally crispy coating that stays crunchier longer than regular breadcrumbs
• Mayonnaise: The base of the bang bang sauce; use full-fat for the richest flavor
• Sweet Chili Sauce: Provides the perfect balance of sweetness and mild heat; look for it in the Asian food section
• Sriracha: Adds the signature heat to the sauce; adjust according to your spice preference

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Detailed Cooking Instructions

Step 1:

Begin by preparing the bang bang sauce, which allows the flavors to meld while you work on the chicken. In a medium bowl, combine ½ cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon Sriracha (adjust according to your heat preference), and 1 teaspoon honey, whisking until completely smooth and well-incorporated. Cover and refrigerate this sauce while preparing the chicken to allow the flavors to develop fully.

Step 2:

Create the buttermilk mixture by combining 1 cup of full-fat buttermilk with ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, and ¼ teaspoon cayenne pepper (adjust according to spice preference) in a medium bowl, whisking thoroughly to distribute the spices evenly throughout the liquid. This seasoned mixture not only adds flavor but helps tenderize the chicken.

Step 3:

Prepare the breading station by placing 2 cups of panko breadcrumbs in a shallow dish, adding ½ teaspoon each of salt, garlic powder, and paprika, then mixing thoroughly to distribute the seasonings throughout the breadcrumbs. Having a consistent distribution of seasonings ensures every bite of chicken will have the perfect flavor profile.

Step 4:

Pat the chicken tenderloins dry with paper towels to remove excess moisture, which helps the buttermilk mixture adhere better and prevents splattering during frying. If using chicken breasts instead of tenderloins, slice them into strips approximately 1-inch wide and 3-4 inches long to mimic the size of natural tenderloins.

Step 5:

Dip each chicken piece first into the seasoned buttermilk, ensuring it's completely coated, then let excess liquid drip off before pressing firmly into the seasoned panko mixture. Turn and press several times to ensure the breadcrumbs adhere evenly and completely cover the chicken, creating a thick coating that will become exceptionally crispy when fried.

Step 6:

For deep frying, heat vegetable or canola oil to 350°F in a heavy-bottomed pot or deep fryer, using enough oil to submerge the chicken pieces completely. The precise temperature is crucial – too hot and the coating burns before the chicken cooks through; too cool and the breading absorbs too much oil, becoming greasy rather than crispy.

Step 7:

Carefully lower 3-4 coated chicken pieces into the hot oil, being cautious not to overcrowd the pot which would lower the oil temperature significantly. Fry for approximately 3-4 minutes until the coating is golden brown and the internal temperature of the chicken reaches 165°F, which ensures the chicken is fully cooked while remaining juicy.

Step 8:

Transfer the fried chicken pieces to a wire rack set over a baking sheet rather than directly onto paper towels – this keeps the bottom from becoming soggy while allowing excess oil to drain. The elevation and air circulation maintains the crispiness of the coating on all sides.

Step 9:

Continue frying the remaining chicken in batches, allowing the oil to return to 350°F between each batch to ensure consistent cooking results. Monitor the oil temperature throughout the process, adjusting the heat as necessary to maintain the target temperature.

Step 10:

Just before serving, drizzle the chilled bang bang sauce generously over the crispy chicken tenders, or serve it alongside for dipping according to preference. Garnish with thinly sliced green onions and a sprinkle of sesame seeds for visual appeal and added texture, creating a restaurant-quality presentation.

Bang bang chicken represents fusion cuisine at its most approachable and delicious. The dish borrows flavors from Asian cuisine – the sweet-spicy sauce with its Sriracha kick – and combines them with American comfort food in the form of crispy fried chicken. This marriage creates something greater than the sum of its parts, with the creamy, tangy sauce perfectly complementing the crunchy exterior of the chicken.

What makes this dish particularly special is its versatility. The same delicious experience can be achieved through different cooking methods, making it adaptable to various dietary preferences and kitchen setups. While deep-frying delivers the ultimate crispy experience, the air fryer version significantly reduces oil usage while maintaining impressive crispiness. Even the baked version offers a delicious alternative for those avoiding fried foods altogether.

The contrast of textures plays a significant role in the appeal of bang bang chicken. The substantial crunch of the panko coating gives way to tender, juicy chicken, while the creamy sauce adds another dimension to each bite. This textural interplay makes each mouthful interesting and satisfying in a way that simpler dishes cannot match.

For entertainers, bang bang chicken offers the perfect combination of impressive presentation and practical preparation. The chicken can be breaded in advance and refrigerated, ready to cook just before guests arrive. The sauce can be prepared days ahead, allowing the flavors to develop fully. This make-ahead potential reduces the stress of hosting while still delivering a wow-worthy dish.

The flavor profile of bang bang chicken strikes that perfect balance between familiar and exciting. The chicken itself is seasoned but not overwhelming, allowing it to appeal to even conservative palates. The sauce, with its customizable level of heat, can be adjusted to suit any gathering – made milder for family dinners or spicier for heat-loving friends.

My husband accidentally bought twice the amount of chicken I needed for this recipe last month, but I decided to make it all anyway. What I thought would be days of leftovers disappeared by the next morning – I caught him eating cold bang bang chicken straight from the refrigerator before breakfast!

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The first time I made bang bang chicken was for friends who had raved about a similar dish at an expensive restaurant. I was nervous about recreating something they loved so much, but after one bite, they insisted mine was even better! There's something deeply satisfying about watching people experience that first bite – the crunch of the coating giving way to tender chicken, followed by the creamy, sweet-spicy punch of the sauce. What I appreciate most about this recipe is how it transforms simple ingredients into something that feels special enough for celebrations yet easy enough for weeknight dinners. While I've experimented with different spice levels and even tried adding honey to the sauce for extra sweetness, the basic formula remains a perfect balance that satisfies everyone from spice-lovers to those with more conservative palates.

Frequently Asked Questions

→ Can I make Bang Bang Chicken in an air fryer?

Yes! To air fry, preheat your air fryer to 375°F. Spray the breaded chicken with cooking oil, then air fry for 10-12 minutes, flipping halfway through, until crispy and the internal temperature reaches 165°F. This method uses significantly less oil.

→ Can I make this recipe ahead of time?

You can prepare the bang bang sauce up to 5 days ahead and store it in the refrigerator. The chicken is best when freshly fried, but leftovers can be refrigerated and reheated in a 375°F oven for 10 minutes to maintain some crispiness.

→ What can I serve with Bang Bang Chicken?

This versatile dish pairs well with steamed rice, Asian slaw, steamed vegetables, or a simple green salad. For appetizer portions, serve with extra sauce on the side for dipping. It also makes excellent lettuce wraps with fresh herbs.

→ How can I make this recipe less spicy?

To reduce the heat, omit the cayenne pepper completely and reduce or eliminate the Sriracha in both the batter and sauce. You can also use a milder sweet chili sauce, as some brands are spicier than others.

→ Can I substitute the chicken tenderloins with something else?

Absolutely! Boneless, skinless chicken breasts cut into strips work perfectly. For a seafood version, large shrimp or chunks of firm white fish like cod are excellent alternatives. For a vegetarian option, try extra-firm tofu cut into strips.