Bang Bang Chicken is panko-crusted chicken tenderloins deep-fried to a crispy golden brown, drizzled with homemade bang bang sauce. Crispy tangy chicken delight! Of course, I also have Bang Bang Shrimp that you will love!
Yes, we all know about Bang Bang Shrimp, but with the sauce being a sweet and spicy delight, it’s a shame not to use it on other foods! So, I now have this chicken smothered in the sauce, as well as bang bang chicken skewers and bang bang salmon that you have to try. And, if you want to make this bang bang chicken a meal, I also have quite a few side dishes that will be perfect.
Crispy chicken tenders before coating. Can be served this way instead of coated!
Ingredients & Substitutions
Chicken: Look for boneless skinless chicken tenderloins (tenders). Or, you could cut chicken breasts into strips, although that would not actually be chicken tenderloins, which are smaller pieces of meat located on the underside of the chicken breast. Either way, this recipe will be your new favorite way to serve chicken!
Bang Bang Sauce: The simple sauce is both sweet and spicy. And I have both homemade mayonnaise and sweet chili sauce you can use in the sauce. Depending on how hot you want the sauce, you can always add more Sriracha. You can make the sauce ahead of time; it will last in the refrigerator for up to 5 days.
Buttermilk: Look for full-fat buttermilk to use to coat the chicken pieces. I have a homemade buttermilk recipe you could use if you don’t have any on hand. To make the breading a little spicier, add more cayenne pepper and Sriracha sauce to the buttermilk mixture.
Panko: Panko is a Japanese-style breadcrumb that is lighter and will stay crispier longer. Look for plain panko in the Asian food aisle of the grocery store. You could get away with using regular breadcrumbs or cornflakes, but the texture and crunch will be different.
Oil: After frying the chicken in canola or vegetable oil, don’t throw out the oil. First, check out how to clarify used cooking oil so it doesn’t go to waste.
How to Make Bang Bang Chicken in the Air Fryer
If you would rather use your air fryer for this recipe, you will still get crispy chicken, but with no mess from oil. Follow the same instructions up to deep-frying. Then, spray each coated chicken tender with cooking spray. Place a few into the basket of your air fryer, making sure not to overcrowd the basket. Air fry at 400°F for 10 minutes, flipping the tenders over halfway through. And then, drizzle with bang bang sauce and enjoy!
Can I Bake the Chicken in the Oven?
Sure! A third option would be to bake the chicken in the oven. Preheat the oven to 425°F. Place the coated chicken tenders onto a baking sheet lined with parchment paper. Spray with cooking spray and bake for 12-15 minutes, flipping them over halfway through baking. The chicken is fully cooked when it reaches an internal temperature of 165°F. They will not be as crispy as frying them in oil or cooking in an air fryer, but they are still delicious!
How to Store Fried Chicken
It’s easy to store the cooked chicken (no matter what method you used), both in the refrigerator and the freezer. For both storage options, first, let the chicken cool completely, or for about 30 minutes. Next, wrap the chicken in aluminum foil. Store the chicken in the refrigerator in an airtight container for up to 5 days. To freeze, store the chicken in a freezer bag for up to 6 months.
More Chicken Recipes
Bang Bang Sauce
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha, or more to taste
- 2 tablespoons honey
Chicken
- 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
Bang Bang Sauce
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In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
Chicken
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In a medium mixing bowl add buttermilk, flour, cornstarch, egg, sriracha, garlic powder, salt, pepper, and cayenne pepper. Whisk to combine. Add chicken tenders and toss to coat.
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Add Panko to a shallow plate.
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Working one piece at a time, remove the chicken from the batter, gently shaking off any excess batter. Dredge the chicken in the panko, pressing slightly to adhere. Set on a clean plate. Repeat with the remaining chicken pieces. Set aside while you heat the oil.
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To a large skillet, add about an inch of oil. Heat oil over medium-high heat until it reaches a temperature of 365°F.
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Working in batches, being careful not to overcrowd the pan, add chicken and cook until browned (about 2-3 minutes on each side), or until the chicken reaches an internal temperature of 165°F. Repeat with the remaining chicken tenderloins, making sure the oil is 365°F before adding more chicken.
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Transfer the chicken to a paper towel-lined plate to drain slightly before adding it to a serving plate.
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Toss the chicken with the bang bang sauce, top with chopped parsley, and serve warm.
Did you make this recipe?
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