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!

Plated Bang Bang Chicken that is Crispy on a Bed of Rice on a Wooden Table.

Bang Bang Chicken

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.

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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!

Crispy Bang Bang Chicken Tenders in a Pan with Sauce on a Wooden Table.

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!

Hand Dipping a Bang Bang Chicken Tender into Bang Bang Sauce.

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.

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More Chicken Recipes

Crispy Bang Bang Chicken Tenders in a Pan with Sauce on a Wooden Table.
4.99 from 53 votes

Bang Bang Chicken

Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Bang Bang Chicken is panko-crusted chicken tenderloins deep-fried to a crispy golden brown, drizzled with homemade bang bang sauce.

Ingredients

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
  • teaspoon cayenne pepper, optional
  • 2 cups (216 g) panko breadcrumbs, plain
  • canola oil, for frying
  • parsley, chopped, for garnish

Instructions

Bang Bang Sauce

  • In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.

Chicken

  • 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.
  • Add Panko to a shallow plate.
  • 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.
  • To a large skillet, add about an inch of oil. Heat oil over medium-high heat until it reaches a temperature of 365°F.
  • 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.
  • Transfer the chicken to a paper towel-lined plate to drain slightly before adding it to a serving plate.
  • Toss the chicken with the bang bang sauce, top with chopped parsley, and serve warm.

Did you make this recipe?

You can tag me at @iamhomesteader.

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Reader Comments

  1. 5 stars
    This recipe was so good absolutely loved it. It was a hit in my house. I will definitely make again

  2. 5 stars
    Made this for the first time and it was wonderful. I dipped in the sauce what I thought we’d eat, wondering if the chicken is stored with or without the sauce, which works best?

  3. 5 stars
    I made this with gluten free flour and gf panko crumbs then fried the chicken in avocado oil. For me and my family this is a keeper! I haven’t had fried chicken in years so this was a real treat. Really crispy and the flavor combinations were wonderful. Thanks for this recipe. It will get made more this summer.

    1. Here is what it says right in the blog post:

      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!

      1. What a rude comment in response. “Right in the blog post.”

        Sorry, I agree it was easy to miss.

      2. You think informing people where the answers are is rude? Don’t you think it is informative to say WHERE the answers to your questions are located? No one wants to wait a couple of days for a blogger to answer their questions when making a dish – now they know that they can simply check the blog post for any answers. I’m shocked that you picked this to be offended about today, Liz.

  4. 5 stars
    I have made this once and making it again tonight. My family was enamored by this chicken! Raved and raved and want it weekly! The only thing I had to omit was the cornstarch since I didn’t have it but it didn’t effect the taste and wasn’t missed. So flavorful and easy! Thank you!

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