How Do You Make Crispy Bang Bang Chicken at Home?

You make Bang Bang Chicken by coating chicken tenderloins in a seasoned buttermilk batter, dredging them in panko breadcrumbs, frying until golden and crisp, then tossing them in a creamy, sweet-and-spicy chili sauce. The result is crunchy on the outside, juicy inside, and packed with bold flavor.

This version walks you through every step for consistent, restaurant-quality results.

What Is Bang Bang Chicken?

Bang Bang Chicken is crispy fried chicken tossed in a creamy sauce made with mayonnaise, Thai sweet chili sauce, and Sriracha.

It’s known for:

• A crunchy panko coating
• A creamy texture
• Sweet heat from chili sauce
• Balanced richness from mayo and honey

The contrast between crispy breading and silky sauce is what makes this dish so popular.

Ingredients (Serves 4–6)

For the Bang Bang Sauce

• 1 cup mayonnaise
• ½ cup Thai sweet chili sauce
• 1 teaspoon Sriracha (adjust to taste)
• 2 tablespoons honey

For the Chicken

• 1½ pounds boneless, skinless chicken tenderloins
• 1 cup buttermilk
• ¾ cup all-purpose flour
• ½ cup 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 plain panko breadcrumbs
• Canola oil (for frying, about 1 inch deep)
• Chopped parsley (optional garnish)

Step-by-Step Instructions

1. Make the Bang Bang Sauce

Direct answer: Whisk and refrigerate.

In a small bowl:

1. Combine mayonnaise, sweet chili sauce, Sriracha, and honey.
2. Stir until smooth.
3. Refrigerate while preparing the chicken.

Chilling helps the sauce thicken slightly and improves flavor.

2. Marinate the Chicken

Direct answer: Coat chicken in seasoned buttermilk batter.

In a medium bowl, whisk together:

• Buttermilk
• Flour
• Cornstarch
• Egg
• Sriracha
• Garlic powder
• Salt, pepper, cayenne

Add chicken and toss until evenly coated. Let it sit while you prepare the breadcrumbs (about 10–15 minutes).

The cornstarch helps create a lighter, crispier crust.

3. Bread the Chicken

Direct answer: Dredge in panko and press firmly.

1. Place panko in a shallow dish.
2. Remove chicken from batter, letting excess drip off.
3. Press firmly into panko until fully coated.
4. Set aside on a plate.

For extra crunch, double-dip:

• Dip back into batter
• Coat again in panko

4. Fry Until Golden and Crispy

Direct answer: Fry at 365°F for 2–3 minutes per side.

1. Heat about 1 inch of canola oil in a large skillet to 365°F.
2. Fry chicken in small batches.
3. Cook 2–3 minutes per side until golden brown.
4. Internal temperature must reach 165°F.
5. Transfer to a paper towel–lined plate.

Maintaining oil temperature prevents soggy breading.

5. Toss in Sauce

Place warm chicken in a large bowl.
Drizzle with prepared sauce.
Gently toss until evenly coated.

Serve immediately for maximum crispiness.

Pro Tips for Perfect Results

• Use a thermometer. Oil below 350°F leads to greasy chicken.
• Don’t overcrowd the pan. Crowding lowers oil temperature.
• Use panko, not regular breadcrumbs. Panko creates a lighter, crunchier crust.
• Season properly. Salt in the batter enhances overall flavor.
• Serve right away. Sauce softens the crust over time.

Baking and Air Fryer Options

To Bake

• Preheat oven to 400°F.
• Place breaded chicken on a wire rack over a baking sheet.
• Spray lightly with cooking oil.
• Bake 20–25 minutes or until internal temp reaches 165°F.

To Air Fry

• Preheat air fryer to 375°F.
• Lightly spray chicken with oil.
• Cook 10–12 minutes, flipping halfway through.

Note: Texture will be slightly less crispy than deep frying but still delicious.

What to Serve with Bang Bang Chicken

This dish pairs well with:

• Steamed white or jasmine rice
• Garlic noodles
• Asian-style slaw
• Sweet potato fries
• Simple cucumber salad

For a lighter meal, serve over mixed greens with extra sauce as dressing.

Storage and Reheating

Storage

• Refrigerate in an airtight container up to 3 days.

Reheating

• Oven: 375°F for 8–10 minutes
• Air fryer: 350°F for 4–6 minutes
• Avoid microwaving if possible (softens crust)

Store sauce separately if you want to maintain crisp texture.

Frequently Asked Questions

Is Bang Bang Chicken very spicy?

No. It’s typically mild to medium heat. Adjust Sriracha to control spice level.

Can I use chicken thighs instead?

Yes. Boneless, skinless thighs work well. Adjust cooking time slightly and ensure 165°F internal temperature.

Can I make the sauce ahead?

Yes. Store refrigerated for up to 3 days in an airtight container.

Why use cornstarch in the batter?

Cornstarch reduces gluten formation and creates a crispier, lighter crust.

Can I make it gluten-free?

Substitute gluten-free flour and gluten-free panko breadcrumbs.

Estimated Nutrition (Per Serving)

• Calories: 600–700
• Protein: ~35g
• Carbohydrates: ~45g
• Fat: ~35g

Values vary based on portion size and frying method.

Key Takeaways

• Bang Bang Chicken combines crispy panko-coated chicken with creamy sweet chili sauce.
• Maintain oil at 365°F for best texture.
• Internal temperature must reach 165°F.
• Sauce can be adjusted for sweetness or heat.
• Best served immediately after tossing.

Crispy Bang Bang Chicken delivers bold flavor, satisfying crunch, and a creamy kick in every bite. With simple ingredients and clear technique, you can recreate this popular dish at home—perfect for weeknight dinners, game-day spreads, or casual entertaining.