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.

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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.

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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)

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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.

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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.

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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

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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Estimated Nutrition (Per Serving)

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

Values vary based on portion size and frying method.

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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.

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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.