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My Bang Bang Chicken recipe started as a craving for something crispy with a kick. Now it's the most requested dish in our house. Those golden chicken strips with their panko coating and that sweet spicy sauce create pure magic in every bite.
What Makes This Special
The secret's in that light crispy coating and our homemade bang bang sauce. I love how versatile it is you can fry air fry or bake it your choice. Each way turns out delicious with that perfect crunch we all crave.
Grab These Ingredients
- Chicken Tenderloins: One pound nice and tender.
- Bang Bang Sauce: Mix mayo sweet chili sauce and Sriracha.
- Buttermilk: One cup full fat makes everything better.
- Panko Breadcrumbs: Two cups for that perfect crunch.
- Oil: Canola or vegetable whatever you've got.
Let's Get Cooking
- Start With A Soak
- Give your chicken a buttermilk bath for 30 minutes gets so tender.
- Coat With Care
- Roll in those panko crumbs press gently for good coverage.
- Time To Fry
- Heat oil to 350° fry until golden about 4 minutes each side.
- Make The Sauce
- Stir mayo sweet chili sauce and Sriracha until smooth.
- Ready To Serve
- Drizzle that sauce over top or serve it on the side for dipping.
Different Ways To Cook
Want it lighter? Air fry at 400° for 10 minutes flip halfway. Baking works too 425° for about 15 minutes on parchment paper. Just give them a little spray first both ways come out wonderfully crispy.
Keep It Fresh
Stays good in the fridge 5 days in a sealed container. Freezes beautifully up to 6 months just wrap well. Warm it back up in the oven or air fryer at 375° gets that crunch right back.
Why You'll Love It
Everyone goes crazy for these crunchy bites with their perfect sauce balance. Change up the heat level make it your own. It's my go to whether we're having friends over or just craving comfort food.
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Perfect Partners
Serve over jasmine rice or with a fresh cucumber salad. Makes amazing leftovers too if they last that long. Goes great with spring rolls or dumplings for a real feast.
Make It Your Way
Play with the sauce spice add sesame seeds or fresh herbs. Try different coatings like cornflakes or almond flour if you're gluten free. It's so fun to experiment and find your perfect version.
Party Perfect
These are my secret weapon for gatherings. Set out little sauce bowls for dipping watch them disappear. Always make extra trust me on this one.
Good To Know
Full of protein not too heavy especially if you bake or air fry. Light mayo works fine in the sauce if you're watching calories. Still tastes amazing just a bit lighter.
Better Than Takeout
Making these at home lets you control everything from spice level to coating thickness. Costs less than ordering out tastes fresher too. Plus there's something special about making them yourself.
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Frequently Asked Questions
- → Can I bake this instead of frying?
- Yes, bake at 400°F for 15-20 minutes, flipping halfway. Spray with oil for better browning.
- → How spicy is this dish?
- Heat level is moderate but adjustable. Reduce or increase Sriracha to taste. Cayenne pepper is optional.
- → Can I make the sauce ahead?
- The sauce can be made up to 3 days ahead and stored in the fridge. Let it come to room temperature before using.
- → What's the best oil temperature?
- Keep oil at 365°F for crispy coating and juicy chicken. Too hot or cold affects texture and doneness.
- → How do I keep the chicken crispy?
- Don't stack hot chicken pieces. Place on paper towels and add sauce just before serving.