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Bang Bang Chicken is a crispy, golden delight featuring panko-crusted chicken tenderloins drizzled with a tangy, sweet, and spicy homemade bang bang sauce. Perfect as an appetizer, dinner, or snack, this recipe is a must-try for anyone who loves bold, flavorful dishes.
Why You'll Love Bang Bang Chicken
Bang Bang Chicken takes crispy chicken tenders to the next level with its signature sauce—a perfect balance of sweetness and spice. Whether deep-fried, air-fried, or baked, this dish delivers on texture and flavor, making it versatile for any occasion, from weeknight dinners to party appetizers.
Essential Ingredients For Success
- Protein Base: - Chicken tenderloins: 2 lbs (907g) at 38-40°F (3-4°C) - Each piece 4-5 inches long, ½-inch thick - Trimmed of silver skin and connective tissue
- Bang Bang Sauce Components: - Mayonnaise: 1 cup (240g) at 40°F (4°C) - Sweet chili sauce: ½ cup (120ml) at room temperature - Sriracha: 2-3 tablespoons (30-45ml) to taste - Final sauce pH: 3.8-4.2
- Coating Elements: - Buttermilk: 2 cups (480ml) at 40°F (4°C) - Panko breadcrumbs: 2 cups (180g) fresh and dry - All-purpose flour: 1 cup (120g) for dredging
- Seasonings: - Cayenne pepper: ½ teaspoon (1g) - Garlic powder: 1 teaspoon (3g) - Kosher salt: 1 tablespoon (18g) - Black pepper: 1 teaspoon (2g) freshly ground
- Frying Medium: - Neutral oil: 4 cups (960ml) - Smoke point minimum 400°F (204°C) - No previous use
Step By Step Instructions
- Environment Preparation
- Set room temperature to 68-72°F (20-22°C) with humidity below 60%. Prepare breading station, thermometer, and heavy-bottom pot for frying.
- Sauce Development
- Combine sauce ingredients until smooth and uniform. Consistency should coat back of spoon. Chill to 40°F (4°C) for optimal thickness.
- Coating Station Setup
- 1. Bowl 1: Seasoned flour mixture 2. Bowl 2: Buttermilk with 1 teaspoon each salt and cayenne 3. Bowl 3: Panko with remaining seasonings Temperature of all components: 40-45°F (4-7°C)
- Breading Protocol
- Dredge chicken in sequence: 1. Flour - complete coverage 2. Buttermilk - let excess drip 5 seconds 3. Panko - press firmly to adhere Rest breaded pieces 5 minutes for coating to set.
- Frying Specifications
- Heat oil to exactly 350°F (177°C). Maintain temperature between 345-355°F (174-179°C). Fry 3-4 pieces at a time for 4-5 minutes until internal temperature reaches 165°F (74°C) and coating is golden brown (Pantone 7509 C).
- Draining Process
- Drain on wire rack over paper towels for 2-3 minutes. Season with fine salt while hot. Temperature should be 155-160°F (68-71°C) when serving.
Air Fryer Instructions
For a lighter option, air fry the coated chicken tenders at 400°F for 10 minutes, flipping halfway through. Spray lightly with cooking spray before air frying for maximum crispiness. Drizzle with bang bang sauce before serving.
Baking Option
To bake, preheat the oven to 425°F. Arrange coated chicken tenders on a parchment-lined baking sheet, spray with cooking spray, and bake for 12-15 minutes, flipping halfway. Ensure an internal temperature of 165°F is reached before serving.
Storing and Reheating
Let the chicken cool completely before storing. Refrigerate in an airtight container for up to 5 days, or freeze for up to 6 months. To reheat, bake in a 375°F oven until warmed through to maintain crispiness.
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Serving Ideas
Serve Bang Bang Chicken over a bed of rice, with a side of vegetables, or as part of a salad. It's also perfect for dipping with extra bang bang sauce, ranch, or blue cheese dressing. For a party, pair it with other crispy appetizers like fries or onion rings.
Frequently Asked Questions
- → Why did my breading fall off during frying?
Make sure to shake off excess batter and press the panko firmly onto the chicken. Also, keep oil at 365°F and don't move the chicken too much while frying.
- → Can I make the bang bang sauce less spicy?
Yes, reduce or skip the Sriracha in the sauce. The sweet chili sauce alone provides mild heat and lots of flavor.
- → Can I bake these instead of frying?
Yes, bake at 400°F for 15-20 minutes, flipping halfway. Spray with oil first for better browning. They won't be quite as crispy but still delicious.
- → Can I prepare the sauce ahead of time?
Yes, make the sauce up to 3 days ahead and keep it in the fridge. The flavors actually get better as they meld together.
- → What can I serve with bang bang chicken?
Try rice, Asian slaw, steamed vegetables, or serve as an appetizer with extra sauce for dipping. They're also great in wraps or salads.