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My Bang Bang Chicken recipe brings restaurant flavor right to your kitchen. I created this after countless requests from family who couldn't get enough of the sauce. The crispy chicken paired with that sweet spicy sauce creates magic on a plate. Every time I serve it at gatherings the platter empties in minutes with everyone asking for the recipe.
The Story Behind the Sauce
This dish came to life in my kitchen when I wanted to recreate those beloved bang bang shrimp flavors but with chicken. The sauce is absolutely addictive with its perfect balance of sweet heat and creaminess. What I love most is how versatile it is you can make it extra spicy or keep it mild. My kids prefer it baked while my husband loves the traditional fried version.
What You'll Need
- Chicken Tenderloins: 1 lb; boneless, skinless, or substitute chicken breast cut into strips for similar results.
- Bang Bang Sauce: ½ cup; made with mayonnaise, sweet chili sauce, and Sriracha for customizable heat levels.
- Buttermilk: 1 cup; full-fat, or use a homemade alternative for coating the chicken.
- Panko Breadcrumbs: 2 cups; plain, for the crispiest texture. Regular breadcrumbs or crushed cornflakes can be used as substitutes.
- Cayenne Pepper: Optional; for added heat in the breading.
- Cooking Oil: 2 cups; canola or vegetable, for frying. Reserved oil can be clarified and reused.
Let's Cook Together
- Get Your Chicken Ready
- Slice your chicken if needed then let it soak in buttermilk. This makes it so tender and juicy.
- Time to Bread
- Give each piece a good coating in those seasoned panko crumbs. Make sure they're well covered for maximum crunch.
- Choose Your Cooking Method
- You can fry them up in hot oil until golden brown air fry for a lighter version or bake them in the oven. They all turn out delicious.
- Make It Saucy
- Drizzle that amazing bang bang sauce all over or serve it on the side for dipping. Sometimes I make extra sauce because it disappears so quickly.
Keep It Fresh
If you happen to have leftovers store them in a container in the fridge. They'll stay good for about 5 days but honestly they rarely last that long in my house. You can even freeze them for those busy nights when you need a quick dinner. Just pop them in the oven or air fryer to get that crispiness back.
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Make It Your Way
The beauty of this recipe is how easily it adapts to your preferences. Whether you're watching calories and want to use the air fryer or crave that deep fried crunch it turns out fantastic. I've even made it gluten free by using crushed rice cereal for the coating. The sauce can be adjusted too add more Sriracha if you like it spicy or keep it mild for sensitive palates.
Frequently Asked Questions
- → Can I adjust the spice level?
- Yes, adjust the Sriracha amount in both sauce and coating to taste. The cayenne pepper is optional and can be omitted for less heat.
- → Why use both flour and cornstarch?
- The combination creates an extra crispy coating. Cornstarch helps achieve a light, crispy texture when fried.
- → Can I make the sauce ahead?
- Yes, the bang bang sauce can be made ahead and stored in the refrigerator for up to a week.
- → How do I maintain oil temperature?
- Use a thermometer to keep oil at 365°F. Don't overcrowd the pan and wait for oil to return to temperature between batches.
- → Can these be baked instead of fried?
- While frying gives the best crispy texture, you can bake them at 400°F for 15-20 minutes, turning halfway through.