Crispy Bang Bang Chicken with Spicy Sauce Recipe

If you’ve ever craved a dish that’s crunchy, creamy, and bursting with a spicy-sweet kick, then you are absolutely going to love this Crispy Bang Bang Chicken with Spicy Sauce Recipe. I first discovered this gem when looking for a way to jazz up my usual chicken dinners, and honestly, it quickly became a family favorite. The golden crispy chicken paired with that irresistible bang bang sauce? Total game changer. Stick with me, and I’ll walk you through every step so you can nail it perfectly at home.

this Recipe

Ingredients You’ll Need

All the ingredients here work together to create a crispy, flavorful chicken with a sauce that’s creamy and packs a spicy punch. When you shop, aim for fresh chicken tenderloins and quality mayo – those little details really boost the final dish.

• Mayonnaise: It adds creaminess to the sauce and helps mellow the spice.
• Thai sweet chili sauce: Brings sweetness with a subtle tang and chili flavor, key for that bang bang character.
• Sriracha: Adds heat and depth—a little goes a long way to wake up the sauce and marinade.
• Honey: Balances spice with natural sweetness in the sauce.
• Chicken tenderloins: Tenders are perfect here because they cook quickly and stay tender inside the crispy crust.
• Buttermilk: Acts as a marinade base that tenderizes the chicken and helps the coating stick better.
• All-purpose flour & cornstarch: The flour builds structure, while cornstarch lightens the crust for extra crispiness.
• Egg: Helps bind the batter ingredients and the coating on the chicken.
• Garlic powder, kosher salt, black pepper, cayenne pepper: Seasonings that give the batter subtle heat and flavor layers.
• Panko breadcrumbs: The star of the crispy crust—panko delivers that perfect flaky crunch.
• Canola oil: Great frying oil because of its neutral flavor and high smoke point.
• Parsley (optional): Adds freshness and color when sprinkled on top before serving.

Variations

I love how versatile this Crispy Bang Bang Chicken with Spicy Sauce Recipe is — it invites you to tweak it based on your mood and what’s in your pantry. Don’t be afraid to experiment with the spice level or swap ingredients for dietary needs.

• Heat it up: Personally, I sometimes double the sriracha if I’m craving extra spice. Just keep extra honey handy to balance the heat if needed.
• Gluten-free twist: Swap the all-purpose flour and panko breadcrumbs with gluten-free flour and gluten-free panko alternatives – works beautifully without sacrificing texture.
• Air fryer option: I’ve tried air frying the chicken for a lighter version, and it turned out crunchy and delicious, just with a slightly different texture.
• Herb variations: Toss in chopped cilantro or basil instead of parsley for a fresh change in flavor when garnishing.

How to Make Crispy Bang Bang Chicken with Spicy Sauce Recipe

Step 1: Whip up the Bang Bang Sauce

Start by mixing the mayo, Thai sweet chili sauce, sriracha, and honey in a small bowl. I like to adjust the sriracha here depending on my heat preference — just a teaspoon for mild or more if you want to kick it up. Set this sauce aside while you prep the chicken; it’s going to be your creamy, spicy finish that’s worth every spoonful.

Step 2: Marinate and Batter the Chicken

In a medium bowl, combine the buttermilk, flour, cornstarch, egg, sriracha, garlic powder, salt, pepper, and optional cayenne pepper. Whisk it to a smooth batter — this mixture tenderizes the chicken and forms the perfect foundation for the crispy coating. Toss your chicken tenderloins in this mixture until fully coated. One trick I learned: don’t rush the coating step. Let the chicken soak in the batter for at least 5-10 minutes if you have time — it really helps make the texture tender and flavors meld.

Step 3: Coat in Panko and Prep for Frying

Pour the panko breadcrumbs on a shallow plate. Working one at a time, lift each battered chicken piece, gently shake off excess batter (but don’t overdo it — you want that batter!) and dredge it in panko, pressing lightly so the crumbs adhere. Set each coated piece aside on a clean plate. I like to keep this assembly line going while heating the oil; it makes the frying step much smoother.

Step 4: Fry to Golden Perfection

Heat about an inch of canola oil in a large skillet over medium-high heat until it reaches 365°F. If you don’t have a thermometer, test by dropping a tiny bit of batter in — if it sizzles and bubbles immediately, you’re good to go. Fry the chicken in batches so you don’t overcrowd the pan; that keeps the oil hot and the crust crispy. Each side cooks in about 2-3 minutes until the outside is golden and crispy and the internal temp hits 165°F. Transfer cooked chicken to a paper towel-lined plate to drain excess oil.

Step 5: Toss and Serve

Now for the best part — toss the warm crispy chicken pieces with your bang bang sauce so every bite has that creamy, spicy-sweet punch. Garnish with chopped parsley for freshness and a pop of color. Serve immediately and watch your guests (or family) go nuts over this dish!

How to Serve Crispy Bang Bang Chicken with Spicy Sauce Recipe

Garnishes

I always sprinkle fresh chopped parsley on top because it adds a bright, fresh contrast to the rich, crispy chicken and creamy sauce. Sometimes, I also toss in a little sliced green onion or sesame seeds for extra flavor and flair — your call!

Side Dishes

My go-to sides here are simple but vibrant — think steamed jasmine rice or fried rice to soak up that bang bang sauce, paired with steamed broccoli or a crunchy slaw. The cool slaw’s acidity balances the richness perfectly.

Creative Ways to Present

For a party or special occasion, I like to serve the bang bang chicken on skewers arranged on a platter with dipping bowls of extra sauce. You can also build a bang bang chicken bowl with rice, avocado, shredded carrots, and a drizzle of extra bang bang sauce — it’s a crowd-pleaser every time!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. To keep the crust from going soggy, I place a paper towel inside the container to absorb any moisture — it really helps maintain some crispiness.

Freezing

I’ve frozen the cooked chicken pieces before, and they thaw surprisingly well. When freezing, lay the pieces on a baking sheet to freeze individually before transferring to a freezer bag to prevent sticking. They’ll keep for about 1 month.

Reheating

The best way I’ve found to reheat leftover bang bang chicken is to warm it in the oven at 350°F for about 10 minutes. This revives the crispy coating better than microwaving, which can lead to sogginess. Then toss with fresh bang bang sauce before serving to keep it delicious!

FAQs

Final Thoughts

This Crispy Bang Bang Chicken with Spicy Sauce Recipe holds a special place in my kitchen because it manages to be both indulgent and fresh, crispy yet creamy, and simple to whip up on busy nights. If you’re looking for a dish that’s sure to impress and satisfy, give this recipe a try — it’ll become your go-to comfort food like it did for me. Trust me, once you taste that crunchy chicken coated in that luscious spicy sauce, you’ll want to keep this on rotation forever.

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