Bang Bang Chicken Recipe – Crispy, Creamy, and Absolutely Addictive

Bang Bang Chicken is one of those dishes that instantly makes you the hero of the dinner table. It’s crispy, saucy, and just the right amount of spicy — like the comfort food version of fireworks. Whether you’re trying to impress your family or whip up something crave-worthy for game night, this Bang Bang Chicken recipe hits the spot.

The secret’s in that creamy, sweet-heat Bang Bang sauce that clings to every crunchy bite. It’s fast, it’s fun, and it tastes like something you’d get from a trendy restaurant — but with half the cost and double the satisfaction. Once you make this, it’ll definitely earn a permanent spot in your “go-to dinners” rotation.

Table of Contents

What is Bang Bang Chicken?

Bang Bang Chicken is a crowd-favorite Asian-inspired dish featuring crispy fried chicken coated in a creamy, spicy-sweet sauce made from mayonnaise, Thai sweet chili sauce, and a touch of Sriracha. The name “Bang Bang” comes from the explosive flavor combination — the kind of kick that’s bold but totally addictive.

Originally popularized by restaurants like Bonefish Grill, this recipe has become a household staple for anyone who loves a little spice with their crunch. It’s great for dinner, appetizers, or even meal prep because it reheats beautifully. If you’re into saucy chicken dishes, you might also love my Hot Honey Butter Chicken — it shares that same irresistible balance of sweet, spicy, and crispy.

Reasons to Try Bang Bang Chicken

Let’s be honest: sometimes we just want food that makes us happy — and Bang Bang Chicken delivers that in every bite. Here’s why you’ll fall in love with it. First, it’s easy and approachable — no fancy ingredients or complicated steps, just simple pantry staples that come together quickly. Second, it’s versatile.

You can serve it as an appetizer, a main course, or even toss it over rice or salad. Third, it’s family-friendly — even picky eaters love the creamy sauce. And finally, it’s a guaranteed crowd-pleaser. Whether you’re feeding teens, guests, or just yourself after a long day, this dish never disappoints. If you’re looking for another comfort meal with a punch of flavor, try my Teriyaki Chicken Recipe — it’s another surefire winner for busy weeknights.

Ingredients Needed to Make Bang Bang Chicken

For the Sauce:

• 1 cup mayonnaise
• ½ cup Thai sweet chili sauce
• 1 teaspoon Sriracha sauce
• 2 tablespoons honey

For the Chicken:

• 1 ½ pounds boneless skinless chicken tenderloins
• 1 cup buttermilk
• ¾ cup all-purpose flour
• ½ cup cornstarch
• 1 large egg
• 1 tablespoon Sriracha sauce
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon cayenne pepper (optional)
• 2 cups plain panko breadcrumbs
• Canola oil (for frying)
• Chopped parsley (for garnish)

Instructions to Make Bang Bang Chicken – Step by Step

Making this Bang Bang Chicken recipe step by step is not just about frying some chicken; it’s about creating layers of flavor that come together in one creamy, spicy, crunchy bite. Let’s go through each stage slowly and clearly so you can recreate restaurant-quality results right at home — without the stress.

Step 1: Make the Bang Bang Sauce

The heart of this dish is the irresistible sauce, so that’s where we start. In a small mixing bowl, whisk together 1 cup mayonnaise, ½ cup Thai sweet chili sauce, 1 teaspoon Sriracha, and 2 tablespoons honey until the mixture looks silky and uniform. The sauce should be creamy with a glossy finish and a balanced taste of sweet, spicy, and tangy.

If you want to adjust the spice level, add a few extra drops of Sriracha for heat or more honey for sweetness. You can even make this sauce ahead of time and refrigerate it for up to a week. It thickens slightly as it chills, which makes it perfect for tossing with hot chicken later. For other flavorful sauces like this, check out our Hot Honey Butter Chicken — it’s another winner for sweet-heat fans.

Step 2: Prepare the Chicken Marinade

In this step by step process, the marinade does more than just flavor the chicken — it makes it juicy and tender. Grab a medium bowl and combine 1 cup buttermilk, ¾ cup all-purpose flour, ½ cup cornstarch, 1 large egg, 1 tablespoon Sriracha, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of cayenne if you like a bit of fire. Whisk it together until smooth and lump-free. This thick, velvety batter clings beautifully to every piece of chicken. Add your chicken tenderloins, making sure each piece is fully submerged.

Let the chicken rest in the marinade for at least 10 minutes while you prep the coating. (If you’re planning ahead, you can marinate the chicken for up to 2 hours in the fridge.) The longer it sits, the better the flavor penetrates.

If you’re into flavorful marinades, you might also love my Teriyaki Chicken Recipe — it uses a similar balance of sweetness and spice but with a Japanese twist.

Step 3: Coat the Chicken

This is where we give the chicken its crunch factor. On a large plate or shallow dish, spread out 2 cups of plain panko breadcrumbs. Remove each tenderloin from the marinade, letting the excess drip off so you don’t end up with soggy breading. Roll each piece in the panko, pressing gently to help the crumbs stick well to the surface. Don’t rush this step — the more evenly you coat, the better your crunch will be. Place the coated tenders on a clean plate or baking sheet in a single layer while you heat the oil.

For an extra crispy coating, double-dip by giving the chicken a quick second dunk in the marinade and another roll through the panko. This technique is also perfect for other fried favorites like my Dragon Chicken, which uses similar breading magic for its crunchy texture.

Step 4: Heat the Oil

Now it’s time to fry — but let’s make sure we do it right. Pour enough canola oil into a large skillet to reach about an inch up the sides. Heat it over medium-high heat until it reaches 365°F. If you don’t have a thermometer, sprinkle in a few breadcrumbs; they should sizzle immediately but not burn. Keeping your oil at the right temperature is key. If it’s too hot, the coating will brown too quickly while the inside stays raw; too cold, and your chicken absorbs oil and turns greasy.

For a lighter alternative, try air-frying the coated chicken at 375°F for 12–15 minutes or baking at 400°F for 20–25 minutes, flipping halfway through. You’ll still get great results without deep frying — just like with our oven-friendly Hot Honey Butter Chicken.

Step 5: Fry the Chicken

Working in batches, carefully place the coated chicken tenders into the hot oil. Don’t overcrowd the pan — give each piece space so it fries evenly. Cook for about 2–3 minutes per side or until golden brown and crisp. The sound of that gentle sizzle is your cue that things are going perfectly. Once each piece is done, transfer it to a plate lined with paper towels to drain excess oil.

Want to know if your chicken’s fully cooked? Use a meat thermometer and check that it reaches 165°F internally. This small step ensures your chicken is perfectly cooked and safe to eat — juicy inside, crispy outside.

Step 6: Drain and Toss in Sauce

Here comes the best part of this step by step process: combining everything. While the fried chicken is still warm, transfer it to a large mixing bowl. Pour the prepared Bang Bang Sauce over the chicken and gently toss until every piece is coated in that creamy, spicy glaze. The warmth from the chicken slightly thins the sauce, helping it spread evenly and cling beautifully. You can toss all the chicken at once for family-style serving or coat pieces individually if you want to control how saucy each one gets.

For a little extra flair, sprinkle the coated chicken with chopped parsley or sliced green onions. The fresh herbs add color and a nice balance to the richness of the sauce.

Step 7: Garnish and Serve

Your Bang Bang Chicken step by step journey is almost complete! Arrange the saucy tenders on a serving plate and drizzle a little extra sauce on top for that irresistible glossy finish. Add a sprinkle of chopped parsley and maybe a few sesame seeds if you want it restaurant-style. Serve warm as an appetizer, a main dish, or even as sliders in small buns.

For sides, this chicken pairs beautifully with jasmine rice, roasted veggies, or even a light soup like Bok Choy Chicken Soup. If you’re planning a comfort-food night, serve it alongside my Savory Asian Dumpling Soup for the ultimate cozy meal combo.

And there you have it — a full Bang Bang Chicken step by step guide from sauce to serving! Whether you’re making it for a quick weeknight dinner or a crowd-pleasing party appetizer, this recipe delivers big flavor and crunch every time.

For more recipes that bring restaurant-quality flavor home, check out Thai Coconut Peanut Soup or Street-Style Thai Drunken Noodles. They’re perfect companions for this crispy, saucy delight.

What to Serve with Bang Bang Chicken

This crispy dish plays well with all kinds of sides. Try serving it over steamed jasmine rice to soak up every drop of that creamy sauce. It’s also great with roasted broccoli, Asian-style slaw, or even tucked inside tacos for a fun twist. If you want something light and refreshing, pair it with Bok Choy Chicken Soup — the clean broth balances out the richness perfectly. For parties, serve Bang Bang Chicken alongside a platter of Cheeseburger Flatbreads for a mix of comfort and spice.

Key Tips for Making Bang Bang Chicken

1. Use fresh oil for frying to keep your chicken crisp and clean-tasting.
2. Let the chicken rest a few minutes after frying before tossing in sauce — this keeps the coating crunchy.
3. Don’t skip the buttermilk marinade; it tenderizes the chicken and adds depth.
4. If you prefer baking, you can bake the breaded tenders at 400°F for 20–25 minutes, flipping halfway through, then toss in sauce.
5. For a lighter version, try air-frying at 375°F for 12–15 minutes.

Storage and Reheating Tips for Bang Bang Chicken

If you somehow have leftovers (lucky you), store them in an airtight container in the fridge for up to 3 days. To reheat, skip the microwave — it can make the breading soggy. Instead, reheat in the oven at 375°F for about 10 minutes or in an air fryer for 5–7 minutes. Store extra Bang Bang sauce separately and toss the chicken just before serving so it stays crispy.

FAQs

Can I make Bang Bang Chicken ahead of time?
Yes! You can fry the chicken earlier in the day and store it, then toss in sauce before serving.

Can I use chicken breast instead of tenderloins?
Absolutely. Just slice them into strips of similar size for even cooking.

Is Bang Bang Chicken spicy?
It has a mild kick, but you can adjust the heat by adding or reducing Sriracha.

Can I make it gluten-free?
Yes, use gluten-free breadcrumbs and a gluten-free flour blend instead of all-purpose flour.

Final Thoughts

Bang Bang Chicken is that crave-worthy mix of creamy, spicy, and crispy that makes any night feel special. It’s simple enough for a quick weeknight dinner but delicious enough to impress guests. If you’re into flavor-packed comfort meals, this one’s going straight to your favorites list. Try pairing it with something soothing like my Thai Coconut Peanut Soup next time for the ultimate meal experience.

Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.

Print