Crispy Spicy Sweet Chicken

This crispy Bang Bang Chicken has been my secret weapon for potlucks and family gatherings for years. The combination of crispy fried chicken and creamy, sweet-spicy sauce creates an irresistible dish that disappears within minutes whenever I serve it.

I first made this recipe for a neighborhood block party and ended up having to write down the recipe for at least a dozen neighbors. Now it has become our family tradition for celebratory dinners and game days.

Ingredients

For the Bang Bang Sauce

• Mayonnaise: provides the creamy base for the sauce. Use full-fat for best flavor
• Thai sweet chili sauce: adds sweetness with a mild heat. Look for a quality brand with visible chili flecks
• Sriracha sauce: brings the signature heat. Adjust according to your spice preference
• Honey: balances the heat with natural sweetness. Local honey works wonderfully here

For the Chicken

• Boneless skinless chicken tenderloins: stay juicy and cook quickly. Choose fresh, not frozen for best results
• Buttermilk: tenderizes the chicken and helps the coating adhere
• All-purpose flour: combined with cornstarch creates the perfect crispy coating
• Egg: acts as the binder for the breading mixture
• Sriracha: in the marinade infuses the chicken with flavor from within
• Garlic powder: adds depth without overpowering. Use fresh garlic powder for best flavor
• Salt and pepper: are essential for properly seasoned chicken
• Cayenne pepper: adds an extra kick if desired
• Panko breadcrumbs: create an exceptionally crispy exterior. Japanese varieties are typically the crispiest
• Canola oil: works best for frying due to its high smoke point and neutral flavor

Step-by-Step Instructions

Make the Bang Bang Sauce

Combine ingredients:

In a bowl large enough to eventually toss your chicken, thoroughly whisk together mayonnaise, sweet chili sauce, Sriracha, and honey until completely smooth with no streaks. The sauce should have a pale orange hue and pourable consistency.

Prepare the Chicken Marinade

Create the batter:

Whisk buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne until completely smooth with no lumps. The consistency should be similar to pancake batter.

Marinate the chicken:

Submerge chicken tenderloins completely in the marinade, ensuring each piece is fully coated. Allow to sit for exactly 10 minutes the acid in the buttermilk will begin tenderizing the meat.

Coat the Chicken

Bread the tenders:

Spread panko breadcrumbs evenly on a plate. Working with one tender at a time, remove from marinade allowing excess to drip off, then place in breadcrumbs. Press breadcrumbs firmly on both sides of chicken to ensure they adhere completely.

Set up frying station:

Arrange breaded tenders on a clean plate without overlapping to prevent the coating from becoming soggy.

Fry the Chicken

Heat the oil:

Pour canola oil into a heavy skillet to a depth of approximately 1/2 inch and heat to exactly 365°F. Use a thermometer to verify temperature as too cool oil makes greasy chicken and too hot oil burns the coating.

Fry in batches:

Carefully place 3 to 4 tenders in the oil without crowding. Fry for precisely 2 to 3 minutes per side until golden brown and internal temperature reaches 165°F.

Drain properly:

Transfer fried tenders to paper towels in a single layer to absorb excess oil. Allow to rest for 1 minute before tossing with sauce.

Toss and Serve

Coat with sauce:

Gently toss warm chicken in the prepared Bang Bang Sauce until every piece is thoroughly coated. The warm chicken will slightly thin the sauce to the perfect consistency.

Garnish and serve:

Sprinkle with freshly chopped parsley and serve immediately while still warm and crispy.

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The first time I made this for my children, they declared it better than any restaurant version they had tried. I particularly love how the sweet chili sauce caramelizes slightly when it hits the hot chicken, creating an amazing depth of flavor you simply cannot get from store-bought versions.

Make-Ahead Instructions

You can prepare the Bang Bang Sauce up to three days in advance and store it in an airtight container in the refrigerator. This actually improves the flavor as the ingredients have time to meld together. The chicken coating process works best when done just before frying, but you can prepare the dry and wet ingredients separately and store them covered in the refrigerator for up to 24 hours before combining and proceeding with the recipe.

Perfect Pairings

Bang Bang Chicken pairs wonderfully with cooling sides to balance its spicy richness. Consider serving it with an Asian-inspired coleslaw dressed with rice vinegar and sesame oil, or a simple cucumber salad. For a complete meal, steamed rice or coconut rice makes an excellent base to soak up the extra sauce. If serving as an appetizer, provide extra Bang Bang Sauce on the side for dipping.

The History Behind The Dish

While this version of Bang Bang Chicken has been thoroughly Americanized, the original dish comes from Sichuan cuisine in China. Traditional Bang Bang Chicken or "Bon Bon Chicken" featured poached chicken dressed with a spicy sesame sauce, getting its name from the bang bang sound of pounding the chicken with a wooden mallet to tenderize it. The Western adaptation featuring fried chicken with a creamy sauce became popularized through restaurant chains in the early 2000s and has evolved into a beloved fusion dish that captures the spirit of the original while creating something entirely new.

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Recipe FAQs

→ Can Bang Bang Chicken be baked instead of fried?

Yes! For a healthier option, place the breaded chicken tenders on a baking sheet lined with parchment paper. Spray or brush with oil and bake at 400°F for about 15-20 minutes, flipping halfway through, until golden and cooked to 165°F internal temperature. You can also air fry at 375°F for 10-12 minutes.

→ How can I make the Bang Bang sauce spicier?

To increase the heat level, add extra Sriracha sauce or cayenne pepper to the sauce mixture. Start with small amounts and taste as you go until you reach your desired spice level. For extreme heat lovers, you could also add a dash of hot chili oil or a pinch of red pepper flakes.

→ How long does Bang Bang Chicken keep in the refrigerator?

Leftover Bang Bang Chicken can be stored in an airtight container in the refrigerator for up to 3 days. For best results, store the sauce separately from any unused chicken and combine just before serving. Reheat in a 350°F oven until warmed through to maintain some crispiness.

→ What sides pair well with Bang Bang Chicken?

Bang Bang Chicken pairs wonderfully with steamed jasmine rice, Asian-style coleslaw, or a simple cucumber salad for a refreshing contrast. For a complete meal, consider adding stir-fried vegetables, vegetable spring rolls, or garlic noodles. A side of extra Bang Bang sauce for dipping is always appreciated!

→ Can I make Bang Bang Chicken ahead of time for a party?

Yes! Prepare the sauce up to 3 days ahead and store refrigerated. You can also marinate the chicken and prepare the breadcrumb mixture a day in advance. For best results, fry the chicken just before serving to maintain the crispy texture, then toss with the sauce. If needed, you can fry earlier and reheat at 350°F until warmed through before saucing.

→ What can I substitute for sweet chili sauce?

If you don't have sweet chili sauce, you can make a substitute by combining 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon chili flakes, and 1/4 teaspoon garlic powder. Alternatively, a mixture of apricot jam with a dash of hot sauce can provide a similar sweet-spicy profile in a pinch.