If you are craving a dish with a perfect blend of crispy texture and spicy-sweet flavor that satisfies every bite, this Crispy Bang Bang Chicken with Spicy Sauce Recipe is exactly what you need. Imagine juicy, tender chicken pieces that are perfectly fried to golden-brown crispiness, lovingly coated in a luscious Bang Bang sauce combining creamy mayonnaise, sweet Thai chili, and an exciting kick of Sriracha. It is a delightful fusion of flavor and crunch that will quickly become your go-to when entertaining friends or looking to spice up a weeknight meal. Trust me, this recipe hits all the right notes with minimal fuss and maximum flavor.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet essential ingredients, each playing a key role in building that irresistible texture, flavor, and even a pop of color at the end. From the crunchy panko crumbs to the zingy homemade sauce, everything is easy to find and brings its own magic to the table.
- Mayonnaise: Creates a creamy base that balances the sauce’s spiciness with richness.
- Thai sweet chili sauce: Adds a sweet and tangy flavor with subtle heat and vibrant color.
- Sriracha: Brings a bold kick of spiciness, adjustable to your heat preference.
- Honey: Provides a natural sweetness that enhances the sauce complexity.
- Boneless skinless chicken tenderloins: Tender and quick-cooking pieces perfect for frying.
- Buttermilk: Tenderizes the chicken while helping the batter stick.
- All-purpose flour: Forms the foundation of the crispy batter.
- Cornstarch: Ensures an extra crispy coating for that delightful crunch.
- Egg: Binds the batter ingredients together smoothly.
- Garlic powder: Adds a subtle savory depth to the batter.
- Kosher salt and black pepper: Essential seasonings to bring out all flavors.
- Cayenne pepper (optional): For an additional spicy punch if you like things hotter.
- Panko breadcrumbs: Key to that light, airy, and crunchy outer layer.
- Canola oil: Ideal for frying due to its high smoke point and neutral flavor.
- Parsley (chopped): Fresh garnish to brighten up the presentation and flavor.
How to Make Crispy Bang Bang Chicken with Spicy Sauce Recipe
Step 1: Make Bang Bang Sauce
Begin by mixing together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a small bowl until everything is combined into a smooth, tangy, and spicy sauce. This sauce is the heart of your Crispy Bang Bang Chicken with Spicy Sauce Recipe—it perfectly balances sweet, heat, and creaminess, and you’ll want to set it aside for later to coat your crispy chicken.
Step 2: Prepare Chicken Batter
In a medium mixing bowl, whisk together buttermilk, all-purpose flour, cornstarch, the egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper if using. This batter is crucial because it tenderizes the chicken and creates that ultra-crispy crust we all love. Make sure it’s smooth and well combined for the best coating.
Step 3: Coat Chicken in Batter
Add your chicken tenderloins to the batter bowl and toss them gently but thoroughly, ensuring each piece is evenly coated. This step guarantees every bite has that perfect crunchy jacket once fried.
Step 4: Prepare Panko Coating
Spread the panko breadcrumbs across a shallow plate. Panko is what gives this dish its signature light and crunchy texture, so don’t skip this crucial step!
Step 5: Bread the Chicken
One at a time, take the chicken pieces out of the batter, letting excess drip off. Then dredge each piece carefully in the panko, pressing lightly so the crumbs stick well. Arrange the breaded chicken on a clean plate while you prepare to fry.
Step 6: Heat the Oil
Pour about an inch of canola oil into a large skillet and heat it over medium-high heat until it reaches 365°F. Maintaining the right oil temperature is key to ensuring the chicken cooks evenly and gets golden brown without absorbing excess oil.
Step 7: Fry the Chicken
Carefully place the chicken pieces in the hot oil, avoiding overcrowding the pan. Fry each side for 2-3 minutes until golden brown and cooked through with an internal temperature of 165°F. Keeping the oil temperature steady between batches ensures consistent crispiness.
Step 8: Drain and Toss with Sauce
Once fried, transfer the chicken onto a paper towel-lined plate to drain any extra oil. Then put the drained chicken in a large bowl and toss it with the Bang Bang sauce you prepared earlier until every piece is coated in that irresistible creamy, spicy goodness.
How to Serve Crispy Bang Bang Chicken with Spicy Sauce Recipe
Garnishes
A generous sprinkle of fresh chopped parsley adds a gorgeous pop of green color and a bright, herbaceous note that beautifully contrasts the rich sauce and crispy chicken. It’s the little finishing touch that makes the dish look as amazing as it tastes.
Side Dishes
This dish pairs wonderfully with fluffy jasmine rice or coconut rice to soak up the flavorful sauce. Crunchy, fresh cucumber salad or a simple slaw with a tangy vinaigrette can cut through the richness and add a refreshing balance to your meal.
Creative Ways to Present
Try serving this Crispy Bang Bang Chicken with Spicy Sauce Recipe as sliders using mini buns for a party-perfect finger food. Another fun idea is to pile it on a bed of leafy greens with extra drizzle of sauce for a satisfying bang bang chicken salad that’s a refreshing twist on the classic.
Make Ahead and Storage
Storing Leftovers
Keep any leftover chicken stored in an airtight container in the refrigerator for up to 3 days. To prevent sogginess, do not toss with sauce before storing. Instead, add the sauce freshly when ready to enjoy again.
Freezing
You can freeze cooked but un-sauced chicken in a single layer on a baking sheet for a few hours, then transfer to a freezer-safe bag or container for up to 1 month. Freeze the Bang Bang sauce separately in a small container or freezer bag.
Reheating
Reheat frozen or refrigerated chicken in a 350°F oven on a wire rack over a baking sheet for 10-15 minutes until heated through and crispy again. Then toss with freshly warmed Bang Bang sauce just before serving for best texture and flavor.
FAQs
What makes the chicken so crispy in this recipe?
The combination of a buttermilk batter mixed with flour and cornstarch, plus coating the chicken in panko breadcrumbs before frying, creates a light and extra crunch. The key is maintaining the correct frying temperature so the coating crisps quickly without absorbing too much oil.
Can I make the sauce less spicy?
Absolutely! Simply reduce or omit the Sriracha or cayenne pepper in the sauce and batter. The Thai sweet chili sauce will still provide plenty of sweet and tangy flavor without much heat.
Is it okay to bake instead of frying?
You can bake the chicken, but it may not be quite as crispy. To help, preheat the oven to 425°F, place the breaded chicken on a wire rack on a baking sheet, and spray lightly with oil before baking for 20-25 minutes, flipping halfway through.
How long does the batter keep the chicken moist?
The buttermilk in the batter tenderizes the chicken and forms a seal during frying that locks in moisture, keeping each bite juicy and flavorful even under that crunchy crust.
Can I use different chicken cuts for this recipe?
Chicken tenders are ideal for quick frying and uniform cooking, but you can use cut-up boneless skinless chicken breasts or thighs. Just ensure the pieces are evenly sized for consistent cooking time.
Final Thoughts
This Crispy Bang Bang Chicken with Spicy Sauce Recipe is a true crowd-pleaser bringing together so many textures and flavors that make eating an event. Whether you’re making it for a casual dinner or a special gathering, you’ll appreciate how effortlessly it comes together and how quickly it disappears from the plate. Give this recipe a try—you might just find your new favorite crispy, spicy indulgence.
Print
Crispy Bang Bang Chicken with Spicy Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Description
Crispy Bang Bang Chicken with Spicy Sauce is a flavorful, crunchy fried chicken dish coated in a delightful batter and panko breadcrumbs, then tossed in a creamy and spicy bang bang sauce made with mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Perfect as a crispy appetizer or main course, this recipe offers a balanced combination of heat, sweetness, and crunch in just 26 minutes.
Ingredients
Bang Bang Sauce
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha, or more to taste
- 2 tablespoons honey
Chicken and Batter
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup (245 g) buttermilk
- ¾ cup (94 g) all-purpose flour
- ½ cup (64 g) cornstarch
- 1 large egg, room temperature
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- â…› teaspoon cayenne pepper, optional
Coating and Frying
- 2 cups (216 g) panko breadcrumbs, plain
- Canola oil, for frying
Garnish
- Parsley, chopped, for garnish
Instructions
- Make Bang Bang Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until completely blended and set aside for later use.
- Prepare Chicken Batter: In a medium mixing bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper (if using) until smooth and well combined.
- Coat Chicken in Batter: Add chicken tenderloins to the batter and toss them well to ensure each piece is fully coated with the mixture.
- Prepare Panko Coating: Spread the panko breadcrumbs evenly on a shallow plate to use for breading the chicken.
- Bread the Chicken: Working one piece at a time, remove chicken from the batter, gently shake off excess batter, then dredge into the panko breadcrumbs, pressing lightly so the crumbs adhere well. Place coated chicken pieces on a clean plate and repeat with all pieces.
- Heat Oil: Pour about one inch of canola oil into a large skillet and heat over medium-high heat until the oil temperature reaches 365°F (185°C), ready for frying.
- Fry the Chicken: Carefully add chicken pieces in batches to the hot oil, without overcrowding the pan. Fry each side for 2-3 minutes or until golden brown and the internal temperature of the chicken reaches 165°F (74°C). Maintain oil temperature between batches for consistent frying.
- Drain Oil: Transfer the fried chicken pieces to a paper towel–lined plate to drain excess oil and keep them crispy.
- Toss with Sauce and Serve: Place the drained chicken in a large bowl and toss with the prepared Bang Bang Sauce until each piece is evenly coated. Garnish with chopped parsley and serve warm immediately for the best taste and texture.
Notes
- Ensure the oil temperature is maintained around 365°F to achieve a perfectly crispy coating without absorbing excess oil.
- Using panko breadcrumbs ensures an extra crunchy texture compared to regular breadcrumbs.
- Cayenne pepper is optional; adjust based on your preferred spice level.
- Serve with steamed rice or a fresh salad for a complete meal.
- Leftover chicken can be reheated in the oven to retain crispiness.
