Oh man, get ready for some serious flavor fireworks. Bang Bang Chicken is basically chicken at its peak form crispy on the outside, juicy in the middle, coated in this magic creamy spicy sweet sauce that basically hijacks your testbeds and holds them for ransom. I’m telling you, make this once and suddenly you’re the friend who brings *the* party snack. Seriously, it’s game day, weeknight “oops I forgot to meal prep,” or those crazy “I deserve good food” moods all covered.
What Makes This So Addictive
Crunch factor off the charts. I mean, panko, flour, and cornstarch? That’s a triple threat for next level crunch.
That sauce? Unreal. Creamy, a lil’ spicy, sweet in a way that makes you chase every last drop with a fry or let’s be honest your finger.
Way better than soggy takeout. Plus, you can tweak the spice or even go rogue and use shrimp or tofu (not judging).
Ingredients
Totally recommend getting your stuff together first this goes fast once you start!
For the Chicken:
– Chicken tenderloins (make those nuggets juicy as heck)
– Garlic powder (cause, garlic)
– All-purpose flour & cornstarch (crispy secret agents)
– Kosher salt & black pepper (obligatory, c’mon)
– Little shake of cayenne (if you’re into feeling alive)
– Egg + buttermilk (so the coating clings like a needy ex)
– Panko crumbs (crunch gods)
– Canola oil (to sizzle everything golden brown)
For Ultimate Bang Bang Sauce:
– Mayo (yeah, just do it)
– Thai sweet chili sauce (goes on everything, trust me)
– Sriracha (dial it up or down, YOLO)
– Honey (balances the heat, like a food therapist)
How We Get This Done
1. Sauce First (Don’t Make It Weird)
– Mix up the mayo, sweet chili, sriracha, honey. Done. Let it chill while you fry like a pro.
2. Breading Time, Baby
– Three bowls: One for flour/cornstarch/seasonings, next for egg & buttermilk, third for panko.
– Dip chicken pieces from the first bowl > second bowl > third bowl, squish those crumbs on real good.
3. Make It Rain (Fry Oil, Not Money)
– Heat that oil (350°F-ish, don’t just wing it).
– Fry in small batches no crowding! Golden and crispy after about 3-4 mins a side. Chuck ’em on a wire rack or paper towels.
4. Sauce Party
– Toss the chicken in the sauce or serve it up on the side. Sprinkle some fresh parsley if you wanna act fancy.
Hot Tips From Someone Who’s Probably Eaten Too Much Chicken
– Double dip if you love ridiculous crunch (buttermilk > panko round two).
– DO NOT crowd the oil, unless you want sad, weirdly limp pieces.
– Wire rack > paper towels for keeping them crispy. You’re worth the effort.
– Afraid of fire? Air fry instead. Or… just hope for the best.
How To Eat Like, Besides “With Your Face”
– Just dunk and enjoy, classic.
– Over some steamy jasmine rice, extra sauce on top if you know what’s good.
– Wrap ‘me in a tortilla with some slaw, squeeze of lime. Street food level-up.
– Toss on a salad if you’re pretending to be healthy.
Saving Leftovers (If You Somehow Have ANY Left)
– Store ‘me in a container, sauce on the side, up to 3 days in the fridge.
– Freezing? Totally doable bread them and freeze raw, then fry straight from frozen (add a couple extra mins).
– Reheating: Air fryer is your friend. Oven works too. Microwave is a one way ticket to Soggy Town so, nope.
And there you go. Once you make this, there’s no going back to sad, flavorless chicken or that limp takeout junk. Consider yourself warned.
Switching Things Up
Alright, maybe you’re not the “follow the recipe exactly” type honestly, respect. Here’s how you can remix your Bang Bang Chicken and keep things interesting:
Chicken Meatloaf, But Make It Bang Bang – Ever look at chicken meatloaf and think, “Yeah, but what if it slapped?” Whip together your favorite chicken meatloaf and drown that sucker in bang bang sauce. It’s messy, bold, and, honestly, may ruin plain meatloaf for you forever.
Bang Bang Chicken Cordon Bleu – You know the classic: chicken, ham, melty cheese, fancy European vibes. Now imagine it all wearing a spicy bang bang sauce like a designer jacket. Kind of indulgent. Totally worth it.
Go Wild with the Sauce – If your sauce obsession rivals mine, play around with it. Creamy? Cheesy? Maybe a little tangy, thanks to some rogue Dijon or lemon? Basically, think “choose your own adventure,” but sauce.
Burning Questions
Can I bake or air-fry instead of deep fry?
Totally. Oven: 400°F, about 20 minutes flip once so it cooks even (no soggy bottoms, please). Air fryer fans, go for 375°F, 10-12 minutes, and give that basket a good shake halfway.
Mayonnaise not your thing?
No biggie. Swap it for Greek yogurt or sour cream. You’ll get that creamy body, plus a nice tang. (Your arteries might thank you, too.)
How much of a fire hazard is Bang Bang Chicken spicy or nah?
Look, it’s got a little kick think “oh hey” not “oh god why.” You control the heat. More sriracha = more wow.
Chicken breast instead of tenderloins: a crime?
Not at all. Chop up the breast into chunks so everything cooks up nice and even and you don’t have to wrestle with weirdly shaped pieces.
Final Thoughts
This stuff? Seriously addictive. Crunchy, just enough heat, dripping with sauce… ugh, I’m drooling a little. Bang Bang Chicken wins at parties, lazy weeknights, random cravings basically anytime you’re not in the mood for bland. Try it. You’ll see. 💥🍗🔥